San Sebastián Gastronomika 2026 to Celebrate 50 Years of New Basque Cuisine with Bacalao

In its 2026 edition, San Sebastián Gastronomika will look not only at current culinary trends but also at the half-century impact of a movement that forms the foundation of contemporary Spanish gastronomy.

1. The congress will be held for the 28th time at the Kursaal in San Sebastián from October 5 to 7, 2026. The main theme of the event will be the 50th anniversary of New Basque Cuisine, which emerged in 1976. The organization presents this framework with the slogan "La chispa que prendió el fuego" — the spark that ignited the fire.

Another important focus of the program will be bacalao. The product will be examined beyond its classic position in Basque cuisine, considering its history, trade, fishing, and the culinary cultures of different countries.

The Founding Generation of New Basque Cuisine Reunites

The 2026 program will feature founding or early representatives of New Basque Cuisine such as Juan Mari Arzak, Pedro Subijana, Tatus Fombellida, Ramón Roteta, Karlos Arguiñano, Martín Berasategui, and Hilario Arbelaitz.

Internationally, Pierre Gagnaire and Michel Troisgros will be present, while Gastón Acurio, who has previously expressed the impact of Basque cuisine on his own career, will also participate in the event.

The editorial value here does not come solely from the list of famous chefs.

New Basque Cuisine has developed as a movement that reconfigures local products while preserving traditional recipes, rather than completely abandoning them. Therefore, the 50th anniversary program of San Sebastián Gastronomika can be used to discuss the movement's current impact on professional kitchens rather than nostalgically recalling the past.

Bacalao: Not Just a Product, but a Story of Trade and Labor

The second key topic that the congress will highlight in 2026 will be bacalao.

The official statement from the organization addresses the historical significance of the product in the Basque region, spanning from 16th-century Newfoundland fishing to Pasaia's long-standing status as an important bacalao port.

The program is not limited to Basque recipes.

Cuisines from Norway, Iceland, Portugal, Italy, Brazil, Cape Verde, and Nigeria, where bacalao or related salted fish traditions are strong, will also be part of the gathering. The organization states that approximately 60 different types of bacalao and the various ways the product is used in different geographies will be discussed.

This approach is meaningful in terms of professional gastronomy events.

Rather than addressing a product solely at the level of "what recipe is the chef making?", examining it through supply, preservation, labor, port economy, and cultural transmission broadens the context of product knowledge for kitchen workers.

The San Juan Ship is Also Part of the Program

One of the most visible historical elements of the event will be the San Juan ship, reconstructed by Albaola.

According to the organization and Europa Press, the ship, which represents 16th-century Basque maritime heritage, will be brought to the port of San Sebastián, establishing a symbolic connection to the Newfoundland bacalao trade.

Such elements ensure that the narrative of the product in gastronomy congresses is not limited to stage demonstrations.

For chefs, bacalao is an ingredient. However, for historians, suppliers, fishermen, and restaurant operators, the same product has different meanings.

The Taberna Program is Expanding

In 2026, one of the side stages is also changing format.

The section previously focused on taverns will transform into a more experiential structure under the name Tabernas y Parrillas. Tasting and educational activities will be increased; members of the Arregi family, connected to Elkano and Kaia-Kaipe, will also present a live program on grilled turbot.

This change is significant for StaffMag's target audience.

Large gastronomy congresses are often perceived solely through fine dining and high-level chefs. However, tavern, grilling, product preparation, and service styles are technical areas that the broader restaurant sector can directly apply.

What enhances the value of the professional event is not only the inspiring talks but also the technical knowledge that can be used once back in the kitchen.

The International Lineup is Expanding

The organization added new international names to the program in August.

Among the newly announced participants are author Mark Kurlansky and chefs Mauro Colagreco, Jacopo Ticchi, and Poul Andrias Ziska. Their work related to bacalao, seafood, geography, and product culture is associated with the main themes of the congress.

It is important that the program continues to be updated.

Therefore, the names released as of August should be considered as participants announced so far, rather than a "complete and final program".

What Does the Event Offer to Professional Participants?

San Sebastián Gastronomika is not just about the stage program.

The registration page of the organization shows that the event is a professional congress, with three-day congress registration priced at 250 euros and single-day registration at 100 euros. Access to certain sections in the tasting area is limited by capacity.

The official site also states that the exhibition area will continue, allowing companies to showcase their products and innovations.

This structure transforms the event from a conference where content is merely consumed into a commercial platform where suppliers, chefs, and operators meet in the same environment.

Which Sections are More Valuable for Professionals Coming from Turkey?

For chefs and F&B professionals in Turkey, the event's most direct relevance may lie in three areas rather than simply watching individual famous chefs.

The first is the relationship between local cuisine and modern techniques.

The half-century journey of New Basque Cuisine demonstrates that local gastronomy does not necessarily need to detach from its own products and recipes for internationalization.

The second is product-focused depth.

The bacalao program shows how a single ingredient can be transformed into a congress theme from procurement to service culture. Similar professional knowledge platforms could be developed for products like fish, olive oil, bulgur, cheese, or local grapes in Turkey.

The third is documentation and transmission of master knowledge.

Bringing together the founding generation of a culinary movement that started 50 years ago with young professionals in the same program is an important example of how institutional memory in gastronomy can be preserved.

Stafflink’s Opinion

In our view, the strongest aspect of San Sebastián Gastronomika 2026 is that it does not reduce the 50th anniversary to merely a celebration of a milestone.

In the gastronomy sector, "innovation" is often discussed through new techniques, new equipment, or new restaurants. However, the example of New Basque Cuisine shows that lasting transformation can be achieved not through individual chef success but through the sharing of knowledge and the creation of a common culinary language by a generation.

There are lessons to be drawn from this for Turkey as well.

A strong gastronomic culture does not alone create international impact. There is a need for platforms where chefs can learn from each other, product knowledge is documented, young workers meet masters in the same professional environment, and technical discussions can be held over local cuisine.

The true value of congresses should not be measured by how many famous names they bring to the stage, but by whether they provide lasting knowledge, connections, and professional transmission to the sector.