• More than 350 attendees enjoyed presentations, masterclasses, and technical panels led by local and national professionals.

This morning marked the start of the seventh edition of the Orígenes Gran Canaria congress, with over 350 attendees, including professionals from the gastronomy sector, students, and teachers. The event featured a day filled with presentations, cooking demonstrations, technical panels, and discussions. A pleasant rainfall at the Convent of the Dominican Sisters in Teror provided a backdrop to explore the culinary interpretation of the territory, collaboration between producers and chefs, dining service, sustainability, and pastry, all under the guidance of actor and gastronomist Juan Echanove.

The Economic Development Councillor of the Cabildo of Gran Canaria, Minerva Alonso, welcomed attendees to this first day of the congress, joined by Esperanza González, Delegate for Sustainable Development from the Malaga Council, and Eugenio Sánchez, President of the Chamber of Commerce of Gran Canaria’s Domestic Trade Committee. “These types of actions are crucial to sowing the seed in students, encouraging the care of our land and local products, thus offering a unique cuisine deeply connected to our identity, culture, and customs,” Alonso stated. She expressed her confidence that “in a few years, we will have many more skilled professionals in Gran Canaria, committed to supporting the island’s economy and environment.”

The day began with the presentation *Ikewen: Where Cuisine and Vineyard Meet*, a joint project by chef Abraham Ortega from Restaurante Tabaiba and winemaker Carmelo Peña from Bien de Altura. Together, they work to preserve the culinary and viticultural identity of the island, focusing on the revival of old vineyards and traditional recipes. Abraham and Carmelo collaborate closely, combining one’s low-intervention wines with the other’s cuisine, creating a unique synergy between them.

The morning continued with Andalusians Cristóbal González and Pedro Aguilera presenting *A Cuisine Rooted in the Land*, an innovative agroecology project. Cristóbal, from Extiercol (Experiences in Collective Lands), explained how the agricultural sector initially had reservations about collaborating with the restaurant industry due to the undervaluation of products and price fluctuations. However, over time, he managed to establish a unique collaboration with Pedro Aguilera, chef at Mesón Andaluz. This partnership focuses on creating exclusive, made-to-order products aligned with seasonality and location. This synergy allows Pedro to receive high-quality, unique ingredients grown specifically for him, while Cristóbal produces low-volume, refined products tailored to the menu’s needs.

Esperanza González Pazos, Delegate for Sustainable Development from the Malaga Council, noted in her speech, “Sabor a Málaga’s presence here represents an enriching gastronomic partnership, allowing us to showcase our products and dishes. We are pleased to participate in this congress as guests, returning the visit they made to our Sabor a Málaga fair.” Attendees enjoyed traditional dishes from Malaga, such as almond white soup and Gran Canaria’s *sheep in sauce*, prepared by Lourdes Villalobos, the first female boat captain in Malaga and owner of Restaurant ChinChin Puerto, along with Carmen López and her son Carmelo González from Restaurante La Pasadilla.

Representing Saborea Lanzarote, one of the congress’s invited destinations, Lanzarote chef Orlando Ortega from Restaurante Lillium presented *Canarian Cuisine with Meaning*, a live demonstration featuring an eight-course tasting menu highlighting native Lanzarote products. Each dish was paired with wines from small local wineries, emphasizing the value of local products and their connection to the environment.

One of the most anticipated presentations followed, highlighting an innovative research project. Herbalist Juan Carlos Roldán and master cheesemaker Isidoro Jiménez presented *The Wild Side of Gastronomy*, showcasing local plants such as *tabaiba*, coffee leaves, and sumac. They demonstrated how these ingredients can be used in cheese-making and dairy products, emphasizing the importance of research and conservation of these species and advocating for their cultivation to prevent overexploitation of natural resources.

“Enjoying these educational sessions offered by this event, which also allows us to recognize the value of local products in our cuisine, is of immense value, as each ingredient represents a piece of our history and culture. It is an honor to see chefs, producers, and culinary enthusiasts come together here to pay tribute to the essence of Gran Canaria,” said Eugenio Sánchez, President of the Chamber of Commerce of Gran Canaria’s Domestic Trade Committee.

Next came the turn of another invited destination, Sabor a Málaga. Argentine chef Mauricio Giovanni, Michelin-starred at his Restaurante Messina, offered an innovative perspective on Malaga products. Through his interpretation, Giovanni showcased how he transforms traditional Malaga recipes with local ingredients, giving a modern twist to classic Andalusian cuisine.

The sweet touch of the day came from a presentation by world-renowned pastry chef Joanna Artieda, who delighted attendees with her elevated dessert creations. Artieda introduced innovative techniques to transform sweets into options fit for Michelin-starred restaurant menus, creating a “volcanic candy” inspired by Gran Canaria.

Chef Carmelo Florido, from Equilibrista 33, provided a profound reflection on *The Canarian Identity in Gastronomy: Beyond Ingredients and Recipes*. Through his dishes, Florido explained that being Canarian goes beyond using local products or traditional recipes. According to the chef, Canarian identity is a concept encompassing the entire culinary process, from preparation to tasting, influencing every aspect of the gastronomic experience.

As previously announced, this edition of Orígenes Gran Canaria is characterized by the inclusion of dining service representatives in the program, as important as those in the kitchen. One of the invited speakers was Àlex Pardo, sommelier at Madrid’s prestigious Coque restaurant (two Michelin stars, one Michelin Green Star, and three Repsol Suns) and winner of the Golden Nose award. Pardo shared his knowledge on creating a successful wine list for a restaurant. He explained that beyond knowing wineries and denominations, it is essential to design a list that ensures wine rotation and aligns with the restaurant’s cuisine, ensuring a steady flow of sales.

Parallel to the afternoon presentations, several technical panels were held, discussing key aspects for the future of gastronomy in the Canary Islands and developing new work paths for the sector. The first panel, *Gastronomy of the Coming Century*, was moderated by journalist Pedro García and included Mario Sandoval (Coque Madrid), Israel Ramos (Mantúa restaurant), and Jenisse Ferrari (Que Leche! restaurant). The second panel, *The Future of Dining Service*, was moderated by Igor Cubillo and featured Pablo Sacerdotte (Hermanos Torres restaurant), Alba Bernal (SeaSide Grand Residencia), David Ghosn (President of the Canary Islands Sommelier Association), and Juan José de Lienzo. Lastly, the third panel, titled *Women and Gastronomy*, was led by journalist Tania Reyes and featured María José Martínez (Lienzo restaurant), Pedro Aguilera (Mesón Andaluz), Sandra (Lilium), and Richard Aguilar.

The day concluded with an insightful discussion on local product commercialization, addressing whether these products are truly valued and why many restaurants still prioritize price over quality. Experts including Cristóbal González from Extiercol, Mari Carmen Pérez from Asoquegran, Tamara Cruz from Bodega Mondalón, José Luis Espino from Bevir, and Lourdes Villalobos from ChinChin Puerto discussed the persistent barriers preventing local products from gaining a prominent place in gastronomy and consumers’ willingness to pay for limited edition, value-added products.

Orígenes Gran Canaria, previously part of the Gran Canaria Me Gusta Fair, has now become an independent event focused solely on the gastronomic sector. With this evolution, the congress strengthens its commitment to local gastronomy and the promotion of local products, counting in this edition with the sponsorship of Comercial Naranjo, El Corte Inglés, Aquanaria, Coca Cola España, Tigotán Hotels, and Vinófilos.