On 2 July, Meeting of the Seas closed its seventh edition in Arona (Tenerife) with a powerful message: strengthening the alliance between chefs, scientists and fishermen to defend the sea.
With the support of the Cabildo de Tenerife and Tenerife Despierta Emociones, this year’s conference focused on salt: a historical symbol of the connection between humanity and the ocean; an important health factor; and a vital element in addressing climate change and the energy transition. Three days of reflection established the recovery of marine biodiversity by 2050 as a major collective goal.
Highlights included Ángel León (Aponiente***) announcing that he will move his restaurant to the marshlands to serve fish caught locally, Moreno Cedroni presenting an entire menu of fish bones, and Carlos Duarte and Alonso Hernández Guerra contributing to the scientific programme with talks on salt as a strategic resource and the effects of climate change on ocean salinity.
The social programme featured Atlantic fishermen who advocated working with lesser-known seasonal species and reviving the tradition of eating fish with bones and with your hands. Representatives from Galicia, Cádiz, Portugal and the Canary Islands agreed on the need to educate consumers and respect the natural rhythm of the sea.
The programme included presentations by renowned chefs such as Gil Fernandes, Christopher Haatuft, Sergio Ortiz de Zárate, Juanlu Fernández and Luis Valls, as well as technical presentations on mesopelagic fish, Canarian tuna and the current state of aquaculture. Hideki Matsuhisa, Bar FM, Áxel Smyth and Xabier Agote also participated, announcing the launch of a replica of the San Juan galleon.
The Sartún Award was presented to Aitor Arregi (Elkano*), alongside Pablo Vicari and Emilio Marín, in recognition of their efforts to preserve seafaring knowledge. The closing ceremony featured Tenerife chefs Jorge Peñate and Luis Martín, as well as sailor Marcos Ymia and swimmer Christian Jongeneel, who led the Swimming Encounter.
With the sea at its heart, this year’s event sent a clear message that protecting the oceans is a shared responsibility and that cuisine can drive change, education and a better future.
