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The Basque Gastronomic Week will be held May 9-15 in Buenos Aires and will include the participation of renowned restaurants and chefs from all over the country. They will provide menus at fixed promotional prices, and conferences on Basque cooking as well as masters classes will fe offered, among other activities.  As part of this event the Basque-Argentine Chamber of Commerce (CEVA) invites Basque clubs to join in with their pintxos and/or typical dishes for an evening that will be open to the public. 

Buenos Aires, Argentina.   Organized by the Basque-Argentine Chamber of Commerce, the first Basque Gastronomic Week in Argentina will take place May 9-15, following “Buenos Aires Celebrates the Basque Country.”  Over the 7 days, Basque restaurants from all over the country, as well as chefs who have been especially trained in Basque gastronomy, will provide the public with menus at promotional prices.  At the same time, there will also be other gastronomic events organized such as conference ans masters classes in Basque cooking.

To complement the program, the Chamber has extended an invitation to Basque clubs to participate in the Gastronomic Week, May 9-15, for a night of pintxos and typical dishes.  From the Chamber and the CAME (Argentine Confederation of Small Enterprise) they hope to broadcast the activities along with the other week’s events.

Basque clubs interested in participating should send an email to: maramburu@marketsur.com.ar, xaguirre@marketsur.com.ar and info@camaravasca.org.ar with the following information:

• Basque club name and location
• Basque club image, or logo (if it has one)
• Date and time that they will present their product
• Menu and price

Restaurant and Chef Participation

Currently it is estimated that there are some 50 renowned restaurants in Argentina who specialize in Basque cooking in its largest cities.  The establishments that wish to participate in the event should comply with the following criteria.

• Be a member of the CEVA.  Monthly dues are $300.  Once a member, the new member will enjoy all benefits that the CEVA and CAME provide
• Restaurants should present a menu of three steps of Basque cooking at a fixed promotional price, including cover, without beverage; this will be advertised on various media
• Chefs will participate in the gastronomic events including conferences and cooking classes
• Restaurants and chefs who participate will be included in a list that will be published on the event’s website, with their respective menus, logos and addresses
• There will be press releases sent to all media associated with gastronomy as well as to mass media.  Participants may choose to participate in the publication, and sponsor the activity, in all communication online, pamphlets, banners and everything else associated with Gastronomy Week (See prices here).

The first Basque Gastronomic Week will conclude with a large closing meal that will also be attended by gastronomy journalists, chefs and other businesses.