The Tenerife Development and Tourism Society is making progress in preparations for the Repsol Suns Gala to be held in March in the Tenerife capital.
Santa Cruz de Tenerife continues with its gastronomic promotion activities at Madrid Fusión, the international gastronomic event that takes place until this Wednesday at the Madrid facilities of IFEMA. This was announced by the mayor of Santa Cruz, José Manuel Bermúdez, who explained that “actively participating in this congress is allowing us not only to promote our restaurant and local product offering, but also to work and advance on new projects. “that promote the development of the sector and promote us as a differentiated tourist destination.”
In this sense, Bermúdez indicated that “in addition to an extensive agenda of showcooking, workshops and gastronomic tastings by renowned chicharrero chefs, at Madrid Fusión we are holding important meetings such as the one held with Turismo de Tenerife and the organizers of the Gala de Tenerife. the Soles Repsol 2025, in order to continue with the preparations for this important event that will take place in the capital of Tenerife”, and added “it will be on March 17 when The Repsol Guide awards gala will take place, and it will bring together the best Spanish restaurants in our municipality.”
For her part, the CEO of the Development Society, Carmen Pérez, highlighted that “the celebration in Santa Cruz of this great gastronomic event, which will be attended by more than 200 Spanish cuisine professionals and a large number of media of communication, it is a unique opportunity to promote both chicharrera cuisine and a quality tourist destination”, and added that “it will make us the epicenter of Spanish gastronomy and will help many other projects and initiatives to establish themselves in the capital of Tenerife. ”.
Regarding the program of gastronomic activities planned for this Tuesday, the program began with chef Pedro Nel, from the Etéreo restaurant, recognized with 2 Repsol soles in the 2024 edition of these awards, who gave three culinary demonstrations at the Tourism stand of Tenerife, and which consisted of a tiradito of cherne, lamb birria, cherne with sweet potato and pandebono chicken broth. Likewise, throughout the day, more than 120 professionals and experts are expected to attend these demonstrations by Pedro Nel.
For his part, yesterday, Alberto Margallo, chef of the San Sebastián 57 restaurant, was the representative of Santa Cruz gastronomy. Thus, Margallo made three passes dedicated to the seafood of Tenerife. In this sense, he presented, before nearly a hundred professionals from the sector and representatives of specialized media, some of his culinary creations, among which the carabinero cappuccino, the fig pico gazpacho, burgados in vinegar and manga and a preparation of Canarian prawn, quail egg and emulsion of their heads.
People interested in more information about the ‘Degusta Santa Cruz’ Product Club can visit the website www.degustasantacruz.com.
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