Sous-vide and low-temperature cooking: workshop at La Bodega de San Miguel (Saborea 2026)verified
A hands-on sous-vide and low-temperature cooking workshop at Restaurante La Bodega de San Miguel, in the centre of San Miguel de Abona, on Wednesday 28 October from 18:00 to 20:00, as part of Saborea 2026. The restaurant's chef, Iván José González Morales, shows how precise time and temperature control works with pork, veal, chicken and fish. Places are limited; register at the restaurant.
Saborea San Miguel de Abona 2026 devotes Wednesday 28 October to sous-vide and low-temperature cooking, with a hands-on workshop at Restaurante La Bodega de San Miguel, Calle José Hernández Alfonso 4, in the centre of San Miguel de Abona.
The aim is to discover new ways of working with produce through precise control of time and temperature, applied to pork, veal and chicken as well as fish. The workshop is led by Iván José González Morales, chef of the restaurant. Places are limited, and registration is made at Restaurante La Bodega de San Miguel itself. Time: Wednesday 28 October 2026, from 18:00 to 20:00.
