Marcos Rodríguez, owner of the Lanzarote restaurant Dunas de Famara, has expressed his pride during the Más de uno Gourmet program of Radio Lanzarote-Onda Cero for the recognition of the service in his establishment, being nominated for the second consecutive year for the Regional Restoration Awards Qué Bueno Canarias (finally the award went to Tenerife).
In conversation with the host of the radio program, Carlos Chavaud, he has also broken down the keys to his gastronomic proposal and his cocktails, as well as the restaurant's participation in the Livestock, Agriculture and Fisheries Fair of Teguise.
- Congratulations on the second nomination for best room service in the Regional Restoration Awards Qué Bueno Canarias, how did you receive the news?
We opened seven months before the pandemic, we had a clinical eye there (laughs). And in these last two years we have been nominated twice for the best room service. It is received with tremendous joy because in the end it is a way of rewarding the work of the team we have, which is a great great team and of which we are very proud.
Also that the work of the room service is recognized, the waiter no longer only takes everything to the table, but it is part of his job to finish the dishes, so luckily, we have a little more prominence.
"We offer local and seasonal products, especially focused on grilled dishes"
- Where is your restaurant and what dishes can we find?
We are in the Urbanización de los Noruegos, next to the reception. The establishment has been there all its life, but it was closed for a very long time. We embarked on that project to offer local and seasonal products, especially focused on grilled dishes. We use the grill a lot to finish the rice dishes and we smoke raw.
"We have a cutting-edge cocktail proposal"
- Last year you had a representative of the cocktail team at Madrid gourmet, and you reached the final. How does your cocktail service work?
It is another of our strengths. Since we opened, we wanted to have cocktails to pair with the dishes and also for after dinner. The truth is that we have a cutting-edge proposal, especially now that summer is starting.
- What dishes have you proposed at the Saboreando stand at the Livestock, Agriculture and Fisheries Fair of Teguise?
In collaboration with the farmers and ranchers of the Villa we have worked with goat, sweet potato and fish from the coast. We have made countless dishes such as a coastal rice with limpets and rock fish, a montadito of Jable potatoes with a corvina stew. We have also proposed a fish ceviche with green tuneritas, which is very good and a spicy sweet potato.
- What was your presentation in the Cabildo tent with 'Saborea' about?
David Brito gave a presentation on goat to, from the traditional recipe book, give it a twist and present it in a more fun, different way and that anyone can prepare at home.
