Situated in Malaga, the Finca El Cortesin has been awarded the first edition of the ‘Best Hotel Breakfast’ crafted by Binter in collaboration with Madrid Fusion Foods from Spain. The property clinched victory among three finalists and nine participants, of which seven are situated in destinations served by the airline from the Canary Islands.
The award was presented by the airline’s Commercial and Marketing Director, Miguel Angel Suarez, to chef Lutz Bösin and the runner-ups Víctor Bossecke (Tenerife) and Óscar Molina (Ibiza).
Miguel Ángel Suárez praised the airline’s experience at Madrid Fusión, their first-ever participation with their stand. “We are delighted with the outcome, for showcasing the excellent island cuisine and for being the airline that supported this inaugural edition of the Best Hotel Breakfast award in Spain; a task that was quite challenging and successful to execute.”
He also expressed his elation at Binter, “as we celebrate 35 years of operations, and tomorrow marks a historic day for us as we inaugurate the Madrid-Canary Islands route, offering eight daily flights from Madrid to the archipelago, four each to Tenerife and Gran Canaria.”
Final Day at Madrid Fusion
The concluding day at the Binter exhibition at Madrid Fusión commenced with a presentation by the executive chef of the Royal Hideaway Corales Resort, Victor Bossecker, one of the finalist hotels for the Best Breakfast in Spain award, showcasing organic, vegan, and homemade baking concepts. Bossecker emphasized the importance of being finalists for the Binter award, thanking the airline for its dedication “to continually prove that the Canary Islands are not just about sun and sand, but also a culinary destination.”
In addition, a related presentation was made in the morning about the breakfast offerings at this hotel, featuring the Komuchacha. This natural beverage is produced at the ecological La Calabacera farm in Tenerife, and its demonstration and sampling were led by owner Dulce Acevedo and Michelin Star chef Eduardo Domínguez. Domínguez highlighted the uniqueness of this kombucha, stating, “We prepare it entirely naturally through traditional fermentation, akin to historical methods, which is then flavored with the farm’s fruit harvest.”
Furthermore, chef Alvaro Prieto, the head of the Zuara Sushi Restaurant with a Michelin Star in Madrid and the Shibui Restaurant in Tenerife, delighted attendees with a sampling of exclusive Canarian wines accompanied by local cheeses.
The day culminated with a presentation from Canarian chef Victor Planas, offering insight into a gastronomic tour of his favored restaurants in Lanzarote. With over 22 years of experience in renowned kitchens, he established the Kensei-Japanese contemporary restaurant, and Kaori, in Lanzarote, which is recommended by the Michelin Guide. Additionally, Planas is involved in the gastronomic offering of the prestigious Bahía del Duque hotel.
