Canary Islands prepare the landing in Gastronomika

Tenerife prepares to shine, one more year, in San Sebastian Gastronomy, which this year will be celebrated 6 al 8 October in the capital of San Sebastian. The Cabildo, through Tenerife Tourism, Attend the culinary summit with the best of the island's Atlantic cuisine products, which will be presented by prominent chefs, producers, technicians and experts. They will do it through an innovative stand-restaurant of 200 square meters—the largest of a destination at the event—and participation in various spaces of the event such as the Wine Tunnel or presentations in the auditorium, for which it comes with a program made up of twenty different activities. As in previous years, Tenerife delegation will also be made up of teachers and students from different training centers on the island: IES Punta Larga, IES San Marcos and IES María Pérez Trujillo, thus fulfilling the commitment acquired by the director and his axis of training and gastronomic innovation.

The Vice President and Tourism Councilor of the Cabildo de Tenerife, Lope Afonso, points out that “it is very important that we attend events like San Sebastian Gastronomika because that strengthens Tenerife's position as an island that cares about gastronomy.”. This represents the possibility of showing our offer in a specially qualified forum, which in previous editions has recognized and valued what Tenerife does. This offer is made up of products and services, and that represents an exceptional possibility of making ourselves known where the most important professionals are at a national and international level.. Thus, in these areas, Tenerife is talked about as a gastronomic destination”. Afonso adds that “it is a great business for Tenerife.”. With our presence in San Sebastian Gastronomika we are also making an island”.

The CEO of Tourism of Tenerife, Dimple Map, highlights that “the presence of Tenerife at San Sebastian Gastronomika has become a draw for those who attend this important gastronomic event.”, and a unique opportunity that reinforces the image of the island as a quality destination in the field of gastronomy, and where in each edition the tourism area and the primary sector area work hand in hand with the professionals who accompany us to enhance the promotion and knowledge of the richness of our local product and our wines., a strategy framed in the island's Gastronomy Master Plan, whose actions are bearing fruit, with Tenerife recently recognized as a gastronomic tourist destination at the national level”.

The head of the Agri-Food Quality and Valuation Service of the Primary Sector Department of the Cabildo of Tenerife, Antonio Bentabol, highlighted the role that “wines” will have at the fair, the honeys and fish of Tenerife, among other products, that will be present in this exhibition”. Bentabol added that “we will hold three tastings with our wines, with the protagonists such as our wineries and the island's winemakers, who behind their personal projects fight every day to carry out a better production. They will be present 45 Tenerife wineries.

The ocean as the protagonist

The island's stand-restaurant will be the epicenter of Tenerife's activity at San Sebastian Gastronomika with its workshops, catas, lunches and 'afternoon' with Atlántico Tenerife as the protagonist each of the three days. On Monday 6, ‘Tenerife, island with seafaring tradition: gofio and honey workshop, traditional conservation techniques, tasting of historical wines, a lunch by Juan Carlos Clemente (‘Sea of ​​tricks’) y, in the afternoon, the link between gastronomy and popular festivals.

Tuesday 7, ‘Tenerife, the island of 5 tuna, 5 senses: the diversity of the Medians, high altitude wine tasting, workshop on marine resources, lunch with the five tunas of Tenerife and, in the afternoon, the sensations of the sunset on the island with gastronomy by Jorge Peñate and Luis Martín (The terrasse by Jorge Peñate).

on Wednesday 8, ‘Tenerife, your Atlantic diet: the new cocoa from Tenerife, wine innovation, the generational change in the world of cheese and lunch 'Atlantic diet' with Juan Carlos Clemente and nutritionist Luis Barrientos from IES María Pérez Trujillo.

The stand will also be the scene of tastings of Tenerife Wines by the Altos de Trevejos wineries., Tajinaste and Loher.

In the Wine Tunnel attached to the stand, in a design with bar and tables, During the three days of the congress, national and international professionals attending will be able to learn first-hand about the wines of Tenerife., with the advice of sommeliers and oenologists from the different regulatory councils.

Parallel activities

Besides, The island will once again stand out in the congress auditorium, where he will present an unpublished presentation with the ocean as a leitmotiv. The renowned chef Braulio Simancas (The Gomero Whistle) and his father, Pepe Simancas, They will discuss and cook the history and present of boat gastronomy in Tenerife. It will be Tuesday 7 at 12.40 h with his presentation: Sea cuisine, from father to son, from seafaring tradition to its contemporary expression.

The island also sponsors the II Forum of Taverns and Taberneros, with a presentation-tasting on Monday at 15:30 h on the terrace of the Kursaal on ‘Territory, wine and authenticity: The identity of the guachinches of Tenerife, and likewise, will participate in the Grand Opening Dinner with two corners with tastings of products from the island.

Tenerife's powerful landing at the congress will be completed with a professional Grand Tasting of the island's volcanic wines: 'The essence of the volcano', in a meeting with Jonatan García, Javier Gómez and Borja Pérez, on Monday 6, at 16.30 h in the room 10. and for the first time, with a spectacular snoring or manual cutting of the five tunas that pass along the coasts of Tenerife, at 18:00 Tuesday hours in the Activities Room.