One hundred revolutionaries from Tenerife have arrived at Madrid Fusion 2025. The island’s delegation aims to engage with the significant transformation proposed by this year’s edition of the principal forum for the national gastronomic industry. In this context, Tenerife showcases its extensive stand with three culinary stages during the inaugural day of the event, featuring a gastronomic agenda that explores the past, present, and future. Topics range from the implementation of Artificial Intelligence in cooking to the revolutionary shift represented by the resurgence of kilometre 0 products. This year’s XXIII edition of the prominent national fair promotes the theme ‘Revolutionaries’, with the hundred Tenerife participants eager to make their presence felt over three busy days, from Monday to Wednesday, at the Ifema, which hosts the specialised forum once again.
Main Sponsor
Tenerife, as one of the official sponsors of Madrid Fusión 2024, unveils its new 340 square metre stand spread across three distinct areas, boasting remarkable participation through a threefold design – “Tenerife yesterday”, “Tenerife today”, and “Tenerife tomorrow” – each featuring varied programmes such as barraquito breakfasts, lunches, workshops, tastings, discussions, and the new “Tardeo”, an evening summarisation with dishes from all chefs accompanied by Wines of Tenerife, drawing an attendance of over 500 guests. The stand further immerses participants – including journalists, chefs, influencers, and businesspeople – into the essence of Tenerife through its stunning design and high audiovisual engagement.
Imperative Event
The Vice President and Tourism Advisor of the Cabildo of Tenerife, Lope Afonso, states that “we are participating in a new edition of Madrid Fusión, an essential event for the Island, where we strive to showcase the immense potential embedded in our gastronomy, aided by our talented restaurateurs and chefs alongside the diligent efforts of our producers.” He elaborates, saying, “to the trained personnel, future gastronomists, as well as the technicians and scientists who enhance knowledge and dissemination, representing a diverse array of individuals that enable Tenerife to reaffirm its prominence at Madrid Fusión.” He concludes: “Our stand is exceptionally functional and, at the same time, stands as the largest institutional presence at the congress, where we proudly serve as official sponsors for this internationally recognised event in promoting gastronomy.”
Primary Sector
The Councillor for the Primary Sector and Animal Welfare, Valentín González, expresses that “this first day provides an unparalleled opportunity for the primary sector to gain visibility through the Grand Tasting and the Wine Tunnel, showcasing the dedication that traverses the territory, highlighting the nuances of each wine from the six denominations of origin.” He commends that this first day, themed around the Atlantic Ocean, represents a strong commitment to fish products and fishing communities, especially artisanal fishing, which sets itself apart due to its sustainability.”
Tourist Identity
The CEO of Tenerife Tourism, Dimple Melwani, communicates her immense pride in the team of professionals representing the island at Madrid Fusión 2025. She appreciates: “We concluded this first day focused on our fish and seafood, exceeding all expectations with activities that reframed our rich marine biodiversity and local ingredients, showcasing the perfect synergy between tourism and the primary sector. The CEO also mentions that “the three distinct areas within our stand enable us to highlight our culinary diversity from traditional to avant-garde, offering a more comprehensive representation of what Tenerife holds.” Moreover, she accentuates the collaboration with the seven municipalities of the island participating this year, “showcasing their gastronomy in coordination with the Tenerife Tourism team.”
Busy Schedule
Among the numerous training and leisure activities at the stand, the now-iconic barraquito breakfasts take place, an unofficial kick-off for all accredited attendees; workshops (traditional jareas, aged fish maturation, shellfish and local fish, tuna and marine cuisine), tastings from historic wineries, and, naturally, the three lunches.
Sea Cuisine
Headed by David Alejandro Guevara Basto, chef of La Casona del Vino Restaurant; Alfredo Marrero, Relief Boutique – Solete Repsol; and Aarón Alonso, CR Technician of the Canary Islands DOP, hosted by the municipalities of Candelaria and Los Realejos. The menu features: fish ceviche on crispy banana, cherne salad with tender shoots and artichoke from wastelands, traditional fish stew wrapped in banana leaf with seasonal vegetables, creamy rice with salted fish and chestnuts, mocha drum, tropical coffee. Viña Zanata Marmajuelo (2024), Viña La Guancha-Bodega Viña Zanata, dry white, DOP Canary Islands, Barco Tierra Adentro, Bodega El Lomo, red 5 months barrel, DOP Canary Islands.
Marine Delights
With Alberto Margallo, chef at Restaurant San Sebastián 57- 1 Sol Repsol – Santa Cruz; Sofía Hidalgo, chef at Restaurante Taste 1973* and 1 Sol Repsol, Hotel Europe Villa Cortés*****GL; Jesús Marrero, chef at Restaurante El Ancla – Granadilla de Abona; Alfredo Marrero, Creative Director and Head of Production Boutique Relief – Solete Repsol – Los Realejos; Marian Fernández, CR Technician of the Orotava Valley DO; and Trinidad Fumero, CR Technician of the DO Abona. Hosting, municipalities of Santa Cruz, Granadilla de Abona and Los Realejos. The menu includes: soldier shrimp with volcanic arbequina, emulsion and quail, yellowfin tuna with carrots and citrus, cappuccino of carabinero and black potato, tuna brulée, beurre blanc with goat’s milk butter, limpet and peeled pea, seafood stew, sorbet with crispy marine elements, and “Cómete Tenerife”. La Haya Blanco Seco (2022), Bodega La Haya, DO Orotava Valley; Volcán de Caramujo Tinto (2023), Antonio José Dorta Hdez – Volcán de Caramujo, DO Valle de la Orotava; Testament Dry white Seco Malvasía, Sociedad Cooperativa Cumbres De Abona, DO Abona; and Trevejos Volcanic Wine Tinto (Baboso-Syrah), Altos de Trevejos winery, DO Abona.
Gazing at the Sea
A work of Ronny Reina, chef at Codeso Restaurant – Santiago del Teide; Jorge Peñate, chef of the Gran Meliá Palacio de Isora and Red Level; La Terrasse Restaurant by Jorge Peñate; and María Paz Gil, CR Technician of the DO Tacoronte Acentejo. Hosted by the Santiago del Teide city council. Menu includes: coconut, squid and cilantro, moray eel tripe, old lady cooked at low temperature with pea spherifications and emulsion from its head, traditional octopus stew, passion fruit in various textures, millet arepa with goat cheese and its arequipe. Ocampo Listán Dry White, Bodega Viticulture San Juan SL, DO Tacoronte Acentejo; and Marba Tinto Barrica, Bodegas Marba, DO Tacoronte Acentejo.
Sweet and Savoury
The Multipurpose Room is filled to the brim as attendees enjoy the teachings of chef Jesús Camacho (Donaire, GF Victoria hotel, Adeje), who is also a pastry chef. He has developed his expertise in recent years, focusing on crafting desserts made from vegetables and fruits, alongside the introduction of sweet techniques into savoury dishes. A bold and innovative presentation, his philosophy has earned the chef his first Michelin Star in 2024.
Grand Wine Tasting
The Gran Tenerife Wine Tasting, Tenerife wines, high altitude wines led by sommelier Rodrigo González, opens the Wine Edition, and, much like every year at Madrid Fusión, it is completely booked out. This year, the focus was on Tenerife wines, exploring the realm of high-altitude wines. The tasting comprised the following selections: whites, Viñatigo mazape (Canary Islands DOP), Finca Vegas Lomo de las ánimas (Abona); Los Loros la bota de mateo (Güímar) and Piedra fluida Los Frontones 2021 (DOP Canarias). Reds included: Ambora negramoll rosada (Tacoronte Acentejo), Suertes del marqués la solana (Valle de La Orotava) and Ignios vijariego (Ycoden Daute Isora).
Wine Tunnel
Throughout the day, the Tenerife Wine Tunnel, strategically located in the Wine Edition area, designed for personalised engagement from sommeliers and winemakers across the Island’s six DOs, continually showcased, highlighting the diversity, quality, and uniqueness of the island’s wines, maintaining total occupancy from the event’s opening to its conclusion.
Looking Ahead
One of the most remarkable presentations of the entire congress, in the main Auditorium (6:30 p.m.): chef Diego Schattenhofer (1973 Taste, Playa de las Américas) will conduct a masterclass on maturation and marine enzymatic processes. The well-known chef will demonstrate, in a practical format, the varying maturation periods depending on the species, while outlining the optimal cooking methods for different fish groups and their maturation days. A “how to” guide for matured fish, in essence. Furthermore, at the stand, themed “Tenerife has more than one sun”, the renowned barraquito breakfast will be served, alongside three lunches crafted by some of the finest chefs in Tenerife; wine tastings; a workshop involving the new cocoa from Tenerife, and three roundtable discussions. The event will conclude with the grand ‘Tardeo’, featuring dishes summarising the whole day.
