The I Saborea Lanzarote Festival of Volcanic Kitchens has ended in El Varadero in Puerto del Carmen late this Sunday afternoon. In the absence of the definitive count, it is estimated that it has left behind around 150,000 drinks, a figure that has exceeded initial forecasts.

In the same way, all the sessions planned in the Hall of the Festival, have posted the full capacity poster, including the waiting lists, which endorses the success in the choice of speakers and presentations.


The president of the Cabildo de Lanzarote, María Dolores Corujo, has expressed her satisfaction with the provisional balance: “the massive participation of residents and visitors in the two days of the Festival, endorses the commitment we made for the concept and for the place chosen as the venue “.


In similar terms, the Minister of Economic Promotion and the Primary Sector, Andrés Stinga, expressed himself: “I congratulate the exhibitors, from all fields, who have opted for the Festival. I extend my congratulations to the team of the Ministry that with their tireless work have made the success of the event possible”.


For his part, the mayor of Tías, José Juan Cruz, has vindicated “the suitability of El Varadero as a venue for events of all kinds” and has expressed his satisfaction “for the massive influx of visitors, locals and tourists”, congratulating the Cabildo of Lanzarote “for betting on the municipality of Tías for the development of the Festival”

I Festival of Volcanic Kitchens

Throughout the two days of the Saborea Lanzarote Volcanic Kitchen Festival, chefs of international prestige, together with the most outstanding chefs on the island, have shared knowledge and wisdom in the kitchen with the entire audience. The quality of the presentations and the speakers has been certified by the full house in all sessions.


In turn, in the Gastronomic Market area, more than fifty exhibitors have delighted visitors. Restaurants, wineries, cheese shops, craft breweries, producers and other companies in the sector have offered both their products and their culinary creations that they have prepared expressly for this occasion.


On Sunday there was a new workshop for the chinijos by Sofía Janer and Víctor Gonzalo (exMasterChef). The Master Cheesemaker Isidoro Jiménez has lectured about Volcanic Pasture Cheeses, in a workshop-tasting.


The international section has been in charge of Julio Pereira, from Kampo by Chef Júlio Pereira (Funchal, Portugal), with the Flavors of Madeira, before the spectacular finale Colima Sabe · A landing on Mexican cuisine from the Colima region with the signature from one of Mexico’s leading chefs, Nico Mejía.