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A dozen chefs from top restaurants, The exclusive island product and the proven wineries and cheese factories of Lanzarote meet in Madrid
The gastronomy of Lanzarote and everything that is part of it, from the winery to the field or the sea, passing through the cheese factories and the processing industry, close suitcases and trunks to embark them towards the capital of Spain where this monday, 27 January, starts Madrid Fusion.
Under the umbrella of Taste Lanzarote, one of the main destinations of Taste Spain, chefs, producers, winemakers and master cheesemakers will once again show the world that this island gives much more than you can imagine.
This year, besides, with a double reason for satisfaction: the first Michelin star in the island's history and the 250 anniversary of the oldest winery in the Canary Islands. Both A kameez, as The tap, indeed, will have their own prominence beyond the usual presence at the stand reserved for Saborea destinations.
Throughout the three days of what is considered one of the main gastronomic fairs on the planet, the Lanzarote brand will have the opportunity to shine with its own light at a multitude of events, from tastings and workshops to showcookings (consult specific program).
Lanzarote will be present at the stand Taste Spain (Pavilion 14.0) and on the stand itself Taste Lanzarote (Pavilion 14.1). The specialized press and national and international prescribers will be able to take good note of the gastronomy of the island of volcanoes at lunch on Monday The kitchen of the mill: the landscape of Lanzarote on the plate, in a menu that will consist of:
-Board of artisan cheeses from Lanzarote and Primo vermouth
Lanzarote, Omar Vinas- AQUAL, y Davide Musci – cousin of
Lanzarote.
-Papa Los Valles wrinkled. Jon Pérez, chef at Nakai restaurant.
-Prawn from La Santa, Santi Falcón , chef of the Hotel César Lanzarote.
-Rock moray eel “The Canarian snack”, Daniel Jimenez , chef of
La Tegala restaurant
-Police of La Santa, Vicente F. Rodríguez, hotel chef
Seaside Los Jameos
-Canarian amberjack and dryland legumes, Jonay Perdomo, chef
from the Casa Carlos restaurant
-Goat in local cuisine , Gonzalo Calzadilla, chef of
Isla de Lobos restaurant.
Dessert:
Cabrita Caldera Colorada: goat cheese bonbon, fig and red mojo, Adelia Ramirez Garcia, Adelia Canary Islands pastry shop
Pairing: Lagrima de Malvasía dry white from Bodegas Arráez
Bravo, The Lees Tap 18 and Black Listán Light of Obsidian 22 of
Bodegas Erupción by winemaker Tomás Mesa.
Just a small sample of what it will bring Lanzarote -y The Gracious– to the prestigious gastronomic event.
