The island of Lanzarote served as the setting for a special day for the Gastronomy Academy of Las Palmas, an event that reaffirmed the island's unique position in the Canarian gastronomic scene. The visit focused on the power of its product, the singularity of its landscape, and the maturity of a cuisine that dialogues with its environment without losing its identity.
Driven by academic and brigadier Pablo Correas, the day began with a flight by the airline Binter, highlighting the connection between the islands. The itinerary was structured around two fundamental pillars: wine and the table.
The first stop was at Bodegas El Grifo, founded in 1775, the oldest winery in the Archipelago. It exceptionally opened its doors to receive the Academy, offering a glass of El Grifo Ancestral, a volcanic Malvasia sparkling wine. The visit detailed the uniqueness of this variety, cultivation methods in the volcanic 'picón', and the winery's innovations, including organic viticulture projects and climate change adaptation. The tour also included the museum and historical camel-related memory, featuring the touch of César Manrique.
Subsequently, the academics moved to La Bodega de Santiago, in Yaiza. The lunch, held in this 19th-century manor transformed into a restaurant, was led by Juan Carlos Monzón. The menu paid homage to local produce with dishes such as patudo tuna nigiri, old woman fish ceviche, smoked butterfish carpaccio, black pig chickpeas, and breaded old woman fish. The culinary journey continued with false goat meat cannelloni, creamy black pig rice, and a dessert featuring the house's signature cheesecake.
The gastronomic experience was complemented by wines such as Stratvs Seco and Figuero Crianza. The day also included a special surprise from academic Pepe Solea, who invited Deborah Santana, daughter of the owner of the legendary Casa Torano restaurant, adding a dimension of written memory and maritime trades.
The closing of the event was handled by Javier del Riego, who provided a tasting note reading of the menu, describing the day as an exceptionally high-level experience, with an impeccable, generous, and profoundly Lanzaroteño menu.
