Good morning.
For those who don’t know me, my name is Orlando, and together with Sandra Guadalupe, I am the owner of Restaurante Lilium in Arrecife. I am also the president of the Hostelan association, where we work to improve the situation of many restaurants on the island.

Let me begin by sincerely thanking the organizers for making this gathering possible. It is not only an honor to be here, but also a unique opportunity to share, learn, and celebrate together what unites us: our passion for Canary Islands wine and our commitment to our land.

Today, we find ourselves at an event that brings together the top-rated wine brands across the archipelago, according to Tim Atkin. This is no small matter: Tim Atkin, one of the world’s most influential wine critics, has turned his eyes to the Canary Islands, recognizing the quality and authenticity of our wines. This places us on the international map and gives us all reason to be proud of what we are capable of achieving here in our islands. According to Atkin, Canarian wines stand out for their volcanic character, their freshness, and their uniqueness—qualities that can only be born from our land and the dedication of our winegrowers.

I would like to take a moment to highlight the importance of this event. Beyond celebration, this gathering is a platform for reflection and action. Here, every glass of wine tells a story: the story of a family, of a winery, of an island. And above all, the story of a people who have learned to adapt, to innovate, and to persevere in the face of adversity.

Now, I would also like to invite you to rethink a concept I’ve had to work on for many years—the idea of “kilómetro cero” or “zero kilometer,” a term perhaps overused, but one that helps me introduce the following idea.
Traditionally, this term is associated with consuming local products, reducing our ecological footprint, and supporting the local economy. But in the Canary Islands, “kilómetro cero” can and should go further.

We live in a fragmented territory, but one that is deeply connected by culture, history, and gastronomy. So why not expand this concept to include all our islands, imagining them as the sum of a single whole? A diverse unit, yes, but one united by love for what is ours.

Allow me to share a few facts that illustrate this richness and diversity:

• In the Canary Islands, there are 10 wine denominations of origin, each with its own identity. The D.O. Tacoronte-Acentejo, for example, was the first in the islands and has been a pioneer in promoting quality wines.

• We cultivate unique native grape varieties, many of them pre-phylloxera, such as Listán Blanco, Listán Negro, Negramoll, Gual, Albillo Criollo, Sabro, Malvasía Volcánica, and Vijariego. These are true oenological treasures.

• Canarian vineyards are grown under extreme conditions: volcanic soils, steep slopes, and diverse microclimates. This demands extraordinary effort from our winegrowers but results in truly unrepeatable wines.

The unity of the Canary Islands doesn’t mean uniformity—it means respect and celebration of our differences. Each island contributes its character, its landscape, its climate, and its people. But together we can build a strong and recognizable brand image. If we manage to convey to the world the idea of a united Canary Islands, we will be defending not just our products but our very identity.

From the kitchen and dining room of a restaurant, this commitment is lived daily. Working with local products is an ethical decision, but also a source of inspiration. Knowing that behind every ingredient there is a producer, a story, an effort—this obliges us to treat it with respect and creativity. Wine, in this sense, is much more than a drink: it is the common thread of our gastronomy, the meeting point between the land and the table.

In the kitchen, we strive to highlight the virtues of each product, respecting its essence and enhancing its flavor. In the dining room, we are responsible for telling the story behind every glass, for bringing the diner closer to the reality of the fields, the wineries, the sea. When a customer asks about a Canarian wine, we have the opportunity to speak about its origin, its variety, its producer, and all that it represents for us.

I want to take this opportunity to pay tribute to the winegrowers and winemakers of the Canary Islands.
Their work is often invisible, but it is essential. They are the guardians of tradition and, at the same time, agents of innovation. They have managed to recover ancestral techniques and adapt them to today’s market demands. Let us not forget that the wine sector creates jobs, helps keep rural populations in place, and contributes to the sustainability of the land.

Canarian wine is also an ambassador of our culture. When it travels beyond our borders, it carries the name of the Canary Islands, our landscape, our climate, and our people. That is why we must continue to invest in quality, authenticity, and joint promotion.

Gastronomy and wine have the power to unite us, to create community, and to project a positive image of the Canary Islands to the world. If we work together—producers, restaurateurs, institutions, and consumers—we can turn “kilómetro cero” into a synonym for excellence, diversity, and unity.

The perfect pairing, then, is the one that connects local gastronomy with identity, economy, and sustainability. Choosing Canarian products and wines for our restaurants not only enhances the culinary experience but also helps us define our essence and tell our story.

Let’s continue to support what is ours. Let’s keep telling our stories. And let’s keep raising our glasses to a future in which the Canary Islands are recognized—both at home and abroad—as a benchmark of quality, sustainability, and shared pride.

Thank you all for your attention, and above all, for your commitment to the wine and gastronomy of the Canary Islands.