The production by Atlántida Productions, which is already airing the first episodes of this new installment on Sundays on La 2 de TVE, will feature a renowned expert in gastronomic information from the islands.
Host Adrienne Chaballe will visit emblematic places such as the Cathedral of Santa Ana, the neighborhoods of Vegueta and Triana, and the Central Market, delving into the flavors and secrets of Canarian cuisine. The Atlantic city, with its history, urban diversity, and connection to the sea, will be the setting for the recordings on May 4, 5, and 6.
During her stay, the program will showcase how Canarian identity is reflected in its gastronomy, local products, and cultural heritage. The tour will begin near the sports pier, then move into the historic center of Vegueta. At the Casa Montesdeoca restaurant, representative recipes like papas con mojos will be discovered, addressing the origin of potatoes in the islands and the variety of sauces.
The gastronomic immersion will continue at El Equilibrista 33, where the combination of tradition and creativity in dishes such as escaldón de gofio and carajacas will be explored. At the Central Market, the richness of the Atlantic will be highlighted through its fish and the diversity of tropical fruits, guided by the gastronomic journalist.
The connection to the sea will become even more evident along the Paseo de Las Canteras, visiting the La Marinera restaurant to explore different preparations of Canarian fish. A tour through the neighborhoods of Vegueta and Triana, alongside a local chronicler, will offer insight into the urban and social evolution of the city.
Culinary tradition will once again take center stage at Bodegón Pueblo Canario, where recipes like ropa vieja will be demonstrated, and typical dishes will be tasted. A visit to the Casa de Colón Museum, guided by an emeritus history professor, will provide a historical perspective on the city's relationship with transatlantic voyages. Finally, the Tabaiba restaurant, distinguished with a Michelin star, will present a contemporary proposal that reinterprets Canarian cuisine.
