The “most important” moment for the gastronomy of Gran Canaria in Madrid Fusión

 “The gastronomy of Gran Canaria is at its best. We have never had so many quality proposals, so many awards and recognition, and of course, and it has become an especially valuable product for the tourist destination by increasing the sector's income." With these words, the Minister of Tourism, Carlos Álamo, took part in the inauguration of the first day of the gastronomic fair, Madrid Fusión 2023, in which the Island attends with an ambitious proposal, a 'dream team' of Gran Canaria cuisine composed of thirty young talents, none of whom are over 40 years old, and who are key references of the peak moment of Gran Canaria gastronomy with establishments such as the watercolor, with one Michelin Star and two Repsol Suns; of course, a Michelin Star and a Repsol Sun; Muxgo, with a Michelin Green Star: Hestia, recommended by Repsol; What Milk!, which has a Sol Repsol and BIB Gourmand; drink, recommended by Repsol and Michelin Guide; Antaeus; De-smuggling, Michelin recommended; Borneo (representing aquanaria) and sorondongo, which counts Richard Aguilar as the Best Chef in the Canary Islands 2022. 

 

 

The Gran Canarian chef, Borja Marrero, from Muxgo, was awarded the Spanish Food Award Madrid Fusión 2023, organized by the Ministry of Agriculture and whose badge was presented this Monday by Minister Lluis Planas. In it, the work that this young value of Canarian stoves has done with the product of the municipality of Tejeda has been valued. It is an award that values ​​not only the care of the product, but also the values ​​of sustainability and care of the natural environment and commitment to producers. 

 

The recognition of Marrero, who began his career in Spanish kitchens of enormous international prestige such as Ferrán Adriá, Arzak and Ramón Freixa, served as the icing on the cake of a day marked by good feelings. The Gran Canarian chefs assured that, at a national level, they are already beginning to talk about their own identity, through the ongoing exploration of the products of the land, of the so-called kilometer zero, and its differentiating characteristics, such as its volcanic nature. , the influence of the Atlantic or that of the Trade winds. These are some of the keys that have led the gastronomy of Gran Canaria to live for several years under the motto 'Without limits', proposed by Madrid Fusión.

 

 

 

“Gastronomy has given us a leap in quality as a tourist destination.” Carlos Álamo valued the good moment of the Island's gastronomy and that it is already presented as a product of great relevance in the tourist offer and also in the increase in turnover, "something key at this time in which we have achieved greater income in the fiscal year 2022, despite the difficulties experienced with the problems derived from the conflict in Ukraine and the financial and energy crises, which punished our destiny in the first months of the year.” After this, the counselor explained that “our gastronomic offer, our volcanic, Atlantic product with the influence of the trade winds, in addition to the recognition that is beginning to arrive in the form of Michelin Stars or Repsol Suns, represent a claim for customers who "They visit us and are willing to pay more for a quality product." This selection has a cast of women and men who will represent the destination and who are the new blood of gastronomy, with their interpretation of our roots and who are marking an era.  

 

Gran Canaria's commitment to Madrid Fusión 2023 maintains the fundamental keys of the takeoff experienced in recent years despite the economic complexities after the health pandemic, such as the constant look at the territory, towards its identity and the prominent presence of the traditional product in our reference kitchens. “Secondly, the recognition of the talent and preparation of professionals, recognized in the main guides, who are making our gastronomy evolve and who, in addition, act as ambassadors of the Island, are maintained,” said the counselor. In this sense, the cast of professionals participating in this edition with some of their best proposals is a reflection of the youth, passion and acquired knowledge that describes the current reality of Gran Canaria cuisine. 

 

"Three years ago we began to be more ambitious and the results are coming in the form of awards, with the impact of a cuisine and a product that is appreciated and because we have opted for gastronomy to be the transversal axis of the tourism product, a complement "key for both the southern municipalities and those of many municipalities and, with this, meet the growing demand in hotels and restaurants through unique, differentiating experiences and, ultimately, a fundamental complement of enormous quality to our tourist offer," he explained. the counselor. He also pointed out that the increase in interest occurs in parallel with the growth of the national market and the increase in clients from countries such as France, Belgium and the Netherlands. 

 

 

 

The focus on the territory has led to professionals being recognized by the most prestigious gastronomic guides, with 15 references in the Michelin Guide and 12 in the Repsol Guide. Furthermore, local products are now more present than ever in restaurants and hotels and the traditional recipe book has served to evolve, so that the quality and value of products such as cheese, wines and cider cross borders. It has also encouraged tourism companies to offer distinctive gastronomic experiences through wineries, cheese factories, coffee plantations, salt mines, banana plantations and archaeological sites.

 

Gran Canaria has a space in Madrid Fusión that stands out with an open kitchen, where demonstrations, tastings, presentations on technique and segmented presentations of the destination were held throughout the day, with a common thread that aims to show what lies beyond the product. That is to say, traditional cooking techniques and the different possibilities were revisited and reinterpreted, along with the experience of coming to Gran Canaria to eat in a restaurant by the sea, drink an island wine in front of our landscape, or, for example, savor that cheese freshly taken from the ripening cave or the aroma of the only coffee produced in Europe.

 

In this way, around thirty professionals moved to Madrid to offer all their knowledge through 'showcookings', demonstrations and presentations of tourist products. A powerful commitment to the Gran Canaria gastronomy value chain, with the aim of continuing to position itself and generate business opportunities for the island.

 

The entire gastronomy value chain is also present. Gastrotourism experiences have been able to evolve and adapt to the demand of new visitors, improving the products they offer and the overall experience. Therefore, they cannot miss the Ruta del Vino, the Cheese Route and Rum route, In whose exhibitions not only the extraordinary quality of their products will be discussed and tasted, but the network of tourist resources that are part of them will also be given prominence. 

 

In total, 15 men and 10 women, including cooks, chefs, pastry chefs, pastry chefs, front-of-house professionals, sommeliers, restaurateurs, winemakers and professionals from the tourism-gastronomic sector will offer their creations at the Gran Canaria stand, from January 23 to 25, and the most innovative proposals, many of which are also part of the most prestigious gastronomic guides: Michelin and Repsol. Names like Abraham Ortega, Borja Marrero, Alba Bernal, Sara and Patricia González, Nikola Ivicic, Desirée Cabrera, or, among many others, Richard Aguilar, 34 years old and elected Best Chef in the Canary Islands 2022.  

 

 

 

The opening day started with Agaete coffee, led by the Farm La Laja and a dissertation titled 'The gourmet coffee of Gran Canaria'. He followed the proposal of those responsible for the restaurant drink, followed by a presentation of the Gran Canaria Wine Route'; an innovative proposal of Anthea in the form of 'giozas' of old clothes. Next, Juan Santiago, from Hestia, took the lead to propose a carbonara made with Firgas watercress and black pork, followed by an octopus tartare and washed down with beer Galotia and wine Tameran. During the afternoon, a cocktail demonstration was also held by Ron Arehucas and its Brand Ambassador Óscar Lafuente.

 

At the international gastronomic event held in pavilion 14 of Ifema Madrid, the entire gastronomy value chain is also present. Gastrotourism experiences have been able to evolve and adapt to the demand of new visitors, improving the products they offer and the overall experience. For this reason, you cannot miss the Wine Route (with Carlota Díaz and Marc Llorent), the Cheese Route (with Isidoro Jiménez) and the Rum Route (with Óscar Lafuente, from Ron Arehucas), in whose exhibitions there will be talks and tastings. not only the extraordinary quality of their products, but also the network of tourist resources that are part of them will be given prominence.