Lanzarote bids farewell to Worldcanic with a demonstration of traditional cuisine

Worldcanic held its final meal at the Vegacosta Eco-estate in Tinajo. It was supervised by eight chefs with restaurants on the island, showcasing both produce and mindset.

The spectacular Vegacosta Eco-estate complex in Tinajo was the venue for the final meal at Worldcanic Lanzarote 2021. The 70 congress-goers who had attended the three days of talks and debates finally met up at the restaurant set up in the complex for a gastronomic celebration of a proud congress closure. By way of commemoration, as many as eight of the island's culinary personages forming part of the tourist brand "Saborea Lanzarote", who laid on a traditional menu in the form of a buffet.

The participants were Luis León and Ernesto Palomar (Trattoria Il Nonno, Arrecife) with their noodles and seafood; Juan Carlos Monzón (La Bodega de Santiago, Yaiza) with a Canary Island stew; Juan el Majorero (Brisa Marina, Playa Blanca) with blanched roasted sweetcorn and fried moray eel; Cristóbal Santana (Casa Brígida, Playa Blanca) with a sweetcorn soup; Toño Morales (Bar La Piscina, La Santa) with a beetroot "salmonejo" cold soup, chickpeas with Canary Island black pig pork and a pumpkin "torrija" toastie; María Díaz (Cascada del Puerto, Puerto del Carmen) with boiled "papas arrugas" potatoes with "mojo" sauces and limpets with coriander sauce; Jonay Perdomo (El Risco, Famara- Teguise) with goat, and Fefo Nieves, from jam company Mermeladas Lala (La Costa), with a selection of traditional desserts.

There was no lack of cheeses from Lanzarote, La Garrotxa and France's DOP Cantal, the three volcanic regions the clout and characteristics of which were demonstrated by their products and ambassadors during a talk on Friday, and the liquid side of things was provided by El Primo de Lanzarote (vermouth), Bodega La Geria (Manto white wine), Bodegas Rubicón (Listán Negro red) and a selection of Lanzarote DO wines, which were used for a final toast: “See you next year”.