SANTA CRUZ DE TENERIFE 8 Oct. (EUROPA PRESS) –
This Tuesday, the Tenerife delegation marked the second day of ‘San Sebastián Gastronomika 2024’, showcasing a range of mid-tier products, including gofio, cheeses, and mojos.
The Vice President and Tourism Councillor of the Cabildo, Lope Afonso, notes in a statement that the island has presented a “delicious journey” through the midlands to emphasise the “robustness” of the local offerings, especially with the cheeses, which are “diverse and capable of competing in any arena.”
The councillor also expresses his “pride” in the fact that the island’s producers have gained recognition at ‘San Sebastián Gastronomika’, and that the products have been highlighted through the chefs’ presentations.
Meanwhile, the CEO of Tenerife Tourism, Dimple Melwani, explains that the island has continued to demonstrate its “quality” at its stand under the slogan ‘Island with a soul’, featuring its exceptional midland products and even creating fresh cheese from scratch.
“We observe how attendees of the gastronomic summit, particularly those visiting our stand, appreciate and recognise the uniqueness of the island as a premier gastronomic destination, which enhances a stay in Tenerife while enjoying our extensive range of tourism offerings,” he remarks.
Prior to this Tuesday’s event, the Miramar Palace, overlooking the Concha de San Sebastián, hosted the grand opening dinner of ‘San Sebastián Gastronomika’ on the preceding Monday night, with significant participation from Tenerife, which featured two culinary stations: one showcasing its goat meat arepita and spicy mojo, and another presenting a buffet of some award-winning cheeses.
More than 350 attendees, including professionals from both national and international sectors, visited the two stations.
The ‘Barraquito meeting point’ established at the Tenerife stand has become the first gathering site for professionals attending the congress, making the island and its surroundings the focus of all activities.
The gofio workshop, featuring all its variants accompanied by tastings, was followed by a masterful cheese tasting led by expert Zebina Hernández alongside the culinary insights of Juan Carlos Clemente.
The wine tasting from Tenerife, this time focusing on the western parts of the island, included selections such as DO Abona, Pagos de Reverón Rosa Jazmín 2023, Eugenio Reverón Sierra, SL, Rosado seca; Mountain Wine, Listán Blanco&Malvasía 2022, Altos de Trevejos, SL, Dry white; DO Ycoden-Daute-Isora, Tágara Marmamjuelo Sobre Lías 2023, Bodegas Insulares de Tenerife, Dry White Lías; and Aceviño Dry White 2023, Fco. Javier Gómez Pimentel, Dry White.
The luncheon, curated by chef Alberto Margallo (San Sebastián 57, Santa Cruz de Tenerife), was inspired by the rich midlands, with wine selections that included DOP Islas Canarias, Atrevino Blanco 2022, Lazaro Alonso (Alonso, Bodegas Atrevino), dry white; Linaje del Pago Marmajuelo (2023), PIDA SA (Bodega Linaje del Pago), dry white lees; DO Tacoronte-Acentejo, La Baldesa Listán Negro, La Baldesa, traditional red; and Jardín de Abril, Tasat, red barrel.
TENERIFE AT THE I FORUM OF TAVERNS AND TAVERNERS
‘Tavern tourism’ featured as the presentation in which Tenerife participated as the official sponsor of this forum, moderated by journalist Francisco Belín, recognised for his expertise in ‘guachinche’ culture, a hospitality model closely linked to wine and its harvest and production season.
Tenerife also offered tastings to more than 50 attendees, including professionals and renowned tavern owners from across Spain.
Throughout these days, the island’s stand has emerged as a gathering place for esteemed chefs, including Martín Berasategui, Andoni Luis Adúriz, Oriol Castro, and Eduard Xatruch (Disfrutar, Barcelona, Best Restaurant in the World 2024), as well as Elena Arzak, Paco Morales (three Michelin stars for his Noor in Córdoba), Joan Roca, Sacha Ormaechea, and Eneko Atxa (three Michelin stars at Azurmendi).
At ‘SS Gastronomika’, chef Víctor Suárez from the Tenerife restaurant Haydée (La Orotava), which holds a Michelin star, was involved in the ‘I National Fish Soup Competition’, competing alongside a dozen chefs from across the nation.
Throughout the day, as on Monday, the ‘Wine Tunnel’ has filled to capacity with chefs, sommeliers, distributors, and specialised journalists from various backgrounds.
