The concept of a four-hand dinner is becoming increasingly common in the restaurant industry, especially in fine-dining establishments. It involves a collaboration between the resident chef and a guest chef, who work together in the kitchen to design and prepare a single tasting menu.
When we talk about fine dining, we’re referring to a type of dining experience where the experience goes beyond the food itself. It’s not just about the dish, but also the technique, the ingredients, the service, and the setting. These are restaurants where every detail is carefully considered and where the menu is often designed as a culinary journey.
In the case of Kentia Gourmet Club, this format involves a collaboration between the restaurant’s kitchen team and an external chef, who brings their own vision, technique, and approach to working with the ingredients. From there, a joint menu is created in which the two culinary styles engage in a dialogue through each dish.
This format offers diners an experience that differs from a standard menu. It is not merely a collection of dishes, but a menu created specifically for that event and designed to be enjoyed as a single, unique experience.
In a destination like Lanzarote, where local produce plays such an important role, these kinds of events allow us to reinterpret familiar ingredients from different perspectives and create a more complete dining experience.
Kentia Gourmet Club: a space designed for this kind of experience
Among Lanzarote’s many restaurants, Kentia Gourmet Club holds a unique place. It functions not merely as a restaurant, but as a space where Food & Drink approached through experimentation and collaboration.
Located in La Isla y el Mar, Kentia works with local and seasonal ingredients, which fits particularly well with the four-handed dinner format. These types of events require flexibility in the kitchen, the ability to adapt, and a setting that makes gastronomic sense.
That's why not all venues work equally well for this type of event.
The first four hands at Kentia: from Giuseppe Pantano to Gonzalo Calzadilla
Kentia Gourmet Club has launched this new format of four-handed dinners, with the first event held last Friday, March 20, featuring chef Giuseppe Pantano.
He is a chef with an international reputation who is currently involved in preparing for competitions such as the 2026 Young Chef Olympiad, reflecting a technical and competitive approach to contemporary cuisine.
At Kentia, their concept combined that foundation with Italian tradition, incorporating local ingredients and a selection of Italian wines into a menu designed specifically for the occasion.
The next event will take place on Saturday, April 11, featuring chef Gonzalo Calzadilla, one of the rising stars of the Food & Drink current Food & Drink scene.
His recent appointment at Bodega Santiago in Gran Canaria makes him one of the most promising figures in the industry. His cuisine is rooted in fresh ingredients and traditional recipes, but executed with a modern, technical approach—a style that works particularly well with the two-chef format.
This time, the menu will be presented as a tasting menu, starting at 8:00 p.m. and accompanied by a specially curated wine pairing designed for the occasion.
Both events are part of a monthly series, establishing the Kentia Gourmet Club as a venue where collaboration among chefs and the creation of exclusive menus form the cornerstone of the dining experience in Lanzarote.
A monthly selection of Lanzarote's best restaurants
Following the event in March and the continuation in April, Kentia Gourmet Club is making this a recurring event, featuring a four-hand dinner on one Friday each month (with some exceptions).
This positions the venue not just as a restaurant in Lanzarote, but as a hub of activity within the local culinary scene. It’s a place where things happen and where the experience goes beyond the usual menu.
Among the best restaurants in Lanzarote, these establishments offer a distinct advantage: access to exclusive experiences, collaborations between chefs, and menus designed specifically for each event.
Kentia's Role in Fine Dining in Lanzarote
The growth of fine dining in Lanzarote is not based solely on the opening of new restaurants, but also on the evolution of restaurant formats.
Four-hand dinners are a response to growing demand for more dynamic, exclusive experiences with a greater focus on culinary excellence.
In this context, Kentia Gourmet Club stands out as a venue capable of consistently offering this type of experience—something that is not common among all fine-dining restaurants.
More than just a passing trend, this format reflects a shift in the way people consume Food & Drink. And in this shift, places like Kentia play a significant role.
