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Four different spaces within the large Tenerife stand, presence on the main stages and the Wine Tunnel with the 6 DO form the proposal
With the largest and most diversified proposal in its history, Tenerife presented at a press conference at the Town Hall, its large stand 400 Square meters, with four spaces with differentiated functionalities, which will be the great gastronomic fresco of the Island in the most relevant congress in the world, Madrid Fusion.
The global concept that conveys Tenerife a Madrid Fusion in this edition 2026 in its pavilion it is integrative, transversal and prospective: look to the past, celebration of the present and projection to the future.
To the big show at the stand 2026, as always in immersive format to generate the feeling of visiting the Island, and with five different work areas (Interactive, Restaurant for 30 pax, Tastings and local gastronomy), Tenerife adds its powerful presence in Wine Edition (Tenerife wine tunnel 75 m2, master tasting for the inauguration of the space and session Island Wine Summit) and his performance on all stages of the congress: main auditorium, scenery Experience y Pastry Scenario. In addition to a separate stand in the Saborea España area.
The vice president and advisor of Tourism of the Cabildo, Lope Afonso, points out that “Tenerife comes to Madrid Fusión 2026 with a newly renewed proposal but more ambitious than ever. We will have a large stand 400 square meters with presence in all the forums offered by the congress, and with important new features such as active and direct involvement with the local gastronomic proposal of the island.”.
Afonso adds that “the trinomial primary sector-gastronomy and tourism is a great catalyst for employment opportunities.”, local development and differentiation of tourist destinations. The wide variety and quality of our local products, the territory and landscapes of the island, professionals in the gastronomy value chain, and the leadership of Tenerife as a tourist destination are, among others, “the great pillars on which the gastronomy of Tenerife is based and its impact on both the primary and tourist sectors”.
The Minister of Primary Sector and Animal Welfare, Valentín González, states that “for us it is very important to be in Madrid Fusion, which is not only a gastronomic congress, but it is also a meeting point, a showcase to the world and above all a unique opportunity to tell who we are through what we produce and what you want to make it possible. In this edition, gastronomy is understood as what it really is; a living dialogue between the earth, the sea and human talent. A space where the product is no longer anonymous and the producer is no longer in the shadows to occupy the place he deserves.. Gastronomy is much more than cooking. It's territory, identity and future, and can only be understood from the inseparable link between the primary sector, tourism and gastronomy, three pillars that when working together generate economic value, social cohesion, and sustainability”.
For the CEO of Tourism of Tenerife, Dimple Map, “Madrid Fusión is a key platform to promote gastronomy and local products on the island, a great opportunity to 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”.
A hundred professionals who accompany us to Madrid Fusion, and they work in coordination with the Tenerife Tourism team and the Primary Sector Area of the Cabildo to promote local and local products., as well as the island's wines, Melwani points out..
Para Melwani, The creation of synergies between all the agents involved contributes directly to the generation of wealth and employment in our land, at the same time reinforcing the gastronomic identity of Tenerife. The CEO of Tenerife Tourism wanted to thank the six municipalities participating in this edition for their involvement., as well as the educational sector, the accommodation sector, associations and hundreds of professionals from the entire gastronomic value chain. “Your effort, illusion, Joint work and commitment are essential for Tenerife to continue achieving success through its gastronomy at an international level and for this positioning to have a positive impact on the island's economy.", concludes.
So that, daily, with four parallel programming in the different four zones, he standing by Tenerife will offer to journalists, chefs, businessmen and national and international prescribers breakfast with the famous 'barraquito' (one of the hits 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, global vision of the products and cultural traditions of different municipalities of the Island and the also famous 'tardeos'.
Four different spaces in a large stand
Under the leitmotif of looking to the past, celebration of the present and projection to the future, the Tenerife stand - four different areas- will tell, in the local gastronomy part, with the municipalities of San Miguel de Abona, Passion fruit, Candelaria, Santa Cruz, Santiago del Teide and Los Realejos, that they will offer to the public, openly, its best products and even preparations, in addition to workshops.
As for lunches -one in each area-, On Monday there will be the 'Bocados de mar' with Jorge Peñate y Luis Martin (Dos Naifes); 'Coast and midlands', con Francesco Carbone, (Navy Viewpoint( y Yannick Duflocq, The Packaging); 'The subtlety of Tenerife honey', con Ronny Reina (Codeso) y Pedro Rodríguez God desserts.
Tuesday: 'Coast and tradition', con Lucas Maes, Aqua, y Pedro Rodríguez God desserts; 'The Atlantic diet, an inheritance of wisdom', con Jesus Camacho, Donaire*, Juan Carlos Clemente y Luis Barrientos; 'Biodiversity and heritage', con David Alejandro Guevara, The Wine House, Alberto Margallo, San Sebastian 57, y Pedro Nel, Etéreo
on Wednesday: Pedro Nel, Etéreo, y David Alejandro Guevara, The Wine House; 'Legumes, origin and evolution', con Juan Carlos Clemente, Desiree Afonso Morales, Head of Unit of the Agricultural Biodiversity Conservation Center of Tenerife and Alfredo Marrero, creative director and head of production at Boutique Relieve; 'Coast and midlands', con Diana Marcelino, Chimiche's Secret, y Francesco Carbone, The Marina Viewpoint.
Y, daily, the lunches of the municipalities in the area Local gastronomy.
Besides, Indian prickly pear workshops and tastings, marine sausages, Tenerife coffee, papas, mojos, cheeses, cacao, vermouths, wines…
Tenerife in Wine Edition 2026
Tenerife increases its participation in Wine Edition 2026. Thanks to the unusual success of past editions, he returns Tenerife wine tunnel of 75 Square meters, digitized, y, As every year, the masterful of Tenerife wines in which great wines from the six DOs of the island will participate under the title 'Wines of Tenerife. Volcanic Wines told in first person' (Monday, 10.30 h.)
and more: special session of Island Wine Summit, prologue to the congress of the same name that will be held soon in Tenerife, in the Wine Auditorium (MArts, 10.30 h,)
Tenerife, on the stages of Madrid Fusión 2026
The cuisine of Tenerife will be in the Main Auditorium, con Jesus Camacho (Donaire) and his presentation 'Without borders between sweet and salty.
on stage Experience, Jorge Peñate (Naifes), will talk about 'The Atlantic minerality of Tenerife' and will taste its marine preserves: Squid marbonara with sea urchin and marinated yolk; octopus stew with palm tree pepper and Guayonge onion; and brunette calluses.
In it Pastry Scenario, the Best Master Pastry Artisan 2024, Alexis Garcia (10% Puff pastry) will amaze with a surprising work on the use of butter in pastry.
Tenerife in 'Taste Spain'
In the area of 'Taste Spain', 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.
