‘Making every day better than the last is its own reward. That is my Michelin star’
Born in León but Lanzaroteño at heart, Germán Blanco pioneered fusion cuisine on the island. Today, at the helm of Brisa Marina, he champions produce, flavour and identity, elevating simplicity to excellence.
You have lived on the island for many years. Do you consider yourself a Lanzarote chef?
Professionally, yes. I’m Lanzaroteño through and through, although I trained partly in León. When I arrived, I started out cooking for tourists, but gradually became part of Lanzarote’s culinary scene, which was still in its infancy.
You’re considered one of the pioneers of fusion cuisine in Lanzarote. Does that reputation weigh on you?
Not at all. Quite the opposite. I was among the first to venture beyond the island and immerse myself in the Spanish haute cuisine that was emerging at the time, learning from its great chefs. I went away to soak it all up, then poured what I had learnt into my own cooking.
How has your understanding of Lanzarote’s cuisine evolved through your various projects?
It has developed a stronger identity and greater maturity. I see myself midway between tradition and innovation, with aesthetics, emotion, aromas, contrasts and textures all carrying real weight. What I want each dish to express goes far beyond using a sardine or choosing a particular cooking method, temperature or presentation.
How would you define the style of your current project?
You could say my cooking is a portrait of my career, a journey through everything I have done and developed over the years. At Brisa Marina, flavour and well-executed cooking come first. Even when something is simple, we try to make it spectacular.
You can see glimpses of my approach: carefully composed, coherent and unmistakably my own. We take familiar ingredients and techniques and push them to their fullest potential. It is also vital to remain true to yourself. That authenticity is infectious and brings a team together.
If we consider what you do to be Canarian haute cuisine, is Lanzarote’s produce of the same calibre?
Absolutely. Produce from Lanzarote, and the Canaries more broadly, has made enormous strides in gaining recognition beyond the islands. Saborea Lanzarote has given it the standing it deserves. There isn’t much of it, and it isn’t always available, but what we have is extraordinary, iconic even. We’re talking about seasonal, local produce, close relationships with suppliers, responsible cooking and genuine sustainability.
How would you celebrate if you were awarded a Michelin star tomorrow?
It would have thrilled me earlier in my career, when my cooking was much more personal… But now I feel so comfortable with what I do that making every day better than the last is its own reward. That is my Michelin star.
