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Taste Lanzarote closed GastroCanarias with jable sweet potato showcookings, onion, bigeye tuna, island wines and great professional support
Taste Lanzarote closed its presence in Gastrocanarias 2026 with a day focused on three products that summarize a good part of the gastronomic uniqueness of the island: the jable potato, the Lanzarote onion and the canary bigeye tuna. Land and sea met again at the Lanzarote stand to show a pantry marked by quality, differentiation and direct link with the territory.
The last day served to reinforce the image of Lanzarote as a gastronomic destination with its own personality, supported by products with a strong identity and a generation of cooks and pastry chefs capable of interpreting them from tradition, technique and a contemporary look.
For this, Savor Lanzarote brought together four outstanding names in island cuisine and pastries: Orlando Ortega, of Lily; Jon Pérez, of Nakai; Enrique Martin, of The crown; y Juliet Bicker, of He was a sailor. All of them starred in showcookings with which they brought some of the culinary possibilities of these products to the professional public..
Orlando Ortega presented Lanzarote onions with marine mojo and a canary bigeye sandwich, two preparations that emphasized the clean flavor of the product and the connection between the island garden and the Atlantic. Jon Pérez focused his proposal on the jable potato, with different textures and a crunchy version accompanied by Chacón chorizo and pickles.
In the sweet section, Enrique Martín elaborated jable sweet potato bonbons and of smoked goat cheese from El Faro, while Julieta Bicker presented a roasted sweet potato, reinforcing the value of this product as a versatile ingredient also in baking and sweet cooking.
The sessions were accompanied with wines from the wineries Guiguan, Volcano, Rocanegra, Jable of Tao, La Geria, Russet y olivine, that completed the gastronomic story of the island from a volcanic viticulture that is increasingly recognized inside and outside the Canary Islands..
The day also included the participation of Lanzarote in the round table on the “Hotel breakfasts”, directed by José Carlos Capel, president of Madrid Fusion and food critic. He intervened in it Eduardo Riestra, of Ico Palace, winner of recognition Best Hotel Breakfast in the Canary Islands 2025, with Lucía Cortezo, from the hotel 1478, and Esteban García, from A&B Santa Catalina, Royal Hideaway.
Professionals and prescribers such as José Carlos Capel himself passed through the stand., Mayor Modrego, by Euro-Toques, and the Tenerife chef Victor Suarez, of Haydee with Michelin star, among other attendees who followed the scheduled tastings and tastings.
With this last day, Savor Lanzarote closed a Gastrocanarias 2026 which has served to confirm the vigor of island cuisine. A cuisine that grows from the sum of unique products from land and sea, volcanic wines and professional talent to convert the identity of the landscape into a gastronomic experience.
