74th San Sebastian Festival - 18/26 September 2026
74SSIFF - 18/26 September 2026
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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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Agenda
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Origin: Euskadi
Eusko Label
Eusko Label
Films
Films
Veniamin Garshin
Spain
3 min.
Short film
A gastronomic journey following fresh produce from the garden to the table, showcasing the care, the passion and the work that goes into transforming the land into a unique culinary experience.
Mikel Urretabizkaia
Spain
3 min.
Short film
Hands are essential for making high quality produce, like Idiazabal cheese. Adult hands do the work today that will be done tomorrow by hands that are as yet small, childlike. These hands care for sheep, milk them, prepare the curd, fashion the end product and mature it in the proper places. The cheese, once made, passes from the hands of adults to those of children, demonstrating how that work comes from yesterday and will continue tomorrow.
Josu Ozaita
Spain
3 min.
Short film
Why is Getaria is the best place in the world to eat fish? Driven by that question, an anthropologist heads for the coastal town. She makes her way down to the quay every day to record the life of the place, even if it means getting up at 3:30 in the morning. Phone in hand, she will film every secret she comes across; however, with time, she will no longer be a simple onlooker but will become a part of that singular community.
Izaskun Álvarez Gainza
Spain
3 min.
Short film
A poetic-graphic-visual piece inviting us to stop and concentrate on the basics: the emotion, the matter, the care, the quality, the love, and the interdependence that shapes who we are-what we eat, between sustainability and sensitivity towards the/our territory-landscape.
Unai Ruiz
Spain
3 min.
Short film
I admire my bread-making friends and I invent my own spells to look after and protect them, I write poems in their honour and, if they move house, I sell my books, throw my clothes in a pile, shove them into bin bags and go with them, to their neighbourhood, to their street and, if I can, to their building, so that they’ll give me bread, bread they’ve made that morning, last night, it doesn’t matter, it’s always fresh, warm even if it’s already cold. Bread. And my pals get me, I don’t freak them out.
Ainhoa Alzibar, Beatriz Nieto
Spain
49 min.
Medium-length film
By way of a tribute to those dinners/conversations, we unite, around a same table, members of that period such as Pedro Subijana, Tatus Fombellida and Ramón Roteta, alongside chefs who came to the soirée later, such as Elena Arzak, Hilario Arbelaitz and Martín Berasategui, with a view to sharing those experiences and constructing a story in first person, as well as testimonials such as that of Andoni Luis Aduriz. Meanwhile, a new generation of men and women chefs reinterprets some of the most iconic dishes of that New Basque Cuisine movement.
Marta Hernaez Susperregui
Spain
3 min.
Short film
Kepa always joked that the best way to win him over was to invite him for a good meal. When he meets Peio, their homemade dinners turn into a habit that will bring them increasingly closer to one another. Between recipes, conversations and shared moments, the two discover that their relationship is more than a simple friendship.
Josu Ozaita
Spain
3 min.
Short film
As they say in Getaria, “you must look people and fish in the eye”. Justo Silbeti (aged 91) needs the salt breeze to live; you can see the sea itself in his eyes. He started working at the age of 11, as a ship’s boy, and those memories remain vivid in his interior. Every morning he walks to the quay, but today isn’t just any old day; the special light in his eyes tell us that he still has something to do.
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Monday to Sunday from 09:00 to 14:00
and from 16:00 to 20:00
Monday to Sunday from 09:00 to 14:00
and from 16:00 to 20:00
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