“There’s nothing quite like chickpeas to kick off the three-day Repsol Guide event in Tenerife.” This sentiment echoed yesterday at the I pick it up in Santa Cruz, where a thousand attendees savoured numerous complimentary servings of chickpeas prepared by the talented team from La Chachi Kitchen Bar (1 Solete Repsol), led by chef Javier Gutiérrez. This marked the opening of three days in which the island becomes the national hub for this sector, culminating with the awards ceremony for the prestigious Soles, presented by the specialised publication on Monday at 7:00 p.m. at the Guimerá Theatre. The island’s gastronomy shone brightly on a sunlit Saturday morning, attracting crowds to the Nuestra Señora de África market in the capital of Tenerife, serving as an excellent launch for the weekend activities leading up to the grand gastronomic event at Guimerá.
Chickpeas are a cherished delicacy tied closely to this region and remind many Canarians of their childhood, with most believing that their mother’s recipe is the best. The tasters enjoyed the offerings, complemented by their skilful touch and little pig, alongside a superb stir-fry. Perhaps slightly overcooked for some, despite being cooked for merely ten minutes. However, this is subjective. Overall, the reception was positive. Many, including Pedro and Maria, regulars from the area, and numerous tourists were thrilled to be trying the dish… and socialising. For two hours, everyone appreciated the unique gastronomic experience.
Other Locations
Beyond Santa Cruz, activities were also taking place at the El Paseo de San Telmo forum in the port of La Cruz, where there were guaranteed prizes for participants in the Lucky Roulette and users of the Repsol Guide app. Gifts were distributed throughout the day. Furthermore, at the Plaza del Cristo in La Laguna, app users had the chance to toss a Frisbee for gifts.
Spotlight on Attention
The Vice-President and Tourism Councillor of the Cabildo de Tenerife, Lope Afonso, stated that “Tenerife is, this month, the centre of national gastronomy through one of its most distinguished events, the Gala de los Soles 2025 of the Repsol Guide.” He emphasised that this is accomplished, in addition to using “local products, as demonstrated by this chickpea, and through innovation in our kitchens.” In summary, “the island stands as a reference point in both the national and international gastronomic scene.” Afonso concluded: “Another crucial aspect is to involve a significant portion of our society and economy.”
Impressions
The CEO of Tourism for Tenerife, Dimple Melwani, affirmed “the commitment to elevate our local produce, our wines, and the culinary talent on the island.” In fact, he indicated that “statistics reveal that 80% of visitors to the Canary Islands leave with a delightful experience, quite literally in this instance.” On a promotional front, he noted, “we must highlight what is authentically ours, the unique features that set us apart, not just nationally but also beyond Spain.”
Aftermath
Maria Ritter, director of Repsol Guide, remarked on the “fantastic event that is pivotal for positioning Canarian gastronomy within Spain’s culinary community.” She predicted, “We are preparing for a festival, defining a joyful and united community, which is precisely what the Repsol guide represents as a gathering point where everyone can relish the experience. I also want us to be attentive to the impact this gala will have. Beyond the economic stimulation it brings, which will significantly benefit local businesses receiving the award, it energises the entire gastronomic community on the island. The growth will be substantial and enhanced through connections with other chefs, which is incredibly important.”
Royal Breakfasts with Chefs
Tomorrow, Sunday, is a day to indulge in breakfast fit for royalty—or better yet, fit for a chef with guide soles. Renowned chefs Paco Roncero (Paco Roncero Restaurant 3 soles in Madrid), Begoña Rodrigo (The room 3 soles in Valencia), and Javier Sanz and Juan Sahuquillo (Oba- 2 soles, and Cañitas Maite’ 1 Sun in Casas Ibáñez) have crafted unique breakfast menus available from 10:30 am in three cafés at the heart of Santa Cruz de Tenerife. Roncero, who starts his day by participating in a race with other Runners, suggests an energising breakfast at Finde Café (Paseo Militias de Garachico, 6) featuring orange juice, apple and ginger, mother dough toast with roasted cherry tomatoes, ham, scrambled eggs with cottage cheese, and yoghurt with blueberries. Meanwhile, Begoña Rodrigo will prepare at The scale (Santo Domingo Street, 7) a multivitamin juice comprising orange, celery, spinach, ginger, green apple and cucumber, served alongside a salad of rocket, tomato, fennel, black olives, and zaatar olives, along with a sweet sponge biscuit infused with spicy dark chocolate. On their part, Sanz and Sahuquillo will present at Abela (Numancia Street, 1) a Manchego breakfast featuring indigenous island products, specifically The Manchuela, with smoked black cochino and a buttery sauce, all paired with goat’s milk currant and blueberry, as well as pumpkin rolls reminiscent of childhood treats.
The Gala 2025
The Repsol Guide Soles Gala is the premier event for the Spanish gastronomic community, gathering a multitude of chefs from across the nation. This year it will take place at the Guimerá Theatre in Santa Cruz de Tenerife on Monday, March 17, starting at 7:00 p.m. During this event, the awarded restaurants are unveiled within the categories of 3 soles, 2 soles, and 1 sun for 2025. Under the theme Tenerife has more than one sun, the Gala de los Soles Guide Repsol 2025 positions the island as the epicentre of Spanish gastronomy. The ‘soles’ celebrate the quality and excellence demonstrated by restaurants throughout Spain, selected by a dedicated team of 60 inspectors who are well-versed in the culinary offerings of their regions. Though they maintain no direct ties to the hospitality sector, they share a profound passion for gastronomy and the discovery of restaurants worthy of recognition. The ratings for restaurants are determined based on a system referred to as ‘soles’. At present, there are 764 recognised restaurants, comprising 44 with three soles, 168 with two soles and 552 with one. Additionally, there are 1,453 recommended establishments.
