SANTA CRUZ DE TENERIFE, Oct. 11 (EUROPA PRESS) –
Tenerife has concluded its participation in the 25th edition of San Sebastián Gastronomika with “a resounding success”, as stated by the CEO of Tourism of Tenerife, Dimple Melwani, also present on the closing day of the congress together with the Minister of Primary Sector of the Cabildo of Tenerife, Valentín González.
The event, which lasted from Monday to Wednesday and which had more than 12,000 attendees last year, has allowed the island to show the quality of its cuisine and wines to more than 2,500 professionals, including journalists, influencers, critics or chefs, who have attended both the island’s stand and also its Wine Tunnel, where they have been able to taste more than 40 references from as many wineries from the different denominations of origin of Tenerife.
Dimple Melwani wanted to remember that the island has attended the event with a restaurant stand of more than 200 square meters in which, during the three days of the fair, breakfasts, round tables, workshops, lunches and snacks have been offered with the products and island wines as protagonists.
As Melwani valued, “this year we have connected those products and recipes offered by some of our best chefs, to each of the three large natural spaces of the island, the Teide National Park, the Anaga Rural Park and the Parque Rural de Teno, in an immersive experience in which attendees have been able to taste the quality and originality of our cuisine. A sustainable, local cuisine that generates a circular economy in the territory.”
The CEO of the tourist entity added that they close their participation in San Sebastián Gastronomika “with the satisfaction of seeing how gastronomy continues to consolidate itself as one of our great tourist attractions, and as a differentiating element of our offer for the traveler who seeks experiences in the island”.
Valentín González, who also shows his “satisfaction” for the great reception of the Tenerife proposal in San Sebastián Gastronomika, added that the objective of making visible and highlighting the product and the island’s producers, such as ranchers, farmers or fishermen , “it has been more than achieved, and it is important, because both add an extra quality that, through the common thread that is the territory and the three great spaces of Tenerife, has been marking and highlighting these days the differences and richness of the different products shown”.
Benjamín Lana, general director of San Sebastián Gastronomika; the chefs Martín Berasategui, Pedro Subijana, Quique Dacosta, Elena Arzak and Joan Roca; or professionals specialized in gastronomy such as Carlos Maribona, from ABC; Ignacio Medina, from 7 Caníbales; or David de Jorge, known as Robin Food, are just some of the professionals who have been able to learn first-hand about the island’s cuisine and wines at the congress.
The Tenerife team at San Sebastián Gastronomika 2023 has been made up of more than 60 people, including cooks, pastry chefs, front of house staff, sommeliers, students and teachers from different branches of gastronomy and hospitality at the IES of La Candelaria and Punta Larga, winemakers , technicians from Agriculture and Rural Development of the Cabildo, technicians from the governing councils of the six designations of origin of Tenerife wines, technicians from Tenerife Tourism and companies adhering to the Tenerife Sustainability Charters.
