Saborea España will host an exciting showcooking event in Munich, showcasing six outstanding Spanish gastronomic destinations in a unique and interactive way. This time, the experience will pair destinations that, despite being geographically distant, share culinary connections, creating a fascinating narrative.
The featured destinations will be:
- Gran Canaria & Dénia
- La Palma & Fuerteventura
- Cambrils & Lanzarote
This immersive event will allow chefs from each destination to present the best of their local cuisine, blending traditional flavors with innovative techniques.
Gran Canaria & Dénia: United by the Sea and Tuna
The event will begin with Gran Canaria and Dénia, two coastal destinations where the sea plays a fundamental role in their cuisine. Though separated by different oceans, they find a common thread in tuna.
- Gran Canaria: Chef Aridani Alonso Rodríguez will present a Tataki of Tuna, paired with an emulsion of prickly pear, mojo de tuno, and oranges from the Agaete Valley—a dish that showcases the island’s freshness and acidity.
- Dénia: Chef Vicent Simó will challenge perceptions with a deceptive dish: a White Tuna Morcilla with Black Allioli, served on a coca de aceite—a playful combination of flavors and textures that tricks the eye while celebrating Mediterranean creativity.
Beyond seafood, both destinations will also showcase vegan flavors:
- Gran Canaria: Grilled Avocado with Guava Pickle, a tribute to the island’s famed “green gold.”
- Dénia: Semi-dried Hanging Tomato with Almond Cream and Sea Fennel, blending the region’s agricultural and coastal traditions.
La Palma & Fuerteventura: From Fertility to Aridity
The second stop highlights two contrasting Canary Islands: La Palma, known for its lush landscapes, and Fuerteventura, a more arid yet flavorful destination.
- La Palma: Featuring a Prime Rib of Palmera Cow, a premium cut from free-grazing cows, and Wheat Stew, a comforting dish that embodies home-style Canarian cuisine.
- Fuerteventura: Chef Alexis Morales will introduce “Chichafel”, a falafel made with chícharos (a local legume blend of chickpeas and peas), alongside a Gofio Mousse, highlighting one of the most essential ingredients in Canarian cuisine.
Lanzarote & Cambrils: Volcanic Soil Meets Mediterranean Freshness
The journey concludes with Lanzarote and Cambrils, two destinations deeply rooted in their terroir and local products.
- Lanzarote: Chef Vicente Félix Rodríguez will showcase Batata de Jable Dumplings stuffed with Meat, wrapped in potato skin crumbs and served with puchero mojo, alongside a Canarian Stew with Hummus of Chickpeas and Carrots—a perfect balance of tradition and creativity.
- Cambrils: The Mediterranean coast takes center stage with a White Prawn and Norway Lobster Tartlet, featuring two of the region’s most prized seafoods. A Vegan White Eggplant Tartlet with Sesame and Miso will also be served, celebrating organic produce and modern techniques.
A Spanish Culinary Celebration
Beyond tapas, this showcooking will also feature a curated wine selection from each destination:
- Volcanic wines from Lanzarote
- Refreshing wines from Costa Daurada
Each pairing will enhance the flavors, offering a complete sensory experience of Spain’s diverse gastronomic heritage.
This Munich event will be a unique opportunity to explore Spain’s culinary diversity through six distinct destinations that, while separated by seas and mountains, share a deep passion for food.
A gastronomic journey not to be missed!
