The culinary-focused event served as a meeting point for residents, institutions, chefs, and collaborators, all united by a common cause: to support Udane and her family and raise awareness of their daily challenges.

Chef Jon Gil, deeply connected to Ugao-Miraballes, spearheaded the initiative, leveraging gastronomy as a tool for local revitalization and a means to support families in need through his 'Ahantz' workshop-classroom.

The event featured renowned professionals, including chefs from three Michelin-starred establishments, who presented diverse projects united by the shared goal of 'cooking to help'.

The gastronomic offerings included a unique proposal from Saúl Barquilla of the Alejandro Serrano restaurant (Miranda de Ebro) and a rooted cuisine focused on local products from Bea Pascual of Almazen (Salinas de Añana).

A particularly moving moment was the testimony of Silvia García, alongside Udane, who shared the realities of West syndrome and emphasized the importance of genuine inclusion for children with special needs.

From Pamplona, Kabo, led by Aarón Ortiz and Jaione Aizpurua, showcased their technical cuisine connected to the region. Representing Hernani, Errioguarda Enea, with Beñat San Sebastián, presented dishes blending local produce and tradition.

For dessert, Bea Pascual offered a rice pudding, and Irma Alonso from the Mina restaurant (Bilbao) presented a sabayon, elegantly concluding the gastronomic segment.

The event underscored how gastronomy, when dedicated to a cause, can become a powerful instrument for aid, visibility, and social cohesion, uniting a community around what truly matters.