This week marks one of San Sebastian’s biggest conferences of the year , San Sebastián Gastronomika. The streets by the Kursaal fill with people from the food world, and going out for pintxos often means rubbing elbows with some of the world’s best chefs.

What is San Sebastián Gastronomika?

San Sebastián Gastronomika is the world's longest-standing gastronomy congress. Celebrated in San Sebastián, Spain, it unites the world’s best chefs for a series of exciting lectures on the latest in the culinary world as well as a popular trade fair.

When is San Sebastián Gastronomika?

San Sebastián Gastronomika is usually scheduled for the first Sunday-Wednesday of October in San Sebastián, Spain. In 2022, San Sebastián Gastronomika goes from October 2-5, 2022.

What is happening in 2022 at San Sebastián Gastronomika?

This year marks the 24th celebration of the conference. The theme this year makes a nod to contemporary global current events. United Kulinary, the slogan for the 24th San Sebastián Gastronomika Euskadi Basque Country congress, speaks to gastronomy's ability to unite cultures beyond politics. This year is a showcase of the culinary panorama in the United Kingdom, still a great mystery outside its capital.

Thomas Keller opened the ceremony to receive the Gastronomika 2022 Homage Award, taking the baton from chef Alain Ducasse. As the only American chef to have three Michelin stars in two separate restaurants, as well as winning best restaurant for two consecutive years (2003 and 2004 at The French Laundry), Keller is a natural recipient for this award.

Here is a list of previous winners of the San Sebastian Gastronomika – Euskadi Basque Country Homage Awards:

2010 Karlos Arguiñano

2011 Luis Irizar

2012 Nouvelle Cuisine

2013 Francisco López Canís

2014 Pedro Arregui

2015 Basque Culinary Center

2016 Gastón Acurio

2017 Michel Bras

2018 Juan Mari Arzak

2019 Carme Ruscalleda

2020 José Andrés

2021 Alain Ducasse

Elena Arzak made a fascinating presentation on the historical menus from the restaurant her father, Juan Mari, started. This journey through the history of the Arzak restaurant's menus, "several thousand since 1969, the date on which the first was registered," she said. “A menu is more than a list of dishes, it is an identity statement for the restaurant. A way to share your reason for being and existing. It is a love letter to the product, the producer, the detail, the know-how, the technique and the diner”, she explained. "And to follow the simile, the tasting menu would be the chef's signature."

So far, the congress has featured some amazing chefs. Simon Rogan heads the delegation of British chefs who have come to share what is happening in the UK “which is really exciting”. Lucía Freitas champions the female primary sector and brings up on stage about twenty Galician “amas da terra”.

Albert Adria joined, Eneko Atxa spoke about his work with NASA, and José Polo received the Congress Golden Gueridón. Chef Carles Abellán won the 3rd National Chickpea Championship with his Casa Natalia in Formentera. Paco Roncero, Dani Garcia, and Ricard Camarena all gave lectures on the main stage as well.

Follow along on the San Sebastián Gastronomika web!