I
sle of Flavour
Lanzarote is making food and
drink an increasingly
important part of its tourist
appeal, as well as its economy.
Shaun Addison visited the
Feria de Enogastronomía in
Teguise to sample the best the
island has on offer.
nogastronomia”
is one of those
daunting
Spanish words
you´d expect to see in a doctor’s
diagnosis, but anyone who let it
put them off from going to
Teguise for the Feria de
Enogastronomía on 13th
December was missing out.
The word means, simply, food
and wine, and the fair, organized
by Saborea Lanzarote, allowed
some of Lanzarote’s finest
sea salt produced
restaurants; it´s most innovative
by Salinas Janubio,
and traditional food producers
and Francisco
and most of the island’s
Rosado of Arrecife
bodegas space to promote their
plied me with
produce and celebrate the best
aguardiente
that Lanzarote has to offer.
produced from his
Originally postponed due to
trusty copper still.
the storms, a few heavy
A bag of fried
downpours happened on the
sardines hit the
opening day, but they seemed
spot, as did a slice
to whet appetites rather than
of roast pork from
dampen enthusiasm.
Canarian black
Carmen Saéz and her champion lentils
After buying a handful of €1
pigs, and a glass
Photos: Cabildo de Lanzarote
tickets that could be exchanged
of beer from the
for samples, I got stuck in. First
only microbrewery on the island washed it
stop was Gambas de La Santa, where Saro of
down perfectly. There was cheese from two
the family Olivero Martin, who fish the only fresh
island dairies, organic vegetables cooked to
prawns on the island, was serving up
perfection and a chance to try fresh chillies
succulent, salty shellfish from the grill. After
from Camel on Fire, a new business based
that I learnt about the luxury flor de sal gourmet
in Tahiche (