Journalists and Critics Taste Gofio, Amberjack, Octopus, Olive Oil, Cheese and Wine from La Ol

The gastronomic showcase of La Oliva in Madrid featured culinary creations based on local products by municipal chefs such as Endika Grangel, which were tasted by journalists and food critics from the national and international scene.

The Town Hall of La Oliva, through its Tourism Department managed by David Fajardo, has leveraged gastronomy, local produce and, above all, the municipality’s own chefs to tell a new story of destination promotion.

In a venue located in central Madrid, La Oliva organized a tasting event aimed at specialized press—both national and international—and food critics, with the goal of maximising FITUR’s potential for promoting the municipality.

The event, titled “Breathe Nature, Discover History,” follows the success of the previous edition at FITUR 2025 and, according to the council’s statement, “already foreshadowed the dynamics to be continued in the next edition of the international fair.”

Enjoying Cherne, Octopus, Gofio, Oil and Tindaya Goat Cheese in Madrid…

The menu serves as a tourist guide through the municipality, visiting heritage sites such as the Castillo del Tostón, the Water Route Interpretation Centre and the local mills. These landmarks are paired with the finest flavours of La Oliva’s local products and the innovative dishes of municipal chefs like Endika Grangel.

Zero‑kilometre products—cherne, octopus, gofio, oil, Tindaya goat cheese and wine from the Conatvs winery in Los Lajares—take centre stage in a culinary narrative that brings the tourist route to life, showcasing La Oliva’s local identity and heritage.

“After presenting ourselves to the AMTC at IFEMA, we continue with the exposure that FITUR offers on a national and international level. We are showing food critics this new proposal that complements the traditional sun‑and‑beach model, highlighting our historic heritage, now reflected in several dishes by Endika Grangel, a chef from our municipality,” said Mayor Isaí Blanco.

Tourism Councilor David Fajardo concluded by noting that, after the strong impact on specialised media from last year’s event, the council knew it had to repeat the strategy for this edition’s campaign.

“With historic heritage, our identity and the living landscape as the core of our proposal, one of our young chefs, Endika Grangel, creates a menu inspired by the municipality’s historic buildings, using zero‑kilometre products from the area,” Fajardo added.