Lanzarote in all senses at Worldcanic's first meal

Four chefs with restaurants on the island cooked a meal at the spectacular Jameos del Agua Centre for people to understand what Lanzarote is and what it tastes of. This is Worldcanic's first meal.

The Art, Culture and Tourism Centre created by César Manrique in Órzola was the setting chosen for Worldcanic's first meal. At the spectacular Jameos del Agua complex, four chefs with restaurants on the island delighted Worldcanic congress-goers with a savoury welcome to the island. A Lanzarotean experience for all five senses, as the gaze of diners went from their plates to the complex, and from the complex to their plates. Lanzarote plays host.

João Faraco (Coentro, Puerto Calero), Santi Benéitez (SeBE, Costa Teguise), Rubén Darío Rivera (Citurna, Playa Blanca) and Sergio Morales (Niño Salvaje, Arrecife) carried out a 16-hand showcook to give congress-goers some context, for their palates to inspect the work propitiated by the Timanfaya volcano over 250 years ago.

Eight recipes - two by each restaurant - reaching down into the earth, the same idea which Manrique wished to convey by building this  centre from the collapsed roof of a volcanic tube. Rivera began with a charred aubergine purée with pomegranate molasses and Dukkah, while Faraco produced a braised leek with sea anemones. From land to sea, with an Uga smoked salmon with white chocolate and avocado "mojo" sauce by Benéitez, and in again from sea to land, with a black fritter of roast goat by Morales.

The main courses were by Rivera - cured raw yellowfin tuna, with spicy piña colada-, Faracao -stew of trotters, black pig and carabinero prawns – and Benéitez -red porgy, sweetcorn soup and "volcanic tower" (fish with wild mushrooms)-, while Morales provided the final sweet touch: Canary Island "gofio" (roasted sweetcorn) Twix. Liquid sustenance from the Vulcano winery. This is Worldcanic Lanzarote.