GRAN BILBAO VII
April 23-24, 2026
Minicourse, April 20-22
Basque Mathematics Colloquium, April 22
GRAN BILBAO VII
April 23-24, 2026
Minicourse, April 20-22
Basque Mathematics Colloquium, April 22
This is the seventh edition of Groups, Topology, and Applications in Gran Bilbao, a 2-day conference devoted to recent developments in group theory and topology. On the week of the conference, we will also host
the mini-course Bounded cohomology given by Francesco Fournier Facio between April 20th and April 22nd, and the problem session by Elena Bogliolo.
Basque Mathematics Colloquium on April 22nd. Talks by Laura DeMarco and Mihnea Popa.
The registration fee for the conference is 40€ (without social lunch) and 75€ (with social lunch at a sagardotegi), to be paid on arrival.
The registration fee for the mini-course is 25€ (which includes lunches).
The registration fees may be waived for participants without a grant.
Registration is now open!
For further information, please contact any of the organisers:
Dario Ascari dario.ascari@ehu.eus
Montse Casals montserrat.casals@ehu.eus
Iker de las Heras iker.delasheras@ehu.eus
Oihana Garaialde oihana.garayalde@ehu.eus
Ilya Kazachkov ilya.kazachkov@ehu.eus
University of Oxford
Universidad de Zaragoza
University of Southampton
Universität Regensburg
Université catholique Louvain
Università di Bologna
Avenue Room 1.A1
09.00 - 09.50 Clara Löh
10.00 - 10.30 Coffee break
10.30 - 11.20 Arman Darbinyan
11.30 - 12.20 Mark Pengitore
12.30 - 14.30 Lunch
14.30 - 15.20 Giovanni Paolini
15.30 - 16.00 Coffee break
16.00 - 16.50 Jose Ignacio Cogolludo
09.15 - 10.05 Bianca Marchionna
10:15 - 10:45 Coffee break
10.45 - 11.35 Martin Bridson
12.00 - 19.30 Sagardotegi
(see more info below)
(Mini-course and Colloquium avenue: Monday and Wednesday room 1.A1 and Tuesday rooms 0.15/0.23
Depending on the amount of the participants, the avenue will be the Seminar room of the Department)
Francesco Fournier Facio will give the course on Bounded cohomology. Monday and Tuesday, morning and afternoon at UPV/EHU campus in Leioa (same as the conference):
Basque Mathematics Colloquium. It will take place at UPV/EHU campus in Leioa (same as the conference) starting at 11:45.
10.00 - 10.00 Registration
10.00 - 12.30 Minicourse
12.30 - 15.00 Lunch
15.00 - 16.30 Minicourse
11.45 - 12.45 Laura DeMarco
13.00 - 14.00 Minhea Popa
14.00 - 15.00 Lunch
Groups, Topology and Applications research group
The conference will be held in Room 1.A1 at the Faculty of Science and Technology of Leioa Campus of the EHU.
If you enter from door 3 (see picture below), take the stairs on the right to go one floor up. Then, continue the corridor until almost the end, where on the left hand side room 1.A1 is located.
Instead, if you enter through door one (see picture below), take the stairs on your left to go one floor up. Then, turn to the left, and room 1.A1 is located on the right hand side at the beginning of the corridor.
Door three on the left, and door one on the right.
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 are staying somewhere else in Bilbao, you may also take the following bus lines: 2318 (Termibus), 2324 (Abando), 2312 (Zabalburu). For more information about the lines, see https://www.bizkaia.eus/es/web/bizkaibus/lineas
If you write the number of the bus in "Linea" and push "Itinerario", you will be able to see all the stops of the line as well as the route in the map.
If you come by car, there is a parking in Campus four 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 west of Donostia at about to 11km).
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, fried cod with green pepper, 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: