Present

Platocanario.es Visit of Lope Afonso to the Basque Culinary Center

Promotion of training, gastronomic innovation and promotion of Tenerife

The vice president and advisor of Tourism, Lope Afonso, highlights that they will be invested 1,2 M€ up to 2028, in the agreement with the Basque Culinary Center El Cabildo de Tenerife, through the Tourism area, Foreign Action and Institutional Relations, promotes training, innovation and gastronomic promotion of Tenerife through the agreement with Basque […]

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Wine and culture, a successful pairing

Present, Trends

Successful experience of the open day of the Canary Wine wineries “Descorcha Canarias”, celebrated the past 24 August The Management Body of the Canary Islands PDO – Canary Wine (AVIBO) carried out, last saturday 24 of August, an open day on the island of Tenerife, low

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Platocanario.es Wine tourism in the south of Tenerife

wine tourism: an unrepeatable opportunity for the Canary Islands

Present, Trends

The Chair of Agrotourism and Wine Tourism of the Canary Islands of the ICCA and the University of La Laguna, keys in promoting this vision In a global context where tourism seeks to satisfy the demand for authentic and enriching experiences, wine tourism emerges as a unique opportunity for the Canary Islands. Through a well-defined strategy, based on

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Gonzalo Calzadilla and the frog legs

Present, Trends

The Isla de Lobos chef offers, for two consecutive nights at the Chiringuito Tropical, a colossal example of all the cooking and technique that he possesses. A guy walks into a bar and says: “Waiter, Do you have frog legs?”. The bartender answers: “Yeah, señor”. And the client replies: “Well, jump up and give me a

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Platocanario.es Jesús Camacho, Donaire chef

Donaire surprises with the Wine pairing & Progress

Present, Restaurants

The restaurant chef, Jesus Camacho, combined his creativity with the exquisite wines of Bodegas Ocampo. The Donaire Restaurant inaugurated its cycle of gastronomic events over the weekend “Donaire in Progress” with a meeting in which Canarian wine was a constant reference for the entire culinary offer. In this way, in it

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Platocanario.es Pierre Résimont, The Brewery

Pierre Rísimont gives a twist to the La Brasserie menu

Present, Restaurants

The Belgian chef, with two Michelin stars, together with the kitchen team led by Eliana Real, innovate with a menu that fuses tradition and premium products The restaurant La Brasserie by Pierre Rísimont at the Bahía del Duque hotel, located in Costa Adeje, presents a new menu that will merge avant-garde and tradition, from the hand of the chef

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Platocanario.es Diego Blanco, Brush meon, In the dinners of a summer night

The day that the Mesón de Pincelín had the sea in front of it

Present, Trends

Almansa's referent (Albacete), with almost three quarters of a century divided into three generations, delighted in the dinners of a summer night in Almansa (Albacete) The Mesón El Brush is located, A restaurant founded on 1952 By Pascual Blanco Campos and his wife Josefa. They transformed a modest bar into a benchmark of

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Platocanario.es Luis Benito serving rice

Luis Benito, the boss is the boss

Present, Trends

The architect and host of Midsummer Night's Dinners, at the Tropical Chiringuito, Swimming squares two consecutive nights with a level kitchen like fashion singers, that sell out several consecutive nights, but in a chef version. Luis Benito, chef and owner of the tropical chiringuito (White beach, Lanzarote), complete, in

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II Aromatic Malvasía Day in Fuencaliente

Present, Product

Organized by ICCA, the City Council and the Cabildo of La Palma, will be celebrated on Sunday 18 August at the San Antonio Volcano Sky Interpretation Center The II Aromatic Malvasía Day will be held on Sunday 18 August 9.00 a 14.00 hours at the Interpretation Center of the

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Platocanario.es Pedro Nel, Viviana Sarria and her team with Luis Benito

Two suns and a sun

Present, Trends

Pedro Nel Restrepo returns with the cuisine of Etéreo to the Summer Nights of the Chiringuito Tropical of Lanzarote. For the second consecutive year, chef Pedro Nel Restrepo (Etéreo, Santa Cruz of Tenerife, Two Repsol Suns), He carried the tupperware and, with his wife and head of the sweet kitchen, Viviana Sarria and a couple

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Jaime Puig