GASTRONOMY.

As part of the rich diversity in towns and culture that converge in the Canary Islands, its gastronomy is influenced by many foreign factors that together with the most correct use of marine species, as well as herbs and spices, give it its own personality.

Here, tradition and modernisms go hand in hand in order to create exquisite dishes, that is why the island cuisine surprises the taste buds of many visitors, with suggestive specialties, some of which are fish, such as sheep head fish or black grouper; seafood such as limpets, burgados (bígaros) and shrimp; meats, such as rabbit meat, specially delicious when it is prepared in “salmorejo” a traditional tomato sauce, the very popular festivity meat as well as stewed meat of lamb and kid goat, are just some appetising examples.

One can add other products to the main dishes in order to enrich them, even for the most demanding customer.

Along all the archipelago, culinary art includes delicious cheeses, a rich variety of honeys and the most traditional pastries, capable of surprising anyone, together with the high quality of wines, born of volcanic earth and embodying the traditions of the centuries.