The Miniature Enyesque Congresss by Arrecife-Lanzarote is the first edition of a gastronomic festival, an exchange between Lanzarote and Euskadi (Basque Country) in the art of creating “enyesques” or “pintxos”, which is what “tapas” are called colloqually in both regions, respectively.

It started on the 7th of April and it will last until the 23rd of the same month. It includes a choc-a-block programme of activities to showcase produce and wines from both regions and it’s mainly split up into three sections:

 

From the 7th to 20th: the Contest of Enyesques with participating establishments across the island where their chefs offer an “enyesque” of their creation and a winner is chosen by popular vote, very much like the traditional “tapas” tours in Lanzarote. The price of each dish is €2.50.

From 21st to 23rd: the Miniature Enyesque Congress 2022 at Islote de Fermina in Arrecife including conferences,masterclass and the championship’s awards ceremony.

On the 22nd and the 23rd: the Dinners Experience at the Castillo de San José in Arrecife with an extensive menu of dishes created by chefs from Lanzarote on the 22nd and from the Basque Country on the 23rd, maridated with wines from each respective region.

We have included below both the confirmed enyesques taking part on the Championship and the menus from the Dinners Experience:

CONTEST OF ENYESQUES

From the 7th to the 20th of April
Arrecife
Squid sandwich with an avocado emulsion by Paco Medina
ALARZ
Parque Islas Canarias, s/n
Tel. +34 928 801298

Sancocho (Canarian stew) fritter, escaldón of wheat gofio, sweet potato chips and mojos by Iliana Josefina Rivero
BAR ASTURIAS
Avenida de la Mancomunidad, 5
Tel. +34 928 589883

Wire taco. Beef taco with smoked cheese by Víctor Domínguez
LA LUPE
Coronel Bens, 9
Tel. +34 828 086120

Uramaki of Canarian bigeye tuna on causa limeña by Sergio Morales
NIÑO SALVAJE
Avenida de la Mancomunidad, 3
Tel. +34 828 738997

Also in Arrecife with suggestive names but without a description:
Porto Nao’s Flatboat by Pedro Luis García
CASTILLO DE SAN JOSÉ
Avenida de Naos, s/n
Tel. +34 901 200300

Among volcanoes by Mario A. Leguízamo
EL PUERTO
Juan de Quesada, 23
Tel. +34 682 377513

And also in Arrecife but without information:
CALA by Luis León
Avenida César Manrique, 18
Tel. +34 928 399687

CARBÓN CARBÓN by Luis León
Avenida Olof Palme · Marina Lanzarote, Local B33
Tel. +34 616 321296

IL NONO by Luis León
Avenida Olof Palme · Marina Lanzarote
Tel. +34 928 227839

Costa Teguise
Autumn warm carpaccio by Luis Gustavo Lemus
EL COCHINO COJO
Avenida Islas Canarias, 4
Tel. +34 928 590935

Famara
Crispy Octopus Tataki by Javier Hernández
COSTA FAMARA
Montaña Clara, 28
Tel. +34 928 830855

Famara, sea and Jable landscape by Guilherme Russo
DUNAS FAMARA
Chirimoya, 13
Tel. +34 928 178477

Rabbit and baby goat royal, sweet potato and egg yolk sponge cake by Jonay Perdomo
EL RISCO
Montaña Clara, 30
Tel. +34 928 528550

Haría
Lanzarotean taco by Daniel Jiménez
TACANDE
Plaza del Castillo, 5
Tel. +34 637 106389

La Santa
Goat ingot, brioche, 7 lakes and avocado mojo
by Sebastián Guasco
ALMA & TAPAS
Avenida del Marinero, 26
Tel. +34 828 180504

Playa Blanca
Atypical octopus with mayonnaise from La Palma and Lanzarote onion by Gonzalo Calzadilla
ATÍPICO AMBIGÚ
Irlanda, 28
Tel. +34 682 865923

Mille-feuille of crispy Canarian prk, pineapple and wagyu jerky by Jorge Victoria Reinosa
CHIRINGUITO TROPICAL
Madeira, 130
Tel. +34 645 487165

Goat’s korma with bonita potatoes, mango, Jaipur curry and sour and spicy emulsion by Dailos Perdomo and Julio Cuenca
LIKEN
Avenida Marítima, 159 F
Tel. 928 270587

And without information, a creation by Yeray Gil
PRIMARIO GASTROBAR
La Marina, 8B
Tel. +34 639 291309

More information on: https://miniatureenyesques.es/participantes/

DINNER EXPERIENCE

LANZAROTE ENYESQUES EXPERIENCE
Friday 22nd April at 21h

Chefs
Santi Benéitez from Restaurante Sebe · Costa Teguire
Gonzalo Calzadilla from Restaurante Isla de Lobos · Playa Blanca
Joao Faraco from Restaurante Coentro · Playa Blanca
Germán Blanco and Sergio Morales from Restaurante Niño Salvaje · Arrecife
Jonay Perdmo from Restaurante El Risco · Teguise

Menu
Braised eggplants, goat yogurt and smoked sardines mojo
JOAO FARACO

Sweet potato of Jable in mojo bravo
SERGIO MORALES

Canarian blood sausage muffins and mojo picón ice cream
JOAO FARACO

Toasted brioche, albacore milanesa, sweet and sour mojo, wok vegetables with cappuccino and sweet potatoes
GERMAN WHITE

Pickled mackerel with vinegars and Lanzarote onion and Sóo pumpkin
JONAY PERDOMO

Uramaki of Canarian bigeye tuna and potato cause of the Valleys
SERGIO MORALES

Mole eggs with gofio foam and mantecado (lard)
JONAY PERDOMO

Tribute Lanzarote to La Palma. Avocado and malvasía
GERMÁN BLANCO

Wines from Bodegas Vulcano

EUSKADI PINTXOS EXPERIENCE
Saturday 23rd of April at 21h

Chefs
David Rodríguez from Restaurante Danako · Irun · Gipuzkoa
Aaron Ortíz from Restaurante Kabo · Pamplona · Navarra
Mikel Muñoz from Bar Gran Sol · Hondarribia · Gipuzkoa
Iñigo Kortabitarte from Restaurante Kobika · Durango · Bizkaia
Mikel Fiestras from Restaurante La Regadera · Vitoria-Gasteiz · Araba
Mitxel Suárez from Asador Borda Berri · Hueto Arriba · Araba

Menu
TXI-TXA-RRO. Mikel Fiestras
Tenderloin of txitxarro on a plankton tile, flying fish roe, seaweed, and sauces made with dill, soya with manzanilla and paprika garlic mayonnaise

BOKALAO. David Rodríguez
Pintxo of bite-sized cod with a stew of cod omelette with green pepper and another of cod tripe in pil-pil sauce

MARMITUN. Mikel Fiestras
Plankton bread with marmitako cream, red tuna jelly beans, chorizo and spicy mayonnaise, flying fish roe and wakame gum

MIKA. Mikel Muñoz
Oriental version of prawn and bacon kebab on an onion bread toast

GREEN BILBAO. Iñigo Kortabitarte
Pistachio bread stuffed with txangurro and smoked meats and finished with guacamole

BELTZA. David Rodríguez
Brioche bread stuffed with two traditional stews, one of cod kokotxas in pil-pil sauce and the other of baby squid in its own ink, accompanied by lime caviar, lemon mayonnaise, siracha and an touch of chili pepper

HONDARRIBIA. Mikel Muñoz
Smoked cod toast with piquillo peppers, foie gras and peach jelly

TXINGURRI. Mitxel Suárez
False potato stuffed with Euskal Txerri secret, yakiniku, kimchi and meat juice, broad beans…

IBERIAN CHOUX Iñigo Kortabitarte
Trampantojo pastry containing an Iberian secret stew

PORK & ROLL. Mitxel Suárez
Roasted chestnut oil base, pork loin cooked at low temperature, trumpets of death and tonkatsu sauce, covered with chickpea flour.

BEET, CHEESE AND PASSION FRUIT RUBY. Aaron Ortíz
Sweet beetroot meringue, Roncal cream cheese, passion fruit gel, tiramisu

TIRAMISU, CAULIFLOWER AND MANGO. Aaron Ortíz
Tomato and cocoa fritter, tiramisu, cauliflower foam with white chocolate and mango gel

Wines
Asotbiza
Viña Izadi
Amador García
Mitarte
Casa Primicia

For the dinner experience, the price is €70 a head and places are limited. Contact via email to comunicacion@miniature.eus to book, and you will be expected to pay in full, in advance by bank transfer.

Full programme of the Congress: https://miniatureenyesques.es/programa/
For more information, please contact comunicacion@miniature.eus or follow the Congress social media on

https://www.facebook.com/MiniatureEnyesqueCongressArrecife

https://www.facebook.com/gastrominimal/