The owner of Palacio Ico (Teguise) reviews a project that unites heritage, hospitality, gastronomy and a deep connection with Lanzarote Palacio Ico cannot be understood just by looking at its façade, entering one of your rooms or sitting at your restaurant table. To really understand the project you have to listen to Sonsoles López, a
Sonsoles López and the art of making the visitor feel Read More »
La Gloria receives the award for the best cheese in the Canary Islands for a semi-cured raw goat's milk spread with gofio La Quesería La Gloria, of San Bartolomé de Tirajana, consolidates more than seven decades of experience with one of the most relevant recognitions in the agri-food sector of the islands: the Best Cheese award
The visit that recognizes 70 years of cheese Read More »
In October, Haydée will release a collection of signature cheeses made by Víctor Suárez with goat and sheep milk and its own maturation Víctor Suárez is preparing a new twist in the Haydée universe, the restaurant of the Hotel Gran Tacande 5*, in Adeje, distinguished with a Michelin Star and a Repsol Sun. The Tenerife chef
Haydée will debut its own cheeses in October Read More »
Kamezí presents a new tasting menu signed by Rubén Cuesta, a gastronomic reading of the ocean, the volcanoes and the product of Lanzarote >>Kamezí launches new tasting menu in Playa Blanca. The restaurant, distinguished with a Michelin Star and a Repsol Sun and led by chef Rubén Cuesta, presents a proposal conceived as a reading
Rubén Cuesta changes Kamezí's story Read More »
GF Hotels obtains zero waste certification from AENOR after reducing the kitchen by one 60% the discarded food at their buffets >>>GF Hoteles has obtained the AENOR Zero Food Waste Management System certification for its five hotel establishments. The recognition supports a sustainability strategy that, beyond speech
Sustainability starts in the kitchen Read More »
The Búster potato variety achieved the best ratings at the Gran Canaria Island Tasting, while Galactica stood out for wrinkle and jelly per image >>>The Búster variety was the main protagonist of the XVII Island Potato Tasting of Gran Canaria, organized by the Cabildo through the Primary Sector Department, Sovereignty
The Buster, fried and parboiled Read More »
The harvest of the Canary Islands DOP began in Fuerteventura with volcanic malvasia, muscatel and black listán for Bodega Gavias El Sordo The harvest of the DOP Canary Islands – Canary Wine is already underway. The campaign started last Thursday, 16 of July, at the El Sordo Estate, located in Tetir, Fuerteventura, where
More, start of the harvest of the Canary Islands DOP 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 »
The Tenerife Wine House receives a Solete Repsol for its role as a showcase of island wine, the local product and the wine culture La Casa del Vino de Tenerife, in El Sauzal, has been distinguished with a Solete from the Repsol Guide, a recognition that indicates establishments with their own identity, authenticity and a
The Tenerife Wine House celebrates its Solete Read More »
Michelin incorporates El Pellizco as recommended, Citurna and La Tegala, three restaurants that reinforce the gastronomic leap outside the capital islands The Michelin Guide has incorporated three projects located on non-capital islands of the Canary Islands as recommended restaurants: THE PINLIZCO by Rigoberto Almeida, In Costa Calm, Fuerteventura; citron, in Playa Blanca, Lanzarote;
The Michelin jump of Lanzarote and Fuerteventura Read More »