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Tagoro Gastrotasca, from Fuerteventura, receives the Best Bar in the Canary Islands award at the T de Bars de Tapas Magazine awards
The Canarian bar has just gained presence on the national gastronomic map. Tagoro Gastrotasca, majorero establishment, has been distinguished as Best Bar in the Canary Islands in the first edition of the awards T of Bars, organized by Tapas Magazine and celebrated at Forbes House, In Madrid. The recognition places the project Fuerteventura Among the 18 bars chosen in Spain to represent the vitality of contemporary bar culture.
The award not only distinguishes a specific location, but it confirms the growing weight of a Canarian gastronomy that is no longer limited to occupying a peripheral place in the great culinary stories of the country.. From an island like Fuerteventura, Stretch has managed to project a recognizable kitchen, connected to the product and with a way of understanding the hospitality that is found in the bar, one of its most honest spaces: nearby, informal and deeply identity-based.
The chef Mario Yamuza moved to Madrid to collect the award and participate in a gala conceived as a tribute to bars, taverns and eating houses. During the meeting, The chef created a tapa that condensed territory and technique: Bigeye tuna tartar with Indian prickly pear vinaigrette and coriander emulsion. A fresh proposal, precise and atlantic, capable of bringing to the capital some of the flavors that define the culinary imagination of the islands.
The first edition of the awards T of Bars brought together representatives of 18 communities and territories with a underlying idea: claim the bar as a cultural space, social and gastronomic. At a time when haute cuisine coexists with more agile and everyday formats, These awards put the focus on places where people eat, There is conversation and collective memory is built around a bar.
In that context, the choice of Stretch as a representative of Canary Islands acquires a meaningful reading. The Majorero establishment has not only defended a cuisine with island roots, but has known how to integrate it into a current language, where the cover works as a synthesis: product, territory, technique and emotion in a few bites.
From the team of Stretch They have appreciated the recognition and have defined it as an impulse to continue defending their way of understanding Canarian gastronomy.. A prize that, beyond the punctual brilliance of a gala in Madrid, reinforces evidence: the bars of the islands also have speech, product and personality enough to measure itself on the national stage.
PHOTO: Tapas Magazine/Andrea Vega
