San Sebastián Gastronomika 2025: Tradition, regeneration and a tribute to Heston Blumenthal

San Sebastián will host the 27^th edition of the San Sebastian Gastronomika – Euskadi Basque Country conference from 6^th to 8^th October 2025 at the Kursaal Conference Centre, bringing together leading figures in the world of gastronomy and wine. The event, themed Tradition and Regeneration”, aims to explore the evolving relationship between culinary heritage and innovation, with a particular focus this year on the sea and sustainable food practices.

The conference will see the presentation of four major awards. British chef Heston Blumenthal will receive the Tribute Award, recognising his influence on contemporary cuisine. The Golden Gueridón, which honours outstanding achievement in the wine sector, will be shared by Almudena Alberca, Spain’s first female Master of Wine, and oenologist Sara Pérez. José Carlos Capel, a prominent Spanish food critic and founder of Madrid Fusión, will be awarded the Pau Albornà i Torras Gastronomic Journalism Prize. The Tabernero Mayor award will go to Mariano García of Donald restaurant in Seville, acknowledging his nearly five decades of dedication to the establishment.

Alongside the awards, the conference will host the second Congress of Taverns and Restaurateurs, as well as competitions such as the World Championship of Tripe Cooking and national championships in Russian salad, T-bone steak, and fish soup. The event also features a trade fair area for companies to showcase new products and innovations.

A significant portion of this year’s programme will be dedicated to topics surrounding the sea, including sustainable fishing, seaweed, and so-called “superbluefoods.” The congress director stated: “We’re going to talk about the history and the story of the sea, we’re going to talk about exchanges and loans between Cantabrian cultures, we’re going to talk about seaweed, we’re going to talk about super blue foods and also about sustainable aquaculture. There will be room for all the restaurants, all the chefs and all the producers. We are going to put a lot of focus on the world of producers.”

Heston Blumenthal, who opened The Fat Duck in Bray in 1996, is widely regarded as a pioneer in modern gastronomy, known for his experimental approach and for introducing scientific techniques such as the use of liquid nitrogen in cooking. He has received numerous accolades, including three Michelin stars and the Order of the British Empire for services to British gastronomy.

Almudena Alberca, the first woman in Spain to become a Master of Wine, has worked extensively in boutique and family wineries, while Sara Pérez is recognised for her commitment to organic and sustainable viticulture in Priorat and Montsant. José Carlos Capel, with over 35 years as a food critic for El País and more than 45 books published, is considered one of the foremost authorities on Spanish gastronomy. Mariano García, who has worked at Donald restaurant in Seville for 48 years, is celebrated for maintaining traditional Sevillian hospitality and cuisine.

Food Desk

Tickets for the conference are available via the official Gastronomika website, with the first 50 registrants invited to the opening party at Miramar Palace on 6^th October 2025.