Note: There is space reserved for nonsmokers.

Chef Nizar´s menu is combined with traditional Lebanese delicacies and a wide range of international cuisine. Hidden within the maze of Arrecife, it has spent 10 years in strengthening its menu by carefully selecting products before cooking on the stove. The restaurant has two largerooms; they are decorated tastefully and have pleasant furnishings. It is nicely spaced out creating privacy and tranquillity for a lovely evening.

It would seem silly to visit Chef Nizar without trying the traditional Lebanese starters. Hummus (creamed chickpeaswith sesame) or mutabal (creamed smoked aubergines with sesame) taste wonderful when accompanied with traditional Lebanese bread. Fried Kebbe (meat croquettes with wheat, onions and pine nuts) or Fatiras (spinach and pine nut pastries) are also great choices. We would recommend that you choose your dishes wisely and the one in one to avoid the mixture of flavours. The parsley salad or the duck served with red currant sauce are other alternatives to the starter menu. Every day Chef Nizar creates a suggestion menu, today its tuna belly with roasted peppers.

As for the dishes, the speciality of the house is lamb. It comes stuffed with rice and pine nuts and cooked “oriental style” (see bottom right photo) yet is only prepared at the weekends. It is very well accomplished and absolutely delicious whether it is the cuchifrito, shoulder, chops or half a leg. Delicious and fresh products such as veal steak or grilled tenderloin are highly recommended. Chef Nizar´s great selection of products can be found in the taste of the soft chicken supreme served with a curry tropical sauce.

The restaurants wine list is one of the most comprehensive on the island however; it does not offer a good value for money for many of its wines. The pastries are diverse andhave rich flavourings. Fruit and ice cream are served at a great demand yet we recommend that you try the tasty hot cheese puff pastry with ice cream. The kitchen works promptly and the service lives up to the standard, it is very correct and friendly.

Note: There is space reserved for nonsmokers.

It is a pleasant gourmet restaurant that can be discovered in the fishing village of Playa Quemada. Salmarina is situated in a charming location. It is located on the sea front and is some what a large old house that has been beautifully restored. It is traditionally decorated with multiple marine vessel ornaments that enhance the cosy atmosphere within the restaurant. Salmarina certainly takes advantage of its closeness to the bay. You are welcomed in the main hall entrance by a beautiful picture of the sheltered coast of Playa Quemada. Outside there is an enviable terrace, narrow yet nice and leads out towards the sea. The surround sound of the small waves falling upon the pebbles on the beach results in the perfect place to enjoy this stretch of coastline. Even on days when the weather is some what poor in Lanzarote, Playa Quemada is not affected. Due to its microclimate you do not feel the weather changes on the island, it is just perfect.

Salmarinas cuisine, which is led by a classic islandrestaurateur Honorius, is simple but manages to highlight the flavours of its premium products. The starter menu is varied and includes; cheeses, croquettes, Iberian hams, scrabbled salmon and mushrooms with prawns, salads, salmon on toast and fish soup. From the sea there are the following options; limpets, baby squid and prawns, yet we would consider the octopus to be the best. There are fewoctopuses that are so tasty and so easy to enjoy. Choose either the Galician or the Canarian octopus, the canarian choice is served with mojo (canarian sauce) and potatoes. Today, Saturday 12th March, we are made aware that the islands seafood does extend to other latitudes. Barnacles and Galician clams as well as the red prawns from La Santa and clacas of the island. We opted for some delicious steamed cockles and salmon on toast.

The star main dishes are the fish and the seafood choices. The fresh pieces of coastline fish such as: vieja, cherne,bocinegro, grouper and sama, each are prepared delicately yet simply. We choose the cherne. It had a very soft flavouring yet at the same time very tasty. Salmarina organises and prepares barbecues, fish and seafood spreads and on request fish soups. The grilled prawns or squid as well as the steamed mussels are yet more fish and seafood choices to opt for. The kitchen is also well known for its rice dishes. The seafood paella, rabbit withvegetables, fideguá and the stewed lobster rice are furthermore dishes to the menu. Again we choose the cherne and we also try the spectacular rocker sama served with a tasty mojo sauce, gofio and onion.

The demand for meat in this restaurant is somewhat remote. The recommendations of the house are the kid and lamb, steak, pork chops, rabbit cooked Lanzarote style and sirloin steak either grilled or served with a sauce. Certainly the environment influences your choice. The string of folk chords can be heard in the background, the seas breeze can be felt, the decoration and due to the stunning view of the southern coastline of Lanzarote we instinctively opt for the paella and the cherne. We certainly were not let down.

The wine list is prominently those of Lanzarote although the restaurant has introduced a significant selection of Rioja and Ribera del Duero wines that are of very good value. The dessert menu is simple and fairly limited. You have choices such as: fruit, mousse, flan, cheesecake and ice cream. Today we got to try the new additions to the dessert menu, a sweet fig mousse and a splendid cheesecake. One of the most outstanding features of this restaurant is its attractive table wear. As the evening begins to wear Playa Quemada illuminates in colours.

Note: There is space reserved for nonsmokers.

This restaurant is one of the new additions to the gastronomic circuits of Playa Blanca. It is located in an enviable stretch of the Marina Rubicon, Casa Brígida lives up to its expectations for those whom are looking to eat good fish in this tourist destination. Twinned with Aromas Yaiza and also under the leadership of ovens “Pedro Santana”, the location is lovely. A welcoming glass terrace that over looks the sea and the embarking of the boats and a huge wooden pergola. The furniture is sturdy and comfortable and fits with the rustic look of the restaurant.

Casa Brígida cuisine has a surprisingly diverse range of starters, fish, rice and meat. Premium fresh seafood products such as mussels, razor clams, limpets and large red prawns are served as snacks. Sliced cod and wreck fish croquettes are very tasty options. The starter menu is complemented by a scrumptious tuna that is seasoned with tomato and melted goats cheese in a tomato jam. The environment, especially the creditworthiness of the chef, seems to invite us to enjoy seafood rice. The paella or the fideuá are non movers on the menu as is the curious black rice with cuttlefish served as a broth with shrimps and large red prawns.

The coastline guarantees fresh fish dishes such as baked cod, grilled squid with cilantro dressing, pork “pampano” or sole fillets with a creamy mushroom sauce. However, whenever Casa Brígida has available the tuna dish we would suggest you choose it, prepared with balsamic vinegar and honey from Palma and placed upon caramelized sweet potato. The pieces of the sea range from sea hake, wreck fish and amongst others the abae.The music in the background is that of canaries cords mixed with Cuban rhythms and encourages pleasant conversation in its wide hall.

As for meats, as is the rest of the menu, the kitchen maintains its aspiration to match its majestic surroundings. Variety and correction. Canary styled rabbit gazpacho, duck confit in an orange sauce, tenderloin beef in a blue cheese or a green pepper sauce, sirloin steak escallops in marsala wine, roasted lamb in its juice or a grilled beef steak with fried onions.

In line with its carefully chosen menus, the wine list truly excels. You have a comprehensive choice of wines at a remarkable value. The service is of a high quality, alert, agile and pleasant. The restaurant makes the most of the harbours promenade due to its charming terrace where you can enjoy the fresh air, can digest or enjoy a coffee or a drink.

Note: There is space reserved for nonsmokers.

The great work of the chef Germán Blanco puts Amura asthe best restaurant on Lanzarote. It has gained recognition by the Michelín guide. It is difficult to find any but with this restaurant. To add to the great cuisine you will have the privilege of an excellent atmosphere that allows you to breathe in the air, the combination is explosive. The meandering jazz ballads accompany your evening.

The restaurant can be found in a strategic location of Puerto Calero. It is away from the commercial hustle and bustle and sits in one of the quietest areas of the sporting marina. It has a huge terrace and an elegant pergola that protects and shades you from the winds of Lanzarote. Although its interior stands out as rather modern, there is no doubt that whilst dining on the terrace it adds that special touch.

The view of the southeast coast of the island as well as the sporting environment that surrounds your presence is some what special. We note that the service is of outstanding professionalism, that of kindness, sympathy and closeness. Nothing is forced and is completely natural, a certificate of honours.

We began our meal with grilled octopus rolled in rustic mashed potatoes. Its outstanding texture reminds us to not let the sweet melt in our hands but in our mouths. Very soft and tasty, in fact the octopus explodes in you mouth yet it still retains the seas essence having been recently caught at sea. The same can be said for the puff pastry with scallops. The mollusc shellfish is very soft and is nicely served with roasted vegetables and peppers. On our last visit we discovered three new starters; an exquisite royal foie accompanied with mango and apple, a tasty hearty fried egg foaming with potatoes and squid and a ribbon of squid with mushrooms. Of the three we were not totally convinced with the last one, we preferred the octopus. The portions are well served and therefore is not your typical big plate but with a small portion. We opted for the homemade dish of foie and smoked salmon. It has a balanced taste; the foie and cherne tickle your taste buds yet is missing texture. On our second visit we tried two new starters; a soft lobster ravioli with mushrooms in a white wine sauce. At first we did not trace the taste of the lobster yet magically after a few mouthfuls the taste came through gloriously. And the sautéed squid in a cilantro mojo sauce. Not as smooth as the octopus or scallops but extremely tasty and of pure essence of the marina.

The wine list is up to the restaurants standards. It is selective and complete and maintains a reasonably priced budget in accordance to quality. Regarding the wines we spotted a slight error in the service. When opening a new bottle you are obliged to change the glasses. This was reported and acknowledged. There are not so many main dishes yet we are guaranteed to fulfil those potential desires. We savoured an excellent suckling pig that was served with crystallised potatoes. The sirloin steak also deserves great merits. It has a powerful flavour withthanks to the dash of red wine and is extremely smooth. The tenderloin beef is prepared simply yet is presented to its full potential extracting the full power of the meat, indeed, you would think that the chef prepared it for himself. We felt that the tuna loin was wisely combined with lightly fried tomatoes, balsamic juice and seaweed. Finally today we got the opportunity to try the stew (a traditional canarian dish) by Amura. As Blanco comes from León he has modernised the recipe and for this reason we think that it should be tried elsewhere, for example the Monumento al Campesino. A very soft cherne, salty as it is traditionally served, preserved at 62º is served with a novelty modern twist of mashed potatoes, crispy gofio (corn flour) and an exquisite display of canarian potatoes.

The dessert menu wins hands down with its splendid puddings. There is a vast assortment of desserts and various flavourings. We felt that the homemade goat cheese cake was just right as well as the combinations of the homemade ice creams and sorbets and the papaya and pineapple puff pastries. We consider the delicate puff pastry with hazelnut praline, ice cream and meringue appropriately served. A special mention goes out to the coconut, curry and carrot mousses. On our last visit we tasted the delicious bar of mascarpone, strawberries, flowers and sprinkled coffee. For a special occasion we would choose the chocolate dessert. Bizarrely on the table tops we see an increasing amount of humidity, therefore we would advise you to consider whether Amura is the best option to dine in on an evening. At this time however, when the sun begins to hide behind Los Ajachesit is difficult to resist a drink and to let the time go by.

Note: There is space reserved for nonsmokers.

The village of El Golfo is a fishing village located on the southwest coast of Lanzarote Bravissimo. Its geographical location is ideal as a complement gastronomic route through the scenic beauties neighboring Salinas de Janubio-The-Pool Hervideros of Clicos . The avenue of the town is a trail of restaurants on the waterfront.

Among them Torano. At the foot of the terrace lies a loud suggestive black sand beach surrounded by pebbles. The hum of the sea and the breeze accompanying the encounter with the excellent pieces of fish and seafood. The place, above all, is a cozy enclave. Cuesta leave during the afternoon due to the fascinating sunsets that form its skyline.

Torano’s kitchen does not complicate his life. No frills, the dishes are presented with extreme simplicity. They are the fresh seafood feature prominently. Limpets, steamed clams, a salad of burgaos curious, the grouper nuggets or a succulent grilled octopus composed, among others, the list of appetizers. We were especially succulent grouper croquettes and grilled octopus. The trays are grateful and maintain a correct value for money.

With the air impregnated with sea sea and atmosphere of the place, it would be ridiculous to go for a meat dish in the Gulf. The dossier covers restaurant offering a simple steak, chicken breast and grilled escalope of the house. The fish and seasonal seafood are the mark of this town. Cool as the market reaches the kitchenTonare: Cherne, grouper, sea bream, groupers, parrotfish, lobster … A fitting based on the traditional potato salad wrinkled and associated with the very famous Canarian mojo sauces red and green delight the diner. With seafood, prepared with a substantial house with lobster risotto, paella and a curious Atlantic burgaos rice. We opted for a little old and a few pieces of grouper. Again the horizon village of seagulls flying over the tide is an idyllic companion. Little by little we tasted the delicious fish, while we tasted a dry white Stratvs.

With regard to wines comment that the letter is quite brief and somewhat closed in their bid Lanzarote exclusive white wines, but keeps prices fairly balanced. The dessert menu is also characterized by their lack of variety. Unpretentious, covers the case with the cheese and blueberry pie.

Note: There is space reserved for nonsmokers.

It is one of the best restaurants with panoramic landscape of the island. Strategically located in the historic center of Puerto del Carmen, your cozy balcony rests on a magnificent snapshot of the sheltered southeast coast of Lanzarote. The majestic picture of the Natural Monument of Los Ajaches, the awesome figure of the dunes of Corralejo (Fuerteventura) and the mystique surrounding Isla de Lobos accompany the guests on your gastronomic encounter. The site linked to a dedicated and professional staff make a special enclave Bay Port.

The restaurant is divided into two main areas. Its terrace, supra, armed with summer furniture and ample interior room where they highlight the elegant wood and the world details that honor the traditional sailor Puerto del Carmen, which resembles a cozy cabin with a robust rich furniture, more comfortable than the terrace. We found a letter with flavors of international cuisine, while highlighting a special mime food culture and local wine. There must also say that it is not fine cuisine. It is characterized by the strength of their products, good quality, easily prepared.

As a starter we chose a refreshing salad of avocado, tomato and goat cheese, proper belly, a meaty fish croquettes and fresh pulpit to the Canary Islands. Presented with a touch of elegance, the house retains a good timing to serve the dishes as a delicious white wine Bermejo. The pecking is supplemented with fresh produce such as smoked salmon, pate and poultry livers of tuna carpaccio with more elaborate pieces such as fish and onion tortilla style Conejero or piquillo peppers stuffed with seafood.

More variety found in the main dishes. High quality meat on the grill, as the secret and the Iberian pen, steak, chops, fresh little fish of the day (grouper, ABAE, halibut …) behind wrinkled and mojo potatoes and rice with fish and shellfish. Especially rice is made with lobster. Also included in the letter the sweet seafood, black rice with squid and prawns, the traditional paella with seafood. With some find the proper preparation sole in lemon sauce, sea bass and sea bream with salt cod and the simple home. Choose the said sole in lemon sauce, a tasty grouper and a very good lean duck, but does not reach the brilliance because, in our view, a misguided honey sauce. It is remarkable agility in the kitchen, despite the crowd that people meet in Puerto Bay.

Puerto del Carmen, the first tourist resort of Lanzarote with over 40 years of industry stands as a cultural melting pot. It is understood and the effort of the house to maintain a varied wine class. We’re pleasantly surprised, being a tourist haven, its exquisite value for money. Receives special mention service evaluation. Attentive, flexible, professional and exquisitely enjoyable. Speaking of almost half a century of service resort in Lanzarote, is not as common a similar level seen in island cuisine.

Note: A tiny but amazing outdoor garden at the side of the tank, he is entitled to smoke.

As Bodegas Stratvs, Restaurant El Aljibe del Obispo surprising since its entry. A different room, a distinguished and careful elegance. The cistern, an underground room of the wineries, remarkable for its colossal structure. A traditional air breathing across the room to which, however, is joined by a few modern decorative. The result, far from confusing, is of outstanding brightness. No detail is overlooked: the lighting, background music and sweetener exposure wine envelop you in an atmosphere spec tacular. The enclosure class is matched to the service, noted for its professionalism and reliability.

El Aljibe del Obispo opened last June and his initial letter, a little brief, has grown correctly. However, we did not find enough variety in the starters. We liked the powerful and rich duck foie micuit either combined with pear and apple chutney. The novelty of fried eggs in the manner of the chef, at low temperature and with potatoes, promise to his presentation, but in our view fails to spark that is supposed to dish. The breaded cheese Finca de Uga and fruit jam, but it also failed tried too much. We were looking forward to trying some of their tasty salads: an Uga salmon with tomatoes and prawns.

The menu improves with main courses. Both in variety and cooking results. Bet the house by rice. With rabbit and chicken, prawns and cuttlefish with black rice, Lanzarote sweet fish and seafood, and a powerful lamb risotto with wild mushrooms. We bet on the latter who did not disappoint. Very well done and delicious. Sweetest rice with the flavor of the lamb. As for the fish, we are also convinced cherne tacos with shrimp. The fresh fish prepared La Graciosa is offered in the oven. Very simple cooking, but manages to extract the essence of the piece of Chinijo Archipelago Seas.

The expand the gourmet meat. Braised veal cheeks, goat marinated and fried, braised chicken, quail marinated, baked lamb and Beef Tenderloin Roasted in juice. We opted for the lamb. Well, fair, but like most of the letter does not reach the level achieved excellent stay, although we can be somewhat complicated. It should be underlined that the only wines served are from the winery. We tested four different. Snacks, a sublime Diego, white grape and a little muscat, white, very soft and easy entry, the red, probably the less successful but to be in Lanzarote takes note, and a Muscat for dessert golosísimo. Speaking of baking, the house offers different options. We liked stew strawberries with raspberry sorbet and amazed us a delicious homage to chocolate.

We have already mentioned the great service of El Aljibe del Obispo. The correction of the kitchen, but with room for improvement that will come safe, united at the luxury compound and the resulting atmosphere surprised us more than balanced by the value for money.

Before and After:

The restaurant hours, only open for dinner, we invite you to visit El Chupadero. A wine tavern Stratvs almost neighbor. Dinner can be complemented with a further output Puerto del Carmen or Playa Blanca.

Note: There´s a smoking area.

It was necessary, as is rain in May, to enjoy a reliable gourmet in La Caleta De Famara. El Risco meets all expectations even though its first impression is that of a terrace overlooking a village as do the rest yet don’t be fooled! The restaurant´s entrance reveals a cosy area, it is comfortably furnished and gives a sailors aura. As one would expect it takes full advantage of its strategic location and its large window allows for the pleasure to enjoy the view of the cliffs and beach of Famara in a comfortable environment. The building was designed by the late César Manrique.

We like the family atmosphere which makes us feel at home as well as its culinary hospitality; canary cuisine with a modern touch. Of course we got carried away and we were left open mouthed by the impeccable scrambled cherne although we were not hugely convinced by the tuna Carpaccio as we felt it had been bathed in too much oil diluting its flavour. An exquisite octopus, grilled just to the right point was a tasty starter, buttery and tasty. Other starters to whet your appetite: seafood pate, fried goats cheese and stuffed seafood and spinach crepes.

We choose Sahariano, a grilled squid dish very similar to octopus yet we were disappointed by the cherne supreme, it seemed that its taste had been hidden due to its preparation. We experienced quite the opposite with the three spice tuna. It was a simple stew that was not to disappoint. El Risco also includes in its menu a native corner, this consists of: stew, fish soup and a typical canary fish dish from the islands. Do not forget the meats on offer also; you have a good choice and range of tenderloin steaks through to Iberian secrets….. Yet not forgetting for future occasions the seafood paella, black rice or broth with lobster.

All dishes are accompanied with a glass of dry Malvasia Bermejo. The white wine list is very promising yet the tinted is fairly average. The restaurant maintains a correct value for money. On offer are homemade pastries all varying in traditional flavours. We opted for a substantial bienmesabe with a white and dark chocolate mousse.

Note: There is space reserved for nonsmokers.

​The successful history of Lanzarotes chef Luis Leon continues and after nearly two years in Lagomar he is now in the charming enclave of Villas Alondra. The venue is lined with luxurious rooms. It is located in a secluded area where Arena opens out to a striking terrace with a pool which is shaded and very comfortable. The indoor lounge doesn’t seem so comfortable yet it is known for its charming atmosphere.

Sheltered by sturdy natural stone walls, the decor is complemented by a display of modern lights, several wooden monuments and a striking display of wines. There is a small round cosy fireplace. We have been for both lunch and evening meal and although on both occasions it was exquisite we decided we would not stay for the night as we felt there was too much going on.

It is known that Leon is said to be one of the best canarian chefs on the island. On his hot and cold starter menu we would highly recommend that you don’t miss the opportunity to try the excellent scallops on a courgette, drizzled in orange sauce with slices of crispy bacon. Delicious! Interestingly lamb ravioli is another well served dish. The warm cod salad gives an unforgettable experience. On a recent visit having seen the adjustments that had been, it now makes those future decisions a lot easier. There are some exquisite starters. We are drawn to the grilled watermelon with Huelva prawns, rocket salad, Iberian cured ham and raspberry vinaigrette. There are moments when this combination seems to work yet finally we leave unconvinced. Arena highlights a good selection of products; therefore as an appetizer we opted for a salmon tartar, a Carpaccio of fish and foie gras or smoked salmon. The trays are also very well presented helping with the tasting process.

It is known that he main dishes are of a high quality. The chef unfolds with ease a soft ducks breast and a crispy caramelised suckling pig. We would also like to highlight the loin and lamb chops however on this occasion we have decided to try a new dish on the menu and to go for foie gras with veal hocks. These are the latest varied yet simple dishes that create a new choice to the menu. An “Angus” is a tender and tasty tenderloin from Scotland. Due to the proximity of Puerto Del Carmen´s bay you are guaranteed the best supply of fresh fish, Cherne, Abae and Bocinegro (typical fishes from Lanzarote). On the sea bass menu you have the choice of a loin of cod, salmon in red wine and hake in a green sauce.

Although in the beginning the selection of wine was not as extent as that of the exquisite cuisine it is noteworthy that recently it has been extended for the benefit of those who dine here. We would like to note that in addition to the wines on the menu the premises do allow those to take the opportunity to visit the wine cellar where a wider selection can be found. This seems perhaps unfortunate since when visiting it is not always obvious that this is available to those dining. The ever improving wine selection however, has no comparison to the outstanding pastry range on offer yet do not reach the prominence of the starters and main dishes. We would like to highlight the fresh strawberry and cream puff pastries, one not to be missed.

Frankly speaking of excellence, Arena`s service falls into this category. Mainly due to its close and natural familiarity, friendliness, desire of service and professionalism that make the guests feel at home, something that comes naturally and that is not strained. Those that dine here notice this and appreciate this friendly environment. Remarkably Luis Leon is a gentleman that has his feet firmly on the ground; this is not any old restaurant that costs your average 60 euros! Here you can dine and enjoy an above average meal in lavish surroundings for approximately 30-35 euros per person and due to its splendid conditions, especially for a Friday or Saturday night, it is highly recommended that you make a reservation.

Note: Non-smoking seating is available.

It’s a beautiful manor house in the Teguise tradition, with exquisite furniture and a relaxing and romantic atmosphere. That’s what Ikarus is about. Two main rooms with few tables and what once was a typical Canarian patio as the main attraction to the restaurant (see picture on the right).

Overall, the menu is somewhat limited, especially the appetizers. Salads, a good smoked salmon with potato and horseradish pancakes called rosti, a quite tasteless meat carpaccio with balsamic vinegar, vegetable strips and some creams and soups. The kitchen of Ikarus offers a better selection in terms of entrées with a careful selection of vegetarian dishes, such as the delicious tagliatelle pasta with mushrooms and parmesan cheese and the satisfying lasagna filled with spinaches and goat cheese.

Without a doubt, the meat is what distinguishes this restaurant from any other. The combination of duck breast with sesame seeds and balsamic vinegar along with potato and vegetable croquettes is very successful. Other delicious dishes are the beef tenderloin and the veal liver. But better yet is the exquisite lamb filet with herb crust.

The dishes also include the daily catch, fish freshly caught along the Lanzarote coast: fish with salt crust, which you need to reserve beforehand, and langoustine with saffron or Pernot liquor and basmati rice. The kitchen works fast, particularly if there are fewer than 6 people sitting at your table. For larger groups Ikarus is not the best option.

The wine list is also short, but it features a great variety of wine producers and all are reasonably priced according to their quality. Other kudos points to the kitchen for their desserts. Liquor parfait, a superb chocolate variation, some very intriguing and tasty figs dipped in red wine and ice cream and a supreme crepe with flambé apples, vanilla ice cream and whipped cream.

At Ikarus the excellent ratio between quality and prices is surprising. You’ll always end up spending around € 25 per person.

What to do before and after: A stroll in the historic center of La Villa. Coffee or tea at Hespérides or at Café Cejas. A few kilometers away, in Nazaret, you can check out La Cueva Lagomar, which is the ideal after-dinner spot. Teguise is located in the center of the island, so we can go by car to Costa Teguise or Arrecife if we want somenight life.