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He is the new king of Lanzarote; the jewel of the nearest ocean and the affordable luxury that everyone wants to put on their table. The police officer of La Santa talks about the island
Taste Lanzarote closed its presence in Gastrocanarias 2025 with four of its most celebrated products (both on the island and in the rest of Spain): jable's sweet potato, Tinajo tomatoes and the carabineros and shrimps from La Santa. All of them, emblems of the highest quality of the land and sea of Lanzarote, in this case those of San Bartolomé and Tinajo.
To express these raw materials in all their culinary depth, Lanzarote highlighted three of its great chefs in four cooking shows: Joao Faraco (Coriander), Susanna Crepaldi (The Forge) and Juliet Bicker (He was a sailor).
The first one presented the sweet potatoes, squid and white chocolate; the sancocho “renovated” and the Nixtamal sweet potato. The second, the carabinero of La Santa and lentils of the coast, the airy fritter stuffed with carabinero and the La Santa prawn in juice. The third, the almond and white chocolate brownie, tomato ice cream and Tinajo tomato coulis.
In all sessions, wines from El Grifo wineries were tasted. (El Grifo Vijariego on lees, The tap 250 Malvasía volcanic Lías Anniversary 2018 and El Grifo Tinto Ariana), Guiguan (Guiguan Malvasia dry volcanic 2023, Guiguan Volcanic Malvasia on lees 2022 and Guiguan Muscat of Alexandria 2023) and Tisalaya (Tisalaya White).
Those responsible for the Guía de Isora City Council and the champions of the cooking and cocktail competition did not want to miss this last culinary day of Saborea Lanzarote., among many others, that vibrated not only with the elaborations of the Classroom, but also with the tastings and tastings at the stand.
Ultimately, a GastroCanarias 2025 which has once again demonstrated the vigor and unstoppable progression of Lanzarote cuisine, virtuous sum of unique products from sea and land and the talent of its chefs to interpret them both from tradition and from an open and avant-garde perspective.
