Gran Canaria’s Gastronomic Boom Diversifies Tourism
The President of the Gran Canaria Council, Antonio Morales, highlighted the remarkable rise of the island’s gastronomy this Monday, stating that its quantitative and qualitative evolution is “opening up the Gran Canarian tourism sector to diversification, offering more possibilities to our visitors.” He made these statements during the inauguration of the XII Maspalomas Costa Canaria Tourism Forum, taking place this Monday, November 17th, and Tuesday, November 18th, at ExpoMeloneras.
A Forum for Tourism Reflection
Organized by the San Bartolomé de Tirajana City Council under the theme “Gastronomy with Soul: People Who Build the Destination,” the event serves as a key platform for reflecting on the evolution of tourism. President Morales emphasized that this initiative has become a crucial element for analyzing the strategic tourism sector for Gran Canaria. He noted it focuses on the factors that currently solidify tourism as the island’s most important generator of a productive economy and creator of employment.
From Traditional Roots to Michelin Stars
Morales asserted that the gastronomic sector has taken a very significant leap in recent years, all while “keeping zero-kilometer products and traditional cuisine in sight.” He fondly recalled the island’s culinary journey, from establishments like the current El Boya to classics such as La Viuda de Franco or El Alpendre del Amo, alongside the many international restaurants that settled on the island, drawn by its diverse visitors.
“From that evolution, we are now at a point where we are leading in new Michelin stars and Repsol Soles,” he concluded. “This is an important moment for gastronomy and, therefore, for the diversification of the tourism sector, to offer more possibilities to the people who visit us.”
Culinary Excellence as a Destination Choice
For his part, the Mayor of San Bartolomé de Tirajana, Marco Aurelio Pérez, stressed that the City Council, through its Tourism Department, is “once again reviving what is the international tourism forum, this time adding the value of the pairing between the tourism business and cuisine.” He indicated this includes the knowledge of cooking, doing it well, and managing the entire restaurant industry from a management perspective.
“On the other hand, when we talk about a tourist destination, it’s about having one more positive element for the choice. That is the foundation on which we have worked for this Tourism Forum, and we hope it will yield good results for the future,” he added.
Professionals Drive Gastronomic Success
The President of the Gran Canaria Chamber of Commerce, Luis Padrón, described the forum as “very timely.” In his view, the future of a tourist destination is defined by three main pillars: good infrastructure, destination promotion, and its professionals.
“It is absolutely necessary, fundamental, and very current to have a debate, provide training, and bring in the best experts,” he highlighted, “because I believe that gastronomy in Gran Canaria has experienced a very powerful increase in recent years, and we owe that to the professionals in this sector.” He added, “We want to continue with this pace of professionalism, a good smile, and a good plate, which is the memory our tourists take with them.”
Connecting with Top Culinary Talent
According to the Cabildo, attendees at the XII Maspalomas Costa Canaria Tourism Forum are having the opportunity to connect and share experiences with sector professionals. They are learning how gastronomy drives tourist identity, discovering successful national and international case studies, and participating in a reflection on the future of tourism in the Canary Islands.
Over the two-day event, various discussion panels, several cooking shows, talks, and conferences are being held. Featured speakers include Pepe Rodríguez, owner and head of the restaurant El Bohío in Illescas and a jury member on the Spanish editions of MasterChef España; Pepa Muñoz, owner and chef of the restaurant El Qüenco de Pepa and president of the Federation of Cooks and Pastry Chefs of Spain; and Roman mixologist Matteo Ciarpaglini, a professional in cocktails and gastronomic innovation, cited as the creative director of the internal laboratory at Paradiso.
