Tenerife unveils an ambitious proposal for Madrid Fusión

Tenerife comes back to Madrid Fusion, as main sponsor, with a record participation, with a great interactive and immersive stand) of 340 m2 divided into three large stage-spaces – 'Tenerife in yesterday'; Tenerife today' and 'Tenerife in tomorrow'- able to 70 simultaneous guests and with three themes: on Monday, the Atlantic Ocean and its sustainable use in gastronomy; on tuesday, the Sun' and its strategic importance in crops and science; and on Wednesday, the 'Soul of Tenerife', its medians and summits.

Daily, in three parallel programs, the Tenerife stand will offer journalists, chefs, businessmen and national and international prescribers breakfast with the famous 'barraquito' (action that has been achieved, for two years now, gather every morning all the protagonists of the congress), in addition to different training proposals, playful and culinary with lunches led by great chefs of the Island, tastings, vermouth, wine tastings, participatory workshops and, new this year, 'late'.

The Vice President and Tourism Councilor of the Cabildo de Tenerife, Lope Afonso, This was announced at a press conference, detailing all the details of the Island's participation in the gastronomic summit, in which he will be main sponsor, and where will have a huge stand of 340 Square meters.

Afonso has highlighted the strategic importance of Tenerife's presence in Madrid Fusión 2025, which is celebrated from 27 al 29 January at IFEMA, highlighting that “without a doubt we are in the most ambitious edition from the perspective of the most ambitious Tenerife projection of Madrid Fusión. We came with a magnificent stand with everything that Tenerife gastronomy represents.. Besides, has pointed out that “gastronomy increasingly has a more strategic positioning in the promotion of the island.”. And direct participation and collaboration with Tenerife municipalities is increasingly essential.. We are living a moment of excellence in terms of gastronomic recognitions, that helps us reposition our tourist destination. “We are facing the best edition of Madrid Fusión for Tenerife and now we have the obligation to demonstrate it in a few days in the capital of Spain.”.

The CEO of Tourism of Tenerife, Dimple Map, Madrid Fusión highlights “as a great opportunity that allows us year after year, promote the agri-food fabric of the island, our gastronomic tourism and the excellent work of our professionals from the entire gastronomic value chain that is emerging on a national and international scale”.

“For three days, Tenerife's gastronomy will shine with the help of a hundred professionals: producers, chefs, Passers, room staff, sommeliers, restorers, Wineries, technicians of the six D.O., who work together with the Tenerife Tourism team and the Primary Sector Area of ​​the Cabildo, for the promotion of local local products, our wines, …creating synergies that contribute to the generation of wealth and employment in our land”, Melwani points out..

Melwani shows its gratitude to the seven municipalities that participate this year, “to the educational sector, to the accommodation sector, to the fishermen's guilds, to the bartender association, to ICIA, and to all professionals, the joint work and above all the involvement to ensure that Tenerife achieves an increasingly better positioning at a gastronomic level and, most importantly,, that this allows creating added value to a leading tourist destination, whose priority is sustainability”.

A 360º program

With an immersive stand divided into three scenarios – 'Tenerife in yesterday'; 'Tenerife today' and 'Tenerife tomorrow', with full capacity for 70 guests- The Island has designed a training program, playful and, naturally, gastronomic that will feature not only some of the great Tenerife chefs and producers, but also with the participation of the invited municipalities (Los Realejos, Candelaria, Santa Cruz, Granadilla de Abona, San Miguel de Abona, Puerto de la Cruz and Santiago del Teide).

Throughout the three days, in addition to the now indispensable 'barraquito' breakfast, starting point each morning of the congress for all accredited professionals, Tenerife will offer three different lunches every day, one in each space of the stand ('Tenerife in yesterday', 'Tenerife today' and 'Tenerife in tomorrow').

On Monday: La Casona del Vino Restaurant and Relieve Boutique Pastry Shop; San Sebastian Restaurant 57, Taste Restaurant 1973, Hotel Villa Cortes, El Ancla Restaurant and Relieve Boutique Pastry Shop; Terrace Restaurant by Jorge Peñate, Hotel Gran Meliá Palacio de Isora; and Codeso Restaurant.

Tuesday: La Bodega de San Miguel y Pedro Rodríguez Dios Desserts; Restaurant El Taller de Seve Diaz; Restaurante II Bocconcino by Hotel Royal Hideaway Corales Suites; Ethereal Restaurant; and Donaire Restaurant, Hotel GF Victori, David Rodríguez Pastry Shop and Relieve Boutique.

on Wednesday: 'late' with the midlands and peaks of Tenerife with Pastry Chef Pedro Rodríguez, Bogey Restaurant, Aqua Restaurant, Chimiche's Secret, Varguita Cheesecake, El Empaquetado Restaurant and Obrador Mario Bakes.

Throughout every day, incessant workshop activities, tastings and tastings: matured fish, the old woman and her treatments, local seafood, jareas, tuna fish, tropical fruits, artisan and identity ice creams, the exclusive grapes in braided cord, Tenerife cocoa (first 'bean to bar' in the Canary Islands), old potatoes, dreamy wines, the honeys, el to remember, the Tenerife goat, Tenerife cheesecake, the bread, ancient legumes, the ‘Vermouths of Tenerife’, the famous cheeses…

Tenerife in Wine Edition 2025

Tenerife will also star in space and activities in Wine Edition, preceded by the extraordinary success of attendance of the past editions, with a Tenerife Wine Tunnel 75 Square meters, digitized, y, As every year, inaugurating the Wine Edition program with a masterful tasting of Tenerife Wines in which great wines from the six DOs of the island will participate.

Tenerife, protagonist on stages and competitions

Added to all this will be the master presentation by chef Diego Schattenhofer. (1973 Taste, hotel Villa Cortes, Playa de las Américas), with a groundbreaking presentation, “The refinement of the marine enzymatic process”, a detailed and unpublished review of the high maturations of fish that the chef will detail seeking to create a 'road map' for chefs around the world on which fish to mature, how long depending on species and how to cook them to seek the excellence of this new way of enjoying the sea gastronomically. All of this, fruit of exhaustive scientific research with the collaboration of different biologists.

On the other hand, and in the versatile, Chef Jesús Camacho, also (Donaire, hotel GF Victoria, Adeje), recent Michelin Star, will develop the boundaries between salty and sweet, a frontier without precise limits that the chef (and pastry chef) has been working for years.

like every year, the Contest of Mojos and Dishes made with mojo harmonized with Tenerife Wines, already in its V edition, And what will it tell, as in the last editions, with well -known national chefs, some of them with Michelin stars.

Finally, Tenerife, which in this edition is present on all fronts, will compete in the grand finals of 'Best hotel breakfast' (Hotel Villa Cortes, Aaron) and 'Revelation Chef' (Icíar Pérez and Juan Carlos Pérez, Moral restaurant, Santa Cruz).

Tenerife in 'Taste Spain'

In the 'Taste Spain' area, Tenerife, one more year, will have its own stand, 'Taste Tenerife'. Throughout the three days, The Island proposes a dense and colorful program with workshops and tastings such as those of the products of the invited Tenerife municipalities, Wines, old potatoes, local fish, tapas, craft beers and gastronomic menus.