Start of the II Fuerteventura Gastronomic Competition

The Tourist Board with a guidebook gourmet tapas menu and participants, which will be available to the public throughout 2010

This was inaugurated, With the jury's visit to the restaurant La Terraza del Muelle, on the promenade of Puerto del Rosario, one of 29 establishments registered in this event organized by the Cabildo Insular through the Tourist Board.

The president of the Cabildo Mario Cabrera, and the counselor insular Tourism Agueda Montelongo, Accompanied the jurors in what was the fifth establishment of a route which will run for the upcoming dates to determine what have been the best menus or covers provided by the restaurants, bars and cafes of Fuerteventura.

The competition maintains the same objectives as in the previous edition, Invigorate the catering sector in Fuerteventura promoting recognition of the island cuisine, both domestic and foreign tourism, ie, publicizing the offer of restoration of the island between the local population, tourists, professionals themselves sector and tourism fairs and conventions.

Also, this year the contest will end with the confection of a restaurant guide (the Tastes Wine Guide Fuerteventura) Appear in the menus and tapas submitted by 29 institutions, including information on its offer, location, etc.. The three best ranked in each of the three categories will be prominently featured in the guide, and receive a distinctive badge of their status as winners to show off its premises.

The president of the Cabildo, MAryan Cabrera, thanked the momentum that prints the Tourist Board this initiative and the involvement of the IES Puerto del Rosario and the Hotel School of Pájara in assessing candidates, and stated that "The competition is growing more and more acceptance, especially following the publication of the restaurant guide, which allows establishments advertise to potential customers, and users know where they are and what our restaurants offer.

Agueda Montelongo, Tourism council adviser, reiterated that the contest repeated with the idea of responding to the demands of the catering business, we constantly seek action to boost the sector. The restaurant guide Flavors of Fuerteventura, Which will be called this year, Will be distributed in all the national and international fairs, but also shared in the island itself, as we did last year, through taxis, rental cars, receptive tour operators, etc. ..

The counselor stressed the importance of such actions in a time when the advocacy work carried out from the Tourist Board coNo international tourism has resulted in the arrival on the island of many low cost airlines like easyJet, Monarch and Ryanair, Which stand to operate with one type of customer that is operating outside the all inclusive. "This tourist is much more open to conduct their own initiative outside the hotels to increase spending on the target, which undoubtedly has a positive impact on the catering sector where the customers eat out" Montelongo said.

The objectives of the contest is the foster public recognition in the supply of catering sector on the Island, Characterized by creativity and the spirit of innovation in the development of a recipe in which the products of the earth have a significant presence.

During the morning the jury tasted the menu prepared by chef and owner of La Terraza del Muelle, Antonio Alonso, who participates in the mode menu (30 euros) with a proposal to slice of foie gras and onion confit ( 1 dish) beef tenderloin stuffed with cheese majorero cream tempura potato and goat gizzards majorero (2nd plate), and bananas roasted with goat cheese cream (dessert). The itinerary was still behind this act in other establishments in the capital as El Cangrejo Colorao, Hotel Fuerteventura Playa Blanca or Shou Japanese restaurant.

Jury and Bases

The three Members of jury II Gastronomic Competition of Fuerteventura 'are Jose Antonio Ruiz and Juan Carlos Rodríguez, professors of the Department of Hospitality and Tourism IES Puerto del Rosario, and Salvador Gonzalez, coordinator of the Hotel School of Pájara.

In this second edition of the event, at the request of some restaurants in the competition include a third category of menus with a maximum of 40 euros, adding to the two above categories: Menu 20 euros and limit competition Tapas.

The Two types of menu should consist of three courses, with bread nor drink, at a maximum price of 20 € or 40 €, while in the form of Tapas appetizer is served without a single drink at a maximum price of 3 euros. The competition rules state that tapas menus and submitted to the contest will remain the same price and on the same terms to customers throughout 2010.

The Grades will be awarded on a count of 100 pointsOf which:

• 20 points maximum will be assigned to the quality of raw material
• 20 points maximum will be allocated to the development
• 15 points maximum will be assigned to the presentation
• 15 points maximum will be assigned to service
• 15 points maximum will be assigned to cleaning and hygiene facilities
• 10 points maximum will be assigned to the value for money
• 5 points maximum will be assigned to the facility (front, setting the local environment ...)

The Prizes will be awarded taking into account the amount of total points received by each candidate.

PRESS del Cabildo de Fuerteventura

Puerto del Rosario, 13 January 2010.

Return to top of page