A common table for seven municipalities

Among them is Santiago del Teide –that already attended in the last edition under the brand SDT Gastro Lovers– and which is now growing to continue exciting and conquering palates, this time feeding its presence with La Quinta restaurants, flavor of youth, and the charm of Flor del Drago (Puerto Santiago), together with the well-known Pejeverde and its chef Samuel Morales, guardians of the marine pantry in the Los Gigantes marina; Aqua, modernism, innovation and the always unique flavor of Lucas Maes (Los Gigantes) and Pancho, a benchmark of local gastronomy made creativity (Playa de la Arena), led by Fran and Mario Rodríguez, chef and sommelier respectively.

A year ago, Santiago del Teide caused a sensation with its elaborations based on bigeye tuna (bluefin tuna), which will be repeated, together with snacks with almonds, the hallmark of the municipality; honey or the singular barraquito and, on this occasion, a rosé wine will be presented, made with grapes from the winegrowers of the municipality, which aspires to become a referential brand.

Candelabra gastronomy debuts in Madrid Fusion through the Local Product Club with establishments such as Palmelita, La Dársena Restaurant and La Casona Restaurant, as well as the Local Production Market, together with Cunygan Cheeses, El Rebusco Winery and Acoroma Igueste de Candelaria Honey. Participation is completed with the presence of the IES Punta Larga Cooking and Gastronomy Training Cycle, plus the Bollullo Beach restaurant, invited by Turismo de Tenerife. The tastings will be: Rolls Canarios, Mojo Verde, Mojo Picón and Mojo Rojo, Cherne Casserole at Point of Salt, Watercress Stew, Escaldón de Gofio, Sweet Potato with Almogrote Room, Onion and Cherne, Ropa Vieja, Pella de Gofio. In addition, La Dársena, Palmelita and La Casona del Vino will give workshops both at the Tenerife and Saborea España stands with the following dishes: Cherne casserole, salted Cherne with onions and sweet and sour goat meat with passion fruit.

The municipality of Arona comes to the event under the Arona Gastronómica brand with the idea of promote the variety of local products, as well as the primary and hospitality sectors. Alejandro Bello, chef and owner of the renowned El Lajar de Bello restaurant, located in the center of La Camella, will be the culinary ambassador.

This Monday, January 23, you can taste products such as Harimiel honey; jam, liqueur and prickly pear powder, from Tuno Canary Islands; cheeses from the Medianito cheese factory; jams and mojos from Finca Las Margaritas; Arona oleo oil tastings; gofio from the El Hornito pastry shop, as well as gofio and almond cookies from the Aroma pastry shop and jams and mojos from José García. On Tuesday, the 24th, it will be the turn of the Canarian cooking workshops, led by Alejandro Bello, based on local products. One of the most relevant will be the one that will feature a essential element in any Canarian kitchen: the mortar, which will be used as a container to prepare different recipes. Each assistant will have their own mortar with the ingredients selected by the chef, with which they will make a mojo that they will taste with some wrinkled potatoes. Grated cheese will be added to the leftover mojo to make an almogrote base. Later, gofio and fish broth will be added for a rich scallop. Finally, the base of these mortars will be used as a plate on which to taste the dessert: cheese with honey.

Adeje, which can boast of showing off up to three stars in its hotels Michelinswill offer workshops and tastings with local products like the honey of Alexis Ortega; the black pig from El Gorito farm; the acclaimed and award-winning cheeses from the Montesdeoca cheese factory; the traditional confectionery of the Le Croissant pastry shop, and a fisherman from La Caleta, Juan Mario, will also sail to Madrid gonzalez Acosta, to show the arts of the Adeje fishing tradition.

Puerto de la Cruz is part of the first time Tenerife expedition in Madrid Fusion and it does so under the slogan Sabores del Puerto, offering its best gastronomic offer, based on local products and the extensive professionalism of its restaurateurs, with wines from the region, fresh meats, honey, cheeses, avocados, potatoes and sweet potatoes, as well of fruits like mango.

And Guía de Isora is presented as that place where the traditional root gastronomy It is complemented by innovation and quality recognized by Michelin stars, two from MB Abama and another from the Japanese Kabuki.