Abraham Ortega, Tabaiba restaurant, wins the third prize as Revelation Chef
Fifty professionals have made the island's gastronomy shine with a completely packed stand
“For us it is a pride to bring recognition like this to Gran Canaria and for Tabaiba it means the achievement of years of work that is half my brother Aser's and half mine,” says Abraham Ortega, chef at the Tabaiba restaurant who won the third place in the Madrid Food Fusion Revelation Chef contest from Spain.
In this way, Gran Canaria closes Madrid Fusión 2023 in a brilliant way, where fifty professionals have shown the island's gastronomy during the 3 days of the congress and Abraham Ortega, Aser Martín and Borja Marrero win the three awards for which they opted
On the last day of Madrid Fusión, the Sorondongo restaurant cooked the updated tradition of Gran Canaria cuisine, through two dishes: sama and escacho; and goat and gofio. For its part, the Borneo restaurant made a mixed-Asian version of Aquanaria's large Atlantic sea bass, in two dishes: Fishballs with mango and chili sauce; and Pancit Molo, a Filipino wonton soup with sea bass. Both proposals were harmonized by the selection of Gran Canaria wines that the sommelier Alba Bernal made for each dish and each cheese that was tasted. The wines of Lava, Bentayga, Tamenrán, Agan, Vandama, Chirato,
Isidoro Jiménez took care of the island's cheeses that were offered: the half-flower cheese from Quesería La Caldera, the Canarian cow cheese from Los Castañeros, the sheep cheese from Guedes, the flower cheese from Cortijo de Caideros, the cured raw milk cheese from Juan Suárez e Hijos and the Super Gold of the World Cheese Awards, Pajonales de Quesos Bolaños.
Thus, Gran Canaria says goodbye to Madrid Fusión proud of the representation that its professionals have made, a reliable example of what is being done on the island and that goes far beyond the fact of eating and drinking; It is a radical commitment to the territory, our products and our identity.
