The Eco Hotel Costa Mágica, located in the La Laguna coastal area of Valle Guerra in Tenerife, hosted a new edition of 'Paisajes al Plato'. This event has established itself as an experience where sensitivity, local produce, and territory-rooted cuisine take center stage.

The evening featured prominent figures in contemporary gastronomy. On one hand, Nacho Manzano, chef of Casa Marcial and a benchmark in Spanish haute cuisine, presented technical and vegetable-based creations. His celery curd with seaweed, cucumber, and sorrel granita, along with a subtle dish featuring woodruff flowers and pine nuts, were particularly noteworthy. A white asparagus dish with asparagus ice cream, caviar, and borage flower impressed with its elegance and balance.

On the other hand, Braulio Simancas, chef of Silbo Gomero, offered an emotional perspective deeply connected to the Canarian culinary tradition. His creations included roasted pepper with salted wreckfish and cilantro paste, and a robust dish of Canarian black pig with adobo and offal, encapsulating the islands' identity and tradition.

The sweet conclusion was presented by Naira Domínguez and Marta Santos from La Princesa by Free Heart, who offered a Canarian dessert featuring goat cheese, banana, and gofio sablé. The experience was complemented by artisan bread from Panadería Zulay and coffee and mini pastries from López Echeto.

The evening's atmosphere was enhanced by live music from Ana Obando on violin and Alex Sales on saxophone. 'Paisajes al Plato' thus reaffirmed its concept of interpreting the territory through gastronomy, connecting flavor, sensitivity, and emotion.