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SATURDAY, 6th
17.00/19.30
- Pablo Loureiro, “Branka”, San Sebastián (Guipúzcoa). Haute Cuisine on the Grill.
- Sebastián Abad, “La Vaquería”, Campello (Alicante). Grilled Vegetables, fish and seafood from the Mediterranean.
- Matías Gorrotxategi, “Casa Julián”, Tolosa. The veal chop.
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10.00/12.30
- Pablo Loureiro, “Branka”, San Sebastián (Guipúzcoa). Haute Cuisine on the Grill.
- Pedro and Aitor Arregi, “Elkano”, Getaria (Guipúzcoa). Grilled turbot, sole, cod cheeks, cuttlefish, clams, etc
- Matías Gorrotxategi, “Casa Julián”, Tolosa (Guipúzcoa). The veal chop.
19.00/20.00
- Matías Gorrotxategi, “Casa Julián”, Tolosa (Guipúzcoa). The veal chop
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MONDAY, 8th
10.00/12.30
- Pablo Loureiro, “Branka”, San Sebastián (Guipúzcoa). Haute Cuisine on the Grill.
- Pedro and Aitor Arregi, “Elkano”, Getaria (Guipúzcoa). Grilled turbot, sole, cod cheeks, cuttlefish, clams, etc
- Matías Gorrotxategi, “Casa Julián”, Tolosa (Guipúzcoa). The veal chop.
19.00/20.00
- Matías Gorrotxategi, “Casa Julián”, Tolosa (Guipúzcoa). The veal chop
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TUESDAY, 9th
10.00/12.30
- Pablo Loureiro, “Branka”, San Sebastián (Guipúzcoa). Haute Cuisine on the Grill.
- Pedro and Aitor Arregi, “Elkano”, Getaria (Guipúzcoa). Grilled turbot, sole, cod cheeks, cuttlefish, clams, etc
- Matías Gorrotxategi, “Casa Julián”, Tolosa (Guipúzcoa). The veal chop
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Place: Asador Casa Julián, Stand of Cárnicas Sáenz Horeca.
Price for every workshop of the three chefs: €15.
Price for the workshop on Veal Chop only: €10 (Free if you book for lunch or dinner).
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