Lanzarote and La Graciosa have left an indelible mark at Madrid Fusion Food from Spain 2025, consolidating their position as gastronomic destinations of international reference. The island representation, led by Saborea Lanzarote and the Cabildo of Lanzarote, displayed a proposal that fuses the volcanic essence of the territory with an avant-garde cuisine rooted in tradition.
One of the highlights of this edition was the celebration of the first Michelin Star for Lanzarote, awarded to chef Rubén Cuesta of the Kamezí restaurant, who dazzled the audience with a showcooking that highlighted the richness of the island’s local produce and culinary creativity.
In addition, the gastronomic workshop entitled ‘La cocina del ingenio, el paisaje de Lanzarote en el plato’ brought together renowned chefs such as Jon Pérez (Nakai), Santi Falcón (Hotel César) and Daniel Jiménez (La Tegala), who interpreted the island’s landscape through dishes that reflect the volcanic identity and sustainability of the territory.
Lanzarote’s presence was completed with the participation of 15 renowned chefs and local producers, who showed the diversity of the island’s pantry, highlighting emblematic products such as cheese, fish, sea salt and volcanic malvasia wines.
In the Wine Edition space, Lanzarote’s wineries played a leading role with tastings that highlighted the uniqueness of wines made in volcanic soils. The El Grifo winery, the oldest in the Canary Islands, commemorated its 250th anniversary, a milestone that reinforces the historical and cultural importance of wine on the island.
Participation in Madrid Fusion 2025 not only reaffirmed Lanzarote’s gastronomic potential, but also allowed it to establish strategic alliances, boost the international recognition of its cuisine and project the island as a destination that knows how to combine nature, tradition and innovation in every mouthful.
