Volcanic Cuise Festival

Volcanic Cuisine Festival

The Volcanic Cuisine Festival will take place in the Harbour in Puerto del Carmen on the 26th and the 27th of November, 2022.

This promises not to be your average “tapas fair”, oh no. This will be much more!

Under the slogan “Enjoy Lanzarote’s most authentic gastronomy” it will consist of show cooking,  workshops, a gastronomic market and live music.

The opening hours are on Saturday 26th from 12h to 22h with live music from 20h to 24h.
And on Sunday 27th from 11h to 16h with live music from 14:30h to 16h.

The website of the Festival seems to still be in the process of being complete, but you can see a lot of information there already: https://www.festivaldelascocinasvolcanicas.com/.

In any case, you can follow any updates on the organiser’s social media: https://www.facebook.com/SaboreaLanzarote

The Festival will bring chefs of international prestige, together with the most outstanding chefs of the island, will share their knowledge and wisdom in the kitchen with the general public.

The Gastronomic Market area will showcase over 50 exhibitors will offer both their products and their culinary creations that they have prepared especially for this occasion:
29 Restaurants
7 Wineries
3 Beer Brewery
2 Cheesemakers
10 Producers
1 Ice-cream maker
1 Chocolates maker

The “Aula” (classroom in Spanish!) is a space for workshops and lectures given by well-known professionals from the Philippines, Mexico, Portugal and Spain, some of them with Michelin stars, all of whom have volcanic gastronomy in common, focusing on its products and culture. Attendance can be booked on the website mentioned above.

Workshops Programme:
People attending the lectures and workshops are requested to arrive 5 minutes prior to the starting time, whether they have been accepted or they are on a waiting list. Registrations are for one person only. In the case of accompanying persons, it will also be necessary for them to register. This is the list of workshops currently:

26th of November
11h to 12h – “Chinijo Chef – Workshop for children: Cooking with volcanic products
Activity for children and parents
Guest chefs: Sofia and Victor (Master Chef)

12:30h to 13:15h “The Cartagena countryside and the Mediterranean Sea”
Resturante Magoga (Cartagena, Murcia)
The flower of the Cartagena countryside (to be tasted)
Guest chef: María Gómez García

13:45h to 14:30h – “The volcanic vegetable garden”
Restaurante La Costa (El Ejido, Almería)
Guest chef: José Álvarez

16h to 16:45h – “Volcanic wine workshop”
Former El Bulli sommelier David Seijas, National Gastronomy Award 2011, university professor, disseminator and alma mater of the gastronomic wine collection Gallina de piel (Barcelona)

17:15h to 18h “Philippine volcanic cuisine”
Restaurant Sarsa (Manila, Philippines) and Restaurant Kooya (Dubai, UAE)
Sinuglaw
Guest chef: JP Anglo

18:15h to 19h – “Workshop on the most highly rated Canarian cheeses at the World Cheese Awards”
Master cheesemaker and technician in the General Directorate of Livestock of the Ministry of Agriculture, Livestock and Fisheries of the Government of the Canary Islands (Las Palmas de Gran Canaria)
Guest chef: Vicente Isidoro Jiménez Pérez

19:15h to 20h – “The carabinero de la Santa versioned by … (2 chefs)”
Restaurante Taste 1973 (Adeje, Tenerife)
Guest chef: Diego Schattenhofer

27th of November
11h to 12h – “Chinijo Chef – Workshop for children: Cooking with volcanic products”
Activity for children and parents
Guest chefs: Sofia and Victor (Master Chef)

12:30h to 13:15h – “Cheeses from volcanic pastures”
Master cheesemaker and technician in the General Directorate of Livestock of the Ministry of Agriculture, Livestock and Fisheries of the Government of the Canary Islands (Las Palmas de Gran Canaria)
Guest chef: Vicente Isidoro Jiménez Pérez

13:30h to 14:15 – Title of the lecture still pending
Restaurant Kampo by Chef Júlio Pereira (Funchal, Portugal)

14:30h to 15:15h – “Colima Sabe – A landing to the Mexican cuisine of the Colima region”
Enchiladas dulces colimotas (to be tasted)
Colima Salt and Volcanic Agave distillate (to be tasted)
Guest chef: Nico Mejía

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