The Evolving British Tourist in Gran Canaria
The priorities of British tourists visiting Gran Canaria are shifting. The new generation of travelers, as profiled in numerous meetings at the World Travel Market (WTM), seeks destinations offering exclusive experiences, positively values plans linked to sustainable development, and demands a first-class gastronomic proposal. This new portrait reinforces the bet made by Lopesan Hotel Group for over two decades: creating hotel products based on quality and personalized services.
A Strategy Aligned with Modern Demands
In this landscape, Lopesan Hotel Group has anticipated the new trends of the British market. Their growth strategy, tied to sustainable development and environmental care, aligns perfectly with the demands of Gran Canaria’s number one client. During the WTM, the mayor of San Bartolomé de Tirajana, Marco Aurelio Pérez, along with the first deputy mayor and councilor for urban planning, Alejandro Marichal, the councilor for Tourism, Ylenia Vega, the councilor for Sports, Ramón Suárez, and the councilor for Tourism of Mogán, Mencey Santana, visited Lopesan’s original stand. There, they analyzed the company’s continuous investment plans with its general director, José Alba.
Sustainability as a Business Imperative
Analysis presented at the WTM confirms that 70% of British tourists are concerned about the environmental impact of their holidays. This makes sustainability a business imperative for the tourism industry and a competitive differentiator, as 39% of UK travelers are willing to pay more for a sustainable hotel option. For 2026, Lopesan Hotel Group faces ambitious environmental challenges outlined in its Strategic Sustainability Plan 2030, crystallized in the “Lopesan for Good” seal. The most important goal is the total decarbonization of the company in less than four years and a 50% reduction in scope 3 emissions.
Pioneering Renewable Energy and Water Conservation
A €50 million investment in wind farms and photovoltaic plants is playing an essential role in achieving these objectives. These installations currently generate more than double the energy consumed by Lopesan’s hotels in Gran Canaria. This path has earned the group the “Cálculo” seal, issued by MITECO, certifying that its total carbon footprint was reduced by 74.8% in 2024 compared to the base year of 2021. Regarding water resources, the Gran Canaria hotels have achieved a 29% reduction in water consumption intensity over the last three years.
Combating Food Waste Intelligently
Another highlight of Lopesan’s sustainable development is the implementation of the Buffet Waste program. This intelligent, real-time food waste monitoring system aims to reduce waste from buffets and kitchens, thereby improving service efficiency and optimizing the use of raw materials. By 2025, the company expects to achieve a waste reduction of over 72%, which translates to preventing the discard of approximately 209,000 kilograms of food. This effort will also have a positive economic impact, generating cost savings of over €726,000 for the Group.
A Zero-Kilometer Gastronomic Proposal
Lopesan Hotel Group’s commitment to a top-tier gastronomic proposal is directly connected to the Finca Veneguera and its “Lopesan for Good Kilómetro Cero” project. Currently, 85% of the farm’s agricultural production is destined for consumption in their own hotels. This means that over 20% of the fruits and vegetables enjoyed by Lopesan’s clients come from this estate in southwestern Gran Canaria.
International Acclaim for Luxury Mixology
The restaurant Bevir by Lopesan, recently included in the Michelin Guide’s list of recommended establishments, sources its ingredients from this farm. Similarly, the SURU Cocktail Bar uses fruits from Veneguera as the base for many of its signature cocktails, a key differentiator that has contributed to the numerous accolades received by the establishment at the Hotel Faro, a Lopesan Collection Hotel. Lopesan Hotel Group has positioned itself at the pinnacle of luxury mixology by winning the Condé Nast Traveler Hotel & Mantel 2025 award for Best Hotel Cocktail Bar.
The SURU Cocktail Bar Experience
The prestigious award was collected by the corporate director of Operations for Lopesan Hotel Group, Ignacio Bernaldo de Quirós, and the head of restaurant and bars at the Hotel Faro, Arantxa Pavón. The Condé Nast review highlights “the intimate and elegant atmosphere” created in the Hotel Faro’s lobby and notes that its proposal “invites you to enjoy signature cocktails with a Canary Island seal.” The judges valued the opportunity for clients to enjoy “unique drinks and spectacular views, in a proposal of fresh ingredients and an artisan spirit.” The competition organizers concluded that it is “a determined bet to leave a mark on the booming world of international mixology. It will give people something to talk about, and we will say: we were there first.”
A Triumph Against Stiff Competition
The jury of the prestigious publication emphasized that SURU is an intimate venue to discover, where guests can be surprised by an offer based on the creativity and technique of its bartenders, who use fresh, artisanal ingredients to create unique cocktails. This recognition is especially significant given the competitiveness of the shortlist of finalists that were surpassed. Notable competitors from Spain’s luxury hotel scene included the Isa Restaurant & Cocktail Bar at the Four Seasons Hotel Madrid, the iconic Pictura at the Mandarin Oriental Ritz, the elegant Bluesman Cocktail Bar at El Palace Barcelona, the technical Materia Element Bar at Royal Hideaway Corales Villas in Tenerife, and the Balmoral at Hotel Fénix Gran Meliá.
Projecting Gran Canaria on the Global Stage
This triumph projects the Lopesan Hotel Group brand onto the international circuit of high-end hospitality and reinforces Gran Canaria’s image as a destination with a high-value-added leisure offer. The Condé Nast Traveler award is a clear indicator that investment in human talent and product differentiation are the keys to standing out in the global tourism landscape.
