With a cross-cutting and even holistic concept, Saborea Lanzarote, which has been working for years on the sustainable harmonization of its gastro-tourist offering - thanks to the support of the Cabildo de Lanzarote - across all segments of the value chain and the combined strength of the entire sector, was presented this Monday at the launch of Madrid Fusión 2026; and it did so in grand style.
With the presence of the president of the Cabildo of Lanzarote, Oswaldo Betancort, and the Minister of Economic Promotion, Nori Machín, as well as the insular vice-president, María Jesús Tovar, among other authorities, Saborea Lanzarote has begun to deploy its activity distributed in different spaces of the congress, where the great workshop-lunch ‘The Cuisine of Ingenuity’ has had a leading role, a showcase of products and chefs that have mapped the enormous gastronomic potential of Lanzarote and La Graciosa, nuanced by their unique volcanic character
Oswaldo Betancort, president of the Cabildo of Lanzarote, has positively assessed the start of Madrid Fusión 2026 and the island's presence at the congress: "Starting Madrid Fusión with this energy and this level of participation confirms that Lanzarote and La Graciosa are at a key moment of gastronomic maturity. Today we show the country that our development model is based on local produce, on the talent of our people, and on a way of understanding the territory through respect and sustainability."
The president also stressed that "Madrid Fusión is a top-tier showcase, and Lanzarote has arrived with its own narrative that connects landscape, sea, land, and culture, reinforcing our position as a responsible gastronomic destination."For her part, the Minister of Economic Promotion, Nori Machín, has highlighted the collective nature of the Lanzarote proposal, "visible thanks to the enormous joint work behind Saborea Lanzarote. Producers, cheese dairies, wineries, chefs, students, and teachers walk together, and that is perceived in every workshop and every tasting. This participation is not about individual protagonism, but about a cohesive sector that believes in its product and its story."
Thus, products such as goat cheeses, volcanic jams, potatoes from Los Valles, the morena fish, Soo onions, the famous jable sweet potato, La Molina gofio, corn, chickpeas, grouper, octopus, kid goat, chocolates, and shortbread cookies have been interpreted, with a full house, by chefs 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), with wines, harmonized by José Concepción, such as Althay, El Grifo Lías, Erupción Milagro de Magmasía Selección, Rocanegra Tinto Quintana, and Bernardo’s spirits
Products and creativity from Lanzarote showcasing the diversity and richness of a different territory with high organoleptic voltage.
A very active stand
If this was at lunchtime, the Saborea Lanzarote stand has also been very busy all day. Hundreds of people have passed through there this Monday, tasting the various products on display. And there, too, one could enjoy live show cookings by Susanna Crepaldi (La Forgia restaurant), with her 'Bites of grain and sea', and by Jimmy Roldán (Forasteros), with his 'Fire Goat' (Lanzarote goat stew, fresh wheat pasta, and cured cheese)
The workshops
In the different workshops (Aula de copas, Aula gastronómica, and Aula polivalente), Saborea Lanzarote has presented throughout the day a tasting of artisan Lanzarote beers paired with dishes by Jimmy Roldán; the volcanic appetizer (Primo de Lanzarote vermouth, Fefo mojos with sweet potatoes and wrinkled potatoes; tasting of DO Lanzarote wines, chocolates, and seafood from La Graciosa, with Enrique Martín (La Corona) and Julieta Bicker, chef of Zen Marinero, in La Graciosa; tasting of artisan Lanzarote goat cheeses and artisan beers from the Island (AQUAL); and a sweet afternoon with 'From the volcanic landscape to pairing with cactus' by Adelia Ramírez of Adelia Canarias and David Hidalgo
The Lanzarote Wine Tunnel
On the other hand, following last year's success, in which Lanzarote and its wines were one of the hot spots of Wine Edition in its Tunnel, six DO Lanzarote wineries and their wines have been presented, which could be tasted by the many professionals who have attended. The wineries: Bodega Althay, Bodegas El Grifo, Bodega Erupción, Bodegas Martinón, Bodega Olivina, and Bodega Vulcano de Lanzarote.
And this Tuesday on Saborea Lanzarote…
Tuesday's Saborea Lanzarote at Madrid Fusión 2026 will be a big day as the congress will host the Espacio 360º HUB at 2:15 PM. ‘When the territory becomes cuisine’. La Tegala Restaurant. Creative Canarian cuisine with identity. A look at contemporary Canarian cuisine based on territory and local produce.
At 4:00 PM, in the Tasting Room (Wine Edition). 'The volcano as a limit: essential vineyard and cuisine'. Tasting paired with products from Lanzarote by Ferran Centelles (El Bulli).At 2:15 PM, at the stand, Rayco Arbelo - Raro Food Lab - Saharan squid, almond-infused jable sweet potato, and goat cheese mojo. Meanwhile, chef Germán Blanco (Restaurante Brisa Marina) will prepare a delicious dish of Tiñosa sardines, goat cheese, and apple. And Javier Hernández and Victor Betancort (Restaurante Tacande) will surprise with a deep-sea hake in boiled red mojo with revolcona sweet potato.Regarding the workshops, at 1:00 PM: Lanzarote grains, La Santa carabineros, and gofio, paired with volcanic wines from Lanzarote; at 12:30 PM: Haría, the luxury of the authentic, by Ignacio Romero, Jenny Broudin - JFB Canary Travel, Víctor Betancort, and Javier Hernández - Restaurante Tacande; at 3:30 PM: Lanzarote Negroni with ingredients made in Lanzarote (Sürest Cactus Gin and Primo de Lanzarote vermouth, by Davide Musci of Primo de Lanzarote and David Hidalgo).
