Gran Canaria makes its largest deployment in GastroCanarias

Gran Canaria will attend the eleventh edition of the Gastronomic Hall of the Canary Islands, Gastrocanarias 2026, with the largest deployment of professionals in its history in this benchmark event in the sector that will be held from 19 al 21 May at the Tenerife Fairgrounds. The island's participation will be articulated through the program's institutional stand Gran Canaria I like it, promoted by the Cabildo of Gran Canaria with the collaboration of the Chamber of Commerce of Gran Canaria, and will welcome 19 presentations focused on the link between the producer and the chef, also incorporating the vision of the sommelier to complete the gastronomic experience.

The Minister of Economic Development of the Cabildo of Gran Canaria will attend the opening of the fair next Tuesday, in which the island will present its proposal under the concept “From the product to the experience”, an approach that places the origin of the raw material and the joint work of the primary sector and the restoration at the center. During the three days, The Gran Canaria space will bring together a wide representation of the island's gastronomic ecosystem, with the participation of restaurants such as La Bodega de la Avenida, Verode, Cress Bistro, What Milk, The Bejeque, The Guayres, La Pasadilla or Romantic House, along with more specialized proposals such as Pastelería Neketán, Coffee Funggi or Mis Hijos Bakery, reflecting the diversity of styles and trends of the island.

Added to this deployment is the presence of producers and companies from the primary sector such as Finca El Cordel, La Palma Estate, Pérez Gil Molinería, Frimancha, Matadero Insular o Berrera La Solana, who will be protagonists in the presentations alongside the chefs, showing the value of products such as potatoes and millet from Valsequillo, Telde watercress, the meats, the local fish, the cheeses, gofio or coffee. The program includes proposals such as the exaltation of gofio, the prominence of the tomato, the sancocho or the canary cow, as well as spaces dedicated to agricultural innovation and new preparations, in a dynamic that will allow the public to get to know the product both in its original state and after its transformation into cooking..

“Gran Canaria will attend GastroCanarias with its greatest professional representation because we understand that the best way to defend our gastronomy is to do it from the origin, from the product and from those who make it possible every day”, the counselor has pointed out, who has stressed that this participation “reinforces the commitment of the Cabildo with the primary sector and with the projection of our gastronomic identity in a top-level professional environment”.