Josper octopus rack with mojo de ink from the north of Tenerife

The very name of the southern establishment is a credential for what its chef proposes., Samuel Hernandez. Eloquent dishes, definitely, some rescued from their own family, part of it heir to the good things of Lanzarote gastronomy. Yeah. It is worth stopping by and sticking to the philosophy that this section of platocanario.es upholds.. A defined dish, your accompanying glass of wine and coffee. In all its dimension and without further ado; then, to another thing, mariposa.

The cephalopod is here treated as "Don". Balance between the citrus of the kohlrabi base and the ink mojo (basic in the family), that acts as a catalyst for soft nuances, but without altering the balance, the measure, the clarity of the whole... Hernández is a true master of the Josper and, this way, The octopus rack is going to be shiny and then shiny. (as defined by the teacher Rogelio Quintero, Also a teacher in his day, the head chef, today the protagonist). This is: chewing resistance, but never enough to spend your life on it, or that the bite has a chewy or too soft texture. At your point!

Ultimately, the plate, more than ever, It is doubly unique and, besides, It is based on Samuel's mother's recipe, what, very proud, that's how he adds it.

The little animal projects that smoky touch of the grill, tender inside and with slightly toasted edges, without going over. Served on a citrus-flavored rutabaga base., a fresh base, light, that provides acidity and contrasts with the smokiness. By the way: to manage ink mojo, the chef himself comes to the table with his stone mortar and gives free rein to the ceremony. Formidable.