Cheeses, Wines, goat, Fish and gofio articulate a proposal from La Oliva that unites Majorera gastronomy, producto y tradición La Oliva llevará a San Sebastián Gastronomika 2026 a proposal built around the majorero product and some of the recipes and crafts that are part of the identity of the north of Fuerteventura. Cheeses, Wines, goat,
La Oliva brings the Majorero flavor to Gastronomika Read More »
El Buensolete will recognize establishments that work with local products, reduce waste, ahorren recursos y cuiden a sus equipos Guía Repsol ha decidido mirar más allá de lo que llega al plato. Your new distinction, Buensolete, aims to recognize bars, restaurants, cafes, ice cream parlors, chiringuitos, vinotecas y otros establecimientos distinguidos ya con un Solete que incorporen
Repsol Guide launches the Buensolete Read More »
La primera jornada de Orígenes reunió cocina, botany, vino y sala para explorar nuevas formas de relacionar gastronomía y territorio La novena edición de Orígenes Gran Canaria comenzó este lunes en el Jardín Botánico Canario Viera y Clavijo con una primera jornada dedicada a una pregunta que cada vez ocupa más espacio en la gastronomía:
From the mountain to the room: This is how Origen started Read More »
Victor Suarez, Haydée chef in Tenerife, will be the only canary at the Stars Against Cancer gala, that will bring together 20 chefs Michelin en Ibiza El chef tinerfeño Víctor Suárez, in front of Haydée, He will be the only Canarian chef who participates next 3 de octubre en la quinta edición de Estrellas contra el
Haydée brings Canarian flavor to a charity gala in Ibiza Read More »
The KmO Fair brings together productions of 25 categories and a wide representation of farmers and processors from the Southeast of Gran Canaria The Km0 Gran Canaria Fair held its fortieth edition this weekend in Ingenio with the participation of 45 island producers, gathered in the Plaza de la Candelaria to directly sell their
Wit, local product showcase Read More »
Tivoli La Caleta brought together more than a hundred guests at the cutting of a Balfegó bluefin tuna 194 kilos and 1,87 metros Canarias ha asistido por primera vez a uno de los rituales más reconocibles de la cultura gastronómica japonesa vinculada al atún. Tivoli La Caleta Tenerife Resort, in Costa Adeje, welcomed
The Canary Islands premiere its first bluefin tuna Kaitai Read More »
Cumbres de Abona plans to reach the 200.000 kilos of olives in 2026 and reinforce the production of its Oleoteide EVOO in Tenerife The olive campaign advances in Tenerife with good prospects for Cumbres de Abona, one of the cooperatives that paved the way for this crop in the Canary Islands and that this year plans to reach the
From olive tree pioneer to Canarian EVOO reference Read More »
Orígenes Gran Canaria brings together 24 professionals the days 28 y 29 de septiembre con la gastronomía regenerativa como eje de su novena edición La gastronomía regenerativa será el hilo conductor de la novena edición de Orígenes Gran Canaria, that will be celebrated on days 28 y 29 de septiembre en el Jardín Botánico Canario Viera
Gran Canaria thinks about cuisine from the territory Read More »
The contest brings together twelve sea salts from six farms on the Islands, which will be evaluated blindly by a specialized panel Twelve sea salts made in the Canary Islands are undergoing the judgment of a specialized panel these days to determine which are the best in the Archipelago. Lanzarote hosts the eighth edition of the Official Agrocanarias Competition of
The Canary Islands look for their best sea salt in Lanzarote Read More »
The chef of El Pellizco explores the matured Majorera goat, freeze-drying and charcuterie within its menu 'La Guantanamera' Majorera goat can be a stew, but also a sausage, a meat matured for months or even an ice cream. Rigoberto Almeida, chef at El Pellizco Costa Calma, He has been investigating for some time how far he can go.