Yamuza and Fajardo cook with four hands in Fuerteventura

Majorera cuisine is written these days in plural. From the chefs, two solid trajectories and the same origin meet in a culinary proposal that promises to be one of the most suggestive gastronomic events of the season.

Majorera cuisine is experiencing one of those encounters that are born from mutual respect and the same way of understanding the craft.. Mario Yamuza, in charge of Tagoro Gastrotasca, and Daniel Fajardo, chef at Casa Marcos, have decided to unite their cuisines and their experience in a four-handed tasting menu, a joint initiative that will bring together two of the most solid culinary trajectories on the island.

The event will be held on 26 y 27 March at Tagoro Gastrotasca, scenario chosen for this meeting that, more than a menu, what it proposes is a culinary dialogue between two chefs who share origin, sensitivity and a deep connection with the Canarian product. The proposal covers the gastronomic landscape of the islands, where the Atlantic, The garden and the traditional pantry are reinterpreted with contemporary technique and a personal look.

A start that whets the appetite

The menu starts with a series of appetizers conceived as small flashes of island identity.

The Japanese-Canary shrimp cylinder opens the experience with a nod to fusion and high-quality marine product. It is followed by the squid fritter “Ca’ Ñoño”, a crunchy and deep bite that reclaims popular cuisine with contemporary precision.

The surprise comes with the liquid goat cheese fritter, where the creamy interior pays tribute to one of Fuerteventura's gastronomic treasures. And to close the first act, a perfect balance between sweet and salty: eggplant, cheese and palm honey, a dish that is reminiscent of the volcanic landscape and the traditional flavors of the islands.

The Atlantic and the orchard in dialogue

In the salty passes, the menu delves into more narrative territory, where each dish tells a story.

Tomatoes in textures celebrate the intensity of the local product, while the sama and manga ceviche with passion fruit leche de tigre provides freshness, acidity and an elegant tropical touch.

Cooking gets deeper with peas, squid and pork, a dish that connects sea and land with harmony. Grilled octopus with Canarian chorizo ​​scald reinterprets an island classic with a smoky and forceful character.

In the final stretch of the passes, the pompano with demi-glace and mushroom appears, an elegant proposal where the fish is wrapped in nuances of umami, before giving way to the goat royale, an intense and delicate dish that pays tribute to the most emblematic animal of Majorera gastronomy.

An ending with island identity

Before the sweet comes a lemon pre-dessert, fresh and vibrant, that cleanses the palate and prepares the ground for the closing, that a tribute is proposed to one of the most identifying ingredients of the archipelago, el to remember, reinterpreted in different textures and nuances.

The experience concludes with petits fours, small bites that prolong the memory of the evening.

A pairing to elevate the experience

For those who wish to complete the gastronomic journey, the event offers a carefully selected optional pairing:

• Colet Vatua (champagne)

• Vina Gómez 1400M

• Artifice Vidueño

• Singular of Villariego Negro

• Viña Gómez Listán Naturally Sweet White

A selection designed to accompany each pass and highlight the personality of the menu.

A meeting that celebrates Majorera cuisine

This four-handed menu is also a symbol: the meeting of two chefs who share origin, sensitivity and a deep connection with the Canarian product. Yamuza and Fajardo thus sign a cuisine that looks to the future without forgetting the roots, where each dish is a conversation between territory, technique and emotion.

Places are limited and reservations are now open. Because when two chefs with so much experience meet in front of the stove, what happens is not just a dinner: It is a gastronomic moment that deserves to be lived.

Precio 75€ drinks or pairing not included

Reservations: 637 88 17 12