News / 26 June, 2023
Kursaal has launched a renewed gastronomic proposal under the name of KOSK. Identity and ingenuity go hand in hand in the exclusive catering offer for those attending congresses and events at the palace, which invites you to discover Basque gastronomic culture. With a new proposal of reinvented local recipes in which the local and quality product is the main protagonist, under the premises of sustainability, flexibility and creativity.
The entire Kursaal gastronomic proposal is prepared in the kitchens of the conference centre itself, guaranteeing freshness and immediacy. And of course, at the helm of KOSK is the team of IXO Grupo, a Basque business group specialising in haute cuisine and led by Bixente Arrieta and chef Andoni Luis Aduriz, with two Michelin stars and an internationally renowned career.
Conscious cuisine
Social and environmental awareness is a transversal value in KOSK's cuisine. The restaurant offer is prepared in eco-efficient facilities, reducing the environmental impact of energy and water consumption. In addition, priority is given to local products, reducing the carbon footprint, and seasonal products, promoting healthy habits.
As part of the commitment to continue reducing the use of single-use materials, the use of disposable products is minimised and, if necessary, biodegradable alternatives are offered.
Food management is a priority at Kosk. Strict controls are in place to avoid waste and maximise utilisation. Thorough planning of food utilisation and disposal is carried out in order to prevent waste. In case of surplus, it is redistributed both internally and externally, actively collaborating with non-profit organisations.
Get to know KOSK's gastronomic proposal in detail: https://www.kursaal.eus/en/kosk/
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