El Club de Ecoturismo en España y su representante insular, Atusos Gomera, han organizado esta semana, en la isla de La Gomera, un famtrip de operadores turísticos europeos especializados en ecoturismo.
Esta acción está coordinada en La Gomera por los representantes del Club en esta isla, Atusos Gomera (Asociación para un Turismo Sostenible en La Gomera), organización que agrupa a las empresas acreditadas por Europarc con la Carta Europea de Turismo Sostenible (CETS) en La Gomera.
Este famtrip forma parte de un conjunto de acciones de promoción exterior realizadas por el Club de Ecoturismo en colaboración con Turespaña, principalmente viajes de operadores turísticos y de prensa especializados en turismo de naturaleza, ecoturismo generalista, turismo rural y turismo responsable, dirigidos a países del centro y norte de Europa identificados como mercados prioritarios.
Restaurante Abisinia is synonymous with quality, fresh, local products and known for how warmly they treat their customers.
Lorenzo and Mari run this restaurant located in the seaside neighbourhood of Vuelta, in Valle Gran Rey, and they delight their customers with traditional recipes that have a modern touch, prepared with high-quality, fresh ingredients from the area.
"I worked in restaurants, but for other people. And then my father gave me these premises. He used to store his fishing gear here, because he was a fisherman. Then I told him what I was think of, my idea to set up my own restaurant."
"I worked on it little by little for two years. Painting, doing the construction. I also worked with one of my brothers fishing and I invested all the money I made in this. When everything was ready, I took out a loan for the kitchen equipment and we opened on July 14th, 1994. The truth is, starting out is always hard. We started from nothing. But here we are, still open 23 years later."
"My father gave me these premises. He used to store his fishing gear here, because he was a fisherman. Then I told him what I was think of, my idea to set up my own restaurant"
“It’s always been a family-run restaurant, but we’ve hired other people when we needed them, depending on the season. My wife in the kitchen, me out front taking care of the customers.”
Handcrafted: this is the word that certainly defines the company Sabores Gomeros.
Idelina Plasencia is an enterprising woman who decided to bet on creating her own company, collecting all the wisdom of her family with a baking tradition.
"My family, my grandparents, my parents, brothers and uncles have dedicated themselves to the bakery"
"We come from generations dedicated to the bakery. My family, my grandparents, my parents, brothers and uncles have dedicated themselves to the bakery".
"I started making cookies in Vallehermoso, with my father, since I was 8 years old. And when my father retired, in '96, I took his business over. So as not to lose tradition, I kept the business, and in its time the ovens used wood. In 2004 I made my own bakery with the name Sabores Gomeros".
In 2008 she started working at Juego de Bolas, the Garajonay National Park Information Center, where she has her shop and sells her cookies to the visitors.
Melanie Ebock is the owner of GomeraGuide, a travel services provider and an official guide specialising in the mountain trails of La Gomera and in immersing her clients in the island's culture and natural values.
Melanie arrived on the island from Germany in the year 2000 to carry out the practical work at the end of her degree in tourism. Before that she had been on a six-month exchange at the Tourism College in Caceres.
"I never meant to stay for so long, let alone forever, it was always just a bit longer, I'll stay just a bit longer..."
"In Germany when you study tourism you have to do two internships. I applied to all the National Parks in Spain and although my first choice was Picos of Europa, in the end I was accepted at several places and the offer of Garajonay struck me as the most interesting. At that particular time a study was being done to measure the flow of visitors and as the majority of hikers were German, I helped out with the interviews."
"After that, of course, good weather, friendly people, I'll stay a bit longer, I'll stay just a bit longer... And here I am still! It was relatively easy as there was work. There was a demand mainly because I could speak German and English. I never meant to stay for so long, let alone forever, it was always just a bit longer, I'll stay just a bit longer..."