The food and drink on Lanzarote is characterized by Spanish and African influences. Above all, there is a lot of fish! One of the reasons for this is the fact that Arrecife has the largest fishing fleet in the archipelago.

Fish lovers will surely get their money's worth. If you do not like fish, go to goat, lamb or rabbit. In the tourist centers as well as in the hotels, of course, the tourists have been hired and offer international cuisine (Italian, Mexican, Chinese). But if you want to taste the traditional cuisine of Lanzarotes, you should leave the tourist centers and go to the locals.
In traditional restaurants in the country, one of the delicacies, for example, is the fried kid (cabrito al horno) or the red bream in the salt mantle (sama a la sal), the restaurants on the coast and the accompaniment of a kind of potato salad (ensaladilla) (Papas arrugadas) with shell in salt crust, which are poured over with green or red mojo sauce. If you just want to try it, just order a "tapa" (appetite) or a "media ración" (half a portion). You should definitely try the Canarian stew. "Potaje" is the vegetarian variant consisting of pumpkin, sweet potatoes and carrot. And whoever likes it, decides for "puchero". This stew also contains meat such as pepper sausage, pork ribs and beef. Of course, a great meal also requires a dessert. Here you should definitely taste the "flan" (caramel pudding) imported from the Spanish mainland or the real Canary "Gofio ice", which is drizzled with "bienmesable", a viscous mass of ground almonds, egg yolks and sugar.

For the meal, one of the flowering lanzarote wines is served, which ripen at the village of La Geria next to volcanic crustaceans from the Canarian sun. The volcanic minerals give the wine a special flavor and power. The history of winegrowing on Lanzarote begins at the end of the 15th century. Lanzarote was the first of the Canary Islands, which began with the cultivation of wine. This is the oldest wine cellar in the archipelago, "El Grifo". Since the registration of this wine cellar in 1775, wine has been continuously brewed here. On Lanzarote there is a wine-growing area with about 10 wine cellars. Particularly noteworthy is the white Malvasier: it is available as a dry (seco), particularly suitable for fish, or as a sweet (dulce) wine, which is very appreciated as a dessert wine. Visit one of the many Bodegas and taste the regional wines in the midst of the scenery of Lanzarotes. Regional beer comes from Tenerife ("Cerveza Dorada") or from Gran Canaria ("Cerveza Tropical"). Lunch (almuerzo) does not start before 1 pm and dinner (cena) before 8 pm.
In the holiday centers, however, this is different. Here the opening hours are adapted to the needs of the tourists. Many restaurants are open even from 12 to 22 o'clock. In winter, the times of the small locals of the locals also differ in certain regions. Often there are no more to eat in these places from 7 pm. Another tip: If you eat in remote mountain or coastal villages, think of your language guide, as the menus are not multilingual. If you have booked an apartment with cooking facilities, you can also buy German ingredients in one of the many supermarkets, which are slightly more expensive than at home. But let yourself be seduced by the regional offer and taste the regional goat's cheese. The goat's cheese tastes different depending on the region. This depends on whether the goats eat more grass (mild) or wolf's milk (bitter). Fresh fish can be caught early in the morning at the port of the capital, Arrecife, when the fishermen return from the sea and before they go on to the wholesale market. If you do not want to get up early, you will also find a rich selection of fresh fish and seafood in all well-stocked supermarkets. Anyone who wants to experience genuine island-like hustle and bustle while enjoying fresh fish should plan a trip to Órzola. Órzola is the northeastern place of Lanzarotes. Here everything is all about the port: a beautiful scenery and everyday canarian life.

Mike White
Author: Mike WhiteWebsite: www.lanzaroteflare.com
Writer, thinker and rider of the deep blue waves. However, a frequent traveller when time allows being part of Lanzarote since 2013.
You can find me running around Costa Teguise in the morning flare or feasting on local tapas in the afternoon.
" Life is meaningless without Mojo and Bimbachitos. "