In the Canary Islands, not only the landscapes and nature offer great diversity and variety. Visitors have a lot to experience on the archipelago, not least all foodies. Let the Canary Islands take you on a gastronomic journey where the culinary traditions, ingredients and specialties of different continents come together.
In the Canary Islands, traditional and modern dishes meet in a world of flavors and young talents emerge from it. With the 15 million annual visitors to the islands, it is inevitable not to challenge and develop Canarian cuisine. Flavors from Spain, Latin America and Africa intersect here, creating a unique gastronomic identity.
The largest of the Canary Islands, Tenerife is home to the famous 'papas negras' (the black potato) and 'guachinches' – simpler, family-run restaurants serving affordable, local specialities. Luxury meals and Michelin star restaurants are also plentiful. Tenerife has five of the six Michelin stars that the Canary Islands have been awarded with.
The Canary Islands are surrounded by the Atlantic Ocean and traditional fishing, regulated to conserve resources and the marine ecosystem, is a natural part of the islanders' daily lives. The sea is home to a unique diversity of plant and animal life and the local fish stump quail (belonging to the pikeperch family), salpa and bream are common elements in Canarian cuisine. The original Latin American dish 'Sancocho' is very popular on the archipelago and consists of fish, potatoes and 'mojo' - the famous sauce made from olive oil, chili and peppers, among others.
Healthy, salty wind and waves, along with the smell of freshly grilled fish, are a hard-to-beat combination. In the San Cristóbal area of Gran Canaria is the restaurant Bar Zurita, where you can enjoy the view and the delicacy of freshly caught squid. Other places popular for their seafood restaurants are the port town of Arguineguín and El Medáno with one of the most beautiful beaches in Tenerife. On Lanzarote and La Graciosa, it is recommended to order 'La Santa Prawns' – small, tasty prawns served only with a slice of lemon.
Some chefs are strongly in favor of the 0 km principle, which means “buy and cook locally sourced ingredients, reduce the distances from sea to table and import as few ingredients as possible. This method greatly benefits the local farmers and producers and results in what is served on the plate. In the Canary Islands, for example, pork, rabbit and goat are important sources of protein.
A traditional dish on La Palma, El Hierro and La Gomera is grilled lamb that is eaten by hand and served with 'papas arrugadas' (roasted small potatoes). Freshly baked bread is indispensable for every Canarian meal and is used, among other things, to scrape away the remnants of the good mojo sauce. Also the white, dry wine from La Gomera and the locally produced cheese should not be missed, to create a perfect culinary experience in the Canary Islands.
Canarian cheeses, preferably from Gran Canaria and Fuerteventura, are absolutely world class. When the World Cheese Competition was held in 2018, no fewer than 35 cheeses from the archipelago were awarded prizes. Some of the favorites include 'maxorata', a medium-aged cheese with smoked peppers, and 'majorero', a hard cheese made from goat's milk and not entirely different from the better-known manchego. Perhaps the most original cheese is Flor de Guía, a creamy and slightly salty cheese made from both goat's and cow's milk, which is extracted from a thistle of the same name because of the maturing process.
The sweeter traditions of the Canary Islands are relatively unknown, even on the Spanish mainland. The crescent-shaped pastry 'truchas de batata' from Lanzarote, made from almonds, raisins, sweet potatoes and anise is an example. Others are Fuerteventura's meringue 'Suspiros de Moya' and 'Principe Alberto' from La Palma; a luxurious dessert consisting of biscuit, chocolate, almonds and hazelnuts. On the small island of La Gomera, one of the main ingredients is the sweet palm syrup 'miel de palma' which is used in everything from desserts to cocktails and in cooking.
The saying “the fastest way to one's heart is through the stomach” is a common concept and attitude in the Canary Islands. The love of food and ingredients is a big part of the islanders' identity. Why not take the habit everywhere you go and experience island life through the taste of the Canary Islands.
