The Asiain era begins at Alarz Bahía Club

The gastronomic map of Lanzarote recovers one of its points of interest with the reopening of Alarz Bahia Club. Located in the Arrecife Grand Hotel&Spa and overlooking the bay Reef, The charming restaurant already has someone who turns on the stove.

After an exciting stage directed by Paco Medina, that culminated with a more than deserved Recommended Repsol, Since this week the head of the kitchen is Mikel Asiain. On Tuesday he offered the first service and, the next morning, I valued it for the space of Canarian dish in COPE Lanzarote. “You can imagine the gains we had. It was very nice because the previous work is always a little more tedious.. Now it's a matter of polishing small details and becoming better every day.”.

For the matter, vasco, of Donostia, of birth, but grown and formed between Navarra y Aragon, He has already accumulated a long career that has led him, among other places, al MB of Tenerife the a bever, in Gran Canaria, island with which he fell in love after a journey through Vietnam, Indonesia y Thailand. All of this defined his cuisine that he now applies in Reef. “We will make market cuisine, with seasonal products and, therefore, changing letter. With a strong presence of the pantry of the sea, which is a joy, and some work also in embers”.

The chef trusts the final result to a huge amount of previous work based on broths - up to seven types- and funds that avoid later artifices and shortcuts when it comes to sauces. “An honest and rich cuisine” that the same applies to celebrating something as it does to fulfill the needs of the day..

At first, because these things are evolving, Alarz does not offer tasting menu “but it is easy to design one to your liking with a couple of starters and a main, For example, based on raw or tapas that appear on the menu”, the chef emphasizes.