SANTA CRUZ DE TENERIFE 7 Oct. (EUROPA PRESS) –
Tenerife, a primary sponsor of ‘San Sebastian Gastronomika 2024’, has once again emerged as the most frequented stand at the event this Monday, attracting chefs, professionals, and journalists from across Spain and the globe. This was made possible by its expansive 200 square metre stand-restaurant and an engaging programme featuring ‘barraquitos’ breakfast, tastings, workshops, lunch, and cocktail hour.
This initiative has taken visitors on a journey through the island’s marine scenery and gastronomy with a sophisticated audiovisual display showcasing the abundant fish and seafood native to its shores.
The vice president of the Cabildo and Minister of Tourism, Lope Afonso, noted in a statement that Tenerife’s opening day at ‘Gastronomika’ allows the destination to maintain its status as a national culinary “reference.”
“We have already demonstrated that through the visibility and success of our cuisine, we have ensured our culinary methods and ingredients are recognised, respected, and valued. Thus, this serves as an excellent platform to continue enhancing our offerings, underpinned by a product that increasingly presents its breadth and diversity, along with various gastronomic concepts that stem from acknowledgment, critique, and patron feedback,” he remarked.
Valentín González, the counsellor of the Primary Sector, added that patrons increasingly appreciate gastronomy as it transforms into an “authentic experience” on the island.
He elaborated that “this year, each day centres on a distinct theme; the first focuses on seafood products, particularly artisanal and sustainable fishing methods involving hooks; the second is dedicated to local specialities, such as cheeses and mojos; and the final day emphasises the more exotic elements of cuisine, including fruits.”
He believes, “these elements contribute to making our gastronomy a unique and extraordinary proposition that both producers and chefs are dedicated to showcasing, effectively becoming ambassadors of our culinary heritage.”
Dimple Melwani, the CEO of Tenerife Tourism, highlighted that gastronomy is solidifying its role as a “key factor” in diversifying the tourist offerings and fostering local economic growth based on sustainability, driven by the territory, the sea, the landscape, local produce, and the authenticity of the island.
In this context, this year’s programme particularly underscores the importance of tunas.
Moreover, the second day, themed ‘Tenerife, an island with a soul’, showcases local specialities, while the third day features tropical fruits, all accompanied by wines from the six designated origin areas.
For Melwani, “it is immensely rewarding to witness our professionals, with their passion and dedication, continue to elevate our products, thereby enhancing their recognition and prestige, which in turn serves as the finest promotion for our gastronomy.”
THE GASTRONOMY OF THE ATLANTIC OCEAN IN ‘THE ISLAND OF THE SEA’
The inaugural day of ‘SSG22’ occurred in Tenerife, with all spots fully booked, commencing with the ‘barraquitos’, alongside their explanation and tasting by Julián Quintero and his team of students.
The morning, dedicated to marine offerings, featured a master workshop led by chef Diego Schattenhofer (a Michelin star), allowing participants to learn about and experience the island’s iconic ingredients like moray eel, limpets, and old fish.
Following a tasting session of Atlantic wines from Tenerife (DOP Canary Islands, Origin 1989 (2022) AFECAN SA, Bodega EL Lomo, Tinto Barrica; Viña Zanata Marmajuelo (2023), Viña La Guancha SL, Blanco Seco Lías; DO Tacoronte-Acentejo, Marba, Bodegas Marba, Blanco Barrica; and Viña Estévez, Viña Estévez Tinto Baboso), the chef prepared a seafood bites lunch that had a waiting list.
The artisan breads from Mario Torres and the creative desserts of Jesús Camacho completed the Tenerife culinary immersion for the day.
This Monday also marked the highlight for Tenerife wines, featuring the ‘Wine Tunnel’ and a grand master tasting held in room 10, which was completely booked, directed by local winemakers and sommeliers from the island’s regulatory councils under the theme ‘Wines that excite’.
Suso Páez, owner of the renowned guachinche ‘La Suertita’, introduced the unique and traditional concept of popular guachinches during his presentation titled ‘Wine taverns, the sommelier in the tavern’.
