Culinary expert Lolo Román, gastronomic advisor and former professor at the Basque Culinary Centre, presents his new restaurant project, Carnival, together with his partner Pablo García, on the radio program Más de Uno Gourmet of Radio Lanzarote-Onda Cero.
- What can we find in Carnival?
We are only going to have one main dish: sirloin steak with unlimited potatoes, salad and piquillo peppers, although we will also have some additional tapas.
- Where is the place?
In front of the Gran Hotel, in the place that used to be Niño Salvaje.
- Why have they called it Carnival?
We wanted to pay tribute to the carnival, carnival is the English word, and make a play on words between carnival and meat.
In the early days of carnival there were large social banquets on the last day you could eat meat before Lent and we wanted to represent that banquet. In fact, the sirloin steak with potatoes dish is called 'The Great Meat Banquet'.
- And is it going to be as crazy as the carnivals?
Just as during carnival the one who was a slave could be king with a mask, we want to break the established social rules and protocols. In Carnival you can play, you can eat with your hands, or instead of using a knife and fork, use a clamp…
- And they have unlimited potatoes…
This is a concept that we saw in France, in Bordeaux. There they only had the meat, the salad and the unlimited potatoes.
- Will there be shows too?
Yes, the idea is that it is a place where when you finish eating you stay for a drink. And as less is more, there will only be two cocktails: mojitos and a signature cocktail made by the Long Beach bartender Simón Acevedo.