The director of the Repsol Guide, María Ritter, recently visited the island on the occasion of the latest edition of the Miniature Enyesque Congress of haute cuisine in miniature. In an interview with Radio Lanzarote, she explained the transformation of the guide in recent years and the recognitions granted to establishments on the island. She also highlighted "the enthusiasm, creativity and drive" of Lanzarote's gastronomy.
- Since you took over in 2015, you had to undertake the digitization of the guide, what was the process like and how has it been received?
As far as the gastronomic part is concerned, we have more than 50 inspectors looking for places, discovering, qualifying, putting themselves in the shoes of the diner. They are always from the place where they are. It seemed fundamental to me that they are people from their communities, who know about the local gastronomic culture and its products.
"The guide used to be so you wouldn't get lost, now it's so you can find"
- How has the concept of the guide been transformed since the appearance of GPS services?
Let's say that if before it was so you wouldn't get lost, now it's so you can find. We have launched a new mobile application that is very focused on what is around you or in the city you are going to go to. On plans in the different categories we have: gastronomic, markets, plans with children, even places that are also suitable for pets.
I think the pandemic has been a catalyst for enjoyment, having a good time, pampering yourself, often through a good meal with friends, to become the number one positioning of people, reinforced by the culture we have in this country, where we are very enjoyable and that's very good.
- What does it mean for an establishment to have a sun from the Repsol Guide?
The Repsol guide has recommended places with one, two and three suns. With one sun we are already in a place that has a mastery of technique in the kitchen. It is also an establishment that has a dining room, cellar... it will not have thousands of references, but it will have a good sommelier, you will have a dining room that will serve you well, and an average ticket of 70 euros and up.
I think they are those places that you immediately leave as a customer and ambassador, because you are going to recommend it. Places that offer a very good experience, which goes far beyond the kitchen. The cellar and the dining room are very important, but there are a lot of other aspects to make the gastronomic experience complete.
"Saborea Lanzarote is doing an impressive job"
- In the last Repsol Awards gala, the Lanzarote restaurants El Risco, Isla de Lobos and Kamezi received a sun, but there are also another 14 Lanzarote restaurants recommended by you. How do you assess the development of gastronomy on the island?
I see it very well and I notice that it has a lot of potential and that will always be reflected in a greater number of suns. I have attended Miniature, a contest that is done with Saborea Lanzarote, which is doing an impressive job, and I have seen that there is a lot of enthusiasm, a lot of creativity, people with a lot of drive. I have seen that the chefs help each other and that is fundamental, in addition to having the institutional support of the Cabildo.
You also have impressive products, many still very unknown in terms of fish, especially very unknown in the peninsula, the gastronomy of Lanzarote has a lot to tell.
- Apart from the three suns and the 14 recommended, Lanzarote also has 16 soletes from the Repsol Guide, what is a solete?
The solete is a qualification that we really wanted to do. This guide is very keen to be close to the street and in addition to certifying haute cuisine, in a country like ours we realize that we also needed to be and recognize a lot of places that are in our day to day: that very good menu of the day, that cafeteria pastry shop, that summer beach bar, the wine bar, the taverns, there are countless different formats that are also very affordable and where you find culinary excellence, even if it does not have room or cellar service.
Every three months we announce a new series, summer soletes so you can take a list with the best beach bars, terraces, roadside bars... The autumn soletes so you can eat the best spoon dishes and the truth is that it is working very well.
"The last two gastronomic revolutions have taken place in this country"
- Could the Repsol Guide organize one of its future galas in Lanzarote?
Of course, we want to travel all over Spain. The Repsol Guide gala is the largest meeting of chefs in the country. The cities where we do it are flooded with chefs, who interact with the community. We have done it for four years in the Basque Country, which was a wonderful place in the city of Donosti, due to its importance and history at a gastronomic level, then we packed our bags and went to Valencia.
- How do you think the Repsol Guide will evolve in the future?
Well, I think the guide has to focus a lot on solete, which I think gives very valuable information. The guide has to continue working on the creation of the Spanish gastronomic community, and be a seal of quality, of the Spain brand. What is happening in Spain at a gastronomic level is unstoppable.
The last two gastronomic revolutions have taken place in this country. Now we have to integrate it more into the tourism model so that people do not only see sun and beach but also good gastronomy and sophistication. I think that's where the guide can contribute a lot.
