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The Chefs Dinner & Golf met 120 attendees in Lanzarote with an eight-hand menu focused on local products and to benefit the Crecimiento Association
Haute cuisine and Lanzarote pantry shared the spotlight at the gala dinner that closed this Monday, 2 of November, Chefs & Golf Lanzarote 2026, held at the Lanzarote Golf facilities, in Puerto del Carmen. A total of 120 diners They enjoyed the gastronomic meeting with eight hands, starring Coco Montes, Julian Marble, Rayco Arbelo and Cristóbal López, holder of the Rías Bajas stoves, the club restaurant, which also had a solidarity purpose: raise funds for the Association growing.
Dinner put the finishing touch to a day that had combined golf, professional meetings and promotion of local products, with the participation of renowned chefs and businessmen from the Spanish restaurant industry. But it was at the table where the dialogue between the visitors from the Peninsula and the professionals from Lanzarote became more visible..
The four protagonists represented different ways of understanding cooking. Coco Montes, from Pabu, y Julian Marble, de Yugo The Bunker, both with a Michelin star, shared menu with Rayco Arbelo, the Kentia Gourmet Club, y Christopher Lopez, cook from Rías Bajas Lanzarote.
A journey that began with the Lanzarote garden
The welcome appetizer consisted of some blinis with smoked salmon and sour cream, with product from Uga Smokehouse. From there began the succession of preparations by the four chefs., with a prominent presence of ingredients from Lanzarote.
Coco Montes opened the sequence of starters, with a pickled sweet potato accompanied by fresh papaya salad and a Lanzarote chives presented in fresh consommé. Two proposals in which plant products acquired their own prominence.
He followed him Julian Marble, whose Japanese-inspired cuisine found in local products a field to develop its preparations. He presented a bull nigiri with smoked goat butter in volcanic malvasia and another Carabinero nigiri from La Santa, accompanied by its coral and glacial phycoid.
The presence of the La Santa police officer, along with ingredients like sweet potato, chives or malvasía wine, allowed us to see how the island's raw materials can be incorporated into very different culinary techniques and proposals..
From millet to suckling pig, passing through the sama
The tour continued with three main courses. Coco Montes presented a corn (corn) roasted with tarragon and with touches of lemon balm, prolonging its commitment to the gastronomic possibilities of vegetables.
Julián Mármol returned to the marine product with a knife-cut sama tartar, accompanied by basil ponzu and apple oil. A preparation that transferred a combination of Japanese techniques and Mediterranean ingredients to the fish.
The participation of Rayco Arbelo, kitchen manager at Kentia Gourmet Club, arrived with a confit suckling pig, Jable sweet potato parmentier and volcanic malvasia emulsion. A dish that integrated a classic meat preparation with two products especially related to Lanzarote.: the sweet potato grown in the jable and the wine from its volcanic vineyards.
The sweet chapter corresponded to the chef of Rias Bajas Lanzarote, with a Santiago cake accompanied by gofio ice cream, white chocolate and passion fruit. A combination that connected the Galician pastry tradition with one of the most representative foods of the Canary Islands.
The dinner was completed with small sweet bites from Bombonería La Corona, La Molina and Arjely Pastry Shop.
Lanzarote wines were also protagonists
The wine selection maintained the island's prominence. The pairing included Finca La Palmeras Malvasía Volcánica, from Stratvs Wineries; Ecological Lichen, black ribbon, made by Bodegas Vulcano; and a naturally sweet volcanic malvasia, also from Stratvs. Three references accepted to the Lanzarote Designation of Origin.
The participation of local producers and suppliers, among them the Association of Professional Farmers of Lanzarote, Maria Isabel Fruits, Salinas de Janubio and other collaborators, contributed to a good part of the gastronomic route being linked to the agri-food activity of the island.
Gastronomy and solidarity at the same table
The dinner brought together representatives of gastronomy, the company and institutions. Among those attending was Jose Antonio Martinez Mpanga, CEO of the Martínez Abolafio Group, host of the event on the island as well as representatives of the Lanzarote Cabildo. The charitable purpose of the evening was aimed at the Growing Association.
With this dinner the first edition of Chefs concluded & Golf held in the Canary Islands, an initiative that brought together nationally renowned chefs with professionals and producers from Lanzarote. The gastronomic result left an interesting observation: products as recognizable as the jable sweet potato, the sama, the police of La Santa, Gofio or volcanic malvasia can find their way into very different culinary languages., from vegetable cuisine to Japanese and classic preparations.
