After a week at the Hotel Occidental Santa Cruz Contempor\u00e1neo, this initiative moves to the Cayote restaurant, where it will remain until November 4.<\/i><\/p>\n
The initiative ‘GastroHotel Weeks’, promoted by the City Council of Santa Cruz, through the Development Society, will continue from this Saturday, October 28 at the Cayote restaurant, located in the Hotel Taburiente. This has been communicated by the CEO of the capital entity, Carmen P\u00e9rez, who explained that “on this occasion it will be possible to taste the gastronomic proposal designed by the chef Alberto Gonz\u00e1lez Margallo together with the gastronomic team of the establishment, which consists of a liquefied carrot pickle with sea vegetables”.<\/p>\n
“This dish, which can be tasted until Saturday, November 4, will be priced at 14 euros, being essential to book through the phone 648 728 378” explained Carmen Perez, who added that “this initiative is consolidating among citizens and, for example, in the session that concludes tomorrow Saturday at the restaurant Caf\u00e9 Bar & Lounge Macusamba, located in the Hotel Occidental Santa Cruz Contempor\u00e1neo, with the gastronomic proposal devised by Adrian Bosh and consists of black pork ramen marinated in Anaga honey and triple Anaga honey. Lounge Macusamba, located in the Hotel Occidental Santa Cruz Contempor\u00e1neo, with the gastronomic proposal devised by Adri\u00e1n Bosh and consisting of black pork ramen marinated in Anaga honey and triple broth, more than 120 diners have tasted this dish”.<\/p>\n
Similarly, Carmen Perez recalled that “the initiative ‘GastroHotel Weeks’, which has already visited six catering establishments in six hotels in the capital and will tour a total of ten, aims to promote the cuisine of the hotel establishments and will continue until November” and added that “it consists of offering a menu, dish or tapa devised by the resident chef of the hotel with a chef of regional prestige, for a week, at an affordable price and that have been prepared with products of Anaga, kilometer 0 or Canary Islands products, so it is a very new initiative.<\/p>\n
“In this action, which is configured as a strategy to promote hotel gastronomy, the Hotel Iberostar Heritage Grand Mencey, Silken Atl\u00e1ntida, AC Tenerife, NH Tenerife, Hotel Escuela Santa Cruz, Occidental Contempor\u00e1neo, Taburiente, Hotel Adonis, Hotel Col\u00f3n Rambla and the Urban Anaga are taking part” explained P\u00e9rez, who added that “the proposals are designed by 10 chefs with Michelin Stars or Repsol Suns, including Erlantz Gorostiza, Seve D\u00edaz, Omar Bedia, V\u00edctor Su\u00e1rez, V\u00edctor Planas, Adri\u00e1n Bosh, Alberto Gonz\u00e1lez Margallo, Diana Marcelino, Pedro Nel and Gonzalo Tamames”.<\/p>\n
Due to renovations at the Niokobok restaurant of the Hotel Adonis Plaza, from November 4 to 11, it will finally be held on the same date, but at the Guannab\u00ed restaurant, located on Antonio Dom\u00ednguez Alfonso Street, and will feature the proposal devised by Diana Marcelino. Likewise, from November 11 to 18, the Jarana restaurant at the Hotel Col\u00f3n Rambla will offer the proposal designed by Pedro Nel, while the Kiki restaurant, located at the Hotel Urban Anaga, will host ‘GastroHotel Weeks’ from November 18 to 25, with the participation of the prestigious Gonzalo Tamames.<\/p>\n