The Gran Canaria Wine Route project, that combines music, landscape and wine heritage, is imposed in an edition 140 candidatures The wine of Gran Canaria has found in music a different way to tell its story. And that combination just received national recognition. Pairing Gran Canaria, the project
National award for wine tourism in Gran Canaria Read More »
El chef Víctor Suárez incorpora al menú Raíz una perdiz salvaje madurada siete días y un postre que recupera una receta de su abuela La llegada del otoño trae novedades a Haydée, el restaurante con una estrella Michelin que dirige Víctor Suárez en el Hotel Gran Tacande, in Costa Adeje (Tenerife). El cocinero ha comenzado
Haydée's new menu unites hunting and family memory Read More »
The Buster variety, chosen best potato in Gran Canaria in 2026, stars in an edition that will bring together farmers, specialists and producers The potato once again occupies the center of agricultural and gastronomic news in Gran Canaria. Teror will host 16 al 18 October the VIII Island Potato Fair, a quote that
Teror hosts the Potato Fair 16 al 18 October Read More »
Rigoberto Almeida, from El Pellizco, y Víctor Valverde compartirán un menú que combina la cabra majorera con los productos de Lanzarote La gastronomía de Lanzarote y Fuerteventura se encontrará el próximo domingo, 25 October, in the kitchens of the Palacio Ico restaurant, in the town of Teguise. Rigoberto Almeida, chef at El Pellizco Costa Calma,
Lanzarote and Fuerteventura cook together at Palacio Ico Read More »
Haydée will bring together Víctor Suárez and Gil Fernandes in Tenerife in a menu of fifteen passes that will connect product, memoria y cocina del Atlántico Tenerife y Portugal compartirán mesa el próximo domingo 18 October. Victor Suarez, Haydée chef, y el portugués Gil Fernandes, responsible for Fortaleza do Guincho, cocinarán juntos en Costa Adeje
Gil Fernandes brings Portugal to Haydée's table Read More »
The restaurant founded by Jaime Bouzón in 1989 abre su primera sede fuera de Gran Canaria mediante una alianza con el Grupo Martínez Abolafio Treinta y siete años después de abrir sus primeras puertas en Las Palmas de Gran Canaria, Rías Bajas has crossed to another island for the first time. La histórica casa fundada por
Rías Bajas opens for the first time outside Gran Canaria Read More »
The island's larder is shown in Donostia through native breeds, Traditional recipes, vinos y el trabajo de varios restaurantes grancanarios Gran Canaria ha dedicado su segunda jornada en San Sebastián Gastronomika a enseñar una cocina estrechamente vinculada al producto y al territorio. Canary black pig, canary cow, cheeses, Wines, pescados y algunas elaboraciones
Product and tradition: Gran Canaria cooks north Read More »
Tenerife dedicates its second day to the goat in San Sebastián Gastronomika, with live cutting, menú temático y homenaje a Martín Berasategui La cabra tinerfeña se convirtió en uno de los grandes argumentos de Tenerife durante la segunda jornada de San Sebastián Gastronomika 2026. The programming combined a complete disassembly of the animal, cocina aplicada
Goat, wines and Berasategui on the Tenerife day Read More »
Local product, Volcanic wines and contemporary cuisine articulate the presence of Gran Canaria in San Sebastián Gastronomika 2026 Gran Canaria ha iniciado su participación en San Sebastián Gastronomika 2026 with a proposal that combines local products, Wines, traditional cuisine and new readings of the island's recipe book. La isla acude por cuarto año consecutivo al congreso a
Product and wines from Gran Canaria in Gastronomika Read More »
The master rum maker begins to present the first productions of his Firgas distillery on the islands, made by hand and in limited editions After years talking about barrels, distillates, aging and other people's projects, Paco “Peligroso” Pérez begins to show the rums that definitely bear his name. The master rum maker from Gran Canaria has started a
Peligroso Pérez takes his first rums to the Canary Islands Read More »