73rd San Sebastian Festival - 19/27 September 2025
73SSIFF - 19/27 September 2025
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Z365" or "Festival all year round" is the new strategic point of the Festival in which converge investigation, accompaniment and development of new talents (Ikusmira Berriak, Nest); training and cinematic knowledge transfer (Elías Querejeta Zine Eskola, Zinemaldia + Plus, Filmmakers' dialogue); and investigation, disclosure and cinematic thought (Z70 project, Thought and Discussion and Research and publications).
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Culinary Zinema
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Culinary Zinema
Culinary Zinema
Films
Films
Iñigo Ruiz Aquerreta, José Larraza
Spain
54 min.
Medium-length film
Las huellas de elBulli is a polyhedral vision of how Ferran Adrià’s career once did, and still does, influence not only the world of gastronomy, but also creators in many other disciplines and in the collective imagination in general. In July 2011 it will be ten years since the closure of elBulli, the restaurant that forever changed the face of world gastronomy. The time has come to follow the footprints left by Ferran and his team, footprints which remain alive today. For many it will be a revelation to realise just how many aspects of today’s foodie culture stem from a house hidden away in a remote cove in the province of Girona.
Éric Besnard
France
112 min.
France, 18th century. At the dawn of the French Revolution, the prestige of a noble house hangs above all on the quality of its table. When the talented chef Manceron is sacked by the Duke of Chamfort, he loses his taste for cooking and decides to return to his home in the countryside. There he meets the mysterious Louise, who restores his passion for cooking and helps him to open the first restaurant in France.
Rasmus Dinesen
Denmark - Spain
65 min.
The Faroe Islands are an ancient microcosmos of exciting products, Nordic history, tales, 37 words for fog and even more for fermentation, a thriving seafood industry, ravishing waterfalls, eccentric personalities, a native tongue, and the culinary pearl: KOKS. How is it possible to run a top restaurant like this at the end of the world? Prior to covid-19, people took immense detours to dine at this eatery serving food sourced from just 500 square miles of produce, in a rugged terrain and where the climate is subpolar, windy, wet, cloudy, and cold, with average temperatures close to freezing throughout the year, everlasting light in summer and a scorching darkness all through winter. In Nordic by Nature we dive into the poetic mind of young Faroese chef Poul Andrias Ziska, and seek to find the traditions, history and distinctive ancient practices that lie beneath the world's most remote fine dining experience.
FRANCOLOGIE LTD
© FRANCOLOGIE LTD
Franck Ribière, Vérane Frédiani
UK - USA - Japan - Switzerland
97 min.
Mirazur, Argentine-born chef Mauro Colagreco's 3 Michelin starred restaurant on France's Mediterranean coast, was awarded Best Restaurant in the World on the eve of the pandemic. Not content to rest on their laurels, Colagreco and his diverse team soldiered on through the global tragedy of the lockdown, boldly reimagining the restaurant's concept and menu to reflect their dedication to biodynamic principles. Mirazur re-emerged with a new and enthusiastic approach: the Moon Menu.
Toshimichi Saito
Japan
79 min.
Focusing on four of the leading chefs in Japan today, this documentary explores the truth behind Japan's unique and sophisticated food culture. Each takes meticulous care of their own dishes in pursuit of perfection, but their approaches are quite different, even contrasting. With different sets of roots and beliefs, some pursue spiritual cultivation or aesthetic creativity, while the others seek high-quality ingredients by building close relationships with local suppliers. How do their personalities and struggles result in their masterpieces? World-renowned food experts and gastronomists also guide the audience into the further depths of the stories behind the chefs' endless pursuit. Through these four chefs, you’ll learn that Tokyo is one of the world’s greatest food cities.
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Opening hours
Monday to friday: 09:00h a 14:00h | 16:00h a 19:00h
Monday to friday: 09:00h a 14:00h | 16:00h a 19:00h
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