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Welcome to the table in a local key
In the incomparable Jameos del Agua, a natural space created by volcanic activity and transformed into an important cultural and tourist centre, the first meal of Worlcanic 2023 took place, where five chefs from Lanzarote establishments signed an exceptional welcome.
Jaime Cabral, chef of the restaurant Mácher60 (Macher, Lanzarote), started with aguachile de cerveza negra and local fish, followed by Rubén Darío from Citurna (Playa Blanca, Lanzarote) with a surprising goat steak "kibbeh nayeh" with aubergine yoghurt. João Faraco, from the Coentro restaurant (Puerto Calero, Lanzarote), with Túnido, cephalopod and sparidae, broth and Canarian stew, and David Brito, from the Dunas de Famara restaurant (Famara, Lanzarote), with taco de cochino negro, wheat risotto and crunchy pistachio.
Pastry chef Adelia Ramírez, who was born in El Salvador and lives in Puerto del Carmen, where she makes her signature pastries under the Adelia Canarias brand, sweetened the meal with her Saudade of Lanzarote dessert. Some excellent references of the D.O. Lanzarote and the original gofio cream "Puro Legado" filled the glasses.
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