Santa Cruz promotes local produce and the capital’s gastronomy at GastroCanarias

The capital’s stand becomes the focus of interest on the opening day, highlighting the institutional show cooking and the quality of the presentations.

The “Degusta Santa Cruz” space enjoyed a vibrant opening day today at the tenth edition of the Canary Islands Gastronomic Fair – GastroCanarias 2025, which opened its doors at the Tenerife capital’s Trade Fair Centre. From early on, the stand, managed by the Development Society, attracted a large audience, professionals, and media outlets interested in the municipality’s wide and rich culinary offerings.

In this regard, the mayor of Santa Cruz, José Manuel Bermúdez, explained that “we are once again attending this important event to promote and disseminate the values ​​of Chicharrera gastronomy and local Anaga produce through an intense agenda of activities, workshops and showcookings that will position the gastronomic sector before thousands of professionals,” and recalled that “an example of the quality in the capital is that we have 3 establishments with Repsol Suns and 29 with Repsol Suns, awards given annually by the Repsol Guide to the best catering establishments in Spain.”

For her part, Carmen Pérez, CEO of the Development Society, reported that “Santa Cruz continues to be, after Arona, the municipality in Tenerife with the highest number of bars, cafes and restaurants on the island, accounting for a total of 14.4% of Tenerife, which represents 1,999 establishments,” and added that “according to ISTAC data, during their stay in Tenerife, tourists spend 158 euros per person in restaurants, bars and cafes, which represents 11% of their total budget, and compared to 2019, this spending has grown by 48%.”

Likewise, Carmen Pérez, who starred in one of the showcookings at the Degusta Santa Cruz stand alongside San Sebastián 57 chef Alberto Margallo, highlighted that “it was a novel initiative in which we carried out a joint cooking and with which we intended to bring the greatness of the sector in Santa Cruz closer to the public and professionals,” and added that “in addition to the talks, workshops and showcookings, the stand in the capital has a display area for Anaga products and where tastings will be held and information about the Degusta Santa Cruz Product Club will be provided.”

Intense activity on the opening day

The day at the “Degusta Santa Cruz” stand began early with the cooking show “Degusta Santa Cruz, the gastronomy that unites us,” which served to welcome attendees and present the space’s philosophy. Moral Restaurant then offered a highly acclaimed demonstration entitled “Product and Emotion: Honest Cooking,” which highlighted the importance of raw materials.

One of the most anticipated moments came at 1:30 p.m. with “Taste Santa Cruz Hand in Hand,” in which CEO Carmen Pérez and chef Alberto Margallo, of San Sebastián 57, cooked together, sharing anecdotes and demonstrating their culinary skills in a friendly, participatory atmosphere that delighted the audience.

The afternoon will be dedicated to exploring the most authentic flavors of Anaga. “Anaga on a Slow Fire: The Cuisine of Memory,” by Casa Álvaro, will transport attendees to the roots of the mountain’s cuisine. Afterwards, a tasting of products from the Biosphere Reserve, led by Chaxiraxi Triana of Canary Wine, will allow visitors to discover wines, cheeses, and other local delicacies.

The opening day will conclude with two exciting activities: the roundtable discussion “Santa Cruz at the Table: History, Flavor, and Craft,” featuring representatives from Mesón Castellano, Taberna Ramón, Tasca La Montería, and El Portón, all long-standing establishments, to discuss the present and future of the sector; and the showcooking session “Cuisine and Mixology: A Perfect Pair,” which will explore the harmonies between fine cocktails and gastronomy.

The gastronomy continues on Wednesday at Degusta Santa Cruz

The “Degusta Santa Cruz” program at GastroCanarias 2025 will continue tomorrow, Wednesday, May 21, with another intense day dedicated to culinary excellence. Cayote Restaurant will kick off the activities with a demonstration of “flavor and technique.” Afterward, attendees will enjoy a “Táganan Tasting: Wines Born in the Protected Landscape,” an opportunity to learn about the unique wines of this region of Anaga.

The Nuestra Señora de África Market, La Recova, will be the star of the “Cooking the Market” show, featuring fresh produce purchased from its stalls. The renowned Etéreo Restaurant by Pedro Nel will return to the stand for another year to present its “considered and restrained fusion” approach.

The afternoon will bring a sweet touch with “Sweeting Santa Cruz,” curated by the bakery of Como en Casa Lila. Anaga Experience will offer a glimpse into how to bring “Anaga, from the territory to the plate,” highlighting the connection between the produce and the cuisine. Wednesday’s session will conclude with an interesting presentation on “Healthy, Sustainable, and Local Gastronomy,” given by La Verdulería.

The full program of activities for “Degusta Santa Cruz” at GastroCanarias 2025, with detailed schedules, can be found on the official website www.degustasantacruz.com and through Degusta Santa Cruz’s social media profiles.