Lanzarote Food and Drink
Simple meat, fish and tapas dishes are the dietary default in Lanzarote. More recently, however, a handful of local chefs have observed the gastronomic revolution emanating from Tenerife and are raising the culinary bar.
As Lanzarote's lack of rainfall makes for difficult farming conditions, tropical fruits and locally grown vegetables are less abundant than on the neighbouring western islands, but what the island lacks in greens, it makes up for in white wines.
An iconic feature of the landscape, vines are grown in circular pits dug into the black, volcanic terrain and protected from prevailing winds by semi-circular stone walls. Taking moisture from low cloud and trapping it beneath the surface, the volcanic piton enables the vines to grow without irrigation, imparting its distinctive, mineral essence to the grapes that grow on its surface and producing some of the world's finest Malvasía and Moscatel wines.
Fish dishes: Including cherne (wreckfish), sama (red sea bream), vieja (parrotfish), dorado (gilt-head sea bream), merluza (hake), pezespada (swordfish), squid, sardines and tuna.
Conejo al Salmorejo: Rabbit in sauce.
Sancocho: A dry, salty fish stew made with bass or bream and sweet potatoes.
Morcilla: Sweet black pudding, a popular starter.
Bienmesabe: An almond, sugar and egg yolk dessert.
Papas arrugadas con mojo: Small, salty, wrinkled potatoes served with coriander and red pepper sauce.
Gofio: A flour made from toasted cereal crops, flavouring everything from soup to ice cream.
Malvasia: An old world grape, producing white wine ranging from sweet to dry.
Moscatel: Sweet, aromatic dessert wine.
Tropical and Dorada: Local beers.
Ron miel: Honey rum.
Few restaurants include a service charge in the bill. Tipping is discretionary and usually involves rounding up to a maximum of 10% in restaurants.