Gastronomika 2026 Hosts the First International Cod Conference

San Sebastián hosted the inaugural International Cod Festival as part of San Sebastián Gastronomika 2026, bringing together chefs, food writers, scientists and culinary experts from around the world. Held at the Kursaal Congress Centre, the event explored the culinary traditions surrounding cod and its role in shaping economies, cultures and cuisines across generations.

The event began with the symbolic docking of the Nao San Juan, a replica of the 16th-century Basque merchant vessel that played a key role in the historic salt cod fishing in the rich waters of Canada’s Newfoundland and Labrador. Participating chefs were tasked with retrieving salted cod from the ship’s hold before transporting it into the venue via a traditional oxcart.

Cod’s place in Basque culinary history was further explored courtesy of guest speaker Mark Kurlansky, American writer and author of ‘Cod: A Biography of the Fish That Changed the World’, ‘Cod’, ‘Salt’ and ‘The Basque History of the World’.

There were also several cooking sessions featuring international and Spanish chefs. A live-cooking panel featured Eduard Gascons, founder of the prestigious Michelin starred Els Tinars restaurant in Girona. During the demonstration, chefs explained the various ways they use cod in their kitchens, sharing traditional recipes and modern innovations typical of their respective regions.

One of the other standout show-cooking events, ‘Basque Anatomy of Cod’, brought together a variety of exceptional chefs from the region. The chefs discussed cod as a deep rooted historical and cultural product of the Basque region, while showcasing the various traditional handling, preservation, and preparation methods.

Javier Díaz, from restaurant Alhambra in Pamplona, prepared bacalao al ajoarriero, a Navarran dish featuring salted cod in a tomato-based sauce with potatoes, garlic and peppers.

Beñat Ormaetxea from restaurant Jauregibarria in Amorebieta cooked bacalao al pilpil, while Pablo Loureiro from Casa Urola in San Sebastián presented a dish of cod tripe and kokotxas served with potatoes and guisantes lágrimas (tear-shaped peas), an ingredient often referred to as vegetable caviar.” He went on to speak of the significance of the breadth of international presence, noting representation from Portugal, Italy, the Faroe Islands, Nigeria and other African nations.

The San Sebastián Gastronomika 2026 rounded off the event by proposing October 6 to be declared ‘World Cod Day.’

“With this event, we want to restore cod to the place it deserves in the international gastronomic discourse,” explained the conference organisers. “We are not just talking about an extraordinary ingredient, but a product that has shaped the history of food, trade and numerous culinary cultures. San Sebastián Gastronomika aims to turn this project into a permanent forum for reflection, outreach and innovation centred on cod.”

San Sebastián Gastronomika 2026 welcomed more than 14,000 attendees from over 40 countries, building on its legacy as one of the world's premier culinary congresses.

Building on the congress’s strong international dimension—bringing together chefs and experts from across the globe and welcoming more than 14,000 attendees from over 40 countries—San Sebastián Gastronomika 2026 also served as a platform for professional exchange initiatives that connect Spanish gastronomy with restaurant leaders from abroad.