The Goblin of Fire

Kitchen based on the use of organic, fresh and seasonal products, with a clear bet on the local raw material, to make quality and healthy dishes. A kitchen that falls in love, that allows to stop, enjoy and taste. Its aim is to provide a healthy, nutritious and creative cuisine, while contributing to the development of the agricultural sector and to the conservation of the landscape of our island. In its kitchen there are only four gas fires, two home electric ovens and two maria baths, one at 60 ° and one at 80 °. The restaurant, located in a typical canarian house 400 years old, consists of a superior dining room, more elegant, and another, somewhat smaller, informal and rustic on the ground floor. The courtyard, also with tables, splashed with tropical plants, is very nice. Everything in the place expresses the particular and strong personality of the cook, including the vitrines in which he exposes memories and prizes. The menu begins with an extra virgin olive oil of the Picual, Extremean variety, in which it confesses black garlic. The entrants are simple: a goat cheese with eight months of healing and the goat chorizo he makes himself, both with a slightly smoked taste. The fart, meat fish prieta, scrubbed in Japanese plum vinegar (umeboshi) and AOVE of the arbequine variety. The result is a soft bite with some sweet leaves, which is presented on a crunchy lettuce bed. The "Eggs Manda" is a slightly avainylated potato mashed to which it adds home-made excess and a fried egg. An ugly dish, with an ugly egg too, but when I tried it, he transported me to my grandfather's house where I tried, when I was 12, the best fried egg of my life. For some reason this is one of the star dishes of El Duende de Fuego (La Palma), which is worth the recognition. Hernández Castillo makes a dozen rice trees, using various varieties of grain. In some it is not easy to give the right point, as is the case with the integral pump. They are all characterized by their striking colors and amazing flavors. They are served as a tasting. Blue with spirulina; mountain, with black trumpets or beehives; risotto of red tuna (chumbera) and very remarkable whiting cheese. Notable is the result of an original - and strange recipe - rice cooked on very slow heat with red wine, which adds little by little, leaving it to the limit of caramelization. It is served with black pigeon, something lacking in taste. Another emblematic dish of El Duende de Fuego (La Palma) is the old octopus, where it uses a dehydrated Cherry tomato. The octopus is cooked separately, but is perfectly integrated into the stew. The offer includes several cuts of palm-grass beef. Hernandez Castillo cooks them at low temperature 60 degrees for 3 days and the reduction of their juices uses it in other recipes. It uses a technique similar to that of feeding the mother mass, that is, it takes advantage of the broth remains to start cooking the next. He also prepares with him a jelly of intense umami. The needle cut is served with a little AOVE spicy variety and flake salt from the Fuenhot saline. The desserts consisted of a trampantojo of natillas, made with saffron instead of egg and seven ice cream of the most diverse flavors. To highlight the one of yogurt with strawberry compote, which crystallized on the ice cream; the one of figs, almonds and tunes; and the one of pitahaya. In short, El Duende de Fuego (La Palma) is a peculiar restaurant, where the deep palm roots of its owner and cook are flattened. It is surprising that after testing twelve dishes and eight desserts, there is no feeling of nightmares in the stomach, no doubt because of the combination of food and the way to cook it. In the winery of El Duende de Fuego (La Palma), there are about 100 references, most organic palmeros wines. .

Phone:+34 922 40 10 02

Links:elduendedelfuego.com·guiarepsol.com·gastroactitud.com

Latitude:28.659336·Longitude:-17.912679