The suns of Tenerife graced the second day of Madrid Fusion 2025. Under the banner “Tenerife has more than one sun”, the island’s stand at IFEMA provided activities, workshops, and panel discussions for nearly five hundred attendees. This served as a prelude to the significant gastronomic event taking place on March 17, when the Repsol Suns Gala is held at the Guimerá Theatre in Santa Cruz.
Acknowledged chefs
For the island’s representation in Spain’s capital, renowned local and national chefs attended, including the Torres brothers (Cocina hermanos Torres, 3 Repsol soles), Juan Carlos Padrón (El Rincón de Juan Carlos, 3 soles Repsol guide), Safe Cruz (Gofio), Pedro Nel (Ethereal by Pedro Nel), Erlantz Gorostiza (MB) – all holding 2 soles – as well as Niki Pavanelli (Il Bocconcino) and Seve Díaz (The Workshop of Seve Díaz) – both with 1 Sol.
Massive suns
The Vice President and Minister of Tourism of the Cabildo, Lope Afonso, stated, “We are fortunate to have an impressive array of culinary suns that have been shining for some time, alongside new entries bringing fresh proposals to showcase our products.” Dimple Melwani, the CEO of Tourism of Tenerife, remarked, “We have highlighted and appreciated the remarkable professional and culinary talent of the island, which we are immensely proud of.” Valentín González, the island’s councillor for the primary sector, emphasised “the promotion and strong commitment to local produce from the island’s chefs.” González noted, “We highlighted the significance of potatoes, fish, tropical fruits, cocoa, and of course, the wines.”
Masterful lesson
Chef Diego Schattenhofer (Restaurant 1973 Taste, Hotel Villa Cortés 5*GL, Arona), known for his work on fish maturation since 2018, showcased his refined scientific and culinary techniques in front of an auditorium filled with chefs and industry professionals.
Hands-on practice
While Schattenhofer has dedicated two years to this technique, he primarily focused on the practical aspect. The chef worked with three different fish varieties and presented, through his extensive organoleptic research supported by science, the maturation times for each species and their desired outcomes. He also outlined the most suitable cooking techniques based on the aforementioned details. It was a masterful and empirical lesson showcasing one of the pioneering techniques currently trending worldwide.
Breakfasts and lunches
Although Tenerife’s presentation in the auditorium was a milestone, the stand transformed into a hub for journalists, influencers, chefs, and entrepreneurs from the early morning. Offering Barraquito breakfasts, workshops (tropical fruits, braided cord vineyards, Jable potatoes, identity ice creams, Tenerife’s new cocoa, reaugatical wines, etc.), and round tables exploring the narrative of Repsol from the island and the grand Repsol gala. Breaks involved a delightful mix of potato and tropical refreshments, a ray of sunshine, and sweet snacks.
