• The gastronomic exhibitions of the 12th edition of the fair invite you to discover how the island’s cuisine blends tradition and innovation
• Renowned chefs will share techniques, recipes, and ideas that combine the joy of cooking with sustainability and innovation

The rich gastronomy of Gran Canaria, which fuses traditional cuisine with avant-garde cooking, will be the central focus of the gastronomic exhibition program at the Gran Canaria Me Gusta Fair, taking place from May 9 to 11. Aimed at educating, surprising, and inspiring attendees, the fair has prepared a wide range of live cooking exhibitions in which local products are the absolute stars.

Throughout the weekend, Pavilion 5 at Infecar will host an intensive agenda of culinary showcases led by renowned chefs and professionals, who will present techniques, creative fusions, and dishes that inspire new ways of cooking and consuming while staying true to the origin of the ingredients.

Friday’s highlights include pastries with native fruits by Yeray Reyes and Dana Joher (Ave Pastelería), accompanied by pastry chef José Javier Rodríguez Medina, and a global fusion showcase by Christian Ramírez and Manuel Vilariño, chefs at Aquarela and La Palmera Sur, respectively. The afternoon will feature a sea and land pairing by Aridani Alonso (Casa Romántica) and Genésis Hernández (El Zarcillo), sponsored by Hiperdino, followed by a culinary showcase by SPAR Gran Canaria featuring chef Lolo Román, and the Awards Ceremony for the 19th Official Gran Canaria Honey Competition.

Saturday will focus on innovation, emphasising the sustainable cuisine of the future. Chefs like Adrián García (Poemas) and Francesca Hunt (Berro Bistró) will present alternatives based on plant-based proteins and insects. The afternoon will conclude with pairings and tastings hosted by brands such as SPAR, Jucarne, Isola, Tirma, and Aperitivos Snack.

Sunday’s focus will be waste-free cooking, in a second session sponsored by Hiperdino. Ruymán González (Los Guayres) and Kilian Nordelo (La Catedral Bistró) will demonstrate how to transform overlooked ingredients into gourmet dishes. There will also be creative tapas and quick bites with local identity by Manuel García (Morro Colorao) and Andrés Rodríguez (Échale Mojo), along with another gastronomic showcase organised by Hiperdino.

At midday, an inclusive proposal titled “My Child and I” will be featured. Chefs Andrés Rodríguez and Jenisse Ferrari (Qué Leche) will cook alongside a group of children from the namesake association. Together, they will prepare three recipes based on local products.

Ferrari and Rodríguez are regular trainers in the “Cocina Inspira” initiative, through which the association helps its members adopt richer, more varied, and appealing diets. For this session, they’ll guide young chefs in preparing a ceviche-style sama taco with Agaete soldier shrimp, a black pig terrine with Atlantic textures, and Tirma chocolate rocks with popcorn foam and crunchy corn nuts.

Chef Patrizia Di Leo will close the day and the culinary exhibition program by presenting a pizza—based fusion cuisine proposal titled “A Casa Mía.”

Employment and Gastronomy Meeting

In addition to the culinary program, the fair will host the first edition of the Gran Canaria Me Gusta Employment and Gastronomy Meeting, a new space for companies, professionals, and students to exchange knowledge, explore career opportunities, and boost professional development.

The event, organised by the Cabildo of Gran Canaria, the Chamber of Commerce, Infecar, and the Innova Gastrocan Cluster, will be held on May 9, from 9:15 to 10:30 a.m., in Sala Bandama. Gastronomy professionals such as chef José Luis Espino, sommelier Alba Bernal, and chef and Grupo Támbara owner Manuel Vilariño will share their career paths and answer attendees’ questions in an interactive roundtable discussion.

The Gran Canaria Me Gusta Fair reaffirms its mission to be more than just a gastronomic event: it’s a meeting point to reflect on how we eat and what impact our choices have, and how, from the kitchen, we can transform our relationship with the environment, preserve local culinary know-how, and protect the products of our land.

Admission to the fair, which can be purchased at feriagrancanariamegusta.es, includes all exhibitions, a unique opportunity to learn and be inspired by the best of Gran Canaria’s cuisine.

The Gran Canaria Me Gusta Fair is promoted and funded by the Cabildo of Gran Canaria, organised by Infecar, with Cajasiete as the official partner, and the support of Gran Canaria Me Gusta and the Chamber of Commerce of Gran Canaria. SPAR Gran Canaria and Hiperdino sponsor the 2025 edition, with Comercial Naranjo providing equipment sponsorship.