The highly anticipated The Platform 2, from Basque director Galdar Gaztelu-Urrutia, the sequel to the Netflix smash hit The Platform, will have its world premiere at the San Sebastián Film Festival in September, where it will close the festival's culinary category.
Acquired by Netflix at the 2019 Toronto Film Festival and developed by CAA Media Finance, XYZ Films, and Latido Films, The Platform is a mellow mix of futuristic dystopian sci-fi and social allegory in a brutal survival thriller that has risen near the top of Netflix's non-English hit movie charts, currently ranking fifth with 82.8 million views. It is based on a vertical prison with hundreds of levels, where every day a stone serving tray descends with food left by prisoners on the levels above. The prisoners on the upper levels eat their fill while those on the lower levels face starvation, suicide, or cannibalism.
This structure will likely be maintained for “The Platform 2,” which is due to premiere on Netflix on October 4, but Milena Smit (“Snow Girl”) and Hovik Koikkerian (“Money Heist”) will play new characters, co-starring Natalia Tena (“Game of Thrones”) and Óscar Jaenada (“Luis Miguel: The Series”).
Galdar Gaztelu-Urrutia returns to direct The Platform, alongside Basque film producers Carlos Juarez and Raquel Perea.
“The Platform 2” strengthens Netflix's presence in San Sebastián, which already has two-time Oscar nominee Maite Alberdi's fiction debut “In Her Place” and Argentine Diego Lerman's “The Man Who Loved UFOs” in the main competition.
Movistar Plus+'s latest documentary, Mugaritz, directed by Spanish horror maestro Paco Plaza (REC, Veronica, Sister Death), takes a more hedonistic tone, portraying Mugaritz, renowned as one of the world's best restaurants, and encouraging foodies to rethink and expand their palates.
This year's Culinary Zinema will also feature Japanese director Tatsuya Uesugi's Food Tales, American film Ian Cheney's Shelf Life and Ayuko Tsukahara's Grand Maison Paris.
Mugaritz
San Sebastian's 2024 culinary cinema lineup
“The Platform 2” (Gardel Gaztelu Urrutia, Spain)
2019's The Platform was a nightmarish portrayal of global wealth inequality, Gaztelu Urrutia said. This time, it seems to be about the suffering people can inflict on others. “When a mysterious leader imposes rules on the platform, new residents find themselves caught up in a battle over controversial ways to fight this cruel school lunch system,” the synopsis reads. “But when eating from the wrong plate becomes a death sentence, how far will you go to save your own life?”
“Mugaritz” (Paco Plaza, Spain)
A documentary film focusing on the uniqueness of Andoni Aduriz's restaurant, a 20-minute drive from San Sebastián, which closes for six months of the year to reimagine its menu around one concept, “the invisible,” as the film calls it. It's part of Movistar Plus+'s increasingly strong commitment to non-fiction and an early production from Fonte Films, headed by former Zara CEO Pablo Isla.
“Grand Maison Paris” (Ayuko Tsukahara, Japan)
This fictional film follows the story of famous Japanese chef Obana, who opens a restaurant in Paris and struggles to get three Michelin stars. The dishes featured in the film were created by Kobayashi Kei, the first Asian chef to win three Michelin stars in Paris. The film is directed by Tsukahara (The Last Mile, Worst to First: A Teenage Baseball Miracle).
“Northern Food Tales” (Tatsuya Uesugi, Japan)
Billed as a portrayal of the food culture of northern Japan, the film follows the daily lives of four chefs in pursuit of their culinary craft, as well as the farmers, residents and culture of northern Japan. It is directed by Uesugi (Like a Northern Ray of Light).
“Shelf Life” (Ian Cheney, USA)
Traveling around the world, from the Pyrenees to Tbilisi to Japan, Chaney (Searching for General Tso, Arc of Oblivion) paints a portrait that explores the art of cheese aging and ponders aging in general. The film won acclaim at TriBeCa in June, with In Review saying, “On the surface, Chaney's latest is a casual, intimate little documentary about many people's favorite food, but look deeper and Shelf Life reveals much more.”
