The Patio de las Palmeras of the Museum of Nature and Archeology brought together more than 150 key agents from the Tourism and Gastronomy sectors in the Gastro-Tourism Networking of Santa Cruz to highlight the local products of Anaga and promote the gastronomic offer. tourism of the capital of Tenerife. This was reported by the mayor of Santa Cruz, José Manuel Bermúdez, who explained that “the gastronomy sector in our capital is in very good health and I trust that, with work days like today’s, they will serve to give it greater impulse if possible, attracting visitors and population.”
In this way, Bermúdez highlighted that “the enhancement of the gastronomy of Santa Cruz is the fundamental objective of this day in which the synergies between the different actors serve to give an even greater boost to a sector in which the capital stands out. ” and added that “the more than 150 tourism agents who gathered here today are the best example of the interest aroused by the good work of our professionals, who champion the talent that can be savored in every corner of the city.”
For her part, the CEO of the Development Society, Carmen Pérez, stressed that “we sought to facilitate contact, interaction and the generation of synergies in the form of alliances or future projects between these key agents” and added that “tour operators accompanied us. and reservation centers, active tourism companies, gastronomy establishments, tourist information and public transport companies, museums and centers of tourist interest, congress spaces and tourist accommodation.
“This meeting aimed to position the gastrotourism offer of Santa Cruz among the agents involved in the value chain, enhance the marketing of the capital of Tenerife – and in particular the territory of Anaga – as a tourist destination; highlight local products, especially those from Anaga; and facilitate contact and interaction between agents of the municipality’s gastro-tourism value chain and other agents and institutions to promote future alliances and projects,” Pérez stressed, adding “in addition, gastronomy played a leading role.”
Pérez also highlighted that “in 2023, Santa Cruz has taken great steps to promote the development of gastronomic tourism thanks to the numerous actions that have been launched through Line of Action 10 Anaga Smart Destination of the DUSI Strategy, and among those that have stood out are the promotion of the Degusta Santa Cruz Anaga Smart Destination Product Club, the realization of three gastronomic routes or the positioning of the capital in GastroCanarias as a reference in the gastronomy of the Archipelago.”
“In addition, innovative activities have been developed such as the GastroHotel Weeks or the Gastronomic Tour, which will take place on December 4; Quality audiovisual content has been created such as the Young Talent Showcase, in which Hecansa Hotel Escuela and the CIFP La Candelaria participated, or the Signature Canarian Food Showcase, to promote the capital’s gastronomy; and for the first time, and with the help of Turismo de Tenerife, Anaga and Santa Cruz were positioned in San Sebastián Gastronómika,” Pérez stressed.
Regarding the Gastro-Tourist Networking, Pérez explained that “five chefs from establishments participating in the Anaga Smart Destination Product Club participated, who presented their own dish in the preparation of which they used local Anaga products” and added that “each of the preparations was “It was characterized by having products and ingredients that evoked one of the senses, that is, sight, hearing, smell, taste and touch.”
Thus, five stations were installed in the Patio de Las Palmeras, one for each of the senses and in which the chef of San Sebastián 57, Alberto Margallo, created the tapas related to taste; Pedro Nel, from the restaurant Etéreo by Pedro, offered the one related to the view; Javier Gutiérrez, from the La Chachi restaurant, carried out the elaboration related to touch; Tadashi Tagami, from the Tagami restaurant, created the corresponding one by ear; and Nacho Solana, from La Fula Gastromar, offered the one related to smell.
Specifically, Alberto Margallo made the tapa that consisted of yam ice cream, goat’s milk curd foam and Palma flavor; Pedro Nel cooked a scallop tartare with mango and kinchi, finished with a tamarind soup; Javier Gutiérrez presented a potato stuffed with goat, roasted bones sauce, goat butter hollandaise and puffed pork rinds; Tadashi Tagami focused on a beet cause with olive octopus; and Nacho Solana made a fake sweet potato risotto with Anaga cheese in different cures.
At the end of the preparations, the more than 150 key agents from the Tourism and Gastronomy sectors held small meetings and meetings in order to promote alliances and projects, thus establishing synergies in tourism and gastronomy.
The Gastro-Tourism Networking of Santa Cruz was included in Line of Action 10 Anaga Smart Destination of the Sustainable and Integrated Urban Development Strategy “Anaga in the heart – Santa Cruz de Tenerife”, co-financed by the European Regional Development Fund (ERDF), within the framework of the Pluriregional Operational Program of Spain (POPE) 2014 – 2020, and by the Santa Cruz de Tenerife City Council.
