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Ten hands and six stars in Alarz
Arrecife, rice, the sea... This is how the very young Lanzarote chef Paco Medina explains the name of the Alarz Bahía Club restaurant, a beautiful space that reinvents the concept of the beach bar in an urban, elegant and modern setting at the Arrecife Gran Hotel & Spa. Tonight, the Worldcanic 2023 entourage was welcomed there for an exceptional dinner prepared by ten chefs, most of them Michelin stars.
Medina was in charge of the opening with a delicious battery of starters consisting of Ostra Daniel Sorlut nº3 with tangerine and rose water, potato millefeuille with goat's tartar and café de Paris butter, tortillita de camarones with lightly oiled shrimp tartar, crab tartlet with piquillo pesto and mollete de pata asada, cream cheese and pork rind.
Medina also offered a sea bass with sweet beurre blanc wine from the island, Swiss chard and caviar to round off the fish section, in which Ricard Camarena from the Ricard Camarena** restaurant (Valencia) also excelled with a gamba de la santa, creamy caviar and coconut Ricard Camarena, and Paco Pérez from the Miramar** restaurant (Llançà, Girona) with his Carabinero de la isla en curry de la isla. The chef of the Hika Gastronomiko restaurant (Villabona, Gipuzkoa), Roberto Ruiz, served Betizu, the wild cow from the Pyrenees, and the brilliant Fina Puigdevall and Martina Puigvert of the Les Cols** restaurant (Olot, Girona) closed with a sweet dish entitled "Inspired by the nature that surrounds us", based on honey and ricotta flower, walnuts and ratafia.
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