Next Edition
8th Meeting of the Seas
Tenerife | 3 - 6 MAY 2026
Blue Natural Capital
Objective: Recover
marine biodiversity
For three days, the seventh edition of Meeting of the seas explored the thousand faces of salt: its impact on our health, its role in the green energy revolution, its impact on climate change, its role in history or its gastronomic use with fermentations, salting, curing... Three days in which chefs, fishermen and scientists made progress in the commitment to recover marine biodiversity by 2050.
News
2025 Programme
From Tenerife - GMT Timezone
Sports activity
Swimming Meeting of the Seas
Swimming Meeting of the Seas In this edition, we are organising a charity Swimming Meeting of the Seas.
Popular fair
Seafood Gastronomic Fair
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)
Miguel Barrera
Chef at Cal Paradís* (La Vall d'Alba, Castellón, Spain)
Pedro Nel
Chef at Etéreo (Santa Cruz de Tenerife, Spain)
Jesús Marrero
Chef at Ancla (El Médano, Tenerife, Spain)
Alberto Margallo
Chef at San Sebastián 57 (Santa Cruz de Tenerife, Spain)
Samuel Hernández
Chef en Zoco Restaurant (Los Cristianos)
Workshop
Workshop of seafood cold meat
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)
Workshop
Tuna cutting
Juan Carlos Clemente
Gastronomic consulter
Agustín Espinosa
Technician of the livestock and fishing service of the Cabildo Insular de Tenerife (Tenerife, Spain)
Opening ceremony
Opening ceremony
The congress that brings together science, gastronomy and fishing.
Presentation
The Aponiente garden
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)
Presentation
Rediscovering salt
Carlos Duarte
Professor of Marine Sciences at the King Abdullah University of Science and Technology Kaust (Saudi Arabia)
Return trip: Getaria–Cataria
Aitor Arregi
Chef at Elkano* (Getaria, País Vasco, Spain)
Pablo Vicari
Chef at Elkano* (Getaria, Euskadi, Spain)
Emilio Marín
Expert sport fisherman, contributor to the Cataria restaurant (Cádiz, Spain)
Presentation
The mesopelagic ecosystem, a little light in the darkness
Xabier Irigoien
AZTI, Ikerbasque Research Professor, Pasajes
Presentation
Ocean flavours
Xabier Agote
Founder and President of Albaola (Pasaia, Basque Country, Spain)
Presentation
Cooking with seaweed
Gil Fernandes
Chef at Fortaleza do Guincho* (Cascais, Portugal)
Round table
Sustainable and healthy tuna management
Diego Schattenhofer
Chef at Taste 1973* (Arona, Tenerife, Spain)
Enrique Lozano
Doctorate in Biodiversity and Conservation from the University of La Laguna (Tenerife, Spain)
Pedro Pascual
Researcher at the Spanish Oceanography Institute (Tenerife, Spain)
Presentation
Spain at the forefront of sustainable fishing
Isabel Artime
Secretary General for Fisheries, Ministry of Agriculture, Fisheries and Food (Madrid, Spain)
Presentation
Tradition versus the future: sustainability and excellence
Christopher Haatuft
Chef at Lysverket* (Bergen, Norway)
Presentation
'Shiokagen', the amount of salt
Hideki Matsuhisa
Chef at Koy Shunka* (Barcelona, Spain)
Round table
Is aquaculture the future of food?
José Carlos Rendón
President of the Association of Marine and Continental Producers of Spain (Apromar)
Gema Valero
Manager fresh fish at MAKRO Spain
Presentation
Gadus morhua: traditional Biscayan style
Sergio Ortiz de Zarate
Chef at Zarate* (Bilbao, Basque Country, Spain)
Presentation
Ocean salt: origins, hidden wonders and impact on climate change
Alonso Hernández Guerra
Professor of Oceanography at the University of Las Palmas de Gran Canaria (Gran Canaria, Spain)
Presentation
Bar FM on the grill: salt, produce and tradition.
Rosa Macías & Paco Marín
Owners of Bar FM (Granada, Spain)
Presentation
'What should I get for tomorrow?'
Roberto Rodríguez Prieto
Manager of Artesáns da Pesca (La Coruña, Spain)
Áxel Smyth
Chef at Simpar* (Santiago de Compostela, Spain)
Presentation
The life of a swimmer in a saline environment
Christian Jongeneel
Promoter of Brazadas Solidarias (Málaga, Spain)
Presentation
Salty Memory: time, technique and life
Luis Valls
Chef at El Poblet** (Valencia, España)
Round table
Shall we go fishing tomorrow? The resilience of small-scale fishing
Roberto Rodríguez Prieto
Manager of Artesáns da Pesca (La Coruña, Spain)
Emilio Marín
Expert sport fisherman, contributor to the Cataria restaurant (Cádiz, Spain)
Pedro Bastos
Head of Nutrifesco (Albufeira, Portugal)
Gilberto Sánchez
Chief Captain of the Fishermen's Guild of Our Lady of Light and President of Islatuna (Tenerife, Spain)
Manuel Alejandro Rodríguez
Professional fisherman, Nuestra Señora de la Luz Fishermen's Guild. Tenerife)
Presentation
What does aquaculture taste like?
Rafael Ginés
Coordinator of Aquaculture Facilities at the University of Las Palmas de Gran Canaria.
Presentation
Tradition revisited
Juanlu Fernández
Chef at LÚ, Cocina y Alma** (Jerez de la Frontera, Cádiz, Spain)
Presentation
Fish bones: a journey to the soul of fish
Moreno Cedroni
Chef at Madonnina del Pescatore** (Senigallia, Italy)
Presentation
The value of salt flats and salt
Alberto Luengo
Architect and expert on the salt flats of the Canary Islands (Tenerife, Spain)
Presentation
Salt: pleasure and health in balance
Aránzazu Aparicio
Professor in the Department of Nutrition and Food Science at the Complutense University of Madrid (Madrid, Spain)
Presentation
Atlantic minerality
Marcos Ymia
Manager of Impescan and marine (Tenerife, Spain)
Jorge Peñate & Luis Martín
Chefs at La Terrasse (Alcalá, Santa Cruz de Tenerife, Spain)
Closing
Closing of the seventh edition of Encuentro de los Mares.
Partners
Organizer
Main Sponsor
Official Hotel
Official Supplier
Sponsors
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