The last Gastro Gaztea, a new initiative that serves as a showcase for the gastronomic activities of our youngest Basque gastronomy professionals, took place on 18 October. Taking part in this edition were Jorge Asenjo, from ERRO, Ruben Andressen and Valeri Maza, from 115 Pizza, Mendarte Baserria + LABe Restaurant, Cristina Castellano and Pablo Ibarreche, from Lurka and Ion Zapiain, from Zapiain.
After a general presentation by the director of the Basque Culinary Center, Joxe Mari Aizega, the dinner began, in which each dish was previously presented by its author, so that the public could better understand the complexity of the dish when tasting it.
Each dish is presented beforehand by its author, so that, when tasting it, the public could better understand all the complexity of the dish.
Mantala, a bet on the future
Mantala Basque Gastronomy is an initiative whose mission is to promote and develop Basque gastronomy by encouraging the exchange of knowledge and co-creation. Mantala is promoted by the Basque Culinary Center and Hazi Fundazioa in collaboration with different public and private agents. Understanding that today more than ever, given the challenges that the future holds, it is essential to continue to maintain the positioning of Basque gastronomy in the world, different contents and projects based on knowledge, research and gastronomic collaboration are proposed.
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