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Multinational proposal in an emblematic hotel
The Princesa Yaiza Suite Hotel Resort 5* celebrated a memorable choral dinner prepared by seven chefs from different areas, combining island flavours with impressions from the north of the peninsula and neighbouring Portugal and Italy.
The impeccable host, chef Gonzalo Calzadilla of the hotel's restaurant Isla de Lobos (Playa Blanca, Lanzarote), began the menu with refined starters such as pumpkin soup with goat's cream, goat's macaroon and beetroot; suckling pig from the renowned organic farm Finca de Uga and sea toffee with fermented radishes. For starters, Iván Domínguez from the NaDo restaurant (A Coruña) served a cured scallop with chive hollandaise, and the Italian chef Accursio Crapar, owner of a starred restaurant in Accursio (Modica, Sicily, Italy), delighted everyone with his Spremuta di Sicilia, a linguine pasta with anchovies, candied orange, wild fennel and toasted bread.
Isaac Loya, chef at the Balneario de Salinas* restaurant (Salinas, Asturias), opened the main courses with a sea bass in champagne, followed by the Presa de cerdo de Lanzarote with mussels and the Portuguese sauce "á bulhão pato" with potato cream, the work of Óscar and António Gonçalves of the G Pousada* restaurant (Bragança, Portugal). Dessert was once again provided by the host establishment, in this case by Adán Suárez, also a chef at Isla de Lobos, who ended the evening with a creative dessert entitled "A stroll around the Canary Islands".
The bodega presented the guests with interesting local references, such as the volcanic malvasía aged in barrels on its own lees from Finca Las Palmeras; Viñas Centenarias made from the native Listán negro variety and Stratvs Malvasía naturally sweet.
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