Gastronomia
Gipuzkoa will be a guest country at the Cider World 2026 fair in Frankfurt
In previous editions, some Basque sidreros have taken the stand, but it will be the first time they have come as a guest country. The date will be from 16 to 18 April.
René Redzepi, a Danish chef at the Noma restaurant, will resign after being accused of abuse by former employees
Between 2009 and 2017 Redzepi denounced of physical and psychological damage of this restaurant dozens of former employees of that restaurant ofworkers. "The changes do not solve the past," Redzepi stressed.
The creators of the new Basque cuisine, winners of the 2025 Basque Gastronomy Awards
This movement included Juan Mari Arzak, Pedro Subijana, Karlos Arguiñano, Ramón Roteta, Xabier Zapirain, Luis Irizar, Ramón Zugasti, Ricardo Idiakez, Tatus Fombellida, Patxi Quintana, Pedro Gómez, Manolo Iza and Jesús Mangas.
The Bisubi Foundation has launched a network of women in the sector to project and recognize the work they have historically done in kitchens
Kitchens have historically been spaces occupied by women, but when gastronomy has become an important public space, women have become invisible.
This has been denounced today by the women cooks who make up the Bizkaia Cooking Foundation, BISUBI.
Etxebarri Grill on the 'Top of the Tops' list of the Macarfi guide
In addition, Azurmendi and Molino de Urdaniz have been named the best restaurants in the Basque Autonomous Community and Navarre, and the restaurant Itzuli has been recognized as the second best opening of the year.
It will be the first Gipuzkoa Hotel School from 2027
It would be the fourth hotel school in the Basque Country, along with the schools in Leioa, Galdakao and Gamarra.
ENBA has criticized Mercosur's "fatal impact on beef farming."
the organization warns of the consequences of "a scenario that allows the marketing of meat from Brazil or Argentina", which sets a price "well below the production costs" of a Basque farm.
Crowds of people on St. Thomas of San Sebastian, taking advantage of the morning shelter
Thalers have been working tirelessly since early morning, and local product stores also offer an excellent opportunity to enjoy their bellies at this Christmas party.
Christmas, more expensive than ever: tricks and alternatives to make our menu cheaper
Lamb, besugo, nougat, oysters, pineapple... the rise in prices that we suffer at Christmas makes it almost impossible for some products to be our table. But don't despair, there are sweet alternatives to making our Christmas menu less expensive.
Bream, rape, seafood... How shaken will the Christmas menu be for our pocket?
Christmas is knocking on the door and MercabIlbao is a key node for food distribution. Retailers go there to buy products and then sell them in their stores. Throughout this morning we have seen them constantly looking around and buying products.
76 Bilbao. The St. Thomas Fair will house 243 huts and 166 stalls in the Arenal
Organized by the BBK, it will bring together tradition, solidarity and sustainability and is expected to bring together about 100,000 people, from 09:00 to 20:00. This year 4,500 rations of beans will be distributed from the Bizkaia Cooking Meeting Foundation (Bisubi).
Sokonuskoa, a nougat born of Mexican cocoa and bilbaine pastry makers
The pastry shops of Bizkaia are working on the preparation of one of the most emblematic Christmas sweets: the Sokonusko, a nougat made in Bilbao with more than 300 years of history. Its name comes from the Mexican town of Santa Ana de Soconusco, when in the 17th century a bilbaine found a cocoa of excellent quality.
A "Little Sun" from Repsol stays at this convent in Bilbao
The guide has awarded for the first time the convents that prepare the pastry, and one of them has been that of Our Lady of the Pillar of Basurto (Bilbao). The eight nuns who manage the worker are delighted and hope that the award will give a boost to the business.
There will be news: the 40th anniversary of the murder of Mikel Zabalza, the Michelin stars and the Bonnat-Helleu Museum in Baiona reopened
A summary, in two words, of what will be news in the Present today.
Euskadi has strengthened its gastronomic reputation: all restaurants with three stars have been maintained and four more have been released in the Michelin guide
The Michelin 2026 Guide now has four new restaurants in the Basque Country and has maintained all last year's awards, as well as four three-star restaurants and two two-star restaurants.
Four restaurants in the Basque Country get their first Michelin star
Peace (Mungia), Islares (Bilbao), La Revelía (Amorebieta-Etxano) and Itzuli (San Sebastián) are the restaurants that have debuted on the famous list. Peace has also earned the mention of the Green Star, which presses establishments committed to sustainable gastronomy.
The Basque Country's Food and Gastronomy Plan aims to gain dimension in the sector
The plan envisages mobilising EUR 2.6 billion by 2030, of which EUR 650 million would be public investment and EUR 1.95 billion would be induced private investment, with the aim of working together between producers, companies, associations, technology centres, universities and administrations.
Bayonne's Xingar Fair will be held on other dates in 2026 to try to reduce crowds
The appointment will take place between 23 and 26 April, outside the Easter holiday period, to try to reduce the number of visitors in recent years, as crime and inconvenience have increased in recent editions.
EDE Foundation has opened its solidarity restaurant Guruzu in Bilbao
In the new Guruzu restaurant in Bilbao, 12 workers work, six of them with a social inclusion contract. The aim of the project is to provide training for the world of work. In the heart of the Indautxu district of Bilbao, the space has a capacity of 60 people. Although the usual price of the day menu is 21 euros, they also have solidarity menus.
