Tenerife makes its appearance at Madrid Fusión 2025 with a stand covering 342 square metres, showcasing the distinctive flavours of the Island. This will serve as the heart of the Canary Islands at one of the country’s premier gastronomic exhibitions, running from the 27th to the 29th at Ifema, featuring three simultaneous interactive restoration and workshop experiences.
Once again, Tenerife returns to the fair as the principal sponsor, boasting an impressive interactive and immersive centre of 342 square metres. For three days, this will act as the gastronomic showcase for the Island, participating in one of the industry’s foremost forums that resumes its annual gathering.
The Tenerife stand, marking its fifteenth participation, will host 100 professionals and accommodate 70 guests, divided into three expansive areas: Tenerife in the past, Tenerife in the present, and Tenerife in the future. Various themes will be explored during the event. On Monday, the focus will be on the Atlantic Ocean and its sustainable use; Tuesday highlights the sun’s strategic significance in agriculture and science; and Wednesday will delve into the essence of Tenerife, including its midlands and peaks.
The Tenerife pavilion will present a daily breakfast featuring our unique barraquito, themed lunches prepared by renowned chefs from the Island, product tastings, vermouths, wine tastings, engaging workshops, and the new afternoon custom.
Particularly notable will be the Tenerife Wine Tunnel, occupying 75 square metres, showcasing the six Denominations of Origin with a master tasting included. Additionally, the V National Mojos Competition will take place on Wednesday. The Island’s primary sector will contribute with potatoes, wine (featuring 80 references, 113 wineries, and over 500 bottles), honey, cheese, gofio, tropical fruits, fish, and meats—especially goat—that will all feature in the tastings, showcookings, and workshops throughout the three days, culminating in a grand lunch for 60 diners.
Tenerife will take centre stage with an innovative cooking demonstration on the extreme maturation of fish by chef Diego Schattenhofer in the main Auditorium, along with an original presentation titled Breaking boundaries between salty and sweet, presented by chef Jesús Camacho.
In an exciting addition, a jarea workshop will be showcased, demonstrating the unique braided cord system used in the vineyards typical of the La Orotava Valley. Tenerife will also compete for the titles of Best Hotel Breakfast (Hotel Villa Cortés) and Newcomer Chef (Icíar Pérez and Juan Carlos Pérez from Moral restaurant).
The Vice President and Tourism Councillor of the Cabildo of Tenerife, Lope Afonso, detailed the Island’s involvement in the gastronomic summit. Afonso emphasised the strategic importance of participation at Madrid Fusión 2025, stating, “We are facing the most ambitious edition from the perspective of projecting the Island.” He also noted the increasingly pivotal role of gastronomy in our promotional efforts, asserting that direct participation and collaboration with municipalities is vital. He concluded by stating, “We are experiencing a moment of excellence in gastronomic recognition, which aids in repositioning our tourist destination.”
Dimple Melwani, the CEO of Tourism of Tenerife, mentioned that this event presents a significant opportunity to promote the Island’s agri-food sector, gastronomic tourism, and the exceptional work of professionals in the value chain. “Tenerife’s gastronomy will be on display before a hundred professionals, aimed at promoting local products, as well as generating wealth and employment,” she added.
Valentín González, the counsellor for the Primary Sector, acknowledged the impact of “an event that shines a light on local products over three intensive days.” He stated, “We must highlight the quality of our offerings and the efforts of our producers.”
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