'The territory speaks, the guide diner': Gran Canaria in Madrid Fusion

“The territory speaks, “the guide diner” is the motto of the proposal Gran Canaria it is 2026 for the international summit Madrid Fusion. A total of 13 chefs, 11 sommeliers and 2 product experts will exhibit this year, around the four core axes that will explain the gastronomy offered by the island: valorization of the territory as the origin of flavor; reinforcement of the island's gastronomic identity; impulse of professionals who bring soul to the sector; integration of the voice of the customer in the culinary offering of the different restaurants; and the positioning of the destination on the international gastronomic map.

"Definitely, Gastronomy occupies a central place in economic diversification, generating industry, generating projection of the island, support to the primary sector. Besides, makes it possible for us to recover territory, landscape, identity, feeling of belonging, generating art through the manipulation of local products, an important claim for tourism and island society.”, pointed out the president of the Cabildo of Gran Canaria, Antonio Morales, during the presentation that took place at Turismo de Gran Canaria, together with the Tourism Minister, Carlos Alamo; Luis Padron, president of the Chamber of Commerce of Gran Canaria, which collaborates with Gran Canaria Tourism in the promotion of the gastronomic tourism product; and about twenty professionals who are part of the expedition that will travel to Madrid on 26 al 28 January.

For your part, the Minister of Tourism of the Cabildo of Gran Canaria, Carlos Alamo, assured that “a Madrid Fusion we are not going to ask for a place; we are going to claim the place that Gran Canaria has already been won. Because gastronomy today is not just cooking: it's culture, It is social cohesion and it is an economic engine that is generating opportunities throughout the island, also outside the large tourist centers”. “Gran Canaria has honest cuisine, a kitchen that does not imitate and a kitchen that is recognized. And that is exactly what we brought to Madrid: a gastronomy with identity, who listens to the client, but that never loses the link with its origin”, insisted.

So, This year, The established restaurants on the island that will represent the gastronomy of the island are: Abraham Ortega (Tabaiba*), Jose Luis Espino (Bevir by Lopesan), Borja Marrero (Muxgo***, *Michelin Green and 1 Sol Repsol), Desiree Cabrera (pastry chef at La Aquarela* and 2 Soles Repsol) Adrian Garcia (Poems by Hnos. Register* and 2 Soles Repsol), Ruymán González (Los Guayres* and 1 Sol Repsol); Aridani Alonso (Romantic House, 1 Sol Repsol and Mention in the Michelin Guide); Richard Díaz (from Soronto, Mention in Michelin Guide); y Manuel ViIlariño (The South Palm Tree, Recommended in Repsol Guide) .

"Be in Madrid Fusion It means having a showcase that opens the doors to other markets, This is the most important gastronomic fair in the world and it is an opportunity for both us chefs and Gran Canaria Tourism.. Besides, It is a good opportunity to be able to see and share with other colleagues what we are each doing.”, explained the chef of the restaurant Bevir by Lopesan, located in the Costa Meloneras hotel.

The restaurants that are attending Madrid Fusión for the first time as speakers at the Gran Canaria stand are the brothers Miguel and Alberto Herrera (Road to Jamonal), Manolo Gonzalez (La Tunera), Saylem Cuevas (Lemusa) and the pastry chef Dana Joer (AVE Artisan Pastry). “It is an honor to be able to represent Gran Canaria and my people, the Village of San Nicolás, where we have a top quality product that will allow us to present a proposal of many flavors. In Gran Canaria we have a lot to show in gastronomy and this type of conference like Madrid Fusión is a good opportunity to do so”, says Cuevas.

From 2018, The island has not missed the event every January with Madrid Fusión and the restaurant hall has taken on greater prominence each edition. This year, a total of 11 sommeliers will not only present the magnificent evolution that the sector has experienced, otherwise they will discover the specialized journalists and assistant wine prescribers, wineries and the particularities of the territory that make them possible.

Patricia Yrissarri (Vinophiles), Nikola Ivicik (La Aquarela), Diego Tornel (3º Best Sommelier in Spain, Lopesan Group), Alba Bernal, Carlos Pena (Romantic House), Chaxiraxi Triana (Canarywine), Rafael Hurtado (Poems by Hermanos Padrón), Sara Gonzalez (Sara's Grenache), Josefina Rojas (DO Gran Canaria Regulatory Council), Beatriz Vega (from Soronto) y Oscar Lafuente (Best Rum Mixer in the World, Arehucas) They are the ones who will defend the liquid part of our gastronomy.

“It is a source of pride and great recognition for all the work we have been doing on the island to be part of the commission that goes from Gran Canaria to Madrid Fusión. The room has regained a necessary prominence, in which more space and time are being invested, without a good room there is no experience, But there is still much to do.”, comment Beatriz Vega, room manager and sommelier at the Sorondongo restaurant.

The products, those that represent the origin of the flavor of the territory, They will also be protagonists: el to remember, the meats, the fish, artisan cheeses, tropical fruits and honey, among others. So, Inma Melián (molinera) e Isidoro Jimenez (master cheesemaker) They will be the product experts who will offer talks-tasting sessions to continue spreading the gastronomic value, nutritional and heritage of these products.

And precisely the island's artisan cheese will also be the protagonist in the multipurpose stage of Madrid Fusión in the Gran Canaria Cheese Bites Contest, on Monday 26 January. This is the first edition organized by Gran Canaria Tourism, through its gastronomic brand Savor Gran Canaria and with the collaboration of the Gran Canaria Chamber of Commerce, in which restaurant professionals and students of the sector will participate, both among the participants and the jury. The objective of this contest is to recognize those who stand out for their creativity and ability to create unique proposals where Gran Canaria cheeses are the true protagonists..

Muxgo, in the main auditorium of Madrid Fusión

The international gastronomy summit Madrid Fusion Foods of Spain celebrates, of the 26 al 28 January, are 24 edition in the Pavilion 14 of IFEMA and aspires to surpass the record figures of 2025: more than 26.000 professional visitors, more than 1.357 accredited journalists.

The organization estimates that it is “the most international and most experiential edition, with top chefs from Brazil, Mexico, Peru, Japan, EE, China, Hong Kong, Filipinas, France, Italia, Holland or Portugal”. But also, apuntan, an edition that marks a structural change in gastronomy: The motto is “The Customer Takes Command”, wanting to reflect and explain how the client has gone from being passive, to feel like a protagonist and to reject what is obligatory; as well as how the creativity of the chef and the freedom of the diner can be balanced.

And in this conceptual scenario, where great figures such as Aitor Zabala (creator of Somni***, Los Angeles), Pía León (Skirt, Lima), Oriol Castro, Eduard Xatruch and Mateu Casañas, (Enjoy***, Barcelona) y Albert Adrià (who will receive the award The Best Chef of the Year in Europe), among many others, will intervene Borja Marrero (Muxgo*, * Michelin Green and 1 Sol Repsol) to show their local cuisine in the presentation “The lactic power of serums: “new flavors and textures”.