Terrae to Gather Rural Chefs from All 17 Spanish Regions in Gran Canaria

Terrae, the international rural gastronomy congress, returns to Gran Canaria for its third edition from March 23 to 25. More than just a culinary event, Terrae, organised by Vocento Gastronomía with institutional backing from the Cabildo of Gran Canaria, serves as a platform for sharing ideas, projects, and personal experiences, advocating for rural areas as sources of life and prosperity. Over 50 chefs deeply rooted in rural life will gather alongside local producers and experts in Agüimes, Santa Lucía, and Ingenio. The event will feature chefs from all 17 Spanish autonomous communities, highlighting gastronomy's role in rural economic and social revitalisation. International chefs from Portugal and Italy will also participate, bringing together 37 Michelin red stars and nearly 20 green stars. This year, Terrae will honour Colombian chef Leonor Espinosa, renowned for her deep connection with local producers and territories.

International representation will include award-winning Leonor Espinosa and five Portuguese chefs: Octávio Freitas (Desarma*, Funchal), Lídia Brás (Stramuntana, Vila Nova de Gaia), Filipe Ramalho (Páteo Real, Alter do Chão), António Queiroz (Taberna Lura, Baião), and Rodrigo Castelo (Ó Balcão*, Santarém). Italian rural cuisine will be represented by Giuseppe Iannotti (Krèsios**, Telese Terme, Campania) and Colombian Juan Camilo Quintero (Il Poggio Rosso*, San Felice, Tuscany), along with Andorran Jordi Grau (Ibaya*, Soldeu).

From Spain, chefs from every region will attend, including Pepe Solla from Galicia, Xune Andrade and Isaac Loya from Asturias, Nacho Solana from Cantabria, and Julen Baz from the Basque Country. Other notable chefs include Ignacio Echapresto from La Rioja, Iris Jordán from Aragón, and Maria Solivellas from the Balearic Islands. The Canary Islands will be represented by Aridani Alonso, Víctor Lugo, Borja Marrero, and Diego Schattenhofer.

The congress was officially presented today at Plaza del Rosario in Agüimes, one of the key locations for this edition dedicated to Gran Canaria's southeast. Antonio Morales, president of the Cabildo, highlighted the area's unique ecosystem and its role as a significant agricultural supplier to Europe, particularly tomatoes and cucumbers. Morales also praised the initiative 'Gran Canaria Me gusta' for using gastronomy to boost local economies and territories.

Benjamín Lana, director of the congress, reinforced Morales' message, stating that Spanish gastronomy is increasingly influential globally, particularly in rural cuisine, due to its authenticity.

Terrae will feature a vibrant programme, including a popular gastronomic event on Sunday, March 23, at Plaza del Rosario in Agüimes. Local chefs Manolo González, Nisamar González, and Kilian Nordelo will offer affordable tapas alongside mainland chefs Jesús Colorado, Vicent Guimerà, Joan Capilla, Nacho Solana, David Pérez, and Portuguese chefs António Queiroz and Lídia Brás. Local cheeses and wines will also be showcased.

Participants will later gather at Faro de Arinaga for the congress's first meeting and a welcome dinner prepared by Gran Canaria chefs Alexander Herrera, Ruyman González, Adrián García, and pastry chef Yeray Reyes.

Earlier, Luis Alberto Lera, known as the 'mayor of rural chefs', will report on his recent meeting with Spain's Minister of Agriculture, Luis Planas, to discuss rural chefs' concerns.

Monday's sessions at Teatro Municipal de Agüimes will feature local chefs Aridani Alonso and Víctor Lugo discussing Gran Canaria's mountain cuisine. Other chefs, including José Ignacio Jauregui, José Gordón, Vicent Guimerà, and Jerónimo Marrero, will discuss rural restaurant business models. Ignacio Echapresto will share insights from his Michelin-starred restaurant in a village of just 24 inhabitants. Portuguese chefs Rodrigo Castelo, Octávio Freitas, and Filipe Ramalho will present their country's rural gastronomic revolution.

Leonor Espinosa will receive Terrae's special award for her work with indigenous communities through her foundation Funleo, highlighting food as a tool for social change.

A roundtable will discuss the present and future of cheese production, featuring Michele Buster, chef Pepe Solla, producer Lucía Torres, and journalist Carlos Maribona.

Guests will then dine at three historic restaurants in Agüimes: Bar Terraza San Antón, El Guachinche, and El Patio de Carmencita.

After lunch, attendees will visit the Salinas de Tenefé in Santa Lucía, guided by manager Manuel Navarro, to learn about traditional salt production.

Young chefs revitalising rural areas, including Julen Baz, Iris Jordán, Juan Carlos García, Xune Andrade, Alejandro Hernández, and Pedro Aguilera, will feature prominently. A special dinner at Gorbea restaurant will showcase dishes from four Michelin-starred young chefs.

Tuesday begins with breakfast at Quesería La Gloria, where José Miguel Ortega and Paqui Pérez continue traditional goat cheese production.

Participants will visit Aquanaria's sea bass farms off Castillo del Romeral, followed by a floating lunch aboard Catamarán Princesa Ico, featuring dishes by chefs Nelsón Pérez, Marina Tudanca, and Alejandro Sosa.

The congress concludes with a unique dinner at La Pasadilla restaurant in Ingenio, hosted by renowned chef José Gordón and local chef Carmelo González, showcasing premium meats from Gordón's own livestock.

José Gordón, a fourth-generation cattle breeder and master griller, has transformed his family heritage into a globally recognised culinary experience at Bodega El Capricho, praised by critics worldwide.