Gofio's chef participates this Sunday in Fuego Cruzado, una cita de Troqué que convierte el arroz compartido en punto de encuentro entre cocineros Safe Cruz cambia por un día los fogones madrileños de Gofio por Tenerife. The chef participates this Sunday 11 de octubre en la cuarta edición de Fuego Cruzado, el ciclo
Safe Cruz crosses the stove with Troqué in Tenerife Read More »
Pedro Hernández Castillo brought the inclusive cuisine of El Duende del Fuego to Kentia in a dinner marked by product, territory and hospitality Pedro Hernández Castillo arrived from La Palma to Lanzarote with an added difficulty to the usual one in any four-handed dinner: your kitchen is not easy to put in a suitcase.
The Fire Goblin lights up in Kentia's kitchen Read More »
Vanessa Arrocha stars in a new GastroTalks about product, hospitality, company and the gastronomic evolution of Lanzarote The new episode of GastroCharlas, conversations with a taste of life, welcome Vanessa Arrocha, soul of AVA Selection, to talk about product, hospitality, gastronomic distribution and the transformation that Lanzarote has experienced in its way of eating, cook
Vanessa Arrocha, the woman who connects product and cuisine Read More »
Diario de Avisos presented its awards in El Sauzal in a gala with humor, music and a call to take care of the gastronomic story >>>Last night, in El Sauzal, The Diario de Avisos National Gastronomy Awards once again brought together a good part of the profession that today supports Canarian cuisine: chefs, Wineries, businesspeople, journalists, producers,
Diario de Avisos distinguishes gastronomic talent Read More »
Germán Blanco and Henry Matamoros sign a dinner in Kentia (Lanzarote) that underlines the interest of evenings with product, Canarian wine and gastronomic sense >>>It is advisable to write down the name before the agenda fills itself: Kentia has decided to make a move. And he has done it with something as simple as, sometimes - and this
One night to keep track of Kentia Read More »
Pedro Hernández (THE DIRED OF FIRE, THE LLANOS DE ARIDANE) converts the palmero product, memory and gastronomic inclusion in a singular menu _ If I had to define El Duende del Fuego, in Los Llanos de Aridane, The Palm (A Sustainable Sun in the Repsol Guide, among other recommendations from specialized guides such as
The Fire Goblin and the necessary cooking Read More »
Boka emerges from Lanzarote, with the endorsement of the prestigious chef Germán Blanco, as a more ambitious proposal than conventional catering at large events. Imagine going to your favorite group's concert and, while, being able to taste the best of local products elevated to gastronomy, instead of the revenío sandwich or fast food (scarce) rigor.
The book, the gastronomy bet for large events Read More »
Nacho Manzano and Braulio Simancas starred in a closing event in Costa Mágica marked by dialogue between territories, product and landscape Perhaps I should begin this chronicle by specifying that the closing of Paisajes al Plato in Costa Mágica was not exactly a dinner on the Atlantic. It was something more interesting: a conversation between territories. aside, the
Low tide, gofio and caviar facing the Atlantic Read More »
Luis Benito plants his Atlantic dream on Castilian soil: Icon, the school restaurant that was born in the Chiringuito Tropical and that Almansa already makes its own. There are projects that are born from success and projects that are born from the soul. Icon, the school restaurant that Luis Benito has just opened in Almansa, clearly belongs to the second category.
The dream of Lanzarote comes to life in Almansa Read More »
The César Lanzarote restaurant presents its new tasting menu at noon, a tour of the island's local product created by Gonzalo Calzadilla On the slopes that overlook the Atlantic from La Asomada, in the municipality of Tías, Lanzarote, César Lanzarote rises, a small boutique hotel with just twenty rooms where gastronomy
César Lanzarote launches Gonzalo Calzadilla tasting menu Read More »