Cheese produced in the municipality of Villa de Moya will be the protagonists of the first gastronomic route framed in the ‘Textures of the earth‘ program launched by the Villa de Moya City Council through the Department of Local Development with funding from the Ministry of Industry, Commerce and Crafts of the Cabildo de Gran Canaria. The route will take place in different bars, cafes and restaurants of the municipality from Thursday to Sunday, 13-16 May 2021.
A total of ten establishments will offer a cheese tapa, a dish costing three euros and will include a drink that may be water, soft drink, juice, wine or beer. Establishments participating are La Marisma Grill Restaurant, Soledad Big Waves, Casa Pedro Grill Restaurant , La Trastienda, La Huerta de May, Treinta y Una Delicias, La Droguería, Sibora Restaurant, Jazz Club Mozart Restaurant and La Colonial de Fontanales.
This initiative is a good opportunity for both the locals and visitors to get to know the municipality through a culinary tour that, on this first occasion, will also take them to know the cheeses produced by the primary sector of Villa de Moya. The situation of the different participating establishments will allow visitors to enjoy the best local products, as well as the tourist attractions of the municipality.
Reservations can be made through the website of the Villa de Moya City Council or by scanning the QR code enabled on the event posters, which will redirect to the website https://tureservaonline.es/organizers/ruta-gastonomica-texturas-de-la-tierra, where those interested can reserve their table to enjoy these tapas and will find information regarding the hours of each establishment.
“Texturas de la tierra” is a program financed by the Cabildo de Gran Canaria and framed in the project “La Cumbre Vive”, whose objective is to help alleviate the damage caused by the 2019 fire in the municipalities of the island’s summit and energise the areas that were affected. In addition to this first route with cheese as the main element of the dish, this gastronomic program will celebrate two others in June and July, with meat and pastries as the protagonists.
