Restaurante La Trattoria

First prize at Gastrocanarias

Carmen Díaz, chef at Bahía del Duque, wins Designer Sandwich Championship at GastroCanarias 

The chef forms part of La Trattoria Restaurant’s culinary team led by Simone Millico


Carmen Díaz, member of La Trattoria Restaurant’s kitchen team at the Hotel Bahía del Duque, has been proclaimed today’s winner of the Ingapán Grand Prize at the 5th Regional Designer Sandwich Championship. The contest is included in the activities at GastroCanarias, currently being held at Tenerife’s Fairgrounds in Santa Cruz.

The 27-year-old chef is originally from Granadilla and has been working at Bahía del Duque since 2015. Her carefully prepared winning proposal, Pork&Roll, was exquisitely presented and included local ingredients representing Canarian spirit and flavour. She chose a new bread variety called Rock&Roll, a very versatile, original product with a soft, fluffy texture distributed by the partner companies Ingapán Canarias and Europastry.

The main objectives of the 5th Canarian Sandwich Championship are to contribute to the recognition of bread as a base for gastronomic specialties as well as to encourage professional creativity at all stages of meal preparation: ingredients, recipes and presentations among others.

Apart from Carmen Díaz’ participation, the Hotel Bahía del Duque was also represented in the Regional Gastronomic Hall by Eliana Real, chef at La Brasserie Restaurant, who took second place in the Canarian Cuisine finale.

Two additional chefs from Hotel Bahía del Duque participated in the events with a presentation of Italian products that took place on Wednesday, Simone Millico from La Trattoria alongside Braulio Simancas from the restaurant Las Aguas.

The high level of the Bahía del Duque team being recognized at this year’s Gastrocanarias highlights the quality of their first-rate gastronomic proposals. Coupled with the hotel’s standard of excellent service, guests are offered an unparalleled trip round the world through flavours. There are currently 24 serving areas of which nine are restaurants, each with its own exclusive personality and interior design.