Tenerife showed on the first day of San Sebastian Gastronomika 2023 the gastronomic excellence of the products of the National Park of Teide, its main natural space. The next few days will take over I have and Anaga. The stage was the large 200 square meter restaurant stand on the Island. In addition, the Wine Tunnel Annex hosted the Grand Tasting of the six Denominations of Origin (DO). The vice president of the Island Council, Lope Afonso, highlighted “the great reception among visitors to the fair.”
Tenerife Tourism also debuts as one of the official sponsors of the congress, among the best in the world, which celebrates its 25th anniversary in this edition. The 200 square meters of the island headquarters will be the meeting point for national and international chefs, professionals and journalists. A complete program of activities focused on the products of its gastronomy and its wines will take place there until tomorrow.
Breakfasts, lunches, snacks, round tables and workshops have immersed visitors since yesterday in the protected territories of the Island and its sustainable gastronomy. The vice president and Minister of Tourism, Lope Afonso, expressed his satisfaction “for the reception with the Teide in front of us and all the varieties that the products, character and essence of our land offer us.” He added that “it gives us the opportunity for a broad program with references to products from both sides and to combine tradition with avant-garde.” He explained that “diversifying our tourism strategy through gastronomy has proven to be a success factor.” He concluded: «We have to make Tenerife a reference in Canary Islands».
The opening day, with a full house, began with the Tenerife breakfast. Attendees enjoyed a menu created by Rafael de Lionfrom the Iberostar Grand El Mirador in which a suggestive pork bonbon stuffed with avocado stood out.
At noon, the round table “The great valleys of Tenerife: so equal and different” took place, followed by a chromatic workshop on “The Canary Islands banana, much more than a hallmark”, with a gastronomic tasting designed by chef Diana Marcelino (The Secret of Chimiche).
Lunch, The Embrace of Teide, prepared by chef Juan Carlos Clemente, was a high-altitude sensory journey: black lily with mojo powder; wig salad with blue fish; beautiful partridge eye with local fish, pickled passion fruit and mojo bread; old cured in salt, roasted avocado, cilantro and lime; market fish roasted in banana leaf with limpet vinaigrette; BT black pork belly with smoked chocolate mojo and sweet potato parmentier; roasted open with cilantro, red onion and hot pepper on white lily crust; and banana textures.
The snack was provided by Judith Hernández, from the IES Punta Larga de Candelaria, with a wide variety of artisan raw milk cheeses, semi-cured and cured with goat as the axis plus other ingredients such as the island’s apple textures, honey multifloral from the coast, pella de gofio, chinn wheat bread and, of course, Wines from Tenerife.
Great Wine Tasting
The first was also the big day of Tenerife Wines. Throughout the day, in the tunnel attached to the stand, with personalized attention from sommeliers and winemakers from the six DOs. Also through the great master tasting, with a full room, directed by the specialized journalist from El País, Carlos Delgado, titled Orchard between volcanoes.
There you could taste jewels from the wineries of Cumbres de Abona, Canary Islands, Tacoronte-Acentejo, Valle de Güímar, Valle de La Orotava and Ycoden-Daute-Isora). The annual gastronomy festival has only just begun with Tenerife very present.
Differentiated offer from Santa Cruz
The municipality of Santa Cruz de Tenerife promotes its local gastronomy for the first time, with Anaga as the axis, in San Sebastián Gastronomika 2023. The CEO of the Development Society, Carmen Pérez, explains that “hand in hand with Turismo de Tenerife we go, together with renowned chefs from the capital, to promote and disseminate the attractions of chicharrera gastronomy.
The Tenerife stand will host actions by chefs Pedro Nel, Nacho Solana and Alberto Gonzalez, in addition to the pastry chef Alexis García and the sommelier Erika Sanz. The chicharrero prominence begins today during the second day, which will begin with breakfast Anaga, infinite paths of volcanoes and clouds, led by Alexis García and Rut Gómez (Taziraga Wellness tour). Diners will enjoy Japanese honey pancake and cheese or a Mango thyme brunoise.