Lanzarote in detail

Eating

Canarian cuisine stands strong on Lanzarote, but with its own delicious twists, including local goat's cheese, roasted meats and three styles of the much-loved mojo. There are wonderful restaurants all over the island (both local-style and creatively international), with the best food found well beyond the resorts in places like Arrieta, Teguise, Haría, Órzola, Yaiza, El Golfo and wine country.

From Salted Potatoes to Sublime Wines

Although the Lanzarote cuisine does not vary dramatically from that of its neighbours, there are some culinary stars. The addictive papas arrugadas (wrinkly potatoes) are generally accompanied by a choice of three mojo sauces (not always the Canarian case), including mojo verde (with parsley), mojo de cilantro (with fresh coriander) and the classic mojo picón (with a spicy chilli kick). And Lanzarote's increasingly popular and recognised cheeses (mostly goat's cheeses) are arguably some of the best in the Canaries.

Latin American influences are reflected in several dishes and, for red-blooded appetites, the steaks are typically prime-cut Argentine beef. Other popular meaty choices for lanzaroteños include goat, baby kid and rabbit – exactly the same choices favoured by their Guanche ancestors. If you fancy a heart-warming homey stew, try the classic puchero, traditionally made with various cuts of meat, fresh root vegetables and chickpeas; vegetable soups are popular, too.

Seafood lovers will enjoy fresh local catch all over the island. Look for the indigenous lapa, a species of limpet, traditionally grilled (which releases the flesh from the shell) and accompanied by a green mojo. Although they do not look as appealing, black-fleshed lapas are tastier than the orange variety.

Volcanic wines are another Lanzarote speciality, particularly the prize-worthy dry white malvasía (Malmsey wine). Vines here flourish in the black volcanic soil and are planted in small craters to protect them from the wind, while grapes are planted and harvested manually (resulting in high labour costs). So when you buy a bottle of local wine you actively contribute to the preservation of an ancient, traditional method of viniculture in danger of dying out.