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Canarian flavour in food and drink
Situated at the foot of Playa Blanca, the Brisa Marina restaurant, which has been run by Juan Cabrera 'el Majorero' for the past three decades, was the perfect setting for the celebration of a purely 'original Canarian' meal, created by its chef, Germán Blanco, who has become one of the leading figures in Canarian gastronomy.
The menu was designed to show Worldcanic's guests the richness of the local gastronomy, based on the best raw materials of the area and elaborations based on tradition with a touch of modernity. For example, black potatoes with mojo palmero, salad of lightly salted wreckfish stew, escaldón and sweet potatoes from Jable, Seaweed toast with Brisa Marina red tuna tartar and tomatoes from the Canary Islands vegetable garden with sardines from La Tiñosa served as an interesting starter, before moving on to horse mackerel tartar with toasted spine broth and spicy avocado, followed by fried fresh black squid, original fried moray eel chips and salt-grilled prawns from La Santa.
For the main course, braised goat ravioli with smoked island cheese parmentier, and for dessert, sweet potato torrija bread with guava ice cream. To round off the experience, local wines Mochai and organic Liquen Diego, both from the Lanzarote D.O., filled the glasses of satisfied diners.
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