Gran Canaria Takes Center Stage at International Gastronomic Forum
The “Gran Canaria Me Gusta” program continued its successful participation at San Sebastián Gastronomika 2025 this Tuesday with a second day dedicated to local products and culinary collaboration. The event once again positioned the island at the epicenter of the international gastronomic conversation.
A Collaborative Menu Showcasing Island Flavors
In this session, chefs Abraham Ortega (Tabaiba) and Richard Díaz (Sorondongo) took over the “Comedor Gran Canaria” space. They presented a collaborative four-hands menu, harmonized by sommelier Alba Bernal with wines from Carmelo Peña. Their proposal focused on a contemporary reinterpretation of the Canarian recipe book and the richness of the island’s pantry, where ingredients like almonds, Gáldar onions, “carajaca” (a local fish or meat dish), and Teror chorizo shone brightly. The offering was highly praised by representatives from specialized national and international media—including Chinese and French outlets—as well as delegates from 15 restaurants and the Michelin Guide.
An Evening of Canarian Tradition and Hospitality
In the evening, the flavors of the island moved to another iconic venue in San Sebastián: the Gaztelubide Gastronomic Society. Here, chefs Miguel Herrera and Alejandro Mederos (Camino al Jamonal) offered a “brotherhood dinner” that masterfully combined Canarian tradition and hospitality. Attendees enjoyed appetizers made with Flor cheese, rabbit, and a traditional chickpea stew (“garbanzada”), all accompanied by wines from Bien de Altura and Tuscany sparkling cider.
Consolidating a Positive Impact for the Island
Minerva Alonso, the Minister of Economic Development and head of the “Gran Canaria Me Gusta” program, highlighted that the day had been “very positive for Gran Canaria.” She explained, “After a first foray last year, Gran Canaria is consolidating its participation in this event. It allows us to show the incredibly important work being done in championing local products through gastronomy and what it has meant for the island in terms of circular economy, environmental care, and incentivizing the restaurant sector.”
A Global Platform for Tradition and Regeneration
San Sebastián Gastronomika Euskadi Basque Country 2025, held until Wednesday, October 8th at the Kursaal Palace, brings together the world’s great culinary references under the theme “Tradition and Regeneration.” This year’s congress is led by Peruvian chef Mitsuharu Tsumura ‘Micha’—whose Nikkei cuisine at the restaurant Maido was just recognized as the best in the world by The World’s 50 Best Restaurants. The event tackles the challenges of a sector seeking to go beyond sustainability to drive genuine food and ecological regeneration, based on circularity and respect for ecosystems.
Grand Finale with Artisanal Tastes
Gran Canaria’s participation will conclude on Wednesday, October 8th, with a professional tasting aimed at sommeliers, gourmet shops, and distributors from Donostia (San Sebastián). The event will showcase artisanal cheeses from the island paired with wines crafted by winemaker Carmelo Peña. The session will be led by sommelier David Ghosn, President of the Canarian Sommelier Association, and will serve as the final act of a presence that has highlighted the quality and unique identity of Gran Canaria’s products.
Strategic Promotion of the Eco-Isla
The “Gran Canaria Me Gusta” program, driven by the Gran Canaria Island Council with the collaboration of the Chamber of Commerce, continues its strategy of comprehensive territorial promotion through gastronomy. This initiative reinforces the core values of identity, landscape, and sustainability that define the “Eco-Isla.”
