San Sebastián Gastronomika celebrates 50 years of New Basque Cuisine

The San Sebastián Gastronomika congress is celebrating the 50th anniversary of New Basque Cuisine, a movement that revolutionized culinary freedom by breaking away from rigid, secretive traditions. The milestone commemorates the foundational era when chefs like Juan Mari Arzak and Pedro Subijana were inspired by French Nouvelle Cuisine to rediscover and elevate Basque gastronomy.

During the event, chef Joan Roca addressed the perceived decline of fine dining, defending the vitality of the industry. Highlighting the continued success of El Celler de Can Roca, Roca noted that the restaurant maintains a significant waiting list and high customer return rates, which he considers the true measure of success rather than awards or lists. The congress brought together various culinary leaders, including Martín Berasategui, Elena Arzak, and Gastón Acurio, to reflect on the movement's legacy and its influence on global gastronomy.