Opening dinner between land and sea

The rugged landscape of Punta de Arinaga was the setting for the first of the gastronomic experiences of this third edition of Terrae. With their feet on the ground and their eyes on the sea, the conference participants enjoyed a 100% Canarian dinner in the restaurant located in the Arinaga lighthouse, one of the two that mark the east coast of the island.

The dinner began with an aperitif of Canarian cheeses and papas arrugadas con mojos (Canarian new potatoes with mojo sauce), followed by a tribute to the zafra harvest by Alex Herrera, chef at the Sábor restaurant (Santa Lucía). For his part, Adrián García, chef at Poemas by Hermanos Padrón* (Las Palmas de Gran Canaria), chose a local fish for his cherne con blanco de cherne (wreckfish with wreckfish roe). And from sea to land, there was also the chance to taste the goat with trumpet of the dead and sweet potatoes, offered by Ruyman González of the restaurant Los Guayres* (Puerto de Mogán). The sweet icing on the cake of the day will also be provided by a local, Yeray Reyes, from the bakery of the same name in Las Palmas de Gran Canaria.