Gran Canaria Takes the Stage at San Sebastián Gastronomika
The vibrant flavors of Gran Canaria are being showcased this week at the prestigious San Sebastián Gastronomika Euskadi Basque Country international congress. From October 6th to 8th, a delegation of seven chefs, three sommeliers, and one winemaker from the island is presenting at the Palacio Kursaal in San Sebastián, representing the best of Canarian cuisine on one of the world’s most esteemed culinary stages.
Gran Canaria Me Gusta: Promoting Island Flavors
The Gran Canaria delegation is participating under the banner of the “Gran Canaria Me Gusta” program, an initiative by the island’s government supported by the Chamber of Commerce. This ambitious project aims to showcase the potential of local cuisine and products to an international audience of food professionals. Minerva Alonso, the Minister of Economic Development and head of the program, who traveled with the delegation, emphasized the significance of this participation: “We’re bringing our message of the Ecoisla, the landscape-cuisine connection, and our sector’s commitment to sustainability and respect for resources to one of the most important events in the gastronomic world.”
Tradition and Regeneration: The Congress Theme
Gran Canaria’s participation aligns perfectly with the 27th edition of San Sebastián Gastronomika, which this year explores “Tradition and Regeneration” as its central theme. The congress addresses major trends shaping gastronomy’s immediate future: revisiting culinary roots while regenerating food and ecological systems. The event brings together hundreds of professionals, journalists, and experts around a crucial message: moving from sustainability to regenerative action. Notable participants include Peruvian chef Mitsuharu Tsumura Micha from restaurant Maido, recently named the world’s best restaurant by The World’s 50 Best Restaurants 2025.
Gran Canaria’s Culinary Program in Action
The island’s agenda began with an intense day at the Kursaal. During lunch, the “Gran Canaria Dining Room” space was led by chefs Jenisse Ferrari (Qué Leche!) and Aridani Alonso (Casa Romántica), who presented a collaborative menu blending local products with contemporary creativity. Their offering included rabbit croquettes in salmorejo sauce, squid with avocado and millo corn, vegan aguachile, and Cuban-style rice, followed by fish with gofio escaldón and fish broth, roasted kid goat with tapioca and yuca, and a dessert featuring Agaete coffee, chocolate, and carob, accompanied by gofio liqueur. The wine pairing, featuring wines from Bien de Altura winery, was curated by sommelier Carlos Peña.
Rural Chefs and Environmental Advocacy
Later in the day, the focus shifted to the Kursaal’s main stage for the roundtable discussion “Rural Chefs Against Fires.” Gran Canaria’s own Borja Marrero (Muxgo), holder of one Michelin star and one green star, participated alongside Zamoran chef Luis Alberto Lera (Lera), who also holds double Michelin distinction. The discussion addressed the role of rural chefs in territorial defense, the impact of forest fires, and the real sustainability of ecosystems. The inaugural dinner at Palacio Miramar featured a Canarian touch with a tapa of red tuna, beetroot, and chochos beurre blanc from restaurant Los Guayres (Hotel Cordial Mogán).
Upcoming Events: Tradition, Tastings and Culinary Brotherhood
On Tuesday, October 7th, chefs Abraham Ortega (Tabaiba) and Richard Díaz (Sorondongo) will prepare the day’s menu, harmonized by sommelier Alba Bernal. In the evening, chefs Miguel Herrera and Alejandro Mederos (Camino al Jamonal) will cook at the Gaztelubide Gastronomic Society in a culinary brotherhood event featuring Flor cheese appetizers, rabbit in salmorejo, and garbanzada stew, accompanied by Bien de Altura wines and Tuscany sparkling cider.
Grand Finale: Professional Cheese and Wine Tasting
The Gran Canaria presence concludes on Wednesday, October 8th with a professional cheese and wine tasting led by sommelier David Ghosn, President of the Canary Islands Sommelier Association, and winemaker Carmelo Peña from Bien de Altura. The tasting will feature products from cheesemakers Altos de Moya, Guedes, Era del Cardón, and Cortijo Las Hoyas. Throughout the event, artisanal cheeses, Agaete coffee, squid, kid goat, gofio, Teror chorizo, avocados, and mangoes are among the local products representing the island at Gastronomika.
Strategic Promotion Through Gastronomy
The Gran Canaria Me Gusta program continues its strategy of comprehensive territorial promotion through gastronomy, reinforcing the values of identity, landscape, and sustainability that define the Ecoisla. “Gran Canaria is a territory of enormous diversity, with unique products and a sector increasingly committed to quality and origin. Coming to San Sebastián is a way to project that message to the world,” concluded Minerva Alonso.
