San Sebastián will host the I Forum of Taverns and Tavern Keepers of Gastronomika

San Sebastián Gastronomika Euskadi Basque Country will launch a new format this year, the I Forum of Taverns and Tavern Keepers, a small two-day congress complementary to the main event at the Kursaal, which will feature many of the most relevant tavern keepers to discuss the reality of a group that includes more than 64% of hospitality establishments. They will be joined on this new stage by great Michelin-starred chefs who have taverns among their business models and who will also be represented in this first edition of the Forum of Taverns and Tavern Keepers.

Thus, at Gastronomika this year, an attempt will be made to define a tavern in accordance with our times, but there will also be discussions about classic taverns, neo-taverns, wine taverns, tavern tourism, fireless cooking, restaurants with a tavern spirit, the recovery of lifelong bars to prevent them from closing, or temples of tavern products.

Additionally, some of the tavern keepers and chefs participating will bring their products and dishes to the bars of some of the taverns in the center of San Sebastián, such as Cantabrian Nacho Solana (who will cook his famous croquettes that won at Madrid Fusión at Casa Urola), Almerian José Álvarez (who brings his prawn omelette toast from Adra to El Txoko de Ramiro Berri), Madrilenian Trifón Jorge (with his famous tripe recipe at Bar Bergara) and Barcelonian Carles Abellan, who will bring his ham and truffle bikini to Ganbara.

The I Forum of Taverns and Tavern Keepers also has two new competitions in its program. It will start on Sunday, October 6th with the World Tripe Championship, which from this edition will be held regularly at Gastronomika. The forum's round tables and talks will take place on Monday, October 7th and Tuesday, October 8th in a tent located on one of the terraces of the Kursaal. It will also host on Tuesday the I Fish Soup Championship of San Sebastián Gastronomika, sponsored by the Xunta de Galicia. This tent will be themed as if it were a tavern and attendees, anyone accredited at Gastronomika until full capacity is reached, will be served appetizers during the talks. This new forum is sponsored by Tenerife Despierta Emociones (Cabildo de Tenerife), Viña Izadi and Carrasco Ibéricos.

Owners of most dining establishments, tavern keepers are a group that has never been considered in major congresses. And that's why San Sebastian Gastronomika - Euskadi Basque Country is committed to launching this new forum where many of the most important tavern keepers from across the country will be present in this newly created space at the Kursaal. The I Forum of Taverns and Tavern Keepers will start on Sunday, October 6th with the World Tripe Championship, which from this edition will be held regularly at Gastronomika. Conceived by Asturian chef Pedro Martino, this competition will come to the Kursaal on a day when there will also be talks and round tables about this typical tavern dish. Journalist Ana Vega will review the history of tripe accompanied by Alberto Fernández Bombín (Asturianos, Madrid), who will also act as coordinator and presenter of the sessions, and one of the big names in the wine world, Ferran Centelles, who will talk about drinks in medieval taverns.

The forum's round tables will take place on Monday and Tuesday in a tent set up on one of the terraces of the Kursaal. Great names from the world of taverns such as Asturian Pepe Ron (Bar Blanco), Xavier Zabaleta (Aratz, San Sebastián), Pablo Loureiro (Casa Urola, San Sebastián), Monty Puig-Pey (Bar Bergara, San Sebastián), Samuel Ruiz (Bar Verónicas, Murcia), Carlos Crespo (El Solórzano, Santander), Trifón Jorge (Fogón de Trifón, Madrid), Gonzalo Córdoba (El Faro, Cádiz), Pepe Torres (Bodegas Castañeda, Granada), Carlos Bosch (El Portal, Alicante), Jesús González (La Tana, Granada), Kim Díaz (Taberna Soleá, Barcelona), Manuel Urbano (Bar Campillo, Madrid), Ming Heng Chen (Casa Delfín, Madrid), Eduardo Camiña (Taberna Lagüiña, Lieux, Pontevedra), Jaume Jalmar (Quimet, Barcelona), Enrique Carlos Valentí (Hermanos Vinagre, Madrid), Francisco Martín (Bar FM, Granada), Juan Rivero (Berria, Madrid), César Álvares (A Fuchela, O Carballiño), Carlos Castelló (Piripi, Alicante), Miguel Ángel Jiménez (La Catapa, Madrid), Javier Cabrera (Astrolabio, Valladolid), Suso Páez (Guachinche La Suertita, Los Realejos, Tenerife) and Miguel Cabezas (Casa Pepe de la Judería, Córdoba) will participate. Also participating are Luis Suárez de Lezo president of the Royal Academy of Gastronomy; judge Andrés Sánchez Magro author of the book 'Tabernas de Madrid. Lo castizo en el siglo XXI'; director of San Sebastián Gastronomika Benjamín Lana; writer Antonio Campins Chaler; and journalist Francisco Belín from Tenerife.

Chefs who have bet on taverns among their business models such as Ricard Camarena (Bar X Valencia), Carles Abellan (Tapas 24 Barcelona), Paulo Airaudo (Ibai San Sebastián), Gorka Txapartegi (Taberna Alameda Hondarribia Gipuzkoa), José Álvarez (La Costa El Ejido Almería) Nacho Solana (La Bien Aparecida Cantabria) or who have 'tavern spirit' in their restaurants such as Sacha Hormaechea (Sacha Madrid) Juanjo López (La Tasquita Madrid) Edorta Lamo (Arrea! Campezo) Pepe Solla (Casa Solla Poio) or Luis Alberto Lera (Lera Castroverde Campos Zamora) will also be at this innovative forum.