Madrid Fusión 2026: Fuerteventura on the Culinary Stage

On January 26, 2026, the renowned gastronomic event Madrid Fusión took place at the Ifema fairgrounds, with Fuerteventura making a significant mark by having its own stand and distinctive culinary offerings. This event follows closely on the heels of Fitur, underscoring the Cabildo Majorero’s commitment to attracting a new kind of sustainable tourism—one that seeks genuine experiences and authentic goods and services.

A Collective Effort for Local Flavor

The strategy of promoting Fuerteventura at Madrid Fusión is anchored in collaboration between the Cabildo de Fuerteventura’s Ministry of Tourism and its Ministry of Agriculture, Livestock, and Fisheries. Together, they are curating a program rich in tasting activities that highlight local products and flavors, with notable participation from renowned local chefs such as Borja Cabrea, Mario Yamuza, Juan Carlos Campos, Alejandro Acosta, Rigoberto Almeida, and Iván Rodríguez. This initiative aims not only to showcase the island’s culinary delights but to enhance the overall visitor experience.

Marlene Figueroa’s Vision

According to Marlene Figueroa, the Minister of Tourism for Fuerteventura, the participation in Madrid Fusión reflects a broader vision. She emphasizes the importance of blending local production with gastronomy and tourism, stating, “we combine local production, Majorero gastronomy, and tourism as a formula for the genuine ‘Fuerteventura experience’ to attract a new type of tourism that generates greater wealth in local economies.” This sentiment illustrates the island’s commitment to showcasing its unique culture and natural bounty.

Highlighting Local Producers

The efforts to present Fuerteventura’s culinary scene are amplified by the contributions of its primary sector professionals. Matías Peña García, the Minister of Agriculture, Livestock, and Fisheries, has praised these local artisans for their dedication to bringing the best of Fuerteventura’s products to the forefront. Their work is pivotal in diversifying the local economy, enhancing both tourism and the visitor experience.

Activities to Anticipate

Over the span of three days, from January 26 to 28, Fuerteventura will host a series of workshops, tastings, and professional food demonstration activities under the Fuerteventura brand. These events will take place at both Ifema and the Mercado de La Cebada, featuring expert contributors like Annet Guevara, a cheese expert, and a roster of talent including influencers such as @gourmetismo, @lariojatoeat, @el_gastrosofo_bohemio, @gastro.viajera, and @davidbellolv.

The program will also see the participation of established teams such as the Martín Afinador team, with @quesartemartin and @patriciavargasnet guiding unique cheese experiences.

A Focus on Authenticity

“Madrid Fusión gives us a platform to engage with new challenges in gastronomy,” says Figueroa. She highlights the shift from passive dining experiences to an informed and discerning clientele. The goal is clear—to broaden Fuerteventura’s appeal in a potential tourist market keen on discovering the island’s authentic flavors, connecting directly with local agriculture, livestock, and fishing.

Detailed Agenda for Fuerteventura’s Showcase

Monday, January 26

The initial day shines the spotlight on the culinary offerings from the municipalities of La Oliva and Puerto del Rosario, featuring chefs like Borja Cabrea from El Horno (Villaverde) and Mario Yamuza from Gastrotasca (Puerto del Rosario).

Tuesday, January 27

This day will focus on the regions of Antigua and Betancuria, showcasing the talents of chefs Juan Carlos Campos from Mar Dorado-Hotel Ereza Mar and Alejandro Acosta from El Pirata Verde. Additionally, a midday cheese and wine tasting at Mercado de La Cebada is part of the campaign, “From Humility to Excellence: Cheeses and Wines of Fuerteventura,” featuring contributions from wine expert Alberto González and cheese artisan Noemí González.

Wednesday, January 28

The final day centers around culinary highlights from Pájara and Tuineje, featuring chefs Rigoberto Almeida from El Pellizco (Costa Calma, Pájara) and Iván Rodríguez from Chirate (Giniginamar, Tuineje).

Fuerteventura’s strong representation at Madrid Fusión showcases not only its culinary diversity but also its commitment to sustainable tourism, making it an exciting destination for both food enthusiasts and environmentally conscious travelers.