Victor Valverde, From the chiringuito palace

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The Summer Night Dinners at the Chiringuito Tropical dazzle with Víctor Valverde (Ico Palace, Teguise, Sol Repsol, Michelin Recommended)

If we start by stating - because it was like that- what Victor Valverde came down from Palacio (Ico) al Beach bar (Tropical), We open a melon and we don't stop hitting the analogous phrases for three days: If the rings don't fall off, If he doesn't lose the palace crown for stepping on the beach jable…

And it's all true, Of course. But not one night, esa, that of his presence at the already coveted Midsummer Night Dinners, but as a vital seal.

Valverde just released a Sol Repsol and your kitchen, along with the place that surrounds it and the people that complement it, signature is shown as Recommended on the Michelin. If we stick to the chapitas, Valverde is one of the greats of Lanzarote. and without chapitas it would be too.

Those who tried their always creative creations in the Beach bar you can already attest to it.

Victor Valverde, guided by the book Traditional Lanzarote Cuisine, of Fefo Nieves, -like all the chefs in this edition- He drew his expertise from the kitchens of Ico Palace and knew how to fully interpret the philosophy that presides over these wonderful moments that the world offers you. Beach bar.

Octopus oil and vinegar, Tuna in marinade, Cherne in boiled mojo, Pork meat with potatoes, Mistela or Watermelon, gofio and cheese are, indeed, names of recipes that appear in the book and that were present in the kitchens of the Lanzarote ancestral.

The pairing was carried out by the talented and award-winning sommelier Ivan Monreal, profound connoisseur of Lanzarote wines, Canary Islands and far beyond our borders and passionate promoter of wine as a living experience. That night their proposals revolved around the elegant and volcanic wines of Vulcano Winery, pure expression of the Lanzarote landscape.

Between one thing and another, The result was a dinner to remember - and it is not a cliché- that continues to raise the prestige of the Midsummer Night Dinners and to the chef himself who, once the evening is over, He returned to the Palace with his shirts proudly impregnated with that southern jable.