El Risco wins the Award for Best Restaurant in the Canary Islands in the ¡Qué Bueno! Heineken

The awards ceremony was held this Monday in Lanzarote, at the Farmer's Monument.

February 11 2020 (20:17 WET)
El Risco wins the Award for Best Restaurant in the Canary Islands in the ¡Qué Bueno! Heineken
El Risco wins the Award for Best Restaurant in the Canary Islands in the ¡Qué Bueno! Heineken
IX Premios #QueBuenoHeineken

Photos: Sergio Betancort

The ninth edition of the Top 10 Canary Islands Awards, awarded by the ¡Qué Bueno! gastronomic guide with the sponsorship of Heineken and with the collaboration of Saborea Lanzarote, was held this Monday night at the Casa-Museo del Campesino.

Lanzarote, which hosted the ceremony for the first time, had twenty nominations from the hundred finalists of the awards, a record figure only behind those harvested by Tenerife and Gran Canaria, and finally ended up winning two awards. El Risco, from Caleta de Famara, was chosen as the Best Restaurant in the Canary Islands 2019 and Isla de Lobos, as the best within an accommodation establishment.

El Risco, opened a decade ago in a building designed by the artist César Manrique, which had already been recognized last year as the best exponent of traditional cuisine in the Islands, is now established as the best island restaurant with chef Juan Perdomo in the kitchen and Pedro Nolla as head of the dining room.

The award was presented by Virginia Ladislao, Marketing and Strategy Director of Insular Canarias de Bebidas (INCABE), exclusive distributor of Heineken in the islands, the director of ¡Qué Bueno! Canarias, Christian Pérez Miranda and the Councilor for Economic and Tourism Promotion of Lanzarote, Ángel Vázquez, who recognized that "the value of Lanzarote as an enogastronomic destination is immense, since it offers the tourist who visits us a magnificent opportunity to enjoy and fully experience the island, learn about the culture, customs and traditions of Lanzarote, through unique, exquisite, sensory and personalized culinary experiences".

"Among all of us, representatives of the public sector and representatives of the private sector, we have worked over these 10 years of existence of Saborea Lanzarote, in order to create a solid, and undoubtedly prestigious, gastronomic offer based on local cuisine and what distinguishes us as a destination. A path in which we will continue in a determined way, helping the progress of each of the sectors involved and rejoicing in their successes. Because the success of each of them is the success of Lanzarote", added the councilor.

Rest of the winners


The award for Best Chef of the Canary Islands went to Braulio Rodríguez from Gran Canaria, after his professional colleagues decided with their vote that his market cuisine, with which he enhances local products in the Majuga restaurant (Las Palmas de Gran Canaria), is at the top of Canarian gastronomy.

At the ¡Qué Bueno! Heineken ceremony, the restaurants Goxoa (Arona, Tenerife) were also awarded as Best Restoration Project; Texeda (Tejera Gran Canaria), as Best Gastrobar; Brunelli's Steak House (Puerto de la Cruz, Tenerife), as Best Steakhouse; Gyotaku (Puerto de la Cruz), as Best Foreign Cuisine; El Pote (Las Palmas de Gran Canaria), as Best Spanish and Market Cuisine; El Equilibrista 33 (Las Palmas) as Best Canarian Cuisine; and El Churrasco (Las Palmas) received the award for Best Room Service.

More than 400 guests


More than 400 guests, including professionals from the sector, businessmen, specialized press and representatives of the different Canarian administrations, attended the gala sponsored by INCABE, through Heineken, and co-organized by the Cabildo de Lanzarote and the ¡Qué Bueno guides, while many others followed it live through the social networks of ¡Qué Bueno! and INCABE.

The party was framed by the Casa Museo del Campesino, a space designed by César Manrique to highlight traditional agriculture, crafts and gastronomy. Its unique architecture housed the welcome cocktail of this ninth edition of the awards, during which the general director of INCABE, Ezequiel Pérez, took the opportunity to congratulate the professionals who promote the sector and acknowledged feeling "great satisfaction in collaborating so that this event is held on a non-capital island and we make a region with gastronomy".

Jorge Fonseca, director of the Qué Bueno guide, assured that mass galas like this "demonstrate that chefs are the reflection of the talent and development that this society has" and thanked "the Cabildo de Lanzarote for the facilities they provided to the organization and the chefs who collaborated to prepare the dinner that the guests enjoyed as the culmination of the evening.

A menu prepared by the Lanzarote Cocina Association


The chefs Germán Blanco (La Cascada del Puerto), Luis León (Arena), Juan Perdomo (El Risco), Pedro Santana (Casa Brígida), Maxi Vidal (Amura) participated in the dinner prepared by the Lanzarote Cocina Association. The menu began with autumn salad with avocado, La Santa shrimp and apple and cilantro water chili. As a main course, "de la Graciosa" hake loin sautéed on the grill, jable sweet potato and kohlrabi, ropa vieja (Pescatron) was served. The dessert was called "our seabed" and was made up of different chocolates.

The chefs Dailos Perdomo (Liken), David Brandao (Kentia Gourmet Club), Joao Faraco (Coentro), Abel del Rosario (Kamezi Deli & Bistró), David Díaz (Atlántico Lounge), Orlando Ortega (Lilium), Gonzalo Calzadilla (Isla de Lobos, Princesa Yaiza Suite Hotel), Vicente Félix Rodríguez (Hotel Seaside Los Jameos Playa) and Christian Fabián (La Cascada del Puerto) collaborated in the initial cocktail.

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