Tenerife Celebrates Martín Berasategui and Culinary Uses of Goats at Gastronomika
Tenerife paid tribute to acclaimed chef Martín Berasategui at Gastronomika 2026 with a surprise homage at its stand, where he received heartfelt appreciation from attendees. Berasategui, a two-Michelin-star chef, was presented with a traditional goat-horn knife by Dimple Melwani, CEO of Tenerife Tourism. She remarked on the lasting impact Berasategui has made, inspiring new generations in the culinary world.
Accompanied by his head chef Erlantz Gorostiza from MB (Abama), Berasategui expressed gratitude for the support from his team over 51 years and stressed Tenerife’s vibrant culinary scene.
Yesterday, the Palacio Miramar, overlooking La Concha beach, hosted a grand opening dinner for San Sebastián Gastronomika 2026, featuring two stands from Tenerife. One showcased local delicacies, while the other highlighted the ‘Txinet’ pintxo, crafted by Tenerife chef Alberto Margallo alongside Basque chefs Jesús Santamaría and Patxi Bergara. The pintxo combines traditional ingredients, illustrating the culinary link between Tenerife and the Basque Country.
In an unprecedented move, Tenerife also conducted a live demonstration on the butchering of its native goat, an island specialty. Researcher Marichu Fresno and gastronomic advisor José Carlos Clemente demonstrated how to utilise each part of the animal in cooking.
Lope Afonso, Vice President of Tenerife’s Tourism Council, highlighted the island’s commitment to gastronomy, stating that the event helps establish Tenerife’s reputation as a culinary destination. He expressed pride in the recognition of local producers at Gastronomika, emphasising the quality and uniqueness of Tenerife products, including gofio, cheese, and goat meat.
Valentín González, the Councilor for Primary Sector and Animal Welfare, noted the importance of San Sebastián Gastronomika in showcasing the island’s food heritage, which fuses traditional knowledge with innovation. He reiterated the significance of Tenerife wines in promoting the island’s identity and generating opportunities for local producers.
Dimple Melwani further emphasised the value of incorporating goat as a central element of Tenerife’s culinary identity, highlighting its potential in modern gastronomy while paying homage to the island’s agricultural heritage.
The stand featured traditional breakfast dishes from Tenerife’s midlands, including local fruits and honey, with goat at the heart of the lunch menu crafted by chefs Xavier Luis Boya and Pedro Rodríguez Dios. The menu showcased various goat dishes such as cured goat, goat tartar, and goat soup, complemented by local wines.
The day also included cheese tastings, a gofio workshop, and wine sampling from Tenerife’s Denominations of Origin.
Tomorrow, chefs Jorge Peñate and Luis Martín will prepare a seafood breakfast featuring Atlantic flavours for the lunch service.
