Etéreo brings together Pedro Nel and Gonzalo Calzadilla at the 'Atalaya Tasting'’

Both chefs 'owed' it. It could be said that this 'return match' was mandatory and a date was set to replicate (with other proposals) the dinners they held in September 2022 in the restaurant Wolf Island (Hotel Princesa Yaiza, White beach, Lanzarote; and Sol Repsol).

On that occasion, The “4 hands” culinary challenge was framed under the motto “Atlantic Meetings”: “Two great menus two great chefs, that complemented each other perfectly. Outstanding work by both, two styles with a single conductor thread, the passion for cooking and gastronomy. They flooded the restaurant with intense aromas and exquisite preparations for a perfect night, in a fabulous setting. They came and conquered. Come, See Vinci”. This is how the specialized journalist of “Lancelot”, Fernando Nunez, and now it's time to wield haute cuisine in the fiefdom of this Santacrucero flagship, also with a star king of the Repsol Guide and the Recommended of the Michelin Guide.

Lunch and dinner, It is clear that the occasion - with the name of “Atalaya Tasting”- It is extraordinary both in the culinary aspect, in which the chef will also be involved Etéreo Camilo Galindo together with the team, as in the room supervised by its director Olga eve.

Only the beginning with the root Cupcake with tuna from the island and the False pigeon anchovy with butter brioche are already presented as more than an attractive credential for what is going to happen this Monday 4 from December. It should be noted that both the guest and the host have attended to important recent commitments but in no case did they want to miss the opportunity to repeat the pleasant experience..

Calzadilla offered presentations on the kitchen of Wolf Island in the recent Taste Lanzarote Food and Wine Festival, In addition to being the right hand of Luis Benito (Chiringuito Tropical, White beach) in his presentation, in the well-known “Pecera” directed by the journalist Jaime Puig, director of platocanario.es, about gazpacho from La Mancha but using the extraordinary local product of the carabinero of The Holy. For your part, Restrepo was recently in Vallarta Port (Mexico) invited to one of the great gastronomic meetings of the Central American country and, next to Galindo, coordinated the tasting with select genres of “Antonio de Miguel”.

The best of each House

Diners who live the experience will enjoy the selection of breads and olive oils. Canary Islands; Cured trout with smoked pork jowl and chorón sauce; Carabineros empanadilla from La Santa with land and sea chard.

Smoked bib with navy toffee; Pain au lapin with pickled carrot; Turnip pie with pigeon, chopped stick and truffle demiglass.

In the supervision and preparation of desserts, Viviana Sarria: Cauliflower, coconut and white chocolate; Potato and avocado, y Petit fours.

The pairings are designed with references of “Excelsia Canary Islands” (Torres Family).