The president of the Cabildo of Lanzarote, Pedro San Ginés, and the CEO of the Centers, José Juan Lorenzo, presented this morning to the public Qué Muac, the revolutionary gastronomic-artistic proposal of the Art, Culture and Tourism Centers of the Cabildo of Lanzarote for the restaurant of the Castillo de San José.
"The Castle is taking a qualitative leap today to fully enter an era of modernity and enjoyment for the senses," San Ginés pointed out, who agreed with the CEO of the Centers, José Juan Lorenzo, in pointing out that "it will not leave anyone indifferent." Lorenzo also stated that "Qué Muac closes the transformation of the gastronomic proposal that we started last year in Montañas de Fuego, and that continued in Jameos del Agua and in the Monumento al Campesino. Qué Muac is a commitment that fuses tradition and modernity, gastronomy and art, the result of more than three months of work by the Centers team." The CEO of the Centers also thanked the efforts of all those who have worked to make this proposal a reality, "especially Román Méndez, our head chef, Pedro García, Isabel Betancort and María José Alcántara" and predicted that "this new restaurant proposal will allow us to reach a wider and younger audience."
Qué Muac is a fresh bet with new food and drink menus, new content, new schedules, a new image, new packaging and new proposals for Friday and Saturday nights that give life to a totally innovative product in the island's restaurant scene.
The tapa in all its variants, up to a total of 24, is the central axis of Qué Muac. Some evolved and modern tapas, presented and elaborated in a novel way, following the patterns of the latest trends in signature cuisine. Thus, in the midst of new napkins, dishes or coasters, it is not strange to find cheese sticks inside a supermarket cart, a "miniature" barbecue of Serrano ham or a very modern and particular way of presenting wrinkled potatoes. But not only tapas live a restaurant that connects the latest trends in restaurants with the many good things of the island's culinary traditions. Thus, a complete menu of top quality meats and fish, a careful selection of desserts and an extensive selection of wines from all the islands of the archipelago articulate an offer created to discover, grow, share and generate knowledge around gastronomy.
On Friday and Saturday nights, art joins the restaurant service, with the exhibition of video creation projects, and DJ sessions during which we can taste any of the suggestions offered in the service menu
