More than 50,000 people, the best of the gastronomy and wines of the Canary Islands and Macaronesia, showcookings, presentations, tastings… The Food and Wine Festival Saborea Lanzarote has returned for its tenth edition with a resounding success, surpassing the figures of its last edition in 2019.
The Villa de Teguise hosted this festival on 25th and 26th November, which was made up of different spaces such as the Aula del Gusto, a space of Saborea Atlántico Medio, the Casa y el Mercado del Producto Canario, as well as the classrooms of Wine, Cheese, and much more.
The Aula del Gusto hosted lectures by internationally renowned chefs, such as Jordi Cruz (Manresa, 5 Michelin stars), Mario Sandoval (Madrid, 2 Michelin stars), Juan Carlos and Jonathan Padrón (Tenerife, 2 Michelin stars), Pepa Muñoz, (Madrid, El Qüenco de Pepa restaurant), Thrainn Freyr (Iceland, Óx restaurant), Arnaldo Dias (Porto), Rafaela Barbosa (Porto), Vasco Coelho (Porto), among others.
In a bid to promote not only local and Km 0 products from the island of Lanzarote, but also from the Atlantic, attendees were able to enjoy a variety of culinary offerings in the different areas, including a special 100% Vegan area.
As in each edition, the Taste the Mid-Atlantic space presented the guest city, which this year was Oporto, with four restaurants, two of them with Michelin stars. Madeira and Cape Verde were also present, offering a part of the culinary offer that characterises them.
The Festival Saborea Lanzarote has not only had a great impact on the island, but has also gone beyond its borders, extending to Europe. In this edition, the guest country was Ireland, due to its close tourist relationship with Lanzarote and La Graciosa.
More than a hundred stands, restaurants, cheese makers, wineries, offered the best of their products to all the attendees who came to celebrate the return of the Festival Enogastronómico Saborea Lanzarote, and who are already looking forward to the next edition, in which the islands of Lanzarote and La Graciosa will again be, for a few days, the epicentre of gastronomy and culture of the Macaronesia.
