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Reviews, recipes and news from the grapevine
   Reviews, recipes and news from the grapevine

Restaurant Las Aguas
Dazzling debut
Talented Canarian, Braulio Siman­cas, took over from Salvador Gallego as head chef at the Gran Hotel Bahía del Duque’s flagship restaurant, Las Aguas, recently and we were privileged to be there at the presenta­tion of the new menu.


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Prestigio y Tradicion Gourmet Canary Islands
Tenerife
Gourmet
14.02.2010 - The tasting offered, of smaller than normal portions of some of the creations which will make up the gas­tronomic offer for the new season, was delicious, inno­vative and in some cases sur­prising, with the emphasis on traditional Canarian cui­sine and locally grown ingredients.

Nibbles to open the ap­petite included Canarian caviar - small, round, ‘black’ island potatoes - on this oc­casion, scooped out a little with a filling of chorizo and Canarian mojo sauce, round croquettes of smoked goats’ cheese from La Palma served with a tomato jam and cod scratchings – made from the skin and subcutaneous fat of the cod, slow baked in the oven until crunchy and topped with sea salt from Fuerteventura.

To the table, and home made raisin and chorizo breads with herb butter and a beautiful­ly and unusually presented starter of tuna in a spicy es­cabeche sauce with avocado, red onion and dusted with a powder of dried tomato.  Mi potaje be berros followed - a creamy potage of water­cress garnished with sweet­corn, slivers of tender onion, kidney beans and croûton sized pieces of gofio bread and grilled, smoked belly pork. For the fish course we enjoyed tender chunks of grouper in a taste sensation seafish sauce with a crushed parsley sauce made in a pes­tle and mortar and dressed with seed sprouts. 

The meat dish was melt-in-the-mouth, marinated, pink loins of kid goat with tiny slivers of liver, a young aubergine grilled and a fla­vourful cream of ‘black’ po­tatoes.

For dessert we were served thinly sliced El Hierro pineap­ple marinated in fresh gin­ger accompanied by an ice cream made from palm tree honey and garnished with a confetti of edible petals and leaves and to round off, we were given petit fours con­sisting of a miniature selec­tion of typical island cakes, sponges and biscuits and chocolate truffles.

The wines selected were Contiempo Selección Especial white from the Güímar val­ley, the Viña Norte Crianza from Tacoronte Acentejo for the red and a delightful fine­ly chilled Mozaga muscatel to accompany the dessert and petit fours.

The whole was a com­plete and thoroughly enjoy­able culinary experience not to be forgotten and bodes extraordinarily well for the new season’s menu now on offer at Las Aguas for hotel residents and all discerning diners.
By Our Galloping Gourmet



This article appears in the print edition 609 of Island Connections



Gallery: Dazzling debut
   
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