Tenerife took the forefront in promoting tourist destinations at the conclusion of Madrid Fusion 2025. On the final day of the prominent Gastronomic Fair in Spain, a delightful blend of the island’s wines and the celebrated sauces of the Canary Islands was showcased, continuing a cherished tradition of this event. The panel honoured José Albero Díaz for the best mojo, representing El Site (La Palma), while Javier Rayón from the Botany Restaurant in Malaga earned accolades for the finest dish featuring mojo, perfectly paired with Tenerife wines. The wine tunnel was a highlight of the island’s representation at this edition, its fifteenth, accumulating around 3,000 tastings. Visitors on the last day of the Congress were treated to a lunch that encapsulated the essence of Tenerife, weaving together deep-rooted traditions with creative flair.
Aromas of Tenerife
Aromas of Tenerife and its Mojos in the Multipurpose Chamber set the stage for the V National Contest of Mojos Harmonized with Tenerife wines. This competition, featuring chefs from across Spain, underscored once again the national food industry’s admiration for the internationally renowned mojo of Tenerife. The jury announced awards for both Díaz and Rayón, each receiving 800 euros along with a selection of premium products from Tenerife. Approximately 1,300 individuals participated in Tenerife’s events at Madrid Fusion 2025, in addition to around 3,000 tastings conducted in the wine tunnel.
Reflecting on Success
Valentín González, the Minister of Primary Sector and Animal Welfare from the Cabildo, remarked that “once again, the gastronomy of Tenerife, along with its local products and wines, has stood out for their distinctiveness and quality.” He further noted that, “this occasion provided a platform to highlight the primary sector and the entire gastronomic value chain, particularly for producers and products, to achieve both national and international visibility through the efforts of our chefs, and, on this occasion, via our suns.
High Satisfaction
The CEO of Tourism of Tenerife, Dimple Melwani, expressed that “we conclude Tenerife’s involvement with great pride for the primary sector.” Melwani summarised: “Tenerife has stirred emotions, and we are confident that our participation in Madrid Fusion has significantly promoted local products and wines to gain wider recognition globally.”
Demanding Experience
The stand’s activities, which experienced waiting lists similar to previous days, commenced with a breakfast of barraquitos and artisanal sweets. Following this were workshops featuring honey, Tenerife cheese tarts, traditional legumes, the evolution of gofio, Tenerife goats, soulful breads, and the exquisite cheeses originating from the island.
Time for Vermut
At 1:00 p.m., it was time for vermut. Yonathan Mesa from the Barmans Association of Tenerife crafted the Eternal Cocktail Alisio, which paired wonderfully with roasted potato salad accompanied by matured goat. The grand farewell lunch, encapsulating the spirit of Tenerife, was spearheaded by the island’s renowned chefs, with hosts from Realejos, Granadilla de Abona, and Santiago del Teide. The personalised tastings in the Tenerife wines tunnel continued throughout the final day, marking yet another year of exceptional success for these volcanic wines, which are now recognised for their uniqueness and high quality worldwide.
