Basque Country, February 28 - March 1 2019

This is the first edition of Groups, Topology and Applications in Gran Bilbao, a 2-day conference devoted to recent developments in group theory.


Registration is open until February 21. Registration fee is 20€ (to be paid on arrival).


Juan González Meneses

Universidad de Sevilla

Dominik Gruber

ETH Zürich

Mark Hagen

University of Bristol

Andrei Jaikin Zapirain

Universidad Autónoma de Madrid

Geoffrey Janssens

Vrije Universiteit Brussel

Steffen Kionke

Karlsruher Institut für Technologie

Tatiana Smirnova-Nagnibeda

Université de Genève

Špela Špenko

Vrije Universiteit Brussel



09.30 - 10.30 Dominik Gruber

10.30 - 11.00 Coffee break

11.00 - 12.00 Špela Špenko

12.00 - 13.00 Juan González Meneses

13.00 - 14.30 Lunch

14.30 - 15.30 Steffen Kionke

15.30 - 16.00 Coffee break

16.00 - 17.00 Geoffrey Janssens


09.30 - 10.30 Tatiana Smirnova-Nagnibeda

10.30 - 11.00 Coffee break

11.00 - 12.00 Mark Hagen

12.00 - 13.00 Andrei Jaikin

13.00 - 19.30 Sagardotegi



The Conference will take place in the Department of Mathematics, at the Leioa Campus of the UPV/EHU.

The talks will be in the Seminar Room. To get there, you need to enter through door number 3 (see picture above) and walk all the way until the end of the corridor. On the left, you will find the stairs. You need to go one floor up and the Seminar Room is the first room on your left.

How to get to the campus:

  • From the residencia Unamuno. When you leave the residence, on your right there is a bus station. You need to take the bus A2314 (the bus does stop there although the number is NOT written anywhere on the bus station). The bus runs at 25 and 55 past the hour (approximate time). You need to leave at the last stop.
  • If you come by car, there is a parking in Campus three minutes away from the department, see here:


The conference lunch will take place in a sagardotegi, called Altzueta, in Hernani (a town located in the south of Donostia at about to 10km).

A sagardotegi (apple-wine-place) is a typical basque restaurant. These places are usually old farms, traditionally used for cider tasting, where interested buyers would bring their own food. Modern sagardotegi, however, turned into restaurants where the menu is set (Cod omelette, cod "al pil-pil", T-bone steak and cheese, quince paste and walnuts). The cider is served directly from big kupela (barrels) of up to 10000 litres.

One can find here a historical information and tours and here, we leave a personal experience published in The New York Times.


We gratefully acknowledge the support of: