San Sebastián Gastronomika returns with a Covid-adapted online format for its 22nd edition, from 5 - 9 October, 2020.
This year’s Gastronomika symposium will combine different types of events, online lectures and real-world experience broadcast from famous restaurants throughout the city.
The new digital platform will stream from different rooms and activities simultaneously, and include a digital exhibition space where producers can display their wares, as in previous editions, and connect the Gastronomika audience.
“The sector is at a real crossroads with decisive challenges to be able to move forward,” said Benjamín Lana, president of Gastronomy at Vocento, the event’s organising group.
“In front of each person and company that are part of it, many unknowns are opened, but also many paths. In this edition of San Sebastián Gastronomika-Euskadi Basque Country we try to live up to it with imagination, new technological resources and diverse alternatives to show those paths, bring together our great family from the kitchen and support them with all our strength and enthusiasm.”
Ferran Adrià will open up his creative space elBulli1846 and explain the project at San Sebastián Gastronomika 2020.
Gastronomika Live is a digital meeting to rally the hospitality sector, with more than 40 sessions comprising chefs and experts from around the world. Gastronomika 2020 swaps its usual home the Kursaal auditorium for a virtual auditorium and is extended to five days. It is also, for the first time in its history, a completely free event.
People around the world are invited to attend virtually, and explore gastronomy around five main themes. The theme of the congress is ‘Caminos-Bideak-Pathways’. Chefs scheduled to make an appearance at Gastronomika include Joan Roca, Ferran Adria, Carlo Cracco, Andoni Luis Aduriz, Selassie Atadika, Quique Dacosta, Ángel León, Clare Smyth, Martín Berasategui and many more.
Five different ‘pathways’ await exploration – Italy & Spain, Post-Bistronomy, Black Cuisine Matters, Future Paths and Haute Cuisine with Regard to the Local Area.