Gastronomia

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 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.

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.

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.

This year, the record has been broken and 231 participants have competed for the title of best beet. During the morning there has been wind and even rain at intervals, but the festive atmosphere has been maintained smoothly by the population.

The jury, chaired by Joan Roca, has decided to award Landa for her work on the "La Cocina" project, aimed at talented people from marginalized communities who want to enter the world of cooking in San Francisco, USA. 

Gastronomy experts and professionals attended today, Monday, the official inauguration of the new headquarters of the Basque Culinary Center, a university and research center located in the Donostiarra district of Gros.

GOe starts its activity on Monday with the Goe DAY 1, an immersion experience aimed at professionals in the sector that will focus on innovation and the future of gastronomy.

GOe starts its activity on Monday with the Goe DAY 1, an immersion experience aimed at professionals in the sector that will focus on innovation and the future of gastronomy.

The comet Lemmon can be seen again from Earth after 1,350 years of orbit. The last time it was seen from Earth was in the 7th century. Next Tuesday will be the closest day to Earth, 89 million kilometers.

The GOe building at the Basque Culinary Center will officially open next Monday, but today around 1,000 citizens have had the opportunity to visit the building internally and learn what will be done inside from November.

A summary, in two words, of what will be news in the Present today.

The Bisubi Foundation, composed of 250 Biscayan cooks, has launched the Silent Utopia initiative. Once a month, a group of vulnerable people will be invited to a gastronomic experience with the aim of feeding the "body and soul" of these diners.

This Sunday, the 30th vintage festival of Rioja Alavesa was held in Leza, where the Provincial Council of Álava has stressed that it will subsidize more than EUR 1 million for treatment against mildiu.

The Illarduia Cheese Shop has won its third win in the Ordizia competition and has also won the Golden Box Prize. At the auction following the award, the Itxaropena restaurant in San Sebastian has paid 5,200 euros for half of the cheese made by Eli Gorrotxategi and Jose Mari Jauregi.

The Artzai Eguna cheese competition to be held in Uharte Arakil will be named Jose Mari Ustrice, in recognition of the work of the recently deceased former president of the Idiazabal Cheese Designation of Origin.

The Peruvian restaurant Maido has been named the best in the world at the 2025 The World's 50 Best Restaurants Awards and the Algerian Mohamed Benabdallah of the Etxebarri grill has been named the best sumiller in the world.

A summary of what will be news today, in two words.