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The island impresses with its stand 200 m² and begins its presence in San Sebastián Gastronomika 2024 showing the quality of your products
Tenerife, one of the official sponsors of San Sebastian Gastronomy 2024, has been again, this monday, first day of the congress, the most visited stand of the event with chefs, professionals and journalists from all over Spain and the world, thanks to its large stand-restaurant 200 m2 y a su programa con un desayuno de ‘barraquitos’, catas, workshops, lunch and cocktail hour, immersing visitors in the marine landscapes and cuisines of the Island with a sophisticated audiovisual synchrony involving the great fish and seafood of its coasts.
The vice president of the Cabildo and Minister of Tourism, Lope Afonso, explains that the inaugural day of Tenerife in this Gastronomy in its number edition 26 allows us to “continue positioning our destination as a national gastronomic reference.”. Tenemos ya testado que a través de la presencia y el progreso de nuestra cocina hemos conseguido que se escuche, se respete y se aprecie nuestra forma de cocinar y nuestro producto. Therefore, This is the best showcase to continue updating our proposal with a product that increasingly offers its extension and variety., and also different gastronomic proposals that also come hand in hand with recognition, from the critics and from the clients themselves”.
The advisor of the Primary Sector, Valentín González, adds “our visitors value our gastronomy more and more.”, which becomes an authentic island experience. Hence the presence of the island in San Sebastián Gastronomy “influences showing all its values”. The counselor adds that “this year, each day is focused on a different aspect: the first, to seafood, with the peculiarity that we have artisanal and sustainable fishing that is carried out with hooks; the second, dedicated to the mediocrities, with products such as cheeses, the mojos. and the last, focused on the most exotic character of our cuisine, What can our fruits be like?. Everything makes our gastronomy something unique and singular that, no solo los productores sino también los cocineros se encargan de mostrar; definitely, se convierten en embajadores de nuestra cocina”.
The CEO of Tourism of Tenerife, Dimple Map, He stressed that “gastronomy is consolidated as a key element to diversify the tourist offer and stimulate local economic development with sustainability values based on the territory.”, the sea, the landscape, los productos locales y la autenticidad de nuestra Isla. In this sense, el programa de este año pone en valor el primer día nuestro mar dando a conocer la variedad de nuestros túnidos. The second day under the motto Tenerife, an island with soul es una muestra de nuestros productos de medianía y el tercer día muestra nuestras frutas tropicales. Todo ello acompañado de nuestros vinos de las seis denominaciones de origen”. Para Melwani, “It is very gratifying to see how our professionals with enthusiasm and effort, one more year, They work on our products to continue raising their knowledge and reputation., and with it, the best promotion of gastronomy”.
The gastronomy of the Atlantic Ocean in 'La Isla del mar'
The opening day of SSG24 was held in Tenerife, with all places sold out, from the little barracks, its explanation and tasting by Julian Quintero and his team of students.
The morning, dedicated to the sea, had a master workshop taught by the chef Diego Schattenhofer (A Michelin star) and in which attendees could learn (and experiment) identity products of the Island such as the morena, The Lapas, the old…
The same chef, and after a tasting of Atlantic wines from Tenerife (D.O.P. Canary Islands, Origen 1989 (2022) AFECAN SA (EL Lomo Winery),Red Barrel; Viña Zanata Marmajuelo (2023), Viña La Guancha SL, Dry White Lees; D.O. Tacoronte-Acentejo, Sometimes, Marba Wineries, White Barrel; and Viña Estevez, Viña Estévez Tinto Baboso), made lunch, with waiting list, from bits of sea.
The artisan breads of Mario Torres and the creative desserts of Jesus Camacho, like every day, redondearon la inmersión gastronómica tinerfeña.
The wines: D.O. Güímar Valley, Ayosa mists 100% Marmajuelo, SAT Winegrowers of the Güímar region, blanco; Calius Tinto 2023, Bodegas CHP, D.O. La Orotava Valley; La Suertita Albillo Criollo 2023, The Luck, white barrel; and Murcal Tinto barrel 2023, Murcal Wineries, barrel red.
The success of the Great Tenerife Wine Tasting (Atlantic)
Today was the big day of the Tenerife wines. On the one hand, and throughout the day, in the Tenerife Wine Tunnel, anexo al stand, where different professionals from the sector gathered tasting wines from the six DOs of Tenerife; on the other, in the great master tasting that took place, with the room 10 completely full (XX participants), dirigida por los enólogos y sumilleres de los CR de la Isla, under the title “Wines that excite”.
There you could taste jewels such as: DO Valle de La Orotava. The Hague Barrel 2021. The Hague Winery (White barrel); Do Ycoden Daute Isora. Marmajuelo Ecological Road 2023. Estrada Winery (dry white); DO About us. Testament Malvasia Aromatic DRY 2023. SDAD.COOP. Abona Summits (dry white);
DOP Canary Islands. Baruch Selected Vintage 2022. Mataznos Winery 33 (Tinto 3 months of barrel); DO Tacoronte Acentejo. Molten Earth. Tandem wines (Tinto); and DO Valle de Güímar. Ayosa Brut Nature Mists. Valle de Güímar Regional Winery (Sparkling).
Tenerife in the I Forum of Taverns and Taberneros
Suso Paez, owner of the well-known guachinche La Suertita, developed the traditional and unique concept of the popular guachinches during the presentation 'Wine Taverns, the sommelier in the tavern.
