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The gastronomy of Lanzarote will have a prominent place in the Madrid Fusion 360º Hub 2026, one of the most innovative forums of the congress
The gastronomy of Lanzarote will have a prominent presence in the Madrid Fusion 360º Hub 2026 through two different proposals, scheduled for Monday 26 and on tuesday 27 January, which have as a common axis the Creative Canarian cuisine with identity, based on the local product and the link with the territory.
Both sessions will take place in the space Drinks & Workshops – Hub 360º, a format designed to show complete gastronomic experiences, where cooking is explained from the story, the technique and origin.
Monday: the culinary character of Lanzarote
The first proposal will be held on Monday 26 January and focuses on the culinary and wine-growing character of Lanzarote and its ingenuity cuisine. This session, starring the chef German Blanco (Sea breeze, White beach) and the sommelier Jose Concepcion, raises a reflection on how the landscape, Tradition and ingenuity have shaped a way of cooking based on respect for the product and recognizable flavors.
Through different preparations, a cuisine that connects countryside and sea will be presented., tradition and creativity, showing dishes that start from the Canary Islands recipe book and adapt it to a current language. The proposal emphasizes well-understood simplicity, technique at the service of the product and the gastronomic story as a key element.
Mars: when the territory becomes a kitchen
The second of the proposals will take place on MArts 27 January, under the title “When the territory becomes a kitchen. “Creative Canarian cuisine with identity”. The session will be led by La Tegala restaurant, with the chef Daniel Jimenez in front and Sergio Mula as head of room.
The proposal offers a contemporary look at Canarian cuisine, built from local product from Lanzarote and knowledge of the environment. Through a tasting menu, It will be shown how traditional ingredients such as rabbit, goat or squid can be reinterpreted using current techniques without losing their essence.
The menu includes preparations that explore different cuts, textures and ways of consuming products historically linked to the popular cuisine of the island, also incorporating farm vegetables, gofio and homemade preparations. The objective is to explain how a volcanic and extreme territory conditions the way of cooking and gives rise to its own gastronomic identity..
The sessions will be led by Ignacio Romero and paired with DO Lanzarote wines
Consultation HERE the entire Lanzarote program in Madrid Fusion
