No. 2 - Its Gran Canaria Magazine

80
GASTRONOMY I GASTRONOMÍA Nº 2
Creative Canary cuisine of the first order
Restaurante Nelson offers a simple, creative,
fish and seafood cuisine where the product
is king. The great majority of their dishes are
based on fish from our coasts and deep-water
seafood.
Also on offer are broth and syrup rice dishes,
with seafood, lobster, Talisker whiskey with Arinaga
chocos or fish chunks and mushrooms,
mackerel carpaccio, etc. You may prefer to sample
some different cuts of beef and fresh foie.
Nelson recommends fresh local fish, including
parrot fish, pink dentex, sea bream, made with
Spanish recipes, a most exquisite Aquanaria sea
bass, or some Huelva prawns, oysters or tasty
mussels.
Restaurante Nelson goes to great lengths to
recuperate traditional Canary recipes that are
endanger of disappearing. A good example is
Ingenio octopus broth, famous among the area’s
older generations, readily available at the
restaurant.
To round off the evening, they have a fine array
of home made desserts, including tarts (Cardhu
whiskey special white cask chocolate and
vanilla, and gofio cornmeal tart), ice creams
(Ceylon cinnamon, Tahiti vanilla, with cottage
cheese and palm honey), sorbets (mango, passion
fruit, raspberry and lemon), and guanaja
cocoa cream with olive oil and salt.
NELSON’S
RECIPE
Aquanaria sea bass
supreme with spinach
and prawns.
The renowned Restaurante Nelson, in Agüimes,
started out in 1993, taking on the family-run
business previously known as Bar Cafeteria Pedro
Juan, a tiny eaterie that was a regular meeting
point for local residents that used to serve
home made breakfasts and lunches based on
fresh fish caught by the local fishermen.
At the end of 1995, the place was refurbished
and updated, and was turned into what is now
Restaurante Nelson, a modern, welcoming and
charming restaurant. It is equipped with modern
kitchen facilities and a spacious dining area
with a capacity for 48 diners, with excellent
views over the bay and Puerto de Arinaga.
Following these many years of dedication to
catering, combining typical dishes from the
islands with new and updated dishes, orchestrated
in their culinary laboratory where they
create and experiment, the restaurant earned
wide recognition from the country’s leading
gastronomic guides such as: GOURMETOUR
since 1993, El PAIS AGUILAR since 1995, CAMP-
SA in 2007 and 2008, REPSOL since 2009 and
the MICHELIN GUIDE, since 2009.
Gently fry three cloves of garlic with
three spoons of extra virgin olive oil.
Once fried, add a flat spoonful of flour,
and 150 cc of fish stock. Boil together
with the fish and peeled prawns (peel
the body of the prawns but leave the
heads on so they can release its juice).
When the fish is cooked, the flour has
blended with the stock, making the
perfect sauce. Enjoy!