Nino Vázquez is from Asturias, but he has been in Lanzarote for 30 years, ever since he was fascinated by the island's light during a vacation.
Today he is the owner of La Taberna de Nino, which opened in Puerto del Carmen in 2008. Vázquez is now also in charge of the gastronomic side of Bodegas La Geria.
In an interview with the radio program Más de Uno Gourmet on Radio Lanzarote-Onda Cero, Vázquez explains his career, the dishes he prepares, the products that are always present in his kitchen, and the tapas that have accompanied him since its opening.
Nino Vázquez started in gastronomy at 16 years old, in Gijón. "It was something I liked and little by little I gained experience as a waiter and in the kitchen and I took courses".
His arrival in Lanzarote, 30 years ago, was due to a vacation. "I felt like trying it here because of the light and how well you live here".
La Taberna de Nino opened in 2008 in Puerto del Carmen, first in a tiny place and then, after its success, moved to a larger one near the Varadero. "We were among the first to make pinchos and tapas in Puerto del Carmen".
But then the COVID pandemic arrived and "everything went to hell, we had to reinvent ourselves". The restaurant is now on Timanfaya street in Puerto del Carmen.
“Our advantage is that we had a loyal clientele that likes what we do and has followed us with every change of location. That helped us a lot to get ahead,” shares the owner of La Taberna de Nino.
In addition to managing his own business, Nino Vázquez is now also in charge of the gastronomic side of Bodegas La Geria.
In La Geria, as in La Taberna, Vázquez prepares "our local cuisine like millo soup, goat, coastal noodles... Then we have a skewer or tapas bar for people who come for wine and don't want a full meal".
The idea is that the culture of northern Spain of accompanying wine with tapas can also be enjoyed in Lanzarote.
Some of their tapas are so successful that they have remained popular since their launch in 2008. We have a Canarian black pudding tapa with goat cheese and caramelized onion, which has been here from the start, or the mini black pork burger also with quail egg”. Furthermore, octopus and tuna are always present in their kitchen.
La Taberna de Nino, which operates by reservation, is open from 1:00 PM to 11:00 PM, Tuesday through Sunday.