Santa Cruz de Tenerife 10 Mar. (Europa Press) –
Tenerife is gearing up to host the ‘Soles Guide Repsol 2025’ Gala on Monday, March 17, at the Guimerá Theatre in Santa Cruz de Tenerife, featuring over 200 chefs, who will present the restaurants receiving this year’s recognitions of 1, 2, and 3 ‘suns’.
The Vice President and Tourism Councillor of the Cabildo de Tenerife, Lope Afonso, remarked in a statement that “this month, Tenerife will become the centre of national gastronomy through one of its most renowned events, the Gala de los Soles 2025 of the Repsol Guide.”
Afonso expressed his delight at the opportunity to host the gala, emphasising that significant steps are being taken for Tenerife to maintain its status as a gastronomic reference, with community involvement being pivotal.
“From locally sourced produce to innovation in our kitchens, Tenerife positions itself as a beacon in both national and international culinary landscapes,” he stated.
The CEO of Tourism of Tenerife, Dimple Melwani, highlighted “the excellence and professional talent within the island’s culinary sector, which, alongside the richness and variety of Tenerife’s gastronomy, reflects the dedication of professionals striving to deliver unique dining experiences.”
In this regard, the CEO extended heartfelt gratitude “to all the chefs and professionals who will be involved in the days leading up to the Gala de los Soles Guide Repsol, recognising their commitment and passion as essential in establishing Tenerife as a premier gastronomic destination.”
This gratitude also extends to the municipalities of Santa Cruz de Tenerife, La Laguna, and Puerto de la Cruz for their support of this initiative, as “the activities organised within these areas not only enhance the event but also allow locals and visitors to partake in this grand celebration of gastronomy.”
In his view, “this offers an outstanding opportunity for Tenerife and its tourism promotion, showcasing our gastronomy, our talent, and the immense potential of our island.”
Popular Chickpea Dish
Leading up to the gala, various activities will be organised across the island for locals and visitors to engage in and relish this culinary event.
On Saturday, a large Canarian chickpea stew will be prepared at the Nuestra Señora de Africa market in Santa Cruz de Tenerife.
From 12:00 to 14:00, a thousand complimentary servings of this traditional Canarian dish will be distributed by the restaurant ‘La Chachi Cocina Bar’ (Solete Guide Repsol).
On the same day, at the Paseo de San Telmo in Puerto de la Cruz, there will be a prize draw for participants in the Lucky Roulette who are users of the Repsol Guide App, with prizes available from 12:00 to 20:00.
Additionally, in Plaza del Cristo de la Laguna, there will be another prize draw for app users willing to throw a ‘Frisbee’ on a checkerboard, with participation times from 11:00 to 14:00 and then from 17:00 to 21:00.
Breakfasts with the Suns
On Sunday, renowned chefs Paco Roncero (‘Paco Roncero Restaurant’, 3 suns in Madrid), Begoña Rodrigo (‘La Salita’, 3 suns in Valencia), along with Javier Sanz and Juan Sahuquillo (‘Oba-‘, 2 suns, and ‘Cañitas Maite’, 1 sun in Casas Ibáñez) will create special breakfasts available for sampling from 10:30 onwards in Tenerife.
Roncero, who will kick off the morning by participating in a race with fellow runners, proposes an energising breakfast at ‘Finde Café’ (Paseo Militias de Garachico, 6), featuring orange juice, apple, and ginger, sourdough bread topped with roasted cherry tomatoes, cured ham, scrambled eggs with cottage cheese, and yoghurt with blueberries.
Begoña Rodrigo will prepare a refreshing multivitamin juice comprising orange, celery, spinach, ginger, green apple, and cucumber at ‘The Scale’ (Santo Domingo, 7), complemented by a salad of rocket, tomato, fennel, black olives, and za’atar, along with a sweet tart of banana and dark chocolate.
Meanwhile, Sanz and Sahuquillo will present a Manchego-style breakfast at ‘Sabela’ (c/ de numancia, 1), reinventing the classic Benedict eggs into ‘La Manchauela’, featuring smoked black piglet and a unique orza butter sauce, paired with a topping of goat’s milk and blue cheese.
