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The guide promoted by José Carlos Capel, distinguishes SeBE, Nelson and El Silbo Gomero among the best restaurants in Spain for less than 100 euros
>Three names of self-weight: Yourself, in Costa Teguise; Nelson, in Arinaga; y The Gomero Whistle, in San Cristóbal de La Laguna, They are part of the new guide Los 100 best restaurants for less 100 euros, a selection that was born with the vocation of a compass for those seeking to eat very well without necessarily entering the prohibitive territories of haute cuisine.
The initiative, driven from the environment of José Carlos Capel, president of Madrid Fusion and founder of GastroActitud, offers a broad reading, democratic and profoundly gastronomic of the contemporary Spanish restaurant. It's not just about rewarding luxury., the dishes or the story, but to recognize houses where the product, the job, regularity and identity justify the trip and the bill.
The Canarian presence is especially significant because it does not concentrate the three recognitions in a single culinary line.. On the contrary: The guide distinguishes three very different ways of understanding the Archipelago at the table. Yourself It is among the restaurants to eat rice; Nelson appears in the fish and seafood category; y The Gomero Whistle joins the contemporary kitchen section. three islands, three records and the same conclusion: Canarian cuisine no longer appears as peripheral exoticism, but as a gastronomic territory with its own discourse.
In Lanzarote, Yourself confirms the moment of maturity of the cuisine of Santi Benéitez, a house that has managed to turn Costa Teguise into an obligatory stop for anyone who wants to understand refined island cuisine, precise and very linked to the sea. Their rice, Their whole fried fish and their work with products such as carabineros and shrimp from La Santa have built a recognizable identity, where the Mediterranean memory of the chef dialogues with the Lanzarote pantry without impostures.
In Gran Canaria, Nelson represents another form of excellence: that of the seafaring house that does not need artifice to be memorable. Located in Arinaga, The restaurant has consolidated a cuisine where fish from the Canary coast and local deep-sea seafood are the center of gravity.. Its value is in its apparent simplicity.: treat the product well, respect the points, hold a recognizable menu and keep alive that link between dining room, pier and landscape.
The third name, The Gomero Whistle, in Tenerife, refers to a Canarian cuisine with roots, but not stopped in folklore. in front, Braulio Simancas has made tradition a contemporary work material. Your proposal rescues ingredients, island recipes and flavors that for a long time were left out of the spotlight, and returns them to the table with technique, sensitivity and a current reading of the territory.
The guide
The guide was created supported by a jury of nine professionals linked to gastronomic communication and direct knowledge of Spanish restaurants.. Next to José Carlos Capel figuran Philippe Regol, creator of Gastronomic Observation; Marina Vega, food journalist; Carlos Mateos, editor of ABC Gurmé Malaga; Jorge Guitian, gastronomic historian and popularizer; Clara Villalon, gastronomic communicator; Igor Cubillo, journalist specialized in the north of the peninsula; Julia Perez Lozano, director of GastroActitud; y Chema Leon, Makro Marketing Director.
This committee started with a selection of close to a thousand establishments before organizing the guide into ten categories., with ten restaurants for each. The approach avoids a single ranking and allows Spanish gastronomy to be read from its different forms of pleasure.: barras, food houses, grills, world cuisines, beach restaurants, rice shops, fish, seafood or contemporary cuisine.
The new guide, besides, It comes at a time when diners are looking for reliable references, far from both the algorithm and the simple fashion effect. In that context, The presence of three Canarian restaurants is a boost for a gastronomy that has stopped asking for permission and is beginning to be observed from the outside with the naturalness it deserves.: like a diverse cuisine, unique and increasingly influential.
PHOTO: Mikel Ponce for SeBE
