Just opened in a spectacular location in front of the mountainous backdrop of El Risco de Famara is a new restaurant which is causing a sensation.
Located on the border of Famara beach this completely renovated restaurant has views of the northwest coast of Lanzarote and the island of La Graciosa.
The restaurant is a multifunctional space, exceptionally refurbished by the Pablo Ramos Baldi studio, and equipped to celebrate all kinds of events, from a meal with family and friends to large celebrations. There are several terraces overlooking the beach and the Risco which can be privately reserved for small groups
Its gastronomy is described as a market cuisine with seasonal local products and modern elaborations. They have high quality meats and unique home desserts.Fresh fish arrives daily and is cooked in a charcoal oven to enhance the quality of the product.
Every day from 12:00 to 22:00 except Sundays from 12:00 to 17:00
Tuesdays from 18:00 to 22:00, and Mondays that closed
Lanzarote will gather journalists and experts from all the islands on Friday and Saturday for a debate to work in the 1st Canarian Gastronomic Journalism Forum. This is a meeting which will be held in the Princesa Yaiza hotel in Playa Blanca has been organized by the Ministry of Economic Promotion and Tourism Promotion of Lanzarote.
Important members of the tourist industry and institutions of the Canary Islands will attend the debate to discuss the management and importance of gastronomic tourism and the policies in Spain.
The Lanzarote council has invited journalists and gastronomy specialists from all of the Canary Islands to attend. They will be joined by the manager of the Gran Canaria Tourist Board.
This event was born after the success of the International Food Writers Meeting 2018 held last November in Teguise where journalists from the islands became aware of the need to incorporate the into their reporting the challenges facing the gastronomy sector and the importance it plays within tourism.
Ideas will also be discussed for the second International Food Writers Meeting which will be held in Teguise in November 2019 as part of the Saborea Lanzarote food and wine festival.
It has been clear that gastronomic experiences enhance visitors holidays making pleasurable and lasting memories and the influence of gastronomic tourism has become one of the most dynamic and fastest growing segments of the national and international tourist industry.
Selection boxes and tins of Quality Street are not on the shopping lists of the locals in Lanzarote. Instead you will find the supermarkets full of nougat and turron. Turron is the the most traditional Spanish sweet of Arabic origin. It was invented over 500 years ago in a town called Jijona, a small town north of Alicante. There are two traditional, basic types of turrón: soft Jijona or turrón blando, which is so smooth it has the consistency of peanut butter, and hard Alicante or turrón duro, which is like a thick almond nougat candy, similar to the texture of peanut brittle. Heres how to make it.
Pour the honey into a saucepan and warm over medium-low heat to 140 degrees F (60 degrees C). Stir the almonds into the warm honey and remove from heat. …
Line a dish with parchment paper. Pour the mixture onto the parchment paper and smooth to a 1/2-inch layer. …
Regular travellers to Puerto del Carmen will have noticed a major refurbishment taking place over the summer in the commercial centre of Central Atlantico on the main beach road. A large part of the upper level has been taken over by O`Reillys irish bar taking over the space that was once occupied by 3 bars. This bar is popular for breakfast, lunch and evening meals. There are open and covered terraces with telivisions showing up to date sporting events and live music.
The market in Teguise was disrupted yesterday to make way for the 8th Gastronomic fair which celebrates the best cuisine of Lanzarote and the other Canary islands. Having grown over the years the fair now takes over much of the space used by the market traders for this 2 day event. Close to 100 exhibitors participated provided an insight to local business in this sector along with demonstrations and food and wine tasting provided in restaurants, wineries, dairies , hotels, craft breweries and sweet cooking establishments.
Dragon Fruit or “Pitaya” as it is locally called is an usual fruit that many of you may not be familiar with. It originally comes from Central America and is a member of the cactus family. It is oval shaped with spines on the outside. It is very aromatic with a sweet flavour and has excellent nutritional value.
The Dragon Fruit has anti-tumor, anti inflammatory and antioxidant properties. It is rich in Vitamin C and also contains Vitamin B’s and minerals such as Calcium, iron and phosphorus. The seeds are edible and they contain beneficial fatty acids.
So, next time you see this usual fruit in one of Lanzarote’s supermarkets, don’t forget to give it a try!
Did you know that there is a sweet syrup that is produced from different types of palm trees? The Canary Islands and the coastal areas of South America are ideal locations for its production. The syrup is is mostly produced on the island of La Gomera in an area called Vallermoso. The method used for collecting the sap and creating the syrup is very simular to the methods used for making Maple Syrup. Harvested overnight the farmer climbs a ladder and uses a knife to remove the surface crust and open the pores on the trees and leaves a bucket to return next morning to collect. Each tree can supply up to 10 litres or more. When the trees have been havested regularly between January to June, they need 5 years before they can be harvested again.
KMO is a center that promotes a slow food experience. It began in the 1980’s in response to the fast food restaurant McDonalds opening in Rome, Italy. The movement is dedicated to avoiding processed foods and thrives from using local products within a radius of 100 miles. The organisation has a base in Barcelona which is a meeting point for the many food and wine tours and gastronomic experiences.
KMO Gastronomic experiences will be held on 31st March, 28th April and 26th May in the Finca de Uga where the Chef from the Isla de Lobos restuarant will explain the philosophy and techniques for choosing local produce for many of his dishes. This will later be followed be a dinner at the restaurant in the Princesa Yaiza Hotel. Tickets are available from the hotel by clicking here
Visit to the Finca de Uga: 15€
Degustation Menu without wine-tasting: 60€
Degustation Menu with wine-tasting: 92€
The 6th Cheese and Goat Fair of Lanzarote will be held on March 24th and 25th in Playa Blanca, co-organized by the local council of Lanzarote, and the Association of Artisan Cheese Queserias of Lanzarote and the Regulatory Board of the Denomination of Origin Vinos de Lanzarote. There will be a total of 33 exhibitors including restaurants, wineries and dairies. The event will be located in the center of Playa Blanca on Papagayo Avenue and Bienvenida Martín Street at 6:00 on the 24th and the on the 25th it will be open from 11.00 to 16.00.
There will be a raffle of three baskets full of products from Lanzarote for those who have filled out a participation form, which can be obtained at the stands of the organization, and a popular cooking contest will also be held.
Most people in the UK have declared battle against the Beast From The East! If you want to keep warm, why not try making a typical healthy Canarian dish to keep away the winter blues. Lentils are a great source of dietry fiber and contain copper, phosphorus and maganese. They are also good for iron, protein, vitiman B1, pantothenic acid, zinc, potassium and vitaminB6. A good way to to make sure you dont catch any colds which will be flying around during the cold spell in the UK. It might just make you feel as though you are here in Lanzarote.
350 grams (1 1/2 cups) of small dark lentils – put them to soak the night before in water to cover
*Note: nowadays many lentils are sold as quick cooking and don’t need soaking.
100 grams (3.5 oz) red stewing chorizo sausage – lightly pricked over with tines of a fork
50 grams (1.7 oz) salted tocino pork fat – cut into large diced pieces
1 TBSP flour
2 carrots finely diced
2 medium leeks, using only white stems sliced finely in rounds
1 or 2 lg cloves garlic (optional but I wouldn’t leave it out) – pass through garlic press
2 cups beef broth (or 2 Knorr beef cubes)
1 bay leaf
fresh rosemary – small sprig
olive oil – about 1/4 cup
extra water to add after 1st hour
1. Soak lentils the night before in water to cover.
*Note: some lentils are sold as quick cooking and don’t need soaking.
2. Next day drain and rinse lentils, put aside.
3. Heat olive oil in heavy cooking pot. When sizzling, add carrots, garlic and leeks. Lightly brown while stirring.
4. Add 1 TBSP flour and keep stirring for about a minute.
5. Add lentils, beef broth, whole chorizo, tocino, laurel and rosemary
6. Put on lid and simmer very gently for 1 1/2 – 2 hours. Check after 1st hour and add more water if needed.
7. Adjust seasoning and serve.