Gastronomy and Restaurants in Lanzarote

Perhaps the most representative thing in Lanzarote's cuisine is a type of spicy dipping-sauce called mojo, which can be found in two different varieties: the mojo picón (which is spicy, also called colorao, or reddish) and the garlic mojo. The reddish mojo is similar to paprika sauce, while the garlic mojo has ingredients like fresh coriander and parsley. Spoonfuls of this sauce are usually poured on top of fish, meat or potatoes.

A very traditional dish is the one known as papas arrugás, or wrinkled potatoes. For this recipe, small unpeeled potatoes are boiled in sea water until it fully evaporates. Thus, the potatoes become salted in the inside, while in the outside a layer of dried salt lends a whitish appearance to the wrinkled skin. These delicious papas complement both meat and fish dishes. The typical soups from Lanzarote are corn soup, different pulse and vegetable stews and fish soup. We must also point out the delicious Guanche food (the original inhabitants of the Canary Islands were the guanches) and gofio or roasted maize meal which is a great side for the soups.

Lanzarote's lamb is delicious, but pork is the most popular meat, usually roasted and served with a traditional mojo or sauce. The greatest thing in this island, though, is fish. The most common one in Lanzarote is pink dentex, very similar to gilt-head seabream, although wreckfish, grouper and sea-bass are also abundant. Very interesting island specialities are moray and conger eel, either fried or stewed, as well as the delicious pejines. Also try the popular parrot fish, a tasty catch that finds its ideal habitat in the Canary Islands.

Pork scratchings and octopus salad are also great local specialities that should be followed by a dessert of fresh subtropical fruit, a piece of the traditional omelette made with egg, milk, flour, sugar and honey, or a few macaroons.

White goat cheese from Lanzarote, either unripened or cured, is usually preserved with lard and paprika, which lends it a peculiar orange hue. It is delicious as an appetiser, usually served with olives. El queso blanco de cabra de Lanzarote, fresco o curado que a veces se conserva con manteca y pimentón que le da tonalidad anaranjado acompañado de aceitunas, puede resultar un delicioso aperitivo. Los quesos de Lanzarote se elaboran con leche cruda de cabra y pesan entre 1 y 3 kg.

Lanzarote is a Label of origin wine producing area, which includes a dozen bodegas (warehouses for wine). The wines of Lanzarote are of excellent quality and whoever drinks them participates directly maintaining the rural tradition, and also helps to prevent the singular landscape of La Geria, unique in the world, resulting from the peculiar system used by the growers to extract this vital juice from the earth.

The Star of the wines is without the Malvasía, descending from a traditional, white Canarian wine. More than half the wines are white and qualified as following: Seco (dry), semi-seco (semi dry) and Moscatel (sweet desert wine). There is also red Crianza wines which are aged in traditional woodden barrels. The light Canarian wines have great success thanks to tourism.