Inspiring Dialogues looks at the Lanzarote product

Lanzarote He looked at himself in the mirror of his kitchen again this Monday in the Ecofinca Vegacosta, in Tinajo. Not to take a pretty photo, but to ask what it wants to be when tourism, gastronomy and the territory sit at the same table. The third edition of Inspiring Dialogues, organized by Taste Lanzarote y Euro-Ringtones, brought together kitchen professionals, the room, tourism, culture and the primary sector in a day designed to reinforce the gastronomic story of the island from within.

The meeting focused on an idea that is increasingly present in Lanzarote: Gastronomy is not just what happens on a plate. It is also on the farm, in the cellar, at the cheese factory, in the market, in the landscape and in the way of receiving the visitor. that chain, when it works, turns cooking into a tool of identity and not just another tourist attraction.

The general director of Euro-Toques, Mayre Modrego, defended the role of these sessions as a space to create a network among those who are part of the island gastronomic ecosystem. Cocina, sala, local product, landscape and tourism appeared during the morning like pieces of the same board, with a common goal: build a recognizable experience, own and difficult to imitate.

In the institutional opening, the president of the Cabildo of Lanzarote, Oswaldo Betancort, He stressed that the island does not seek to grow “in any way”, but from the identity, sustainability and excellence. He defended that the great differential value of Lanzarote comes from the connection between territory, culture, primary sector and tourism, and recalled that authenticity cannot be copied when it is linked to the landscape and those who work the land and the sea..

Also the Minister of Economic Promotion and person in charge of Saborea Lanzarote, Nori Machín, influenced this broad reading of gastronomy. Celebrating the meeting in Vegacosta had, in that sense, a symbolic value: a farm where agriculture, landscape and cuisine coexist naturally. Machín claimed that each restaurant that relies on local products also helps to sustain a farm., a winery, a cheese factory or a fishing boat.

The day began with an interpreted route through the farm, property of Toño Morales, guided by biologist and environmental educator Nacho Romero. After, Subijana forest The main presentation focused on gastronomic resilience and the balance between authenticity and globalization, one of the great challenges of destinations that want to project themselves abroad without losing their roots.

The program continued with round tables in which professionals such as Susi Díaz, Roberto Ruiz y Sacha Ormaechea, who approached cooking as a tool to differentiate territories and build memory. There was also space to reflect on the room and the hospitality, two essential elements in the diner experience and, many times, decisive for a destination to leave its mark. The presentation brought together Sandra Guadalupe (Lily, Lanzarote), Silvia Garcia (Mandarin Oriental Ritz, Madrid), Julen Lavado (come back, San Sebastian) y Victor Lugo (Romantic House, Gran Canaria).

The third edition of Inspiring Dialogues concluded with tastings, networking and prominence activities for chefs, local producers and companies. More than a day of speeches, The meeting functioned as a sharing of a model that Lanzarote wants to continue refining: a gastronomy with product, landscape, story and truth.