Luis Benito runs the Chiringuito Tropical in Playa Blanca, which has a Repsol Sun and has always been committed to local produce, whether with fish or vegetables from the island.
In an interview with the Radio Lanzarote program Más de Uno Gourmet, he presents the latest edition of the Summer Night Dinners, which return to his establishment from July 29 with numerous prestigious chefs.
- What is the main reason for the success of Chiringuito Tropical?
This year we celebrate our tenth anniversary. We have always based our cuisine on local, nearby products. Tomatoes from Tinajo, fish from here... We always try to use seasonal products.
- Are there always tomatoes from Tinajo in your establishment?
We give away Tinajo tomatoes with the beer. We serve it as an appetizer seasoned with Janubio salt, extra virgin olive oil and Lágrima de Malvasía vinegar.
We buy between 40 and 50 kilos every week. If we don't support our farmers, we will end up with supermarket tomatoes that have nothing to do with it. At Chiringuito Tropical, if there are no Tinajo tomatoes left, no tomatoes are put in the salad.
- The Summer Night Dinners are back at Chiringuito Tropical, what will this edition be like?
This year we are going to do 9 nights. We could have done up to 15 like last year, but we are very short of staff. We haven't put up any advertising and they are almost all full.
- What chefs will be present?
Yeray Gil starts, followed by Pedro Nel, Rubén Darío Rivera, Diego Blanco, Gonzalo Calzadilla, Maikel López, Joao Faraco and Germán Blanco. I will also cook two nights.
- When did you start this initiative?
Six years ago, in 2018. That year we had 27 reservations, last year there were 800.
- What is the dynamic?
The chefs come to show off and do things well, not to earn money or to overwork themselves. We do it for between 30 and 35 clients. This is how you can do a good service and explain everything to people, because it is a different dinner.
The chef plates in front of the client and explains each dish. People want new experiences.
- How have you seen the evolution of gastronomy in Lanzarote in recent years?
We are 10 years old in October and we have always been committed to local produce. Now I see that many restaurants are committed to local produce.
- And does the tourist value it?
In recent years, yes. Before, I saw that people came to Lanzarote to see Timanfaya, but not so much to eat. Now they ask you for dishes typical of Lanzarote.
And don't think that local produce is more expensive either. It is true that sometimes you have to move, that sometimes they can't bring it to you and you have to go to Tinajo yourself for the tomatoes or to La Tiñosa for the sardines. But as soon as the fishmonger arrives with the sardines from La Graciosa, people are already asking for them.
- How much does the summer night dinner cost? How do you book?
It is 55 euros per person. To book, you have to call Chiringuito Tropical on 645487165.
