san sebastian gastronomika 2010 programme

Another step forward!

Alta Off Popular Market

21st to 24th November 2010Kursaal Palace

www.sansebastiangastronomika.com

COPIA_INGLES_NUEVO_progssg.qxp:Maquetación 1 13/10/10 11:13 Página 1

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1.ALTA

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It is the 12th already! This year, however, we have decided thatthe step forward will be significant, distinctive, and dramatic.

Launched into future, we have designed a program which, inaddition to being wide, diverse, crossing over all areas, and ofcourse being exceptionally contemporary, expresses in acomprehensible and lucid manner the new challenges, the newdemands, the new concepts that are sure to be the lines of workfor this sector’s coming horizons.

With a generic leitmotif, or recurrent theme, which we capturein the phrase “cosmopolitan urban cooking”, we have created anexciting, innovative and surprising outlook which, today, is thegastronomy of the planet’s next generation.

For this, we have brought together the best – and on best form– chefs of the Basque Country, Spain and the world.

We have opened up a new theme through the creation of thesection “guest city”, an entire conference that in this case wehave dedicated to the tempestuous New York.

Due to the great success of last year, we have extended and madethe mini event “Planeta Parilla” international.

We have also extended, and diversified “Off Gastronomika”, withthe participation of the great gurus of wine and dining and a wholeprogramme dedicated to the world of hotels –directed byFernando Gallardo (La Ruina Habitada) – which we will extendto the whole city.

We have improved the attendees’ area, the perfect and exclusiveplace both for active “networking” and also for tasting the mostgourmet products and drinks all day long. We have worked totransform the “Market” into a true vessel of both national andinternational business...

Including big and exciting new things such as the Official SpanishSommelier Competition 2010, 1st International Gin and TonicContest “Jordi Estadella”, the 1st National Grilling Competition…

And all this with a new outlook, with a new way of enjoying it.Internationalization on all levels. Presenters, attendees, press.Interactivity, proximity, personalization, gastronomic immersion.With live tastings in the most eagerly awaited presentations, withprivate gatherings with the great chefs, and with many greatcompetitions being held for the first time...

We will continue walking. We will continue to advance. We willcontinue to surprise.

Welcome to San Sebastian Gastronomika 2010.

Another step forward!

Technical Committee San Sebastian Gastronomika AltaHilario Arbelaitz, Karlos Arguiñano, Juan Mari Arzak, MartinBerasategui, Andoni Luis Aduriz, Pedro Subijana and RoserTorras.

Technical Committee San Sebastian Gastronomika OffFernando Gallardo, Josep Roca, Juli Soler, Carlos Tristancho andRoser Torras

ANOTHER STEP FORWARD!

REGISTRATION FOR THE CONFERENCE AND RESERVATIONS

Equinoccio Viajes(Grupo Unida)Larramendi, 2320006 San SebastiánTel.: 0034 943 216580Fax: 0034 943 473341E-mail: [email protected].: www.equinoccioviajes.com


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- Alta -URBAN

COSMOPOLITANCOOKING

- Off -NEW TRENDS IN THE

HOTEL AND RESTAURANT TRADE

- Popular -TRIBUTE TO GRILLING

- Market -NETWORKING

PROFESSIONALSONLY

Gastronomy is a global universe. A world of worlds. Since we pioneered many new

events last year in 2009, this year 2010 will continue with this commitment of casting

a wide, diverse and synergic vision. This includes, in addition to cooking, hotels, gri-

lling, dining service, wine, health, everything that is popular.

From four gatherings that make up one. Or one that is four. Different, but closely rela-

ted. Different, but complementary.

Four worlds in one: San Sebastian Gastronomika.

FOUR WORLDS IN ONE

ÍNDICE

7Four worlds in

one

10Alta TechnicalCommittee

11Alta The chosen

2010

14Alta Programme

18Alta Gatheringsand Workshops

20Off TechnicalCommittee

22Off

PresentationsWine and Dining

21Off ProgrammeWine and Dining

25Best Sommelierin Spain” OfficialContest 2010

26Gin and TonicContest “Jordi

Estadella

27Off

PresentationsPlanet Grill

28Off

Planet GrillProgramme

29Off

Hotel presentationsRuina Habitada

30Off

Hotel programmeRuina Habitada

35Gastronomic

Tourism Speakers

36GastronomicTourism

Programme

38San SebastianGastronomikart

40GastronomikaTeenagers

44Popular

46Other activities

48Market

52Official

RestaurantSSG’10

58Hotels and travels


1.ALTA

1. ALTAREGISTRATION FEES FOR CONGRESS

EVENT PRICEPER PERSON

“ALTA” Congress:Amount per gatheringAmount per Cooking session

“OFF” Congress:THE WORLD OF THE RESTAURANT TRADE “WINE AND DINING”

PLANET GRILL1stCONFERENCE ON THE CHALLENGES ANDOPPORTUNITIES IN GASTRONOMIC TOURISM IN SPAIN

CONFERENCES ON INNOVATION IN THE HOTEL INDUSTRYGIVEN BY LA RUINA HABITADA:

Includes Accommodation in the Astoria 7 Hotel (doubleroom)

4 days (3 nights) 21stto 24thNovember3 days (2 nights) 22ndto 24thNovember2 days (1 night) 22ndto 23rdNovember2 days (1 night) 23rdto 24thNovember

Registration WITHOUT Accommodation. 22ndto 24thNovember.

350€

50€

50€

100€

100€

100€

525€

500€

450€

410€

450€


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1.ALTA

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Hilario Arbelaitz

ZuberoaRestaurant(Oiartzun)

Andoni Luis Aduriz

MugaritzRestaurant(Errenteria)In search of flavours fromyears gone by

Ferran Adrià

el Bulli Restaurant(Roses)History gazes at it

Elena Arzak

Arzak Restaurant(San Sebastián)History continues

Anthony Bourdain

Writer, chef and traveller(New York)A true “insider”

Colman Andrews

Writer (New York)Biographer of Ferran Adrià

Eneko Atxa

Azurmendi Restaurant(Larrabetzu)Eclecticism and surprise

Martin Berasategui

Martin BerasateguiRestaurant (Lasarte)On the brink of perfection

David Chang

Momofuku Restaurant(New York)Fusion of avant-garde

Massimo Bottura

Osteria FrancescanaRestaurant (Modena)Mediterranean Incitement

Quique Dacosta

Quique DacostaRestaurant (Denia)Bursting of senses

Hilario Arbelaitz

Zuberoa Restaurant(Oiartzun)Highly-developed tradition

David Bouley

Bouley Restaurant(New York)Creator of the NewAmerican Cuisine

Wylie Dufresne

WD~50 Restaurant (NewYork)Creative play with technology

Juan Mari Arzak

Arzak Restaurant(San Sebastián)

Living History

Daniel Boulud

Daniel Restaurant(New York)France, soaring high abovethe rest

Karlos Arguiñano

Arguiñano Restaurant(Zarautz)

Juan Mari Arzak

Arzak Restaurant(San Sebastián)

Martin Berasategui

Martin BerasateguiRestaurant (Lasarte)

Andoni Luis Aduriz

MugaritzRestaurant(Errenteria)

Pedro Subijana

Akelarre Restaurant(San Sebastián)

Roser Torras

Manager of grup gsr –produccions de gastronomia

AltaTECHNICAL COMMITTEE THE CHOSEN 2010…ALWAYS IN SEARCH OF EXCELLENCE ANDGENERAL ASSENT, THE “BIG NAMES” OF BASQUECUISINE AND THE MANAGEMENT OF THECONVENTION HAVE DESIGNED, THROUGHWORKING TOGETHER, THE GREAT OUTLOOK OFGASTRONOMY 2010 IN THE FORM OF ACOMPREHENSIVE PROGRAMME.

LIMITEDPLACES

CONGRESS350€

REGISTER NOW+34 943 216 580


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1.ALTA

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Thomas Keller

Per Se Restaurant(New York)

Contemporary elegance

Joan Roca

El Celler de Can RocaRestaurant (Girona)

Techno-sensuality at its peak

Carme Ruscalleda

Sant Pau Restaurant(Sant Pol de Mar)

The best female chef in theWorld

Paco Roncero

La Terraza del CasinoRestaurant (Madrid)Sophistication and technology

Francis Paniego

EchaurrenRestaurant(Ezcaray)

Beyond the tradition

Paco Morales

Ferrero HotelRestaurant (Bocairent)Complex minimalism

Drew Nieporent

Myriad RestaurantGroup [New York]The guru of contemporaryNew York restaurant trade

Mario Sandoval

Coque Restaurant(Humanes de Madrid)Fun and colour

Iñigo Lavado

Iñigo Lavado Restaurant(Irún)Essentialism and synthesis

Neil Perry

Rockpool Bar & GrillRestaurant (Melbourne)At the forefront of matura-tion

Pedro Subijana

Akelarre Restaurant (SanSebastián)Feeling and contemporaneity

Josean Martínez Alija

Guggenheim BilbaoRestaurant (Bilbao)

Subtle Radicalness

Giorgio Pinchiorri

Enoteca PinchiorriRestaurant [Florencia]

A legend of the restoration

Marcelo Tejedor

Casa Marcelo Restaurant(Santiago de Compostela)Purity and essentiality

Nuno Mendes

Viajante Restaurant[Londres]

The last british phenomenon

Albert Raurich

Dos Palillos Restaurant(Barcelona/Berlín)

Asian Dreams

Sergio y Javier Torres

Dos Cielos Restaurant(Barcelona)Sensitivity and exoticism

Dani García

Calima Restaurant(Marbella)

New sensations fromAndalusia


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1.ALTA

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Presenter: Nora Sagarzazu

Moderator: Pau Arenós

10.45 - 11.00 h Official Opening

11.00 - 11.45 h Sensory subtletiesCarme RuscalledaSant Pau Rest. (Sant Pol de Mar)

11.45 - 12.30 h Handling and manipulating the MediterraneanMassimo BotturaOsteria Francescana Rest. (Modena)

12.30 - 13.15 h Complex natureMartin Berasategui Martin Berasategui Rest.(Lasarte)

13.15 - 14.30 h El Bulli 2010Ferran AdriàEl Bulli Rest. (Roses)

Moderator: Cristina Jolonch

16.30 - 17.15 h Radical viewsQuique Dacosta Quique Dacosta Rest. (Denia)

17.15. - 18.00 h Quantum GastronomyAndoni Luis Aduriz Mugaritz Rest. (Errenteria)

18.00 - 18.45 h The missing link Joan Roca El Celler de Can Roca Rest. (Girona)

18.45 - 19.30 h Geometry with flavoursJuan Mari and Elena ArzakArzak Rest. (San Sebastián)

URBAN COSMOPOLITAN COOKING A GREAT HOMAGE TO KARLOS ARGUIÑANOMonday 22nd November 2010

AN EXERCISE OF ANALYSIS AND LOOKING FORWARD TO THE FUTURE.SOME OF THE TOP CHEFS IN SPAIN AND IN THE WORLD WILL BEWORKING LIVE WITH RECIPES OF URBAN AND COSMOPOLITANINSPIRATION, WHICH WILL BE CREATED FOR THE CONVENTION ITSELF.CONTEMPORARILY AND FOR THE FIRST TIME, TASTINGS WILL BE ONOFFER IN REAL TIME DURING MANY OF THE PRESENTATIONS FOR THEAUDIENCE TO ENJOY FROM THE COMFORT OF THEIR OWN SEATS.

Monday 22nd November

10:45 a.m.

Auditorium

The great debt of homage. Together with all the chefs who areparticipating in the event, (and in particular the TechnicalCommittee, made up of Hilario Arbelaitz, Juan Mari Arzak,Martin Berasategui, Andoni Luis Aduriz, Pedro Subijana, andRoser Torras), San Sebastian Gastronomika will finally cele-brate the prominence of Karlos Arguiñano in the history ofcontemporary Spanish cuisine.

Together, from a single voice, we will applaud the man, thechef, the great communicator, who has been capable of,firstly, making an entire country enthusiastic about cookingand, secondly, of explaining the revolution of our gastronomyto Spain and the rest of the world. San SebastianGastronomika will stand up before one of the legends ofmodern cuisine, a cuisine which is open to all.

Karlos Arguiñano.


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1.ALTA

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Moderator: Mitxel Ezquiaga

11.00 - 11.45 h Technological CreativityPaco RonceroLa Terraza del Casino Rest. (Madrid)

11.45 - 12.30 h Wisdom of naturalnessHilario ArbelaitzZuberoa Rest. (Oiartzun)

12.30 - 13.15 h Guggenheim, the restaurant of the future (performance)Josean Martínez Alija Guggenheim Bilbao Rest. (Bilbao)

13.15 - 13.30 h 2nd Gueridón de Oro PrizeGiorgio PinchiorriEnoteca Pinchiorri Rest. [Florencia]

13.30 - 14.15 h "Nothing is what it seems"Pedro SubijanaAkelarre Rest. (San Sebastián)

Moderator: Tana Collados

16.00 - 17.30 h “LA GRANDE BOUFFE”Eneko Atxa Azurmendi Rest. (Larrabetzu)Iñigo LavadoIñigo Lavado Rest. (Irún)Paco MoralesHotel Ferrero Rest. (Bocairent)Francis Paniego Echaurren Rest. (Ezcaray)Albert Raurich Dos Palillos Rest. (Barcelona/Berlín)Mario Sandoval Coque Rest. (Humanes de Madrid)Marcelo Tejedor Casa Marcelo Rest. (Sant. Compostela)Sergio y Javier TorresDos Cielos Rest. (Barcelona)

17.30 – 18.00 h Stunning views of SichuanNeil Perry Rockpool Bar & Grill Rest. (Melbourne)

18.00 – 18.30 h Cosmopolitan hyperactivityNuno Mendes Viajante Rest.(Londres)

18.30 – 19.15 h Transforming the traditionDani García Calima Rest. (Marbella)

URBAN COSMOPOLITAN CUISINEWednesday 24th November 2010

CONTINUATION OF MONDAY’S PROGRAMME, WITH A DIARY FILLED WITHBIG NAMES FROM BOTH NATIONAL AND INTERNATIONAL CUISINE. THE HIGHLIGHT OF THE LAST DAY OF THIS INTERNATIONAL CONVENTION WILLBE “LA GRANDE BOUFFE”, A CREATIVE CULINARY SHOW WHEREEIGHT OF THE BEST UP AND COMING CHEFS TOGETHER WILL CARRY OUT THEIR MOST DARING DISHES SIMULTANEOUSLY AND LIVE.

Moderator: Xavier Agulló

11.00 - 11.45 h New styles in the restaurant trade of New YorkDrew NieporentMyriad Restaurant Group [New York]

11.45 - 12.30 h Astonishing fusionsDavid ChangMomofuku Rest. (New York)

12.30 - 13.15 h French ConnectionDaniel BouludDaniel NYC Rest.(New York)

13.15 - 14.00 h Intelligent incitementAnthony Bourdain Writer, chef and traveler (New York)

Moderator: Toni Massanés

16.30 - 17.15 h New american cuisineDavid BouleyBouley Rest. (New York)

17.15 - 18.00 h Real avant-garde Wylie Dufresne WD-50 Rest. (New York)

18.00 - 18.45 h World presentation for the biography of Ferran AdriàColman AndrewsWriter (New York)

18.45 - 19.30 h The philosophy of eleganceThomas Keller Per Se Rest. (New York)

NEW YORK, NEW YORK!Tuesday 23rd November 2010

IN A UNIQUE AND EXCLUSIVE OPPORTUNITY, THE DIFFERENTCUISINES OF NEW YORK –NEW AMERICAN CUISINE, RADICALAVANT-GARDE, FUSIONS, STEAKHOUSES, CLASSICISM…- WILLTRAVEL FOR THE FIRST TIME TO SPAIN WITH THE GREATESTFIGURES, IN A CONFERENCE FILLED WITH UNEDITEDENJOYABLE AND CREATIVE TENSION WITH LIVE TASTINGS.


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1.ALTA

2. OFF

2.1. Wine and Dining2.2. Best Sommelier of Spain2.3. Planet Grill2.4. Innovation in the hotel industry given by la Ruina Habitada2.5. Gastronomic Tourism in Spain 2.6. San Sebastian Gastronomikart2.7. Gastronomika teenagers

GATHERINGS AND WORKSHOPSThe new format, which was started with great success in last year’sgathering of 2009, will be one of the star commitments in 2010. Withan innovative concept that combines to give proximity, privacy,thematic liberty and much interaction, the Gatherings will be carriedout without a prior plan, with a maximum of 30 people attending.The Workshops, on the other hand, will give the opportunity to learnspecific cutting-edge techniques for use in the kitchen.

GatheringsWith some of the best chefs from New York participating and amaximum of 30 participants

Monday 22nd November 2010

15.30 - 16.15 h East Coast West CoastThomas Keller Per Se Rest. (New York)Moderator: Toni Massanés

15.30 - 16.15 h Discovering Asia from the MaresmeCarme Ruscalleda Sant Pau Rest. (Sant Pol de Mar)Moderator: Mayte Díez

Tuesday 23rd November 2010

10.00 - 10.45 h Cuisine behind the scenes.Anthony Bourdain Writer, chef and traveller (New York)Moderator: Pau Arenos

14.15-15.00 h New synergies between Iberian meats and wineCarlos Tristancho and Alvaro Palacios

Wednesday 24th November 2010

10.00 - 10.45 h Three concepts from New York,New American cuisine, avant-garde, fusionWylie Dufresne WD-50 Rest. (New York)

David Chang Momofuku Rest. (New York)David Bouley Bouley Rest. (New York)Moderators: Cristina Jolonch / Tana Collados

10.00 - 10.45 h A Franco-American visionDaniel Boulud Daniel NYC Rest. (New York)Moderator: Xavier Agulló

Private Kitchen sessionsGiven by some of the great Basque chefs, they allow for theinvolvement of participants (maximum of 15) in the creation ofvarious culinary dishes.


10.00 - 10.45 h Juan Mari ArzakArzak Rest. (San Sebastián)

10.00 - 10.45 h Joan Roca El Celler de Can Roca Rest. (Girona)

15.30 - 16.15 h Quique DacostaQuique Dacosta Rest. (Denia)

15.30 - 16.15 h Dani García Calima Rest. (Marbella)


10.00 - 10.45 h Pedro Subijana Akelarre Rest. (San Sebastián)

10.00 - 10.45 h Andoni Luis Aduriz Mugaritz Rest. (Errenteria)

15.30 - 16.15 h Paco RonceroLa Terraza del Casino Rest. (Madrid)

15.30 - 16.15 h Christian EscribàEscribà Cake Shop (Barcelona)

PRECIO50€


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2.1.Wine and Dining

Fernando Gallardo

Hotel critic(El País)

Josep Roca

El Celler de Can Roca(Girona)

Juli Soler

El Bulli Restaurant(Roses)

Carlos Tristancho

País de Quercus(Badajoz)

Roser Torras

Manager of grup gsr –

produccions de

gastronomia

OFF WINE AND DINING. THE CHOSEN 2010…

EXPERTS IN ALL AREAS OF THE RESTAURANTTRADE AND IN A BROAD SENSE AS WELL–MANAGEMENT, DINING SERVICE, SOMMELIERS,HOTELS…- HAVE TOGETHER DEVELOPED A WIDEAND DIVERSE OUTLOOK FOR THE RESTAURANTTRADE OF THE FUTURE. LIMITED

PLACES

THE WORLD OF THE RESTAURANT TRADE

100€

REGISTER+34 943 216 580

OffTECHNICAL COMMITTEE

Sergi Arola

Coctelería – GastrobarLe Cabrera (Madrid)Urban creativity

Ferran Adrià

el Bulli Restaurant(Roses)History gazes at it.

Pablo Martín

UAES [España]UAES President

Juan Muñoz

ASU & MSE [Barcelona]

The guru of Spanishsommelier

Álvaro PalaciosÁlvaro Palacios WineryWine eclecticism

Josean Martínez Alija

Guggenheim BilbaoRestaurant (Bilbao)

Radical subtlety

David Seijas

El Bulli Restaurant(Roses)Leadership of dining serviceand sommellery

Josep Roca

El Celler de Can Roca(Girona)The emotion of wine

Elena Adell

D.O.C.A. RiojaOenologist at BodegasAzpilicueta

Lluis García

El Bulli Restaurant(Roses)Leadership of dining serviceand sommellery

François Chartier

Sommelier (Canadá)Eno-culinary Harmonies

Diego Cabrera

Coctelería – Gastrobar LeCabrera (Madrid)The fashion cocktail

Enric Canut

Agricultural EngineeringTechnician (Barcelona)The cheese guru

Marc Martí

Triticum (Cabrera de Mar)Enobreadic Research

Manel Petrel

Catalan Cork Institute(Palafrugell)Virtuous interactions

Xavier Ramón

Triticum(Cabrera de Mar)Enobreadic research

Giorgio Pinchiorri

Enoteca PinchiorriRestaurante [Florencia]

A legend of the restoration

Sarah Jane Ewans

Journalist, Decanter /BBC [Londres]

Master Wine

Pilar García

CRDONavarra Wines

Leading Navarra wines

Drew Nieporent

Myriad RestaurantGroup [New York]The guru of contemporaryNew York restaurant trade

Carlos Tristancho

País de Quercus (Badajoz)Visionary of the Iberian universe


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www.sansebastiangastronomika.com www.sansebastiangastronomika.com

12.15 - 13.00 h New synergies between Iberian meats and wineCarlos Tristancho and Alvaro Palacios(Chamber Hall)

13.15 - 14.30 h El Bulli 2010:Ferran AdriàEl Bulli Rest. (Roses)(Auditorium)

14.30 -16.00 h LUNCH – ATTENDEES’ AREAVisit to the Fair

Moderator: Salvador García-Arbós

16.00 -16.30 h Techniques for the final maturation stages of cheeses in the restaurantEnric Canut (Room 10)

17.00 - 17.30 h CATABread’s bouquet Xavier Ramon and Marc Martí (Room 10)

18.00 - 18.45 h The design of service at El BulliLluis García and David SeijasEl Bulli Rest. (Roses)(Room 10)

19.00 - 20.00 h 1st International Gin and Tonic Contest "Jordi Estadella"The Grand Final(Chamber Hall))

THE WORLD OF THE RESTAURANT TRADE:Wine and Dining


AN INTERNATIONAL DEEPENING INTO THE GREAT THEMES THAT WILLMARK THE FUTURE OF THE RESTAURANT TRADEMANAGEMENT OFCHAINS, NEWS CONTEMPORARY FORMATS OF SERVICE, WINESYNERGIES, EXTRAVAGANT TASTING… AND THE FIRST INTERNATIONALGIN AND TONIC CONTEST “JORDI ESTADELLA”. A CREATIVE AND FUNOUTLOOK ON THE MULTIFARIOUS RESTAURANT TRADE.

Moderator: Rosa Vives

11.00 - 11.45 h New styles in the New York restaurant tradeDrew Nieporent Myriad restaurant group (New York)(Auditorium)

12.00 - 12.45 The cork: contribution to the excellence of wineçManel PetrelCatalan Cork Institute (Palafrugell)(Room 10)

13.00 - 13.45 h Tasting of SoilsJosep RocaCeller de Can Roca Rest. (Girona)(Room 10)

13.45 - 14.15 h Taste buds and moleculesFrançois ChartierSumiller (Canadá)(Room 10)

14.00 -16.00 h LUNCH ATTENDEES’ AREAVisit to the Fair

Moderator: Pepe Ferrer

16.00 - 18.15 h Best Sommelier in Spain” Official Contest 2010The Grand Final(Chamber Hall)

18.15 - 19.00 h International presence of Spanish winesSarah Jane Ewans Journalist Wine Spectator/BBC [Londres]

19.00 - 19.30 h Awards Ceremony of “Best Sommelier in Spain” 2010 Official Contest

THE WORLD OF THE RESTAURANT TRADE:Wine and Dining


2.1.

Wine and Dining


- 25 -- 24 -


11.00 – 11.45 h Great Red WinesPilar GarcíaDO Navarra Wines

12.00 – 12.30 h Gastrobar fusion and cocktailsSergi ArolaCoctelería – Gastrobar Le Cabrera, (Madrid)Diego CabreraCoctelería – Gastrobar Le Cabrera, (Madrid)

12.30 - 13.15 h Guggenheim, the restaurant of the future(performance)Josean Martínez AlijaGuggenheim Rest. (Bilbao)(Auditorium)

13.15 - 13.30 h Gueridón de Oro PrizeGiorgio PinchiorriEnoteca Pinchiorri Rest. (Florencia)(Auditorium)

13.45 - 14.30 h TASTINGElena AdellAzpilicueta and Riedel (Room 10)

14.30 -16.00 h LUNCH ATTENDEES’ AREAVisit to the Fair

THE WORLD THE RESTAURANT TRADE:Wine and Dining


2.2.Best Som

melier of Spain

“BEST SOMMELIER IN SPAIN” OFFICIAL CONTEST 2010


Chamber Hall

Organizado por

Adhesión a:

Patrocinadores

16.00 – 18.15 The Grand Final

19.00 – 19.30 Awards Ceremony of “Best Sommelier in Spain” 2010 Official

Contest

The prestigious and spectacular Official Contest whose aim is to find the best

sommelier in Spain, will change location for the first time in its history to San

Sebastián. More specifically it will move to the programme of events here at

San Sebastián Gastronomika Off, where it is expected to be held for the next

three years.

The final of this Contest will take place, on the 23rd de November 2010, in two

phases:

a private written test, in the morning, and the great show live with practical tests

in the afternoon.

The tests, that will take place live on stage, are as follows:

- Product identification and wine tastings description

-Erroneous menu (detection and correction)

-Food and wine pairing (at a table with guests on stage)

-Service and decanting (at a table with guests on stage)

Colaboradores


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OFF PLANET GRILL. THE CHOSEN 2010…

Presenter: Salvador Garcia-Arbós

Panel of judges A selection of journalists, chefsand international sommeliers

Multi-Purpose Hall12.00-14.00 h.The Semi-finalsPerformance of contestants

Chamber Hall19.00-20.00 h. The Grand FinalThe five finalists, competing on stage in front of the

jury20.00 h. Award ceremony and gin and tonic for all

Rules and registration: www.sansebastiangastronomika.com

1ST INTERNATIONAL GIN ANDTONIC CONTEST “JORDI ESTADELLA”

Pedro and Aitor Arregui

Elkano Restaurant(Getaria)

The masters of seafood grilling

Hilario Arbelaitz

Zuberoa Restaurant(Oiartzun)Highly developed tradition

Álvaro Palacios

Álvaro Palacios Winery

Wine eclecticism

Neil Perry

Rockpool Bar & GrillRestaurant (Melbourne)In the avant-garde of aging

Imanol Jaca

Don Serapio (San Sebastián)

Knowledge about meats

Adam Perry Lang

Daisy May’s Restaurant(New York)

Master in dry aging

Eduardo SaituaSaavedra

AZTI-Tecnalia[Sukarrieta]

The fire technical chemistry

Carlos Tristancho

País de Quercus(Badajoz)Visionary of the Iberian uni-verse

LIMITEDPLACES

PLANETGRILL

100€

REGISTER+34 943 216 580

MONDAY 22ND NOVEMBER 2010

2.3.

Plane

t Grill

Ferran Adrià



- 29 -- 28 -


PLANET GRILLMonday 22nd November 2010

PROBABLY, THE SECTOR WITH THE MOST FORCE IN CONTEMPORARY GASTRONOMY. THROUGHA COMPLETE CONFERENCE THE KEY ELEMENTS OF INTERNATIONAL GRILLING WILL BEEXHIBITED; WITH LIVE TASTINGS IN REAL TIME. BASQUE AND INTERNATIONAL SPEAKERS–INCLUDING SOME OF THE BEST SPECIALISTS IN THE WORLD- WILL UNCOVER THE SECRETSOF THIS COOKING, FROM SCIENTIFIC LEVELS, TO USING THE LATEST AVANT-GARDETECHNIQUES.THE PROGRAMME INCLUDES THE HOLDING OF 1ST NATIONAL GRILLINGCOMPETITION, IN LA BRETXA, WITH SOME OF THE BEST GRILLERS IN SPAIN TAKING PART.ALL OF THE ATTENDEES AT THIS CONVENTION WILL BE INVOLVED IN THE VOTING PROCESS,WHO WILL HAVE PREVIOUSLY TASTED THE WORK OF EACH CONTESTANT.

OFF HOTEL. THE CHOSEN 2010…

Moderator: Iñigo Galatas

11.00 - 11.15 h Opening - introductionHilario ArbelaitzZuberoa Rest. (Oiartzun)

11.15 - 11.45 h Selection, treatment and handling of red meatImanol JacaDon Serapio (San Sebastián)

11.45 - 12.15 h Grilling applied to the seaPedro and Aitor ArreguiElkano Rest. (Guetaria)

12.15 - 13.00 h New synergies between Iberian meats and wineCarlos TristanchoPaís de QuercusÁlvaro PalaciosÁlvaro Palacios Wineries

13.15 - 14.30 h El Bulli 2010Ferran AdriàEl Bulli Rest. (Roses)(Auditorium)

16.00 - 17.00 h The secrets of combustionEduardo Saitua Saavedra AZTI-Tecnalia [Sukarrieta]

17.00 - 17.30 h Innovative techniques of dry agingAdam Perry LangDaisy May's BBQ USA Rest.(New York)

17.30 - 18.00 h Improbable Australian AgingNeil PerryRockpool Bar & Grill Rest. (Melbourne)

19.00 -20.00 1st International Gin and Tonic Contest "Jordi Estadella"The Grand Final

Fernando Gallardo

Hotel critic(El País)Guru of Hotel innovation

Ferran Fisas

CEO Frog & FerThe generation of emotions

Carmen Giménez-Cuenca

CoacherPsychology and coachingIn the hotel industry

Elena Martín

Former member of theduo Las VirtudesRecreational emotiveness

Almudena Miranda

CEO Trainingyou

New global strategies

Ana Robledo Pascua

Pikolin GroupCommunication DirectorNew applications of comfortPikolin

Alberto Sánchez

Pharmaceutical andcosmetic specialistGastronomic pharmacy

Agustí Torelló

Agustí TorellóMataOenologistThe great expert of catalancava

Tomás Zamora

Hábitat Manager– Institute ofBiomechanics of Valencia

Ergonomics applied to rest

Inma Ranera

CEO Christie & CoIntelligence applied

to the hotel trade

Ferran Adrià


Manuel Araújo

F&B Starwood Españaand Portugal ManagerView of the hotel trade

1ST NATIONAL GRILLING COMPETITIONLA BRETXA MARKET 14:30-16:00. THE GRAND FINALWITH THE BEST GRILLERS IN SPAIN PARTICIPATINGTHE JURY WILL BE COMPOSED OF ALL THE ATTENDEES AT PLANET GRILL

Chamber Hall

2.4.Innovation in the hotel industry given by la Ruina

Habitada


- 31 -- 30 -


CONFERENCES ON INNOVATION IN THE HOTELINDUSTRY GIVEN BY LA RUINA HABITADABy Fernando Gallardo


FERNANDO GALLARDO, A PRESTIGIOUS JOURNALIST SPECIALIZED IN THE HOTEL TRADE AND ANINTERNATIONAL GURU IN THE SECTOR, WILL LEAD AN AMBITIOUS PROGRAMME. IN DIFFERENTPRESENTATIONS, WHICH WILL BE HELD IN THE KURSAAL PALACE AND IN DIFFERENT HOTELS IN SANSEBASTIÁN, HE WILL EXPLAIN ALL THE NEW TRENDS THAT ARE GOING TO MARK HOTEL INNOVATION OVERTHE NEXT FEW YEARS, THROUGH THE FORMAT OF DEBATES, WORKSHOPS AND PERFORMANCES.

9.30 h Registration

10.00 - 11.45 h Presentation and group work WorkFernando GallardoHotel Londres

12.30 h VISIT TO THE FAIR

13.15 - 14.30 h El Bulli 2010Ferran AdriàRestaurante El BulliKursaal Palace(Auditorium)

14.30 -15.45 h LUNCH ATTENDEES’ AREA

16.00 - 17.00 h Gathering: ergonomics in hotelsTomás ZamoraInstitute of Biomechanics of ValenciaAna Robledo Pascua Pikolin GroupHotel Silken Amara Plaza

17.30 - 18.30 h Workshop: joy and wellnessElena MartínFormer member of the duo Las Virtudes

El Cava en el spa

Agustí TorellóAgustí Torelló Mata OenologistAlberto SánchezPharmaceutical and cosmetic specialistHotel Silken Amara Plaza

19.00 - 20.00 h 1st International Gin and Tonic Contest “Jordi Estadella"Kursaal Palace(Sala de Cámara)

21.30 h FRATERNITY DINNER

9.00 h BREAKFAST

10.00 - 11.30 h Presentation of group workWork groupsHotel Silken Amara Plaza

11.30 - 12.00 h BREAK

12.00 - 13.00 h The Hotel Industry in 2010Inma RaneraCEO Christie & CoHotel Silken Amara Plaza

13.00 - 14.00 h Sensorial Sustainability(happiness and beauty)Ferran FisasCEO Frog + FerHotel Silken Amara Plaza

14.15 - 15.45 h LUNCH ATTENDEES’ AREA

15.45 h TRANSFER TO MIRAMON TECHNOLOGYPARK

16.00 - 17.15 h Workshop: web 2.0Almudena MirandaCEO Trainingyou

17.30 h TRANSFER TO THE KURSAAL PALACE

18.15 - 19.00 h International presence of spanish winesSarah Jane EwansJournalist (Decanter / BBC)

19.00 - 19.30 h Final of “Best Sommelier in Spain” Official Contest 2010 Award Ceremony

21.30 h FRATERNITY DINNER


CONFERENCES ON INNOVATION IN THE HOTEL INDUSTRYGIVEN BY LA RUINA HABITADA By Fernando Gallardo

2.4.Innovation in the hotel industry given by la Ruina

Habitada


- 33 -- 32 -


CONFERENCES ON INNOVATION IN THE HOTELINDUSTRY GIVEN BY LA RUINA HABITADABy Fernando Gallardo


9.00 h BREAKFAST

9.30 h TRANSFER TO THE PALACIO DE AIETE HOTEL

10.00 - 12.00 h Round table: Understanding the clientHotel Palacio de Aiete

12.00 h TRANSFER TO THE KURSAAL PALACE

12.45 - 14.00 h Workshop: coaching for hotelsCarmen GiménezCoacherKursaal Palace(Chamber Hall)

14.00 -15.45 h LUNCH ATTENDEES’ AREA

16.00 - 17.00 h Workshop hotel kitchenManuel de AraújoF&B hotels Starwood Board DirectorHotel María Cristina

Optional on the Kursaal Palace

1st Conference on the Challenges and Opportunities ofGastronomic Tourism in Spain

Alta Congress Program(Nuno Mendes, Neil Perry and Dani García)

2.5.

Turism

o Gas

tron

ómico en

Esp

aña

CONFERENCES ON INNOVATION IN THE HOTELINDUSTRY GIVEN BY LA RUINA HABITADA 22nd, 23rdand 24thNovember

REGISTRATION PACKAGES COST PERPERSON

Includes Accommodation in the Astoria 7 Hotel (double room)

4 days (3 nights) 21stto 24th November3 days (2 nights) 22ndto 24th November2 days (1 night) 22ndto 23rd November2 days (1 night) 23rdto 24thNovember

Registration WITHOUT Accommodation. 22ndto 24thNovember.

MEMBERS OF THE CLUSTER: Discount of ¤100 for each Attendee’s package

Individual room supplement per night: ¤38

525€

500€

450€

410€

450€

Attendee

Notes:The quota for the Attendees at the Conferences on Innovation in the Hotel Industry, gives the right to enterinto any of the presentations of the Alta Convention,

The Official hotel of the Conferences is the Astoria 7 Hotel in San Sebastian. It has limited places.If this hotelfills up, the people attending the Conferences willbe offered to stay at the Hotel Silken Amara Plaza, (it isthe official hotel of San Sebastian Gastronomika), which is situated very close to Astoria 7 Hotel. Thepricesthat apply for the Silken Amara Plaza Hotel will be indicated in the San Sebastian Gastronomika eventaccommodation price table.


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2.5.Gastronom

ic Tourism

in Spain

1ST CONFERENCE ON THE CHALLENGESAND OPPORTUNITIES OF GASTRONOMICTOURISM IN SPAIN

The objectives of the “1st Conference on the Challenges and Opportunities ofGastronomic Tourism in Spain” are as follows:

To achieve a better knowledge of the requirements and ways of improving themanagement of gastronomic tourism in Spain. To communicate success storiesabout initiatives in which we find linked tourism, wine and gastronomy, both inSpain and on an international level.

To establish methods of exchange between professionals so that they can bothmake things become reality and also pinpoint the problems and requirementsin the development of gastronomic tourism in Spain.

To promote the concept of innovation in the tourism sector, with the hope oflaying the foundations for sustainable development.

To draw valid conclusions for the benefit of those participating in this conference,for administrative bodies, and the private sector; something which will allowfuture proposals to be carried out.

PRECIO100€

INSCRÍBETE+34 943 216 580

Vittorio CastellaniJournalist andgastronomic consultant

Marc Canavaggia

Member of Tangible

Enrique Ramos

City Councillor forTourism in SanSebastián

Manuel Gago

Professor at the Facultyof CommunicationSciences at University ofSantiago de Compostela

Enrique Ruíz de Lera

General Subdirector forForeign Promotion andMarketing at Tourspain

Jesús Suso

General Manager ofAvante Marketing &Medios

Iñaki Gaztelumendi

Member of Tangible

Lluis Pujol

Manager of the SpanishAssociation ofDestinations for thePromotion ofGastronomic Tourismand of Saborea España

OFF, GASTRONOMIC TOURISM.THE CHOSEN…


- 37 -- 36 -


2.5.Gastronom

ic Tourism

in Spain

PRECIO100€

Block 2. Keys to success for a Gastronomic TourismDestination.The objective of this table is to analyse the keys that explainthe success of the strongest gastronomic tourism destina-tions in Spain, France and Italy, and to reflect on the stepsthat a destination must take if it should wish to develop acompetitive offer in this market niche.18:30- 19:00 h Presentation

Tasting Spain: the materializationof an ideaLuis PujolManager of Spanish Association ofDestinations for the Promotion ofGastronomic Tourism and of Tasting Spain

19:00- 20:00 h Stories Panel Success stories from the Nordic Countries(Presentation to be confirmed)Success stories from Italy.Vittorio CastellaniJournalist. 2nd GastronomadeSuccess stories from France(Presentation to be confirmed)

Moderator: Marc Canavaggia,member of Tangible

20:00 h CONCLUSIONS AND CLOSING OF THE CONFERENCE

16:00-16:30 h Opening of the conferences

Pilar ZorrillaVice-Councillor for Trade and Tourism of theBasque Country

Introduction to the programmeIñaki GaztelumendiMember of Tangible.

Block 1. The “deconstruction” of the gourmet touristThe objective of this table is to better understand the profile ofthe new gastronomic tourist, their criteria for the choice ofdestination, their search for information, and to study the con-sumption habits of tourist products.

16:30- 17:00 h PresentationEnrique Ruíz de LeraSub-director for Promotion at Tourspain

17:00- 18:00 h Discussion boardProfile, interests, and needs of the gastronomictourist.Jesús SusoGeneral Manager of Avante Marketing &MediosExplorers of taste: habits, strategies and profi-les of the gastronomic tourist on the Internet.Manuel GagoProfessor at the Faculty of CommunicationSciences at University of Santiago deCompostela.

The profile of the gastronomic tourist in SanSebastián.Enrique RamosCity Councillor for Tourism in San Sebastián

Tourism

Moderator: Iñigo Gaztelumendi

18:00-18:30 h Coffee Break

Kursaal Palace24th November 2010Chamber Hall

1ST CONFERENCE ON THE CHALLENGESAND OPPORTUNITIES OF GASTRONOMICTOURISM IN SPAIN


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2.6. San

Seb

astian

Gas

tron

omikartSAN SEBASTIAN GASTRONOMIKART

Kursaal Palace

From 21st to 24th November 2010

For the first time, art will form part of the global concept at SanSebastian Gastronomika. Gastronomic art, of course.GastronomikART.During the whole time this international con-vention is being held, in the area GastronomikART of the Kursaalpalace, all the attendees will be able to enjoy an original, daringand surprising exhibition.

“Senses...”Ramon Roteta

The legendary chef will immerse us, with his sculptural workswhich “come from emptiness, from the distance, from the being…¡of wanting to be! From doing in order to be; from going in orderto come, from doing…and doing in the solitude of the senses”, ina world that we will discover in the areaGastronomikART and in different locations in the Kursaal.

Suprising creativity defined by Andoni Luis Aduriz:To examine onself is to sculpt conventionalisms.To doubt is to carve the routine.To decide is to hollow out questions.To make known the fear is to confer structure onto insecurity.To mould time is to transform emptiness, light and movement.To cook outlines is to comunicate with the spacial surroundingsand forms.Cincelar el comportamiento es aferrarse a la sospecha.To tear the balance is to make harmony three-dimensional.To vacate prejudices is to fill with possibilities.To apprehend symbolic language is to fasten meanings.To decipher the fragmented look is to get around visual thought.To stroke material is to configure expressive means.To sculpt stone is to analyze a difficulty.To create is to characterize reason.To question is to sculpt oneself.

Andoni Luis Aduriz

“The silence of emptiness. Visions of an edible world”Enrique Fleischmann, Borja García-Argüelles and Juantxo Egaña

For the first time, art will form part of the global concept atSan Sebastian Gastronomika. Gastronomic art, of course.GastronomikART.During the whole time this international convention is beingheld, in the area GastronomikART of the Kursaal palace, all theattendees will be able to enjoy an original, daring and surpri-sing exhibition. “The silence of emptiness. Visions of an edibleworld”, created by chefs and artists using edible materials.Enrique Fleischmann, Borja García-Argüelles and JuantxoEgaña.

Note: different surprising “artistic-edible” performances will take placein the Auditorium during the time that the international gathering isbeing held.


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GASTRONOMIKA TEENAGERS

Bringing together in one single event the necessary parametersof healthy cooking during teenage years and the fun andentertainment inherent in these ages, Gatronomika Adolescentes[Gastronomika Teenagers] –a special session dedicated to youngpeople of school age from Gipuzkoa–, proposes a morning oflearning, laughter and interaction with teaching and advice fromthree of the greatest young Spanish chefs.

With the collaboration of Eurotoques.

Kursaal Palace24th November 2010Chamber Hall

Moderator: Peio García Amiano

10.00-12.00 h MIXED CUISINE

Breakfasts that “rock”Quique DacostaQuique Dacosta Restaurant(Denia)

Sweet and healthy, but fantastic, cookingDani GarcíaCalima Restaurant (Marbella)

Energy and surprising dishesEneko Atxa Azurmendi Restaurant (Larrabetzu)

2.7.Gastronom

ika teenagers


1.ALTA

3. POPULAR


- 45 -- 44 -


3.GAST

RONOMIKA POPULA

R

GASTRONOMIKA POPULARIN LINE WITH THE CONVENTION´S AMBITION OF EXTENDING ITS PROGRAMME TO THECITIZENS AND VISITORS OF SAN SEBASTIÁN, ON SUNDAY, THE KURSAAL PALACE AND ITSSURROUNDINGS (LA BRETXA MARKET) WILL BE HOME TO THE DIFFERENT POPULARCEREMONIES THAT FORM SAN SEBASTIAN GASTRONOMIKA POPULAR.PRESENTATIONS, COSMOPOLITANISM, SURPRISES, TASTINGS… THE CONVENTIONFORTHE CITY.

SUNDAY 21ST NOVEMBERMIDDAY

Kursaal Palace

EUSKADI, SAVOUR ITA well-known group of young Basques chefs will offer, with freeentry for everyone, different presentations whose content will befun and, above all, practical: tricks for improving home-cookeddishes; cooking in 10 minutes; cooking with leftovers; how toprepare a quick banquet with whatever there is in the fridge….

Moderator: Iñigo Galatas

11.00 - 11.20 Mikel Santamaria Aquarium – Bokado Group Restaurante (San Sebastián)

11.20 - 11.40 Beñat OrmaetxeaJauregibarria Restaurant (Amorebieta)

EUSKADI WELCOMES NEW YORK

Event and show for everybody to welcome the chefs andauthorities of New York, this year´s guest city at San SebastiánGastonomika.

- Official speeches- Welcome Aurresku (Basque Honour Dance)- Special Tamborrada (Drum Festival)- USA Surprise

La Bretxa Market

THE TUNNEL OF GRILLINGIn a large marquee fitted out in La Bretxa, citizens and visitorswill be able to enjoy the different meats of Spanish ProtectedDesignation of Origin (PDO), accompanied by wines, in a globalcelebration of grilling.

11.40 - 12.00 Senen GonzálezSagartoki Restaurant (Vitoria)

12.00 - 12.20 Ramón PiñeiroMarqués de Riscal Restaurant (Elciego)

12.20 - 12.40 Mikel GalloNineu Restaurant (San Sebastián)

12.40 - 13.00 Aitor ElizegiGaminiz Restaurant (Zamudio)


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1.ALTA

OTHER ACTIVITIES GASTRONOMIKA 2010Show Cooking ClassroomA multi-purpose area dedicated to practical cooking demons-trations parallel to the official programme. The space will beavailable for companies and private activities.

SUKATALDE (Association of Chefs of Gipuzkoa)As a stedy programme in the Show Cooking Classroom overthree days of the convention, the association Sukatalde willhold two culinary sessions live and open to professionals.Sessions: from 12 noon until 1pm; from 6pm until 7pm.

Members:A fuego negro, Agorregi, Alameda, Bera Bera, Branka,Fagollaga, Frontón de Tolosa, Hernialde, Iñigo Lavado,Kokotxa, Mirador de Ulia, Narru, Xarma.

Round Table: “Electronic commerce and artisan producers”Organized by The Glutton ClubE-commerce has revolutionized the way of valuing artisanproducts through the creation of a direct relationship betweenproducer and consumer. The objective of this round table is toanalyze the incipient use of electronic commerce on the part ofartisan producers as a means of marketing. It will also analyzechallenges such as the direct relationship with customers, thedesign, the marketing and the logistic media, as well as thedevelopment of e-commerce as an opportunity for ruraldevelopment.

Gaztelubide Gastronomic SocietyThe famous society from San Sebastian will join San SebastianGastronomika convention this year through conducting someprivate demonstrations. These hope to bring closer to theirmembers the reality of culinary tradition from other AutonomousCommunities.

This year in 2010, at the facilities of Gaztelubide, three specialdemonstration-tastings will be held led by Martin Berasategui,an important figure of the society and Tambor de Oro (GoldenDrum) Prize of San Sebastián. Programme (only for member-limited places):

The traditional cannelloni Carles Gaig (Gaig-BarcelonaRestaurant) and Nandu Jubany (Can Jubany-alldetenesrestaurant)Hake at 45º and “my mother’s” croquettes FrancisPaniego (Echaurren-Ezcaray Restaurant). Biscuits and canapés with a surprise, Christian Escribà(Escribà Patisserie – Barcelona)

The convention attendees’ partyLa KabutziaMonday 22nd November from 12 midnightOrganized by Agustí Torrelló Mata and Gorrotxategui. Like every year, the central enjoyable point of the conventionwill come alive, until the early morning, in the chosen nightclubin San Sebastián.

4. MARKET


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4.MARKET

MARKET

WITH INCREDIBLE FIGURES FROM LAST YEARIN 2009 (5,000 SQUARE METRES OF STANDS ONTHREE FLOORS, 130 EXHIBITORS, 1,200 BRANDS,STRONG INTERNATIONAL PRESENCE…). IN 2010THE MARKET SPACE WILL CONTINUE TO BE, LIKETHE GREAT FAIR OF THE NORTH OF SPAIN, AREFERENCE POINT FOR COMMERCE AND FORNATIONAL AND INTERNATIONAL NETWORKING.THERE ARE THREE CLEAR PARAMETERS: COM-PLETE PROFESSIONALISM; INTERNATIONALIZA-TION AND RIGOROUS DESIGN OF ATTENDEE IDEN-TIFICATION BADGES, WITH VIEW OF FACILITATINGTHE CREATION OF CONTACTS.

THE MARKET SPACE, WHICH WILL WELCOMEAMONG ITS VISITORS THE MOST PRESTIGIOUSOPINION LEADERS –PURCHASING MANAGERSFROM THE GREAT SUPERMARKETS, ETC.-. THISYEAR IN ADDITION NEW SPACES WILL INCLUDED–SUCH AS THOSE DEDICATED TO THE WINES OFSPAIN, PART OF THE TAKING OFF OF THE BESTSOMMELIER IN SPAIN OFFICIAL CONTEST 2010-AND NEW INITIATIVES, WITH WHICH THE ORGANI-ZATION WILL ASSURE NOT ONLY AN EASY PRO-FESSIONAL INTERCHANGE, BUT ALSO HIGHLYENJOYABLE CONFERENCES:

ALUS ALDU

EL RINCÓN DEL BACALAO

CAVAS MESTRES

ENCINARES DEL SUR

PESCADOS ALBA

ARTESANA SOSA

ASOCIACIÓN SIDRA NATURAL DE GIPUZKOA

AVICOLA GORROTXATEGI - PITAS PITAS

BARRY CALLEBAUT IBERICA

BASOA - DISTRIBUCIÓN DE VINOS Y BEBIDAS

BODEGAS BORDEJÉ

BODEGAS CASTILLO DE MONJARDIN

BODEGAS VALDEMAR

BRAGARD ESPAÑA

CAFES AITONA

CAFES BAQUE

CÁRNICAS JOSELITO

CERÁMICA INDUSTRIAL MONTGATINA

COMERCIAL LASTUR

COMERCIAL ORBA

COMERCIAL ULZAMA

COMERCIAL URANZU

CONSERVAS LOLÍN

CONSERVAS PORTO-MUIÑOS

CUCHILLERIA NAVARRO

CUNE

D.O. TORTA DEL CASAR

DASTATZEN

DIPESA

DIPUTACIÓN PROVINCIAL DE SALAMANCA

Navarra

Gipuzkoa

Barcelona

Córdoba

Valladolid

Barcelona

Gipuzkoa

Gipuzkoa

Barcelona

Gipuzkoa

Zaragoza

Navarra

La Rioja Alavesa

Madrid

Gipuzkoa

Gipuzkoa

Salamanca

Barcelona

Gipuzkoa

Gipuzcoa

Bizkaia

Gipuzkoa

Cantabria

La Coruña

Gipuzkoa

La Rioja

Extremadura

Gipuzkoa

La Rioja

Salamanca

Distribuidora

Bacalao

Cava

Jamón Ibérico Puro de Bellota

Pulpo

Ingredientes

Sidra

Producción y venta de huevos frescos y sus derivados

Cacao

Distribuidora

Vinos

Bodegas y Restaurante

Vinos

Uniformes

Café

Café

Embutidos

Vajilla

Distribuidora

Distribución y Alimentación

Distribuidora

Distribuidora

Conservas

Algas, arroces, conservas marinas

Cuchillos y utensilios

Vinos

Quesos D.O. Torta del Casar

Cárnicas

Distribuidora

Institución

NOMBRE COMERCIAL PROVINCIA GRUPO PRODUCTOS


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4.MARKET

GRUPO URRAKI

GUZMÁN GASTRONOMÍA

ICAN

INEDIT

ITSAS NATURA

JOSPER

JUAN HINOJAL

LACTEOS GOENAGA

LAVAZZA

LOFOTEN EXCLUSIVE

MYDRAP

NORGE

PROMOFILO

QUESOS ARTESANOS REY CABRA

RIOJA ALTA

ROBUSTA

ROUGIE

SAN PELLEGRINO

SANTOS CARRASCO

SOLÉ GRAELLS

TOLOSA GOURMET

VINOS DE NAVARRA

VINOTECA MENDIBIL

VIÑA ALIAGA

WINTERHALTER

ESPACIO CONCURSO MEJOR SUMILLER DE ESPAÑA

AZPILICUETA

BODEGAS MIGUEL TORRES

CASTILLO DE PERELADA

CRDO RIBEIRO

Gipuzkoa

Barcelona

Navarra

Barcelona

Gipuzkoa

Barcelona

Gipuzkoa

Gipuzkoa

Italia

Alicante

Barcelona

Noruega

Madrid

Málaga

La Rioja

La Rioja

Gipuzkoa

Barcelona

Salamanca

Barcelona

Gipuzkoa

Navarra

Gipuzkoa

Navarra

Málaga

La Rioja

Barcelona

Girona

Orense

Distribuidora

Frutas y Verduras

Instituto de Calidad Agroalimentaria de Navarra

Cerveza

Asesoría Integral Higienico-Sanitaria / Laboratorio

Hornos

Vestuario de hosteleria

Lacteos

Café

Pescado exlusivos de Lofoten

Servilletas e indivuduales

Productos de noruega

Maquinaria de afilado

Quesos de cabra de la Serranía de Ronda

Vinos

Calzado

Productos del pato

Agua

Embutidos

Distribución y Alimentación

Gastronomía de Tolosaldea

Asociación Bodegas de Navarra

Distribuidora

Vinos

Maquinaria industrial

Vinos

Vinos y destilados

Vinos y cavas

Vinos


DO JAMÓN DE LOS PEDROCHES,

PRIEGO DE CÓRDOBA Y MONTILLA MORILES

EFFETRE SRL / TOSCOBOSCO

ENOTURISMO Y GASTRONOMIA DE VALLADOLID

ESPACIO DEL CAVA

AGUSTÍ TORELLÓ

BOHIGAS

CANALS

CASTELL D’AGE

FREIXENET

GRAMONA

JANE VENTURA

JOAN RAVENTÓS ROSELL

MASCARÓ

MARIA CASANOVAS ROIG

ORIOL ROSSELL

RAVENTÓS BLANC

RECAREDO

SEGURA VIUDAS

TORREBLANCA

TORELLÓ

VALLFORMOSA

VILARNAU

EUSKOLABEL - FUNDACIÓN KALITATEA

EXCLUSIVAS ARRIAGA

FAGOR INDUSTRIAL

FAGOR MENAJE PROFESIONAL

GEMINIANO

GETARIAKO TXAKOLINA

GRUP BALFEGÓ

GRUPO FERNANDO PEÑA _ COMERCIAL URDAKI

Andalucia

Itália

Valladolid

Barcelona

Barcelona

Barcelona

Barcelona

Barcelona

Barcelona

Barcelona

Tarragona

Barcelona

Barcelona

Barcelona

Barcelona

Barcelona

Barcelona

Barcelona

Barcelona

Barcelona

Barcelona

Barcelona

Bizkaia

Gipuzkoa

Gipuzcoa

Gipuzcoa

Salamanca

Gipuzkoa

Tarragona

Gipuzkoa

Productos típicos de Andalucía

Enoturismo y gastronomia de Valladolid

Cava

Cava

Cava

Cava

Cava

Cava

Cava

Cava

Cava

Cava

Cava

Cava

Cava

Cava

Cava

Cava

Cava

Cava

Cava

Institución

Distribuidora

Maquinaria industrial

Maquinaria doméstica

Embutidos

Txakoli

Atún

Distribuidora


Trufas naturales y derivados artesanales/ fusión entre las trufas y la tradición gastronómica Toscana


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Official Restaurants of SSG’10

A FUEGO NEGROEl descaro y la diversión del pintxo contemporáneo

Dirección: C/ 31 de Agosto, nº 31Población: Donostia · San SebastiánTeléfono: 650 13 53 73Precio menú: 45€ iva inc.SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:AperitifAjos blancos con bonitoOreja skabetxada con mole heladoSopita de camarón a otro nivelEnsalada agitada de pato y naranja sanguinaRos Bif - mostaza - pimiento asaoRissotajo con hierbas y maticesMerluza y perejilPaloma, tiro, pum!Remolatxa avinagrada y yogur saladoTrufuas aireadas

AGORRREGITradición y posibilismo

Dirección: Portuetxe bidea, 14Población: Donostia · San SebastiánTeléfono: 943 224 328Precio menú: 39,50€ + IVASUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:AperitivoVieiras asadas, tomate confitado y pimientosasados en ensaladaRavioli de jamón ibérico, albahaca y aceitede olivas arbequinas

Arroz cremoso de queso Irati, con huevo ytrufa de inviernoHongos y foie gras con manzana errezila ycrema de hongosTxangurro a la donostiarra con su socarretMorros de ternera en salsa de pimientaverde con puré cremoso de berzaBizcocho cremoso de almendras con suheladoCappuccino de arroz con leche

AKELARRE La expresión de la madurez creativa en clave lúdicamente reflexiva

Dirección: Pso. Padre Orcolaga, 56 (Igueldo)Población: Donostia · San SebastiánTeléfono: 943 31 12 09Precio menú: 140€ + IVA

Menú:Sándwich de ChicharroRulo de Pan y MorcillaPolvorón de Patatas FritasCerditoMejillón RellenoGambas con Vainas al Fuego de OrujoMoluscos en la Red del PescadorCorteza de Pan con Trufa, Tubérculos yRaíces /Foie Fresco a la Sartén con“Escamas de Sal y Pimienta en Grano”Callos de BacalaoRodaballo con su “Kokotxa”Pichón asado, con un Toque de Mole yCacaoCordero a la Brasa con los Posos de Vino

Lima-LimónCrema de Melocotón con Perlas de Yogurhelado

ALAMEDAVanguardia entroncada con las raíces vascas

Dirección: C/ Minasoroeta, 1Población: HondarribiaTeléfono: 943 642 789Precio menú: 85€ + IVASUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:Ostras con manzana y limón licuado.Atún Toro marinado en agua de mar y cítricos.“Butakaku” Papada de cerdo ibérico conpochas.Huevo Termal, patata y trufa.Pescado del día asado con caldo meloso de pescados de roca y azafrán.Lomo de ciervo asado con peras al vinotinto.Brownie de chocolate con cítricos.Frutos Rojos y jengibre con helado dequeso.

AQUARIUM – BOKADO GRUPOCocina vasca técnica y conceptualmente evo-lucionada en un entorno marino espléndido

Dirección: Pl. Jaques Cousteau, 1Población: Donostia – San SebastiánTeléfono: 943 431 842Precio menú: 45€ (Bebida, Café e IVA noincluidos)

Menú:Hongos salteados con yemaMerluza asada con caldo de calamar ytapiocaCarne roja de vacunoTorrija de avellana con reducción de rooibos

ARGUIÑANOUn canto al fundamento culinario con sabo-res de siempre pero con toque

Dirección: c/ Mendilauta, 13Población: ZarautzTeléfono: 943 13 00 00Precio menú: 31,75€ (Bebidas aparte + IVA)

Menú:Menú de temporada

ASADOR PORTUETXEEl universo tradicional y las recetas clásicasdel asador en uno de los establecimientosmás punteros y deseados

Dirección: C/ Portuetxe, 43Población: Donostia – San SebastiánTeléfono: 943 21 50 18Precio menú: 60€ aproximado

BRANKAProducto con toque frente al mar deChillida

Dirección: Pso. de Eduardo Chillida, 13Población: Donostia – San Sebastián

Teléfono: 943 317 096Precio menú: 70€

SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:Ostra atemperada sobre una esencia decigala y azafrán, crema de coliflor y tuéta-nos de verdurasVerduras y setas de temporada salteadas,sobre una crema montada de patata y las-cas de jamón ibéricoCarabinero gigante de Huelva a la parrillaacompañado de un arroz acquerello de suesenciaKokotxas de merluza a la parrillaRodaballo a la parrillaMinestrone de frutas con sorbete de cítricos y verduras y soufle coulant deIdiazabal con coulis de cereza

CASA NICOLASALa mitología de la cocina vasca tradicional

Dirección: c/ Aldamar, 4 Población: Donostia – San SebastiánTeléfono: 943 421 762Precio menú: 62€ + IVA

Menú:Ensalada de Pato al vinagre de sidraCrepés rellenos de Rape a la compota demanzanaSolomillo de buey asado a la brochePostres variadosVino y Café

ELKANOUna oda a la sutileza del mar y la parrilla confama mundial

Dirección: c/ Herrerieta Kalea, 2Población: GetariaTeléfono: 943 14 0024Precio menú: 72,90€ (IVA y bebidas aparte)

Menú:Almejas a la parrillaCocochas de merluza rebozadaCocochas de merluza a la parrillaHongo beltza a la parrillaBogavante a la parrilla con vinagretaRodaballo a la parrillaTexturas de manzana reineta a la parrilla

FAGOLLAGAArte y sensibilidad en una coquinaria de coc-ciones justas, caldos esenciales y delicadasarmonías

Dirección: c/ Bº Ereñozu, 68Población: HernaniTeléfono: 943 55 00 31Precio menú: 81,20€ + IVA y BebidasSUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:Foie Frío de Oca con Caldo de PolloEscabechadoPatata en Salsa Verde con Crema deBacalao Caldo de gazpacho con diferentes vegetalesde Temporada


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Yogurt de almendra tierna con flores deTemporada y Aceite Aromatizado deFrambuesaChipirones salteados, con puré de cebollapochada y consome de tintas Arroz ahumado con tomate asado y jugo fríode albahaca Bacalao confitado con sopa de arbequinas ybutifarra Salmonete asado con caldo de sus cabezas,crema de zanahorias y corteza de naranja Gallo de Bresse con jugo aromatizado decafé y granada Caldo de melón con sorbete de melón y albahaca Cerezas con merengue italiano y otras guarniciones

FRONTÓNEl clamor del producto en su máxima expresión

Dirección: c/ San Francisco, 4Población: TolosaTeléfono: 943 652 941Precio menú: 60€ + IVA+BEBIDASUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:Una gilda con guindillas encurtidas deIbarra y anchoa del Cantábrico en salazónLas verduras de invierno asadas con morcilla de arroz y miel de acacia (2008)Unos hongos confitados a baja temperatura(2009)

Las alubias negras de Tolosa con berza,tocino, guindillas de Ibarra y morcilla de“carniceria Olano” (Especialidad)La kokotxa de bacalao a la plancha conpimiento de piquillo fresco asado (2006)El lomo de “oveja latxa” rojo con su guiso(2007)La manzana de Regil asada con yogurtcasero (2005)

HERNIALDETradición con cultura contemporánea

Dirección: Martin Jose Iraola, 10Población: TolosaTeléfono: 943 675 654Precio menú: 55€ (IVA incluido y bebidasaparte)SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:Vegetales verdes con gambas de DeniaRaviolis de setas con aceite de albahaca ytomateCrema ligera de alubias con albodiga demorcilla y crujiente de guindillaCarrilleras de atún rojo con tempura de ver-duras y salsa de cebollinoCabrito asado criado en casaFalso de yema con naranja y corte de claraXaxu con helado y kéfir

IÑIGO LAVADOUna visión sintética y esencialista de la crea-tividad con memoria vasca

Dirección: Av. Iparralde, 43,Población: IrúnTeléfono: 943 639 639Precio menú: 55€ IVA incluidoSUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:Huevo, pan y jamónGazpacho con carabineroJardin de verduritas y setas de temporadaPapada con migasVentresca de atún con picada de pistachos,crema de hinojo y cilantroCarré de cordero con puré de boniato y brotes de germinadosLeche con galletasCacao y sus especias

KAIAUno de los “musts” de la parrilla marineradel más alto nivel

Dirección: General Arnao, 4Población: GetariaTeléfono: 943 14 05 00Precio menú: 80€ + IVAMenú:Camarón salteadoCocochas de merluza en salsaBogabanteRodaballo a la parrillaPostre

KOKOTXAAlta cocina contemporánea de sólida senso-rialidad y sin estridencias

Dirección: Campanario, 11Población: Donostia – San SebastiánTeléfono: 943 42 19 04Precio menú: 80€ IVA incluidoSUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:Grisini de parmesano con queso fresco yalbahacaAtún, tomate y migasNigiri de salmón marinado y ligeramenteahumadoPulpo asado con velo de tocino Ibéricomango y ensalada de hierbasTortilla liquida de txangurro y kiskillasHuevo a baja temperatura con txipirones ygnoccis de sus tintasRodaballo asado con vegetales y vinagretatemplada de cítricosPichón de Bresse con ajos tiernos, canela yarena de frutos secosChocolate blanco, cacao y café espressoBizcocho de aceite de oliva con agar dealbaricoques, chocolate picante y kilosEste menú puede estar sujeto a alguna pequeña modificación según disponibilidad de mercado

MARTIN BERASATEGUIEl sutil y perfeccionista universo del caseríocontemporáneo con el refinamiento de unode los mejores cocineros del mundo

Dirección: c/ Loidi Kalea, 4Población: LasarteTeléfono: 943 36 64 71Precio menú: 165€ + IVASUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:2010 Salmón keia ligeramente ahumado conalgas, polvo de frutos secos, café y vainilla1995 Milhojas caramelizado de anguila ahu-mada, foie-gras, cebolleta y manzana verde2010 Kokotxas de bacalao al txacoli concebollino, salteado de espardeñas y sunube.2010 Falso canelón de tocino ibérico conpulpo al vino blanco2009 Perlitas de hinojo en crudo, en risotto yemulsionado2009 Bombón de queso al aceite deCarabaña acompañado de endivias, jugo decebolla roja y dados de ibérico2007 Huevo de caserío con remolacha a laensalada líquida de hierbas, carpaccio decocido vasco y queso2002 Ensalada tíbia de tuétanos de verduracon marisco, crema de lechuga de caserío yjugo yodado2009 Salmonetes con cristales de escamascomestibles, rabo y jugo de chocolate blan-co con algas2009 Pichón de Araiz hecho en asador con

un hueso de pasta fresca cubierta con setasal cebollino, pequeños toques de una crematrufada2009 Esencia fría de albahaca y vaina consorbete de lima granizado de enebro ytoques de almendra cruda2010 Chocolate y miel de acacia con caféamargo irlandés

MIRAMÓNRefinadas elaboraciones de sabores tradicio-nales con impronta personal

Dirección: Pº Mikeletequi, 53Población: Donostia – San SebastiánTeléfono: 943 308 220Precio menú: 105,73 € (IVA incluido)

Menú:Juego de dos melones, foie-gras, oporto yjamón ibéricoTaco de atún marinado, frutas exóticas ycaviar con nube de aceite de atún y curryEnsalada de pulpo y crustáceos a la vina-greta de pimientos de EzpeletaHuevo escalfado a baja temperatura conbrandada, sopa de ajo y cilantroMénage à trois de almejas, txangurro y pis-tachoTxipirones a la parrilla, caldo de tentáculos ybrotes de ajo braseadoTaco de bacalao confitado, agua de legum-bres y algasCostilla de Wagyu con berenjenas asadasSalteado de cerezas y crema de almendra


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con helado de manzana y canelaTaco de mango con sorbete de jengibre ycítricosChocolate, fresas y leche

MUGARITZLa búsqueda de las sensaciones esenciales através de una de las miradas creativas másaudaces y sugestivas del planeta

Dirección: c/ Aldura Aldea, 20 CaseríoPoblación: ErrenteriaTeléfono: 943 522 455Precio menú: 150€ + IVASUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:Buscando un juego de analogías: sedimen-tos de trigo tostado, corales de buey de mary esquejes de salicornia.Caña de alcaucil camus escaldada. Lechode hojas carnosas y flor de alcachofa aliña-da con grasa de jamón ibérico.Caracoles guisados con un concentrado dejamón Ibérico. Base de mucílago de lino yuna pasta de hierbas aromáticas.Longueirones condimentados con un jugode las alubias negras, perfumado con aceitede canela. Alubias dulces.El plato de salsifí fosilizado aliñado con huevas y acentos marinos.Gallo henchido de huevas vegetales y hier-vas escabechadas. Pequeñas zanahoriassalteadas. Hebras de raya doradas en una glasa tosta-da de mantequilla, brillo untuoso de cerdo

Veta de gelatina de carne de res asada 120horas, cubierta de dientes de ajo frescococido. Solomillo de pato reposado entre comple-mentos iodados, virutas y lascas de trufa deverano.Avellanas, helechos y vainillas: Polvorón deavellanas y raíz de polipodio con helado denata y vainillas.Frutos rojos del jardín madurados al sol,embebidos en una decocción de hojas denaranjo.Nueces rotas, tostadas y saladas, cremahelada de leche y gelatina de Armagnac.

NINEUVersión desenfadada, fresca y liviana de laalta creatividad culinaria

Dirección: Av. De la Zurriola, 1Población: Donostia – San SebastiánTeléfono: 943 00 31 62Precio menú: 40€ + IVA

Menú:Cogollo de Tudela impregnado en aceite deajos crudos, con patatas y huevos rotos,tomates y aceitunas secasPuntaletes guisados con orejas de cerdo yespuma de ali-oliLomo de merluza asado, acompañado de unjugo tostado de sus pieles y hebras deberenjena fritaCostilla de cerdo guisada 40 horas, acompa-ñada de arroz cremoso de achicoria y vainillaBizcocho tibio de chocolate con crema hela-

da de regaliz y sésamo blanco garrapiñadoCrema helada de frambuesa con galletamolida de chocolatePan de hogaza

ROXARIOUno de los establecimientos con más perso-nalidad, referente obligado en los grandesproductos y platos del asador vasco

Dirección: Nagusia, 96Población: Donostia – San SebastiánTeléfono: 943 424 040Precio menú: Menú Sidrería: 34€ y MenúTemporada: 59€

SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú1: Menú SidreriaTortilla de Bacalao “Roxario”Bacalao con pimientosChuleta de viejo – ensalada de lechugaQueso Idiazabal – Dulce de manzana –BizcochoPan y SidraEl menú Sidrería incluye bebida, y se sirve a partir de doscomensales

Menú: 2: Menú TemporadaPimiento CristalPochas con pichónChipirones encebolladosPollo con manzanaEmplatado de frutas al horno

UREPELLa evolución erudita y ordenada de los clási-cos del País Vasco

Dirección: Pso. de Salamanca 3Población: Donostia – San SebastiánTeléfono: 943 42 19 04Precio menú: 60€ (bebidas e IVA no incluidos)SUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:Huevo de caserío a baja temperatura sobreun rulo de patata y hongosPapillote de langostinosLubina plancha con vinagreta de tomate eibéricos Cordero guisado asado y lacado con tartarde rúcula y peraCopita digestivaTerrina de membrillo de frutos rojos conhelado de queso y frutas maceradas

UROLALos sabores más tradicionales suavementepuestos al día sin pérdida de memoria

Dirección: Fermín Calbetón, 20Población: Donostia – San SebastiánTeléfono: 943 423 424Precio menú: 39€ + IVASUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:Ensalada verde de bacalao confitadoTxipiron begihaundi en su tinta Rabo de buey guisada con verdura Brocheta de frutas frescas gratinadas consu fondeé de chocolate

XARMALa perfecta unión de posibilismo, técnica,creatividad atemperada y culto al producto

Dirección: Av. Tolosa, 123Población: Donostia – San SebastiánTeléfono: 943 317 162Precio menú: 65€ + IVASUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:APERITIVOCarpaccio de tomate y manzana con ver-duritas de Otoño y crema de jamónGamba roja a la plancha con helado devinagre de Txakoli y sopa de tomateMerluza asada con jugo yodado de mejillo-nes, apio-nabo y pan de hogaza frito Solomillo Ibérico con tosta de hongos eIdiazabal y manzana Errezil a baja tempe-raturaHelado de cuajada sobre cremoso de arrozcon leche y esfera líquida de mozzarella denaranja y azahar con posos de café y finocaramelo de sésamo garrapiñadoBiscuite de naranja y azahar con posos decafé y fino caramelo de sésamo garrapiñado

ZUBEROACulinaria fundamentada en la tradición,sabiamente evolucionada y con toques sun-tuosos

Dirección: Pl. Beheko Zoro, 1Población: OiartzunTeléfono: 943 491 228Precio menú: 125€ + IVA con bebidasincluidasSUKATALDE Asociación de Cocineros de Gipuzkoa

Menú:Vieira marinada, gelée de pomelo y espárra-gosRoyal de erizo de mar y txangurroCigala asada, gelée de jengibre y ravioli devainillaOstra “Gillardeau” plancha con su jugoBogavante salteado, crema de coliflor ehinojoHuevo escalfado, puré trufado de higaditos yvelouté de apio Lomo de salmonete sobre hojas de endibiasal vapor y calabaza a la naranjaManita de cochinillo confitada y braseadacon calabacín al curryGranadina de frutas de temporada y heladode hierbaluisaPomelo, vainilla y chocolate


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HOTELS/TRAVEL

With the Co. SPANAIR, those attending the event SAN SEBAS-TIAN GASTRONOMIKA, will be entitled to discounts of up to30% on special tariffs (Premium Class)and normal tariffs(Traveller Class). For more information please get in contactwith Equinoccio Viajes, by telephone, E-mail or Fax, where youwill be offered fullinformation about this service.

CONDITIONS OF APPLICATION: domestic flights Spanair to /from Bilbao, one way and / or return.

VALIDITY: Valid for travel between 19 and 26 November 2010

RESERVATIONS: Reservations and purchase of discount tic-kets may only be made in the Official Agency:

EQUINOCCIO VIAJES: Tel: +34 943 216 580 / Fax: +34 943 473 341E-mail: [email protected]: www.sansebastiangastronomika.com

Precios por habitación y noche. Iva incluido AD = Alojamiento y Desayuno.SA = Solo Alojamiento.

Flights with Spanair (Official airlines of SanSebastián Gastronomika)

HOTEL OFICIAL SILKEN AMARA PLAZA 4****A hotel with its own personality. Character. Tenderness too.Asour close friends’ home. Warmness without monotony.Andmore: its location –perfectly communicated with the cen-tre–allows getting to any part of the city in a pleasantwalk.Completely renovated.

HOTEL RATING TWIN ROOM SINGLE DOUBLE SINGLE USE

MARíA CRISTINASILKEN AMARA PLAZA(Hotel OFICIAL)

ASTORIA 7TRYP ORLYLONDRES

SAN SEBASTIANPALACIO DE AIETEEUROPACODINAMONTE ULIA

B&B

5****4****

4****4****4**** (Vista Plaza)

(Vista Mar)4****4****3****3****1*

235€

140€

118€

115€

164,16€

199,80€

145€

119€

112€

104€

81€

OA

…124€

……

129,60€

165,24€

115€

99€

102€

86€

71€

……

90€

…123,12€

…107€

…107€

84€

53€

……

……

105,84€

…92€

…102€

75€

48€

190€

115€

118€

112€

…158,75€

…95€

……62€

…107€

………

141,48€

…85€

……57€

B&B B&BOA OA


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Organizers:

Public bodies

Sponsors: Collaborators:


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SAN SEBASTIAN GASTRONOMIKA XIIGASTRONOMIA KONGRESUA

Beste aurrerapauso bat XXI. mendeko kongresu gastronomikoarenkontzeptuan. San Sebastian Gastronomika 2010.Berrikuntzak. Ezustekoak.Nazioarteko programa ikaragarria, Espainia eta mundu mailakosukaldari onenen parte hartzearekin eta New Yorkekoostalaritzaren guru nagusiekin, gure planetako ardo etaostalaritzarekin, txapelketa zoragarriekin, dastatzeekin...

Benetako elkarrekintza. Hainbat batzordetan zehar, biltzarkideeksukaldariak momentu horretan eszenatokian aurkezten ari direnproduktu ala elaborazioak dastatzeko aukera izango dute.Formatu harrigarrian aurkezten den sukaldaritza mundukomurgiltze eta sinergia.

San Sebastian Gastronomika, kongresu asko bakar baten barnean:

New York New York!New York gonbidaturiko hiria izango da: Thomas Keller, DanielBoulud, David Chang, David Bouley, Anthony Bourdain, Adam PerryLang, Wylie Dufresne, Colman Andrews, Drew Nieporent… zuzenean.Eszenatokian, zehazki New York-i eskainitako jardunaldi batean.

ALTA:Sukaldaritza hiritar kosmopolita. Hau da “Alta” kongresuarenizenburu generikoa. Espainiako eta mundu osoko sukaldarionenen presentziaz gozatuko dugu. Haien artean, Adrià,Euskadiko ospetsuenak, Bottura...

OFF:Inoiz baino indar gehiagorekin datorren “Off”-a:Hiru kongresu bakar baten barnean: Sala eta Ardoaren Mundua,ostalaritza eta ardo dastatzearen nazioarteko guru nagusiekin;Planeta Parrilla, nazioarteko perfila duen programaketarekineta zuzeneko dastatzeekin; eta Hotelen berrikuntzari buruzkoJardunaldiak: La Ruina Habitada by Fernando Gallardo. Azkenhonek, Kursaalean ospatzeaz gain,hiriko hainbat hoteletan tailerpraktiko eta ludikoak antolatuko ditu. Baita jateko ohituraosasuntsu baina dibertigarriei buruzko nerabeei zuzendurikomintegia, ikastetxe ezberdinen kolaborazioa izango duena. Eta,estreinaldi nagusi bezala, gastronomia eta turismoarenbinomioa zeharo aztertuko dugu, zehazki horretarako antolatutadagoen jardunaldi batean zehar.

Sala eta Ardoaren MunduaIberiarraren eta ardoaren arteko sinergia(Carlos Tristancho yÁlvaro Palacios); gaztak (Enric Canut); ogiaren hartzigarriaketa abar (Tríticum); zerbitzuaren diseinua El Bulli-n (Luis Garcíay David Seijas); lurren dastatze bitxiak (Josep Roca); dastatzemolekularrak (François Chartier); Espainiako ardoen azterketakosmopolita munduan (Sarah Jane Ewans)…

Planeta ParrillaNazioarteko zein nazio mailako parrillaren mundu berriarieskainiriko jardunaldia: Haragi gorrien aukeraketa,tratamendua eta manipulazioa (Imanol Jaca); itsasoko parrilla

(los Arregui); lehorreko heltzearen abangoardiak (Adam PerryLang); heltze ezinezkoak (Neil Perry)...

Hotelen berrikuntzari buruzko Jardunaldiak: La Ruina Habitadaby Fernando Gallardo. Ergonomia hotelean; sukaldea hotelean, talde dinamika, hotelenindustriako berrikuntzak, iraunkortasun sentsoriala;ongizatearen parametroa; ostalaritzan aplikaturiko “coaching”-a; web 2.0-ren etorkizuna...

Espainiako Turismo Gastronomikoaren Erronka eta Aukereiburuzko I. JardunaldiaMaila goreneko mahai-inguruen antolaketa , gaien artean, “Gourmetturista deseraikitzen” edo “ Turismo gastronomikoaren ikurra dentoki baten arrakastarako gakoak” izango ditugu, hau guztia aurretikoondorioak aurkeztuko dituen amaiera batekin.

Nerabe gastronomika. Era zorabiagarrian, hainbat sukaldari ospetsuk sukaldaritzaludikoa Ikasleei erakutsiko diete: Gosariak “kaña”-rekin (QuiqueDacosta); Sukaldaritza goxoa eta osasuntsua baina harrigarria(Dani García); plater energetikoak eta liluragarriak (Eneko Atxa)

POPULAR:Igande goiz hobezina lortuko duen programazio Popularra.Euskadiko sei sukaldarik etxeko sukaldaritza hobetzekotrikimailuak emango dituzte, La Bretxa-n harrera ikusgarria

burutuko da New York-i ongietorria emateko – autoritateenparte hartzea, danborrada eta ezustekoak- , guztientzakoParrilla Tunela antolatuko da Espainiako Jatorri Deitura dutenharagi guztiekin...

Solasaldiak eta tailerrak:Pribatuak, esklusiboak, pertsonalak. New Yorkeko sukaldariekineta Euskadiko izarrekin.

Eta txapelketak:Berritasuna: Espainiako Sommelier Oneneko Txapelketa Ofiziala2010. Berritasuna: Lehen Gin Tonik Nazioarteko TxapelketaOfiziala “Jordi Estadella”. Berritasuna: Lehen Parrilla TxapelketaNazionala, La Bretxa-n.

MARKET:Zeharo profesionala den azoka, etorkizuneko produktu etateknologia onenekin, biltzarkideentzako VIP aretoarekin,etengabeko elkarrekintzak, aurkezpen esklusiboak eta mailagoreneko networking- en aukera. Erakusketa aktiboko 5000metro karratu, 130 erakusmahai, mundu osoko 10000 bisitaribaino gehiago...

Eta askoz gehiagoBeste aurrerapauso bat emateko momentua da!

2010eko Azaroaren 21etik 24raKursaal Jauregia. Donostia


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12TH INTERNATIONAL GASTRONOMYCONVENTION SAN SEBASTIAN GASTRONOMIKA

Another step forward in the new concept of the gastronomicalconvention of the 21st century. San Sebastian Gastronomika 2010.

Innovations. Surprises.

A highly charged international programme, with the best chefs inSpain and from around the world. An entire day will be devoted toa wide culinary panorama looking over the varied cuisines of theBig Apple, with great gurus from the restaurant trade, the worldof wine and the hotel industry from all over the globe, with excitingcompetitions and contests, with tastings, with…

Real interactivity. In many of the presentations, the attendees willbe able to try the products or creations at the same time as thechefs are explaining them on the stage. Culinary immersion andsynergy in a surprising format.

San Sebastian Gastronomika, one convention that is also manyconventions:

New York New York! New York will be the guest city: Thomas Keller, Daniel Boulud, DavidChang, David Bouley, Anthony Bourdain, Adam Perry Lang, WylieDufresne, Colman Andrews, Drew Nieporent… Live. On stage in aconference dedicated exclusively to The Big Apple…

ALTA:Urban cosmopolitan cuisine. This is the overall title of theconvention, Alta. We will have some of the best chefs in Spainand from around the world. Among them, Adrià, all of the “greatBasques”, Bottura…

OFF:An Off more powerful than ever.Three conventions in one: Firstly, the World of Wine and Dining,with great international gurus from the restaurant trade andsommellery. Secondly, Planet Grill, with a programme boastinga high international profile and live tastings. And finally, theConferences on Innovation in the Hotel Industry given by LaRuina Habitada by Fernando Gallardo. For the first time, thesewill be hosted, not only in the Kursaal, but also, in differenthotels throughout the city, offering practical and extremelyenjoyable workshops. In addition, a seminar will be held, aimedat teenagers, about how to eat healthily and in a fun way, incollaboration with various schools. And, as the great première,the couple of tourism and gastronomy will be analysed in greatstyle in a specific conference.

A World of Wine and DiningSynergies between “Iberico” meats and wine (Carlos Tristanchoand Álvaro Palacios); cheeses (Enric Canut); breadfermentations and something more (Tríticum); design of serviceat El Bulli (Luis García and David Seijas); outlandish tasting ofsoils (Josep Roca); molecular tastings (François Chartier),

cosmopolitan analysis of Spanish wines in the world (SarahJane Ewans)…

Planet GrillAn entire day dedicated to the emerging world of National andInternational grilling: selection, treatment and handling of red meats(Imanol Jaca); seafood grilling (the Arreguis); the avant-garde ofdry aging (Adam Perry Lang); impossible agings (Neil Perry)…

Innovation in the Hotel Industry Conferences of La RuinaHabitada by Fernando GallardoErgonomics in hotels; the hotel kitchen; group work; innovationsin the hotel industry; sensory sustainability; the parameter ofwell-being; coaching applied to the hotel industry; the futureof the web 2.0…

1st Conference about the Challenges and Opportunities ofGastronomical Tourism in SpainA programme line-up of round tables of the highest level withtopics such as “Deconstructing the gourmet tourist” and “Keysto success for a tourist destination”, rounding of everything witha closing, which will reveal the preliminary conclusions.

Gastronomika teenagersGreat chefs bringing enjoyable and healthy cooking closer toschoolchildren in a dizzying mix:Breakfasts that rock (Quique Dacosta); sweet and healthy, butfantastic, cooking (Dani García); wild and energetic dishes (EnekoAtxa)

POPULAR:An unbeatable programme line-up for Popular for Sunday morning.Six Basque chefs will explain how to improve home cooking, givinga spectacular welcome to the group travelling from New York, withdistinguished personalities present, drumming parades and surpriseand… in La Bretxa, Tunnel of Grilling for all the meats of ProtectedDesignation of Origin (PDO) in Spain.

Gatherings and workshops: Private, exclusive, personal. With chefs from New York and thestars from the Basque country.

And the competitions:New this year: “Best Sommelier in Spain” Official Contest 2010.New this year: 1st International Official Contest of Gin and Tonic“Jordi Estadella”. New this year: 1st National GrillingCompetition, in La Bretxa.

MARKET: The fair will be completely professional in nature. The bestproducts and future technologies will be employed; a VIP roomwill be available for the use of the attendees, there will be manyopportunities to interact with professionals, presentations willbe exclusive, and there will be the chance to network with peopleof a high standing.

And much more.It’s the time to take… another step forward!

21st-24th November 2010Kursaal Palace. San Sebastián


COMERCIALIZACIÓN Y FERIACM GipuzkoaPortuetxe, 220018 Donostia – San SebastiánTel: +34 943 410 850Fax: +34 943 410 851 E mail:[email protected]

grup gsr-produccions de gastronomiaAtt. Sandra [email protected] 93 241 27 55 / 638 528 797

CONCEPTUALIZACIÓN Y DIRECCIÓN TÉCNICAgrup gsr-producciones de gastronomiaC/Tuset 27, 7º 1ª08006 BarcelonaTel.:+34 93 241 27 55 Fax: +34 934 140 594E mail: [email protected] www.7canibales.com

PRENSAgrup gsr-produccions de gastronomiaAtt. Isabel CondeC/Tuset 27, 7º 1ª08006 BarcelonaMail: [email protected].: 93 241 27 55 / 650 967 748

INSCRIPCIONES AL CONGRESO Y RESERVASEquinoccio Viajes(Grupo Unida)Larramendi, 2320006 San SebastiánTel.: 0034 943 216580Fax: 0034 943 473341E-mail: [email protected].: www.equinoccioviajes.com

Edita: San Sebastian Gastronomika – El DiarioVascoTextos y edición: Xavier Agulló y grup gsr – pro-duccions de gastronomiaDiseños y maquetación: Bloc DImpresión: Orvy



san sebastian gastronomika 2010 programme

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