Gran Canaria shines on the opening day of Madrid Fusión

 

“Gran Canaria gastronomy is experiencing its best moment. Eating well in Gran Canaria, with local products and proposals that delve into the identity of the territory, has become an element of great value for the island economy. The Island already has fifty restaurants that are part of the Michelin and Repsol Guides, among Stars, Soles, BIB Gourmand, Soletes and Recommended. Our wines and cheeses are awarded worldwide, as are our ciders and coffee. Now we are also known through our palate, with a prestigious cuisine, which has become a very relevant tourist attraction.” With these words, the Minister of Tourism, Carlos Álamo, took part in the inauguration of Madrid Fusión 2024, in which the Island will attend, starting this Monday under the motto 'Where it all begins', with an ambitious proposal, a 'dream team'. 'of the kitchens composed of around thirty values ​​that are proven references of the good times of the island hospitality industry. Consolidated restaurants that will participate as speakers at the Madrid event: such as Tabaiba (1 Michelin Star and 1 Repsol Sun); Bevir (has just received its first Michelin Guide Star and 1 Repsol Sun); Muxgo (1 Michelin Green Star and 1 Repsol Sun); Nelson (1 Sol Repsol); The Aquarela (1 Michelin Star and 2 Repsol Suns); That Milk (Recommended Michelin Guide and 1 Sol Repsol); Anteo and Borneo were some of those that showed yesterday their gastronomic concepts and the excellence of their rooms, in the Gran Canaria space, at Ifema, as banners of the tourist promotion of the destination.

 

 

“Madrid Fusion is an extraordinary tool for disseminating the values ​​of our island's gastronomy, as an example of diversification, protection of the territory, the landscape and a model of sustainable tourism projection for Gran Canaria,” said the Minister of Tourism. of the Cabildo, before adding that: “It is a very powerful channel to better distribute the wealth generated by the tourism industry, throughout the 21 municipalities, reaching sectors that did not do so before. Not only has it helped increase tourist spending on our island, but it has also allowed us to take a huge leap in quality as a tourist destination.”

 

Madrid Fusión celebrates its twenty-second edition this year, of which Gran Canaria has participated in seven, with the Gran Canaria Council's commitment to the island's primary sector and gastronomic tourism. "For a few years there has been a common commitment from different sectors and that is giving great results, which is nourished by the talent of professionals trained in the best kitchens, the care and respect for the local product and the identity of our flavors, with its Atlantic, volcanic and trade wind character. We have opted for gastronomy to be a transversal axis of the tourist offer, a key attraction for many municipalities, to offer unique, differentiating experiences and, ultimately, a quality complement for our tourism industry,” explained the counselor.

 

 

 

Gran Canaria's commitment to Madrid Fusión 2024 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. 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. Be part of Saborea España (under the Saborea Gran Canaria brand), the organization of press trips and fam trips in the destination, as well as communication on the web, networks and specialized media of the entire gastronomy value chain on the island, They have managed to place Gran Canaria on the international gastronomic map and contribute, in some way, to chefs, producers and experiences beginning to receive recognition. 

 

Gran Canaria comes to this event with a gastronomic proposal with a fusion between the roots of the island's chefs in the local products and the influence of other cultures, in accordance with the island condition. The island is presented as a historically isolated territory that generated differences with respect to adjacent regions, the island as an exotic and idyllic element, the island as a land of volcanic origin, modified by winds, temperature, the Atlantic and humans, and, therefore Lastly, the island as a place of coexistence between cultures of different origins because the island weighs, but external contacts have been and are necessary in culture and specifically in gastronomy, generating a culinary miscellany that has enriched palates. 

 

 

 

The activity program in the kitchen of Gran Canaria, with presentations by chefs between 10:30 a.m. and 19:45 p.m., started on the opening day with the presence of Tabaiba, with his proposal 'Sabores de enyesque', and the recommendations from the sommelier, Sara González. Abraham Ortega's cuisine is one of the novelties of the Michelin Guide 2022-2023, after achieving the desired star. His creations are characterized by being avant-garde, transgressive and chaotic, without forgetting the humble origins of Canarian gastronomy, taking sustainability into account. Abraham contemplates several achievements in his career, among which stand out: Best Canarian chef in the world in 2016 and finalist in the Iberian region of the prestigious San Pellegrino Young Chef competition.

 

This was followed by the presentation of Casa Romántica, who created a escaldón of gofio and fish, along with a bonito cured with guava pickle. These included the intervention of Óscar Lafuente. It has been 3 years since the Lugo family, with chef Aridani Alonso in the kitchen, opened this culinary proposal in the Agaete Valley where they have been working for many years making wines and coffee. Its firm commitment to the km zero product has already earned it a mention in the Michelin Guide as a prelude to what will surely be a next Miichelin Green Star on the island of Gran Canaria. 

 

The chef, José Luis Espino and the young Bevir kitchen team presented a dish titled 'Cabeza-Vanilla-Wasabi' and had the participation of the sommelier Airam Ramirez. Led by Rogenio Tenorio, they offer innovative concepts and in their room, with their motto “Every garden, everything sea”, they exalt the island flavors and use techniques that leave no one indifferent; They even wink at Benito Pérez Galdós. 

 

The next to come to the fore, with the constant company of journalist and presenter Victorio Pérez, was Nelson Pérez, from Restaurante Nelson. Nelson, who has participated in almost all the editions that Gran Canaria has attended, prepared a ´Old recipe octopus and a shrimp carpaccio. On this occasion she accompanied him Chaxiraxi Triana as sommelier. 

 

Large chernes and samas, yellowfin trevally, abaes, Canarian black hake, amberjacks, red mullets, shrimps, and squid parade through its kitchen, cooked from certain traditional recipes that are served with an undeniable spark. His proposal at Madrid Fusión did not leave anyone indifferent. His recipe: Old-fashioned octopus stew or octopus broth made from Jewish potatoes. Old octopus clothes; Cooked shrimp, shrimp carpaccio on zucchini and shrimp cream. In addition, he prepared a traditional recipe for horse mackerel with Temisas oil, garlic, parsley and oregano.

 

 

 

 

Another of the highlights of the day at the Gran Canaria stand was the participation of La Aquarela, with the presence of Francesca Cirrucci and Desirée Cabrera, also regulars at this gastronomic event. La Aquarela, located in front of the sea in the south of Gran Canaria, recovered the Michelin stars for the island in 2019. Its owner Gregorio Fernández and chef Germán Ortega, captain this restaurant that also has two Repsol soles, where the maitre and sommelier, Nikola Ivizic runs the room. They prepared a plate of amberjack and limpets, with Nikola Ivicic as sommelier.  

 

The next to come out was Jenisse Ferrari and her proposal for Qué leche. He did it with Sara González, in the recommendation of broths. This restaurant is part of the Michelin and Repsol guides and has started an interesting gastronomic proposal in which the host diner can become an on-board cook and learn some of Jennissé Ferrari's cooking secrets. 

 

As is usual in Madrid Fusión, the Gran Canaria proposal also had a space for cheese, by Isidoro Jiménez; coffee, from Víctor Lugo; in addition to gofio, fish, shellfish and tropical fruits. The Wine Route was also not missing, one of the most successful tourist-gastronomic proposals on the island and which promotes, once again, the treasures of island wine tourism at this event.