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The Gran Hotel Taoro hosted the gala dinner of the VIII Meeting of the Seas, with Michelin chefs and a menu dedicated to the ocean
He Grand Hotel Taoro, in Puerto de la Cruz, hosted this Monday the gala dinner of the VIII Meeting of the Seas, one of the most relevant gastronomic events held this year in the Canary Islands. The evening brought together prominent national and international chefs, several of them recognized with Michelin stars, together with experts in marine science, around a common axis: the ocean as a pantry, cultural territory and space to protect.
The dinner turned the historic Tenerife hotel into the scene of one of the largest concentrations of Michelin talent of the year in the archipelago. Among the participating chefs were Alexandre Couillon, from the French restaurant La Marine, with three Michelin stars; Benito Gomez, de Bardal, with two; Blazing Holly, resident chef of the Gran Hotel Taoro and recognized for his work at M.B.; in addition to Jacopo Ticchi, Atitor Arregui, Pablo Vicari y Gil Fernandes, all linked to reference gastronomic projects.
Under the concept “Capital Natural Azul”, The Meeting of the Seas reconnected cuisine, science and sustainability. The event brought together gastronomy professionals and researchers specialized in the marine environment in Tenerife to reflect on the future of the oceans, responsible management of fishery products and the role of chefs in disseminating a more conscious food culture.
The tasting menu had the marine product as its common thread.. The proposal started with appetizers from Erlantz Gorostiza, like the shrimp croquette cooked with garlic, the celery and smoked eel salad or the Canary bigeye with black garlic mojo. Then came elaborations such as Elkano blue fish, the crawfish with Alentejo ham by Gil Fernandes, the capelletti with raw prawns and fish liver from Jacopo Ticchi and the Atlantic sea bass with scallop and Canarian curry from Gorostiza.
The sweet part was provided by Benito Gómez, with a mushroom dessert, coffee and pine nuts. The dinner was accompanied with Canarian wines, between them Charming Estate of Vilaflor Verdello 2023 y Canary Sack 2002, reinforcing the presence of the territory in an evening marked by the dialogue between haute cuisine, Atlantic landscape and sustainability.
The celebration of this dinner also reinforces the new stage of the Gran Hotel Taoro as a gastronomic and social space in the north of Tenerife. Inaugurated in 1890 and considered the first large luxury hotel in Spain, The establishment has been reborn after its rehabilitation with an offer that combines accommodation, welfare, catering and spaces for large-format events.
with this quote, Puerto de la Cruz joined the blue gastronomy map, a current that claims the value of the ocean not only as a source of product, but also as natural heritage, economic and cultural. In that context, the Gran Hotel Taoro consolidates its role as a venue for meetings capable of uniting cuisine, knowledge and territory.
