“Local cuisine with African roots”. This is how chef Néstor Freirías defines the new and spectacular menu of the Kentia restaurant (Hotel La Isla y el Mar, Puerto del Carmen, Lanzarote).
Chef Néstor Freiría has developed a culinary thread that travels throughout the African continent, well-equipped with local products from Lanzarote.
Néstor's cuisine is based on the best product of Lanzarote, Km0, giving it with his technical virtuosity textures and exotic and surprising flavors, playing with impeccable techniques, but giving all the prominence to the great product and subtle finishes.
Africa and its dreamy aromas are the “fourth wall” of Kentia's elaborations, but the creative philosophy goes far beyond, with a conceptualization of each step based on “sequences” and “declinations”, configuring in this way each presentation from a main dish and three accessories that explain, with their thoughtful and fun organoleptic intersection, the final idea. What we could call a “metamenu”, a stereophonic cuisine.
All of this recreates a diverse and very playful tasting, full of colors, fragrances and flavors, generating an unprecedented experience where the sum of Africa, Lanzarote and Néstor's creativity add up to much more than three. Kentia's cuisine moves with the seasons (with four different menus a year), with product seasons. All ingredients, from the Kentia's own organic farm, Machinda.
About Néstor Freiría
With an extraordinary training in all disciplines of gastronomy and hospitality (business management, team psychology, cuisines from all over Spain and the world, chocolate and desserts...), Néstor has worked throughout Spain and in different countries, such as France and Italy.
He opened the Hotel Abama** of Martín Berasategui, and worked in large houses such as the Gran Hotel Tacande GL or the Valbusenda GL, in the Peninsula, as well as in the Melià Calvià Beach in Mallorca, among many others in which he always served as executive chef apart from leading the gastronomic restaurants.
In 2019 he returned to Tenerife, to the Hotel Sheraton La Caleta, until, a few months ago, he was signed by the management of the Hotel La Isla y el Mar with the task of creating a new culinary universe that would add Lanzarote, Africa and avant-garde.