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Canarian gastronomy transforms the sea, wine and local products in an identity showcase on the so-called Canary Islands Day at the Gourmets Hall in Madrid
The flavor of the Canarian sea and the uniqueness of the volcanic wines focused the spotlight on the Canary Islands Day at the Gourmets Hall 2026, one of the major professional events in the high-quality food and beverage sector held in Madrid. The second day of the fair served to show the potential of the Archipelago's gastronomy through live cooking demonstrations, commented tastings, culinary presentations and tastings.
The programming, articulated under the motto “Volcanic gastronomy: discover the flavor of the Canary Islands”, emphasized the quality of the local product and the ability of Canarian cuisine to project identity, territory and tradition. The initiative included actions coordinated by GMR Canarias, along with other activities promoted by the Canarian Institute of Agri-Food Quality (ICCA), with the collaboration of Proexca, he Lanzarote Town Council and the Regulatory Council of the DOP Wines of Lanzarote.
During the inauguration, the vice-counselor of the Primary Sector, Eduardo Garcia, stressed that the presence of Canary Islands in Gourmets responds to the objective of continuing to position the products of the Archipelago in national and international markets, with special attention to the fishing sector. In that same line, the CEO of GMR Canarias, Juan Antonio Alonso, defended the value of fishing production, agricultural and agri-food industries of the Islands as a direct expression of their territorial and cultural wealth.
The day also wanted to vindicate the role of artisanal fishing and knowledge of Canarian species in haute cuisine.. The general director of Fisheries, Esteban Reyes, highlighted the importance of delving into the culinary possibilities of these products and recognizing the work of the professionals who take them from the sea to the table.
Among the notable activities was the proposal “From the sea of the Canary Islands to the table: fishing, territory and haute cuisine”, in which the chef Alberto González Margallo, from the restaurant San Sebastian 57, traced a tour of different species present in the waters of the Archipelago and their culinary applications. Next, the chef Ruben Cuesta offered the presentation “A look at the Canary Islands sea from Kamezí”, focused on the sustainable use of the marine environment and the biodiversity of the island coasts as a gastronomic resource.
The program also reserved a relevant space for wine. The tasting “Lanzarote: science fiction in a glass, organized by the Cabildo of Lanzarote and directed by the DOP Regulatory Council together with the sommelier Ferran Centelles, focused on the extreme conditions in which vines are grown on the island, a model identified as heroic viticulture. Added to this proposal was "Canary Islands: 7 islands, 7 Wines. “A volcanic territory”, coordinated by the ICCA and directed by the vice president of CERVIM, Manuel Capote, to delve into the diversity of microclimates, the trade winds and the oenological personality of the Archipelago.
The closing of the day came with “II edition Wines & Canary chocolates, “a volcanic pairing”, an activity in which pastry chef Carmen Capote, of 24 ounces, and the communicator and sommelier Meritxell Falgueras proposed a harmony between Canarian vine varieties and artisanal chocolates made with local raw materials.
The participation of GMR Canarias in the 39th edition of the Gourmets Show is part of a strategy to promote local products shared with the ICCA and Proexca. During the four days of the fair, The Government of the Canary Islands stand brings together about 80 companies and the island councils in a showcase designed to reinforce the external projection of the Canary Islands brand and underline the quality, diversity and uniqueness of its agri-food productions.
