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Tenerife cuisine takes centre stage in Monaco

Tenerife’s culinary star shines in Monaco

The gastronomy of Tenerife has made a major international impact, taking centre stage at the Spanish Gastronomic and Cultural Days held from 17 to 21 June in Monaco. The event, organised by the Spanish Embassy in collaboration with the Directorate of Cultural Affairs of the Principality, marked the 150th anniversary of diplomatic relations between the two states, offering a prestigious showcase for produce from the archipelago.

A gala dinner to remember

The highlight of the event came during the gala dinner on 20 June at the iconic Café de Paris in Monte Carlo. In front of a select gathering of dignitaries, led by Prince Albert II of Monaco, renowned chef Alberto Margallo — head of the capital’s San Sebastián 57 restaurant — designed and executed an exclusive menu that showcased the excellence and originality of island cuisine.

Margallo and his team built the menu around the identity and primary sector of the island. Dishes incorporating traditional potatoes, mojo sauces and fruits such as papaya were paired with a carefully selected range of wines from Tenerife’s various denominations of origin, surprising an audience accustomed to the highest culinary standards in the world.

Chef’s vision for high-end markets

“These events are essential for positioning ourselves in high-end markets. They are an opportunity to generate interest in products that people don’t know about and to show them that Spain is more than just the mainland,” said the chef following the success of the event.

Institutional backing and strategic significance

The arrival of Tenerife’s flavours on the Côte d’Azur was supported by the island’s council (Cabildo) through Turismo de Tenerife. The vice-president and tourism councillor of the island corporation, Lope Afonso, highlighted the strategic importance of the initiative: “Having Tenerife present on a stage of Monaco’s international relevance is an extraordinary opportunity to project the excellence of our gastronomy to audiences with great influence.”

Afonso stressed that cuisine has become a key differentiating factor for the destination, strengthening the island’s external image “through authenticity, the talent of our professionals, and the value of our primary sector”.

Meanwhile, the chief executive of Turismo de Tenerife, Dimple Melwani, praised Alberto Margallo as “a true ambassador” who projects the territory and gastronomic culture of the Canary Islands through a contemporary and high‑cuisine vision, successfully linking the destination’s brand with key concepts such as sustainability and high‑value experiences.

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