The canary kitchen

The traditional kitchen on Fuerteventura is simply and solid and like that power donating ingredients like corn flour, chickpeas and potatoes are to find in nearly each dish.

Today one maintains the traditional recipes and refines them skilfully with Hispanic or Mediterranean influences. In the coastal region fresh fish is a natural component whether roasted, simmered or in a pot. Inland meat dishes are served such as rabbits or chevons, peppered or marinated strongly - or several sort of meat is cooked in a stew, the Puchero canario, with vegetable and chickpeas. In addition everywhere Gofio is served; more roasted and finely grounded wheat or corn. This powder must be only mixed with water, milk or stock, is eaten salted or sweated and is preset to small children likewise as small Snack occasionally enjoyed.

An extra speciality are papas arrugadas, "shrivel potatoes", which are cooked with bowl in extremely salted water, until the salt at the crust crystallizes. In addition one eats either the sharp Mojo rojo, "red sauce", or the mild Mojo Verde, "green sauce". Goat cheese is recommended to cheese friends. It received a national quality seal as only cheese of Spain. The fresh, soft cheese is called Queso fresco, the longer it matures, the firmer and more pronounced it becomes. The Queso curado rested a half year and resembles in the consistency Parmesan.
In bigger and smaller places along the coast the selection of restaurants is the largest. There are good fish restaurants for example in Pozo Negro, Las Playitas, Tarajalejo, Puerto de Rosario, La Pared, Ajuy and El Cotillo. A travel into the interior is recommended to all, who want to try the canarian kitchen, where typical pots and stews are served. Where many native ones come together, the meal cannot be bad!

We arranged a small selection of the best restaurants for you: