Fuerteventura Shines at Madrid Fusión 2025: A Culinary Journey
The culinary delights of Fuerteventura took center stage on Wednesday at the third day of the XXIII International Gastronomy Congress, Madrid Fusión 2025, showcasing the island’s commitment to quality, sustainability, and authenticity. Visitors and professionals alike were treated to a tantalizing fish broth and a lively cheese tasting featuring local varieties from Tindaya, placing Fuerteventura firmly on the gastronomic map.
A Warm Welcome from Fuerteventura’s Leaders
Marlene Figueroa, the Tourism Advisor for the Cabildo de Fuerteventura, and Matías Peña, the Primary Sector Advisor, welcomed Rosario Sánchez Grau, the Secretary of State for Tourism, to their booth, “Saborea Fuerteventura.” Accompanied by Miguel Sanz Castedo, the director of the Spanish Tourism Institute and Susi Díaz, a renowned chef and the President of Saborea España, Sánchez Grau praised the island’s local products for their exceptional quality and vibrant flavors.
Highlighting Gastronomy as a Destination Experience
Figueroa emphasized the importance of positioning Fuerteventura’s gastronomy as an attractive experience that complements the island’s tourism offering. “By savoring our recipes, people can connect with us and get to know our culture better,” she remarked. The island’s cuisine not only enhances its appeal but also gives visitors a unique way to understand its heritage.
Collaboration with Turespaña
Fuerteventura’s tourism strategy aims to align with Turespaña’s plans and actions. Figueroa remarked that this collaboration makes their promotional efforts more effective. “We want to showcase not just our gastronomy but also other competitive sectors like tranquil living, outdoor sports, and nature tourism,” she stated. As part of this initiative, numerous meetings were held with tour operators such as E-Dreams, Destinia, Lastminute, and Viajes El Corte Inglés. These operators had the opportunity to experience the island’s products firsthand and appreciate the role of gastronomy in enhancing Fuerteventura’s allure.
Celebrating Local Producers
Matías Peña, the Agriculture, Livestock, and Fisheries Advisor, highlighted the high quality of local products that frequently receive accolades at events like Madrid Fusión. These gatherings are invaluable for promoting Fuerteventura’s agricultural sector, enhancing visibility, and driving home the message of sustainability and local excellence.
Showcasing Cheese and Beverages from La Oliva
The third day of the fair also highlighted the cheeses from Tindaya, presented by Isaí Blanco, the mayor of La Oliva, alongside Alexandra Martín, the Councilor for Commerce and Local Development. Their culinary demonstration generated curiosity and excitement as attendees sampled exquisite cheeses from Hijos de Vera Montelongo, noted for their rich texture and flavor.
In addition to delicious cheeses, the stand featured a selection of local beverages distilled in La Oliva. Brands like GIN72 and the exotic liqueurs from Aguaguanches Distillery attracted significant interest, further underlining the potential of Fuerteventura’s local products in diversifying its culinary landscape.
A Taste of Fuerteventura’s Culinary Masterpieces
No culinary showcase would be complete without masterful dishes. Chef Eduardo Gutiérrez Calero from El Callao Restaurant delighted attendees with a traditional fish broth, crafted using fresh fish sourced from El Cotillo. This dish is a testament to the island’s dedication to utilizing local ingredients, thus enhancing its culinary reputation.
Following this, Chef Israel Franco Zubiaga from d’Vales Bay Restaurant presented a creative dish featuring smoked eggplant paired with cauliflower, miso, and fresh greens. This combination intricately weaved local flavors with contemporary culinary techniques, offering a refreshing take on traditional island cuisine.
Through such delectable offerings and active participation in events like Madrid Fusión, Fuerteventura continues to carve out its niche as a culinary destination, celebrating its rich agricultural heritage while promoting sustainable practices. The island’s gastronomic landscape serves not only as a feast for the senses but also as an invitation to experience its unique culture and traditions.
