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For the second consecutive year the 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 of components of your team, embarked on the Binter heading to White beach. Over there, in it Chiringuito Tropical (Solete in the Repsol Guide), the architect of the Midsummer Night Dinners, Luis Benito, all the tables reserved for months and a waiting list to fill a couple more nights.
In the does not hesitate to leave what they call the comfort zone. Especially if it is to cultivate human relationships and show that traveling cuisine, but attached to her Colombia natal, that captivates novice and expert palates alike.
At the meeting with the diners of the second event at the Chiringuito, The talented chef started with the house gin: PitaGin, melon and smoked eel. Continued with green garlic, mussels and marinade, coconut and curry and completed the initial list with a crab burrita, chipotle and trout roe.
the night, otherwise spectacular in White beach, at the southern tip of Lanzarote, followed with Sama encevichada and pineapple and cilantro foam, a reverse toast, mackerel, sour cream and avocado and a classic lamb shank with ripe banana and pickled carrot.
The service of Chiringuito Tropical, that moves agilely over the jable of the area, completed Etéreo's proposal with the dish that emerged from the imagination of Viviana Sarria, Die dreaming at the Chiringuito Tropical and the Chiringuito coco loco to top it all off.
At those hours, Pedro Nel Restrepo He was already smiling relaxed - although it is true that he always seems to be- after receiving the more than deserved praise from the diners who well chose that Monday night to express that the week can start in a spectacular way.
There have already been those who asked if it will be repeated in the edition of 2025 and those who will not be able to endure that much and promised to visit him at his house Santa Cruz of Tenerife.