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Volcanic wines, local product, chefs and a pintxo with Euskadi focus the presence of Tenerife del 5 al 7 October in San Sebastian
Tenerife will reach San Sebastián Gastronomy 2026 with a wide representation of your cuisine, their products and, especially, their wines. The island will participate in the 5 al 7 October at the congress held in the Kursaal with its own space for 200 Square meters, a Wine Tunnel and a breakfast program, lunch, workshops, tastings and tastings.
One of the premieres of this edition will be a tapas Tenerife-Euskadi, conceived to coincide with the 50 anniversary of the New Basque Cuisine. It will be prepared jointly by Alberto Margallo, from the San Sebastián restaurant 57 from Santa Cruz de Tenerife, and the Basque chefs Jesús Santamaria and Patxi Bergara. The proposal will open the island's program on Monday at 11:00 hours and can also be tested in other spaces and meetings of the congress.
The Tenerife presence will have, besides, a clearly culinary aspect. Chefs such as Alberto Margallo, Pedro Rodríguez God, Xavier Luis Boya, Jorge Peñate and Luis Martin, in charge of different lunches. Remembering, yeast, cheeses and goat meat will be part of the activities, while on Wednesday the focus will be on Atlantic fish and seafood.
48 wineries and 70 Wines
Wine will be one of the main axes of the program. Tenerife will take to San Sebastián 48 bodegas, 70 references and around 315 bottles, with the presence of its six designations of origin. A good part of them can be seen in the Wine Tunnel installed next to the island space..
To this will be added a Great Tenerife Wine Tasting, scheduled for Tuesday at 16:30 hours and directed by sommelier Miguel Ángel Millán. The selection will cover different territories and varieties through six wines: Fluid Stone – The Pediments, The Seven Lomas Parrots by Juan Francisco Fariña Pérez, Vidonia VP of Suertes del Marqués, Black Slimy by W Trevejos, Artífice Tinto and Humboldt Tinto Dulce 2001.
The goat will also have its own space. The chef Juan Carlos Clemente and the ICIA researcher Marichu Fresno They will perform a live cutting on Tuesday to show the different parts of the animal and their possible culinary applications. It will be at 17:30 hours in the Multipurpose Room.
Tenerife, also in the Auditorium
Outside the booth, Tenerife will be present in the Auditorium program with a session that will bring together Blazing Holly, de MB Abama; Paolo Casagrande, by Lasarte; y Joseba Lezama and David Beltrán, by Martín Berasategui. The four will address the culinary relationship built between Tenerife and the cuisine of Martín Berasategui.
The proposal completes a particularly extensive presence in an edition of Gastronomika marked by the 50 anniversary of the New Basque Cuisine. Compared to the purely promotional tone usual in this type of participation, the program allows you to identify three fairly defined lines: the diversity of Tenerife wines, the presence of the island product and the collaboration between chefs from Tenerife and Euskadi.
