The main event, titled Erreoi aitortza: Mikel Bustinza, will take place at 1:45 PM and will include "a moment to remember and recognize Mikel Bustinza, from Horma Ondo, for his career and the mark he has left on Basque gastronomy".

Juan, a close acquaintance of Bustinza, stated during the presentation, "Mikel was a person I cared for deeply. I have great memories. I simply want to say that this is a space from the heart, and all of us who were close to him will remember him".

The Biscayan chef Bustinza tragically passed away on January 20th in a traffic accident on the BI-3334 road near Amorebieta.

The event will gather approximately 300 industry professionals—including chefs, producers, farmers, wineries, artisans, and institutions—to discuss how to build a more sustainable, conscious, and land-linked Basque gastronomy. Participants will include figures such as Fernando Velázquez, Paul Urkijo, Jon Maia, Oreka TX, and gastronomic projects like AMA, DStage, Hika, Arrea, and Maskarada.

The encounter will focus on issues such as land stewardship, biodiversity, resource utilization, and the relationship with the primary sector. Manuel Gómez of BISUBI emphasized that Basque gastronomy belongs "to a people and a shared memory," and highlighted this edition's "secret ingredient": the affection of those who cook collectively.