Tenerife has taken its place at San Sebastián Gastronomika 2026, using one of Spain’s biggest food events to strengthen the culinary connection between the island and Euskadi.
This year’s event is particularly significant as it marks the 50th anniversary of New Basque Cuisine, making it a rather appropriate moment for Tenerife to showcase its own food, products and chefs.
The connection was celebrated with a special pintxo, prepared live by Tenerife chef Alberto Margallo alongside Basque chefs Jesús Santamaría and Patxi Bergara.
More than just a food festival
The launch brought together representatives from Tenerife’s tourism and primary sector, including Lope Afonso, Vice President and Tourism Councillor of the Cabildo de Tenerife, Tourism CEO Dimple Melwani and Primary Sector Councillor Valentín González.
There was plenty of attention on Tenerife’s wines too, with a Grand Wine Tasting led by Miguel Ángel Millán, named the World’s Best Sommelier.
The programme also featured four chefs associated with Martín Berasategui, who between them have eight Michelin stars.
Not a bad group of people to have discussing food.
Putting Tenerife on the culinary map
Lope Afonso highlighted the growing presence of Tenerife professionals and students at Gastronomika and the importance of the event as an international showcase for the island.
One of the products receiving particular attention is goat meat, a traditional Tenerife ingredient that is increasingly finding its way into more modern and sophisticated dishes.
The aim is to strengthen Tenerife’s reputation as a serious gastronomic destination, both in Spain and further afield.
Dimple Melwani described Gastronomika as more than simply somewhere to eat. She sees it as a place for exchanging ideas, building relationships and giving Tenerife’s food sector greater international visibility.
The pintxo created for the event was used as a symbol of that connection between two regions with strong culinary traditions, distinctive local products and plenty of talented people telling their stories through food.
More Tenerife food still to come
Tenerife’s involvement in Gastronomika continues with workshops, tastings and other activities focused on local produce.
One of the more unusual demonstrations will look at the culinary uses and butchering of goat, highlighting a traditional island product that is getting a fresh look from modern chefs.
So while San Sebastián might be the home of the pintxo, Tenerife is making sure there’s plenty of island flavour on the menu as well.