Within all the activities arranged during the San Sebastián Gastronomika Congress, this year a congress dedicated exclusively to the pintxos and tapas’ world has been included for the first time.
According to Roser Torras, director of Gastronomika, this event, in addition to deserving its location in the pintxo capital as San Sebastian is, was already necessary in order to give more value to the bar sector, an emergent business that already requires its own space inside our gastronomy.
Thus, some professionals took the stage to share technique and knowledge with the attendees. We enjoyed watching Paul Arrillaga (Zazpi bar) preparing some of their most famous pintxos, Enrique Fleischmann (Txoko Getaria) who shared the vacuum technique developed by Sammic that helps him in his daily work lightening times and reducing mistakes. Nandu Jubany (Can Jubany, Calldetenes) delighted us with some of his highlights concerning catering service. Later, Carlos Bosch (El Portal, Alicante), as a marketing expert, analized some of the most common successes and failures when serving wine in glasses. Finally, Nacho Manzano (Rte. Casa Marcial, Arriondas) prepared some cutting-edge tapas.
During the morning there was also a place for a colloquium between some gastronomic journalists who discussed about legendary tapas and another issues related to this bits of high cuisine. A delegation from Valladolid spoke to us with pride of the pintxos business boom in this castilian city as well.
As a special moment, the Keler Bar Award 2019 (Keler is our most famous beer in town) was given to the Santamaría brothers (Bokado Restaurant), who have been doing a good work in pintxos and catering for decades.Dirección: Kursaal, Zurriola Hiribidea, San Sebastián, España