Tenerife impressed at the San Sebastian Gastronomika 2025 gastronomic congress.

Tenerife, one of the sponsors of the San Sebastian Gastronomika 2025 gastronomic festival, once again attracted the most attention at the congress. On the first day of the event, Monday, chefs, professionals, and journalists from all over the world flocked to their stand.

This was thanks to the interactive 200-square-meter stand-restaurant, where tastings, master classes, lunches, and evening gatherings were held. Visitors could immerse themselves in the atmosphere of marine landscapes and taste local dishes. The audiovisual installation with a large number of fish and seafood was particularly impressive.

Lope Afonso, Vice President and Councillor for Tourism of the Cabildo de Tenerife, emphasized the importance of participating in events such as San Sebastian Gastronomika. According to him, this helps Tenerife establish itself as an island where gastronomy is valued. They showcase their offerings at a professional level, where they are already recognized and appreciated.

Afonso added that they continue to position Tenerife as a leading gastronomic destination in Spain. This is a great opportunity to showcase updated offerings of local products, as well as the diverse gastronomic establishments that are gaining recognition from critics and customers.

Valentín González, Councillor for the Primary Sector, noted that San Sebastian Gastronomika is a unique opportunity to present local producers, their unique products, and the hard work of farmers, ranchers, and fishermen. All of this, of course, is thanks to the talent of local chefs. Tenerife wines were also not forgotten, and were presented at a tasting and in a "wine tunnel," where you could try over 40 wines from 47 wineries.

Dimple Melwani, Executive Director of Tourism of Tenerife, said that Tenerife's offerings were very well received, especially for the way they represent the locality, landscape, and marine products. This is the perfect combination to experience the real Tenerife. Melwani added that this is an example of how Tenerife is becoming a top-level gastronomic destination, where gastronomy, tourism, and agriculture are key to expanding the tourism offering and attracting new visitors who want to experience the authenticity of the place.

The grand opening of SSG25 took place in Tenerife, and all places were booked, starting with the first master class ("Gofio and honey, age-old energy").

After master classes and wine tastings from Bodega Tajinaste, chef Juan Carlos Clemente's team offered a lunch based on the island's maritime traditions: colorful potatoes, sea salt and mojo; moray eel, gofio and honey; old fish, avocado and cilantro; shrimp salad; blue fish, sweet potato jable and boiled mojo; donkey stew, escaldón and picona pepper; Gold pineapple, rum and molasses; and sea candies.

The lunch was accompanied by wines: Brumas de Ayosa Blanco, Bodegas SAT Viticultores Comarca de Güímar, D.O. Valle de Güímar; 1400M Blanco Barrica, Bodega Viña Gómez, D.O. Valle de Güímar; Atlante Blanco (2022), Bodega Quinta San Antonio, D.O. Valle de la Orotava; Finca La Habanera tinto (2022), Bodegas Arautava, D.O. Valle de la Orotava.

The stand was visited by renowned chefs such as Nacho Afonso (Casa Marcial**), Viviana Varese (Passalaqua), Andoni Luis Aduriz (Murgaritz**) and Martín Berasategui. Journalists such as Carlos Maribona (Salsa de Chiles), Alberto Luchini (7 Caníbales) and Alexandra Sumasi (Foof and Wine) were also present.

In the afternoon, during the festive "Tardeo," Juan Agustín Pérez spoke about the connection between gastronomy and Tenerife's folk festivals.

In the "Tenerife Wine Tunnel," professionals tasted wines from Tenerife's six regions. There was also a large tasting of "Essence of the Volcano" with Jonatan García, Javier Gómez and Borja Pérez.

There, you could taste wines such as: Vidonia VP Suertes del Marqués Blanco. Listán Blanco 2024 (Valle de La Orotava); Las Suertes Suertes del Marqués Tinto. Listán Negro 2022 (Valle de La Orotava); Ignios Orígenes Borja Pérez Blanco. Albillo criollo 2023 (Ycoden-Daute-Isora); Ignios Orígenes Borja Pérez. Vijariego Negro 2018 (Ycoden-Daute-Isora); 1400 m. Viña Gómez Blanco. Listán Blanco 2023 (Valle de Güímar); and 1400 m Crianza Viña Gómez. Listán Blanco 2021 (Valle de Güímar)

On the Kursaal terrace, Tenerife presented the report "Territory, Wine and Authenticity: the identity of the Tenerife guachinches," which was complemented by traditional snacks from the island.

And what about tomorrow, Tuesday?

At 12:40 in the Auditorium, Braulio Simancas and his father, Pepe Simancas, from the El Silbo Gomero restaurant, will talk about the cuisine of the sea, from maritime traditions to modern expression.

In the Actividades Gastronomika hall (18:00), Tenerife will present a live tuna cutting for the first time.

And the stand will host a day dedicated to Tenerife tuna.