July arrives and Diario de Avisos celebrates gastronomy

Los Diario de Avisos National Gastronomy Awards reach their 41st edition with a track record that goes beyond the mere list of proper names. The gala, which will be held next 13 July at the Theater stands out in Brisa Marina, The Tasqueria, Ferrera Winery, Crater, Luna Zacharias and Rafael de León in El Sauzal.from El Sauzal, once again places the Canary Islands at the center of a gastronomic conversation that combines territory, memory, product, young talent and dissemination capacity.

This year, the Diario de Avisos Foundation recognizes a list of professionals and projects that allow us to clearly read where contemporary cuisine is moving.: the defense of the nearby product, the recovery of jobs, the dignity of popular cuisines, the importance of family wineries, the strength of artisanal baking and the growing role of those who communicate gastronomy to the general public.

One of the most significant recognitions falls on Sea breeze, in Playa Blanca, distinguished as Best Restaurant. The Lanzarote establishment, open in 1987 by Juan Cabrera, known as Juan el Majorero, has built its prestige from an apparently simple but increasingly valuable idea: good product, recognizable service and marine cuisine attached to the fish market and the landscape of Lanzarote. Together with chef Germán Blanco, Brisa Marina represents that restoration that does not need to impose modernity to be contemporary: just choose well, cook with judgment and maintain a recognizable identity.

Also from the Canary Islands, a reading of territory with Canarian Identity Crater, award #ConsumeCanario. The project of chef Eduardo Domínguez, at the Royal Hideaway Corales Villas in Costa Adeje, has focused its sights on La Palma, in their producers, in your pantry and in foods at risk of disappearing. It's not just about cooking with local products, but to turn the restaurant into a kind of living archive of biodiversity, agricultural memory and island culture. His proposal confirms that Canarian haute cuisine begins to find one of its most fertile paths when it becomes a tool for interpreting the territory..

The wine chapter has its own name: Ferrera Winery, not Arafo, recognized with the Best Work Award in Wines. Carmen Gloria Ferrera's project calls for high-altitude viticulture, ecological and family, Built on volcanic soils and in demanding growing conditions. At a time when Canarian wine is gaining international projection, The award underlines the importance of those who sustain the vineyard with patience, regenerative agriculture and generational continuity.

The national dimension of the record is embodied Javi Estévez's Tasquería, chosen Best National Restaurant. His merit lies not only in having brought offal to haute cuisine., but in having changed the perception of a traditionally humble product, often relegated or misunderstood. La Tasquería has become the language, calluses, sweetbread, trotters or suckling pig's head in a gastronomic discourse of its own, with technique, personality and an intelligent reading of the use.

The award for Best International Cuisine distinguish a Lebanon, in Santa Cruz de Tenerife, a house with decades of experience that has managed to keep Lebanese cuisine alive through perseverance, hospitality and a loyal clientele. It is a recognition of those restaurants that are part of the daily memory of a city and that, without big gestures, they widen the cultural map of the table.

Pastry also occupies a prominent place with the award for Bird Pastry, in Las Palmas de Gran Canaria. Dana Joher's workshop unites French training, traveling sensitivity and local product, confirming that pastry is experiencing a moment of special relevance within gastronomy. His work connects technique, emotion and memory, three essential elements in the new sweet craft.

In the field of diffusion, Samantha Vallejo-Nágera receives the Award for the Best Dissemination of Gastronomy, for a career that has brought culinary language to broad audiences through television, the books, catering and its restoration projects. Today's gastronomy is not only about cooking: is also counted, is explained and becomes shared culture.

The record also looks at Lanzarote with Luna Zacharias, named Ambassador of Canarian Gastronomy in the World. The chef and restaurateur has made kilometer zero, conscious eating, the local product and a free way of understanding Canarian cuisine a recognizable hallmark. His work at Munsoo Slowfood, in Famara, connect kitchen, health, sustainability and community.

The edition also incorporates a particularly revealing category: Young Talents, which in its first delivery recognizes Rafael de Leon, chef at El Cenador, in Costa Adeje. Your kitchen, linked to the Canarian product, to the primary sector and high-level training, represents that generational change that does not deny tradition, but he interprets it with technique, sensitivity and ambition.

He Manuel Iglesias Award a Priscila and Carlos Gamonal, from Mesón El Drago, complete the portrait with an essential idea: Gastronomy is also based on family homes, inherited memory and equipment that have turned hospitality into a way of life. His recognition honors a career linked to Canarian cuisine, to the room, to the profession and a way of understanding the restaurant as a meeting place between generations.

With this record, The Diario de Avisos National Gastronomy Awards once again demonstrate that cuisine is not just a succession of brilliant dishes. It's economics, landscape, culture, pantry, communication and relay. Y, above all, It is a way of telling who we are through what we put on the table.

PHOTO: Notice Diary