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: Non-smoking seating is available.

La Tegala is one of Lanzarote’s newer restaurants, which has really raised the bar for dining on the island. The sophisticated building is in a pleasant and quiet location and provides a nice atmosphere. Its décor stands out for its modern style, its walls combining reds and whites with volcanic rock. Strategically located on the Mácher highway, it combines modern and traditional styles, reflecting nicely the quality of its cuisine. The dining room is divided into three different parts: the main room having three glass pane walls with a spectacular view of the coast, and two smaller, more private, interior rooms.

The selection of appetizers and house specialties provides a huge variety for the palate, including appetizers such as: foie with a quince jelly typical of the Canary Islands and vinaigrette of palm honey, traditional cuttlefish stew with garbanzo beans, cod with a variety of Andean potatoes called papas bonitas, goat cheese with a reduction of sweet mojo sauce, and raw tuna in a cold soy sauce with salad and mashed sweet potatoes. The taco with the smoked local cheese, queso herreño, with puréed figs and green mojo sauce is excellent, while the octopus salad with lentils and Canary tomato sorbet aren’t up to par as far as appetizers go. As it has become the fashion in fine dining in recent years, these dishes definitely follow the pattern of small portions on big plates.

The entrees focus on fish and meat. On the menu you can find marinated grouper, calamari with asparagus, and red snapper or sama. The bacalao smoked cod filet is excellent. Fish plates are accompanied with traditional Lanzarote sweet potatoes. The tuna taco with a boiled mojo sauce reduction and kneaded ground wheat flour with honey and almonds calledpaella de gofio is always a favorite among guests. Meats served at La Tegala include pork, rabbit, pigeon, lamb, beef tenderloin, and other common cuts. The boneless rabbit is quite delicious, and the pork is superb.

Keeping in mind the wine selection in most Lanzarote restaurants, the wine list at La Tegala is excellent, with wonderfully aged Spanish red wines from Rioja and Ribera del Duero, along with Malvasia wines, white wines from Rioja, Somontano and Bodegas Torres. All are reasonably priced according to their quality.

When it comes to desserts, the kitchen at La Tegala goes out of its way to provide a variety of delicious flavors, like the rich white chocolate ice cream with a special pepper-syrup, yogurt topped with a flawless warm, milk-based foam, the excellent coffee soufflé, and a wide variety of desserts typical of the Canaries with black sweet bread and caramel sauce.

The restaurant provides excellent service from the moment you enter. The atmosphere in the main room and the two interior rooms is pleasant and relaxed, with smooth music providing a relaxing background to dinner conversation. There is room for improvement as far as the speed of the kitchen-the wait for appetizers and between courses is too long.

What to do before and after: A few miles from Mácher is the lively tourist destination of Puerto del Carmen, where you can find a multitude of bars, clubs, nice outdoor terraces, and cafes.

Note: There is space reserved for nonsmokers.

​Amêndoa has ceased to be a discovery. It has been confirmed as one of the most reliable and varied restaurants on the island in accordance to value for money. Its gastronomic work is simple yet uses high quality fresh products that are cared and pampered for.

Its menu varies between Italian cuisine, some oriental influeneces and the mediterranean diet. The indoor restaurant as well as the terrace maintain their pleasent surroundings, the same as we remember during our visit, however there has been some lighting adjustments that have created a much nicer atmosphere. A soft Brazilian samba and some jazz rhythums can be heard in the distance and surrounds you whilst visiting this restaurant in La Santa.

The restaurant welcomes you fondly. You are given cava on your arrival, with the bread you are served a delicious and very sweet roasted artichoke mousse and a powerful blend of seed and nuts with oil. For our next visit, Lucilla recommends that we try the French goat cheese mousse with a pepper jam. The assortment of starters has increased. We suggest thatyou test your tastebuds to foie with tomato jam. The greatest merit goes to the succulent salmon with mesclun rocket meatballs and capers. At first it is not possible to taste the salmon however, once its flavour explodes your tastebuds will soon react. We wanted to try a provolone (Italian cheese) served warm with arugula, sun dried tomatoes and a touch of tangerine. We should not allow it to cool. For cheese lovers it is a curious discovery. We will have to come back soon to taste the next star of the house: tuna tataki with tariaki sauce.

The starter menu has an extended range of salads. We remember with great appreciation the sucessful goat cheese salad breaded with dried fruits and honey. A range of Iberian hams and spanish cheeses and a striking tortelloni stuffed with pumpkin with a cabrales cheese sauce. The main dish menu maintains a diverstiy of options. Chicken masala or ravioli stuffed with chicken curry, black spaghetti with squid and shrimps, duck confit, rack of lamb, sirloin steak, sea bass fillet, tuna and salmon supreme. We opted for the lamb, oven cooked and very tasty and the seared tuna in sesame. The result was exquisite. Both were served with wasabi yoghurt and soya sauce. We got carried away and yes the combination works.

The modern presentation of the dishes is somewhat at odds in comparison to what is served on the trays. Nice enough yet should be considered as a fundamental premise that is equally substantial. The wine list is that of a table format however, very attractive. In our opinion is it somewhat brief but suceeds due to its selected wines and maintains an appropriate value for money. Amêndoa works very well in the baking sector. All of their home made delights are at very good prices (4.50 euros). The greedy, especially those whom are chocolate lovers, should not miss trying the tasty chcolate volcano. We would also like to suggest that you try the red berry tart served with whipped cream. The kitchen works at great velocity and the waiter service is outstanding. Young staff, close and friendly which little by little are learning the professional tricks of catering. Amêndoa has great value for money and whether it be to lunch or dinner here it would cost in the region of 25-30 euros per person.

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.

La Casa Parmigiano is one of the nicest dining spots of Puerto Del Carmen. It is situated in the bustling Fariones Sports Centre, which is sheltered from the wind, has a clear view and on a whole has always good weather. Whenever we go we always choose to dine on the terrace and savour one of the many pasta dishes. It is always possible to see the bustle of those whom play sports in the aforementioned sports centre, those being mainly tennis and paddle players. If during the day it is a pleasure to dine on the terrace then you will feel that dining in the evening doubles in comfort and wellbeing.

Our opinion is shared with many others who dine here and therefore it is recommended to book in advance. La Casa Del Parmigiano has an extended interior comfortable and cozy lounge equipped with sturdy furniture. Freshly produced products are harvested by the restaurant itself in Tiagua and Tao allowing for fresh and daily preparation of sauces and side dishes and therefore explains why La Casa Del Parmigiano produce the best pasta cuisine dishes in Lanzarote.

We enjoy especially the homemade pasta. Our favourites are the heart shaped pasta stuffed with parma ham drizzled in a three flavoured mushroom and ruccola sauce and ravioli´s stuffed with salmon, prawns and bacon. Of course you also have the options of spaghetti, penne, ravioli and tagliatelle each with their own sauce. They cook seafood such as; lobster, shrimp and clams, or if you wish with vegetables and all dishes are cooked with extra virgin oil.  

To help work up an appetite there are some brief starters to choose from. There is a choice of steak carpaccios, salmon with courgettes, tasty Italian bresaola (salt-cured beef) or a variety of Italian sausage. Aside of the menu there is a daily starter, pasta, a meat and a fish. We like the grilled tuna as well as the squid with rice in its own flavour or a tasty cod over rice. Our recommended meat dishes would be the grilled steak or steak cooked in a mushroom, gorgonzola cheese or a spicy green pepper​ sauce. These dishes are adequate and do not reach the excellence of the pasta dishes however shows the extreme flexibility that there is in the kitchen.

There is a surprising selection of wines available. You have the choice of those from Lanzarote, Portugal and Chile, a solvent Spanish wine list and an ambitious range of Italian wines. The prices are average and are charged depending on the quality of the wine. We like the waiter service in La Casa Del Parmigiano, young staff characterized with freshness and charm. They also stand out for their agility and kindness. Desserts are also homemade however, in our opinion they fail to live up to the high standard of the pasta and rice dishes.

You can have lunch or dinner for 15-20 euros per person. Very well priced. Thinking about it, it is actually very well priced with accordance to the quality of the food. La Casa Del Parmigiano is twinned with Antica Trattoria, located on the main strip of Puerto Del Carmen just off the beach La Peñita.     ​

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.

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.

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.