The XI edition of the Saborea Lanzarote Wine and Gastronomy Festival ended this Sunday, leaving a very good taste in the mouths of organizers and visitors. During the two days of the event, the largest influx in the history of the Festival was recorded. However, thanks to the expansion of the surface area and the improvements made in the distribution of the space, the public's enjoyment has been greater, being able to explore all the corners in a comfortable way and without crowds.
For the president of the Cabildo of Lanzarote, Oswaldo Betancort, “once again, the enormous appeal of this international event with gastronomy and local products is reflected; and not only for residents, but also for the thousands of tourists who visit us”. Betancort, deeply grateful for the public's response, also underlined that “this event is in line with Lanzarote's tourism strategy, which prioritizes quality over quantity. And that has become clear when we learned that the average spending per visitor has increased significantly.”
Gastronomy, innovation and product
During the two days that the Festival lasted, tastings, workshops, presentations, culinary demonstrations and music concerts were held, turning Lanzarote into the nerve center of regional and national gastronomy, innovation and sustainability.
Thousands of people have shown their commitment to good food and local products; and they have been able to learn firsthand the best of the primary sector of Lanzarote and La Graciosa, as well as its most prominent producers. From wines, cheeses, salts, preserves and jams, to vermouth or gin, among many other products.
In addition to workshops, tastings and samplings, two contests have been held. For the first time, the “Best Burger” took place, in which Jimmy Roldán, from Forasteros Street Food, was the winner, who competed against seven other burger masters. And on Sunday morning, the traditional “Salad Contest” was held, with Siro Rivas winning over six other opponents.
In the Aula del Gusto, with a top-level national program, Casa Marcial**, the pastry chef Christian Escribà and Lucía Freitas, from A Tafona*, gave their presentations today.
The presence of media has been notable, giving broad coverage to this event and allowing the primary sector, as well as the chefs and the value chain as a whole, to achieve great regional, national and international visibility.
A sustainable and inclusive event
In its eleventh edition, the Saborea Lanzarote Wine and Gastronomy Festival has reinforced its commitment to sustainability through a mapping of sustainable actions, carried out in collaboration with Taboire Soluciones Sostenibles. This analysis allows measuring the environmental, social and economic impact of the event, promoting continuous improvements to reduce the carbon footprint, optimize resources and maximize social benefits.
Among the actions implemented, waste management, the promotion of local products and the use of sustainable materials stand out. In addition, by promoting local products and supporting island NGOs, Saborea Lanzarote reinforces its role as a catalyst for inclusive and regenerative development.
Finally, the Saborea Lanzarote Wine and Gastronomy Festival is an event for all audiences and, with the purpose of achieving total inclusion of diverse people, an Orange Point has been installed throughout the event.
The Festival, which will be held again in the Villa de Teguise in 2026, has been organized by the Cabildo de Lanzarote, the Centers for Art, Culture and Tourism and the Teguise City Council.
