Madrid Fusión witnessed the grand premiere of Saborea Lanzarote yesterday, as the island presented its finest culinary products on a national stage.
The inauguration was attended by the President of the Cabildo, Oswaldo Betancort, the Minister for Economic Promotion, Nori Machín, and the island’s Vice President, María Jesús Tovar, alongside other authorities.
Oswaldo Betancort gave a positive assessment of the island’s presence. “Kicking off Madrid Fusión with this energy and level of participation confirms that Lanzarote and La Graciosa are at a key moment in their gastronomic maturity,” he stated. “Today we are showing the country that our development model is based on local products, the talent of our people, and a way of understanding the territory based on respect and sustainability.”
The president also emphasised that “Madrid Fusión is a first-class showcase, and Lanzarote has arrived with its own message that connects landscape, sea, countryside, and culture, reinforcing our position as a responsible gastronomic destination.”
The Cabildo’s Councilor for Economic Promotion, Nori Machín, highlighted the collective effort behind the initiative. “Producers, cheese makers, wineries, chefs, students, and teachers are all working together, and this can be seen in every workshop and every tasting,” she said. “This participation is not about individuals, but about a cohesive sector that believes in its product and its story.”
This collective spirit was brought to life by a host of island chefs who interpreted iconic local products. The audience enjoyed creations featuring goat cheese, jams, Los Valles potatoes, Soo onions, the famous jable sweet potato, La Molina gofio, millet, chickpeas, grouper, octopus, baifo, chocolates, and shortbread.
The team of chefs included Dailos Perdomo (Liken), José Nieves (La Bodega de Santiago), Fernando Guadalupe (Lambra), Rayco Arbelo (raro Food Lab), Orlando Ortega (Lilia), Pedro Santana (Cocina del Puerto), Antonio Rodríguez (Hotel Costa Calero), Jésica Morales, and Enrique Martín (Pastelería Arjeri and Bombonería La Corona).
A Hub of Activity at the Stand
The Saborea Lanzarote stand proved to be a major attraction throughout the day, welcoming hundreds of visitors on Monday. Attendees sampled a wide array of products and enjoyed live show cooking sessions. Susanna Crepaldi of La Forgia restaurant presented her ‘Bocados de grano y mar’, while Jimmy Roldán from Forasteros showcased his ‘Cabra de fuego’, a dish of Lanzarote goat stew with fresh wheat pasta and cured cheese.
Workshops
The island’s presented a full schedule of workshops. These included a tasting of Lanzarote craft beers paired with dishes by Jimmy Roldán; a volcanic appetiser featuring Primo de Lanzarote vermouth with Fefo mojo sauces; and a tasting of D.O. Lanzarote wines paired with chocolates and seafood from La Graciosa, presented by Enrique Martín and Julieta Bicker, chef at Zen Marinero.
The Lanzarote Wine Tunnel Returns
Building on last year’s success, the Lanzarote Wine Tunnel once again became a hotspot. Six D.O. Lanzarote wineries presented their wines for tasting by the many attending professionals. The participating bodegas were Bodega Althay, Bodegas El Grifo, Bodega Erupción, Bodegas Martinón, Bodega Olivina, and Bodega Vulcano de Lanzarote.
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