There are snacks (and wines) with a star that deserve a trip, beyond potatoes with mojo

Traditionally, the fame of Canarian cuisine has gone hand in hand with its “lifelong” foods and recipes. But, in recent years, the gastronomic offer of the archipelago has evolved to become one of the main travel motivations for the millions of tourists who, every year, enjoy their holidays in the Canary Islands. The spearhead of this new gastronomic scene is a creative and original cuisine that, based on local products, fuses traditional flavors and practices with a contemporary approach that has deserved, in all fairness, the honors of the Michelin Guide.

No less than seven Canarian restaurants, distributed between the islands of Tenerife and Gran Canaria, were awarded in the latest edition of the prestigious French publication. Thus, two stars light up the menu of the MB, the restaurant run by Martín Berasategui at The Ritz Carlton resort, Abama, where the Abama Kabuki is also located, another of the six establishments awarded one star. The rest of this delicious all-star Canarian cuisine, all of them with a Michelin star, is made up of Tenerife’s El Rincón de Juan Carlos, at the Royal Hideaway Corales Resort hotel, and the Nub Restaurant at the Bahía del Duque Hotel ‒both in Costa Adeje (Tenerife)‒ and Gran Canarians La Aquarela and Los Guayres, at the Cordial Mogán Playa hotel ‒both in Mogán, in the south of Gran Canaria‒ and Poemas by Hermanos Padrón, in Las Palmas de Gran Canaria.

The gastronomic proposals of all of them share the passion and mastery in its use, for the excellent gastronomic products typical of the Islands: fish, fruit, vegetables, meat, cheese… For example, the Grand Tasting Menu of the MB presents a careful selection of the most successful dishes of the restaurant, for which the best ingredients on the market are selected daily, locally produced, always making sure to have zero kilometer products. And in Rincón de Juan Carlos, the combination of local produce with The most select international products result in a cuisine in which the balance of flavors rules.

In Gran Canaria, the award-winning restaurants also share excellent locations where the beauty of the island is another attraction, and not a minor one. Thus, the terrace of Los Guayres recreates the typical Canarian balconies, and is the ideal setting to enjoy a menu in which its chef, Alexis Álvarez, paints traditional Canarian cuisine as an author, and in which there is no lack of island products, from gofio or goat meat, to fish such as grouper or bluefin tuna. And at La Aquarela, a historic figure in the Canarian gastronomic scene, its chef, Germán Ortega, sprinkles creative Nordic details with his invitation to discover the most modern Canarian cuisine in which, as in many of the restaurants in the Canary Islands, send the best local product.

the real protagonist

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The geographical location of the Islands has a lot to do with the excellence of this local product. The subtropical climate that caresses them, recognized as one of the best in the world, their status as a crossroads between Europe and America –the Islands were the first stopover for many of the foods from the new continent that would be incorporated into our kitchens–, and its volcanic origin, fill a collection of unique delicacies with flavor. This is the case of bananas, Canarian potatoes, gofio, honey from Tenerife or cheeses such as palmero from La Palma, majorero from Fuerteventura or Flor de Guía from Gran Canaria.

Cheese is one of the star products of the islands.  Research is carried out on different varieties based on the traditional palmero, majorero or Flor de Guía, which are essential.
Cheese is one of the star products of the islands. Research is carried out on different varieties based on the traditional palmero, majorero or Flor de Guía, which are essential.

The exquisite Canarian pantry does not end there: native fish such as the Vieja, the cherme or the dentex, and traditional dishes such as the Canarian ranch, the marinated kid and, of course, the wrinkled potatoes with mojo –both green and red– define the map gastronomy of some Islands that are to eat them.

The great Canarian wines

Canarian wines represent a different and daring way of understanding wine and, of course, of making it: the malvasía vines –the oldest in Europe– are planted one by one in the volcanic soil, protected by small stone walls, and they are harvested, also one by one, by hand.

Malvasia vines are the oldest in Europe: they are planted one by one in the volcanic soil and are protected by small natural walls of stone and lava.
Malvasia vines are the oldest in Europe: they are planted one by one in the volcanic soil and are protected by small natural walls of stone and lava.

“It delights the senses and perfumes the blood”, said William Shakespeare in several of his works about this exquisite white wine, the most famous of the wine production of the Canary Islands, where there are eleven appellations of origin, a fact that not all lovers of oenology know. Traditional grapes used in the peninsula, such as tempranillo, cabernet sauvignon, muscatel or albillo, and other unique ones, such as the peculiar listán negro, give rise to an excellent collection of wines. Health.

If you want to know more curiosities about the Canary Islands, click here.

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