The owner and director of the Hotel Palacio Ico, Sonsoles López, reveals in Más de Uno Gourmet, from Radio Lanzarote-Onda Cero, the keys to the third gastronomic day that the Teguise establishment celebrates this Saturday, May 13. Its protagonist will be chef Juan Carlos Clemente, who will explain, with a 200-kilo specimen of red tuna, how the ronqueo, or dissection of the tuna, is carried out, and then prepare a most innovative menu together with the hotel's chef, Víctor Valverde. To book, those interested can call the hotel by phone or contact by email.
- For people who don't know your hotel yet, where are you and what do you offer?
The Hotel Palacio is located in Teguise, one of the most charming towns in Lanzarote and the former capital of the island. We were the first emblematic hotel to open on the island. We have 9 rooms, five of them suites and 4 doubles, all with a lot of charm, in a historic building that is more than 300 years old.
César Manrique himself includes it in his book ("Lanzarote Arquitectura Inédita") as an example of Canarian architecture, it has a lot of heritage value. Our restaurant room is historic, it is very beautiful. That's where we locate our restaurant, the gastronomic room. We are a gastronomic hotel because in addition to having the experience of living in a unique place, you have that experience of living the gastronomic part with 100% local product, prepared with techniques carried out by our chef Víctor Valverde. I think it is very popular. We are having a very good reception on the island.
- What are your restaurant's hours? Is it advisable to book?
The restaurant is open from Wednesday to Sunday. For lunch, from 1:30 PM to 3:30 PM, and dinners from 7:00 PM to 10:00 PM. I advise you to book in advance if possible. At noon there is more availability, but at night we are more full.
- How did the idea of the gastronomic days with great professionals in the sector come about?
The initiative was born with the idea of generating gastronomic culture, not only making a four-hand menu or making tasting menus, but inviting chefs, producers, farmers... Anyone who is involved with gastronomy, to teach us a product with which we can work and learn.
In the first gastronomic day, we had Diego Schattenhofer, the chef of the Hotel Villa Cortés, who was given a Repsol sun just the week after. It was great, he told us about matured fish and goat, which he also works with a lot. In the next day we had Xesc Reina, a producer who makes exquisite sobrasadas with chocolate, with cheese... It was wonderful.
- What will the third day that you celebrate this Saturday consist of?
In this third day we are going to do the ronqueo of a tuna. Before enjoying and tasting the menu, the protagonist of the days will show us the product and tell us how it has been executed. In this case, chef Juan Carlos Clemente is going to show us the parts of the tuna with a grandiose specimen of 200 kilos, and how the ronqueo is carried out, which is the sound of the knife when it passes through the spine.
