Mediterranean and Atlantic met at the table

The incomparable natural setting of Hacienda La ReKompensa hosted an eight-handed exhibition that brought the Mediterranean and the Atlantic together at the table.

The new rurality in Terrae

Herds controlled by drones, goats equipped with digital tracking devices or artificial intelligence to control the water footprint of a dish are the present and future of the rural environment.

Applications of AI in rural gastronomy

After working for NASA and the Azurmendi restaurant, physicist Eneko Axpe prepares us in Terrae for a future that has already arrived. 

Gastón Acurio: "Recognition comes from competing with yourself".

With the humility that he has always defended, Gastón Acurio gives us the antidote to the individual ego that taints the purest concept of cuisine.

Rural gastronomy is not a passing fad

Miguel Warren: "I like to have my hands on the product, to do the work myself.

Responsible, empathetic and sincere dialogue between chefs, producers and administration.

Carlos Teixeira: "We do the obvious, the natural, we adapt to our environment.

Tunera and Canary pine, the delights of Muxgo

"Terrae is a confirmation of who we are as Canarians"

The rural cuisine of the Canary Islands welcomes Terrae

Rural restaurants: as good as they are necessary

Terrae: from fabada to queso de flor