Gran Canaria distinguishes its restaurants

The gastronomy of Gran Canaria continues to climb positions in the national and international culinary panorama, and proof of this is the recognition that the Cabildo granted on Monday morning to 23 restaurants on the island at an event held in the emblematic Viera y Clavijo Botanical Garden.

The event, headed by the president of the Cabildo Antonio Morales, together with the Minister of Economic Development, Minerva Alonso, highlighted the excellence of 20 restaurants that have obtained distinctions in the Michelin and Repsol guides, as well as the history of three historic establishments that have left their mark on island restoration. The awards ceremony materialized in a plate from the artisan brand 'Mira Cerámica', reaffirming the commitment to local crafts.

The recognition was attended by representatives of the gastronomic sector, supply markets and large food stores, as well as the Chamber of Commerce, in a meeting that concluded with a toast with cheeses and wines from Gran Canaria.

“Each of the 23 restaurants that we recognize in this act have their own personality, in addition to motivations and differentiated goals. But there is something that unites them: they have soul. And they have truth, a word that is now more necessary than ever”, commented the president during his speech who added that, "in this sense, It is evident that the dishes you create daily are seasoned with large doses of authenticity. They tell us about their experiences, of your sensitivity. They also bring us the aroma of old family recipes, or childhood memories, of knowledge of the earth, echoes from the bottom of the ravines and the life that bustles in the sea that surrounds us”, Morales concluded., who confirmed "the Cabildo will maintain its firm support for the marketing and promotion of kilometer zero products and gastronomic proposals such as those that you represent through Gran Canaria Me Gusta".

“And we will continue with our transversal work from the areas of Industry and Commerce, of Food Sovereignty and Tourism to support all sectors involved, to generate consumption habits and train and inform citizens about the values ​​of gastronomy and its relationship with what the island produces from the primary sector and to contribute to diversifying the tourist offer of Gran Canaria”, Morales added..

A booming gastronomic sector

The five Michelin-star restaurants consolidate the cuisine of Gran Canaria as a benchmark of excellence and avant-garde. Among them, Tabaiba, by chef Abraham Ortega, proposes one “evolutionary canarian cuisine”, reinterpreting traditional flavors with an innovative approach. MuXgo, by chef Borja Marrero, It holds the Green Star for its firm commitment to sustainability and local products.. La Aquarela, directed by Germán Ortega, It is distinguished by its refined cuisine, With a 85% of local ingredients in their preparations. The Guayres, with chef Ruymán González at the helm, continues to be a benchmark for traditional cuisine reinvented in Mogán, while Poems by Hermanos Padrón, under the direction of Adrián García, offers a modern gastronomic proposal inspired by the sea and the flavors of the islands.

Besides, eight restaurants have been recommended in the Michelin Guide, consolidating its prestige in the gastronomic scene. The Saint, led by Milton de Sousa in Triana, fuses traditional Canarian cuisine with Latin American influences. Nakar, the personal project of chef Xabi Blanco, reflects the essence of the cuisine of impeccable product and technique. Romantic House, in the Agaete Valley, with chef Aridani Alonso at the helm, Commits to cuisine inspired by traditional recipes with local products. from Soronto, in Vegueta, highlights the creativity of chef Richard Díaz, who reinterprets Canarian cuisine with broths and sauces made over low heat.

Also on this list Dream, directed by Fernando Rodríguez, with a proposal of signature cuisine that combines French influences, Spanish and Asian in a rustic-modern environment in Vegueta, y Delicious Marta, by chefs Marta Ponce and Pol Durán, who have turned their restaurant into a benchmark for Mediterranean cuisine with local products in Las Palmas de Gran Canaria. They complete the list What Milk!, by Jennifer Ferrari, with its fusion of Latin and Canarian cuisine, y Casa Brito, by Alexis Pérez, specialized in grilled meats, both also included in the Repsol Guide, while The Equilibrist 33 by Carmelo Florido, that elevates innovative Canarian cuisine with a firm commitment to local products, has a Bib Gourmand.

In the Repsol Guide, eleven restaurants have been recognized with Repsol Soles, highlighting the richness and diversity of the island's culinary panorama. In addition to What Milk!, Casa Brito and The Equilibrist 33 already mentioned, they meet Fuji, by chef Miguel Martínez, first Japanese restaurant in Spain, that fuses Japanese techniques with local products; Nelson, in Arinaga Beach, where chef Nelson Pérez maintains his commitment to seafood cuisine with quality products; y Bank of the Miño River, with chef Jesús Colomé at the helm, specialized in Galician cuisine and market products.

The list continues with Embarcadero, with Rafael Bueno at the helm, recognized for its grilled cuisine with quality fish and seafood. The Guayres, Poems by Hermanos Padrón, MuXgo y The Watercolor -with two Suns- complete the list of Repsol Soles, thus obtaining double recognition in both the Michelin Guide and Repsol.

Along with these recognitions, The Cabildo wanted to pay tribute to three emblematic restaurants for their careers. A My house, in Mogan, directed by Aythami Díaz and Patrizia di Leo, has taken pizza to another level, incorporating local product and triumphing in international championships. The Passage, with more than 45 years of history in Ingenio, It has evolved from a small family business to become a temple of traditional cuisine.. Finally, El Boya Beach Bar, with Juan Moreno Artiles at the helm, keeps alive the legacy of three generations in El Pajar, being a reference of popular Canarian cuisine.