San Sebastian Gastronomika 2016 combined meat and vegetables to perfection, resulting in an eminently omnivorous and multicultural congress as for the first time, six countries were invited from the five continents to explain their gastronomic culture.
Vegetarian cuisine co-starred alongside meat dishes
The frontrunners in vegetarian cuisine played an important role in San Sebastian Gastronomika: Rodrigo de la Calle explained the concept of Gastrobotanics. Joaquim Coll and Toni Romero said that they offer dishes where the meat is not chewed but is rather found diluted in broths in very small quantities. Xavier Pellicer spoke of the importance of biodynamics and allergens. Mario Sandoval, the “food archaeologist“, gave a speech on probiotics, fermentation and making the most of ham. Australian Jock Zonfrillo explained that he uses local herbs for his dishes, and the Brazilian chefs called for the protection of the Amazon. At the same time, while the “green” conferences were going on, the classic “national barbecue competition” and speeches on the txuleta (pork chop) took place, the event being wholly omnivorous.
This year, for the first time, six countries were invited to explain their gastronomic culture. Gabriella Mészáros (sommelier), Szabina Szulló and Tamás Szell, Eszter Palágyi, Zoltán Hamvas, Lászlo Mihályi and Lajos Biró were invited from Hungary. Representing Australia were Peter Glimore and Jock Zonfrillo. The voice of Japan was heard through Hideki Matsushisa, Shinobu Namae and Yoshihiro Narisawa. Those responsible for representing Brazil were Felipe Schaedler and Alex Atala. Turkey was explained by Maksut Askar, Kemal Demirasal, Mehmet Gürs Anatolia, Deniz Sahin and Cuneyt Bey. And finally, South Africa was represented by Margot Jane and Luke Dale-Roberts.
There was also time for wine, tributes and speeches by renowned chefs like Ángel León, Joan Roca, Ramon Freixa, Carme Ruscalleda, Sergio y Javier Torres and Paco Pérez, amongst many others, who together made San Sebastian Gastronomika 2016 excellent.