Tenerife Food and Drink
Blessed with fertile soil and an abundance of fish, Tenerife has always had a strong culinary tradition. But recently, its cuisine has been given a gourmet makeover by some of Spain's most exciting young chefs, who ply their trade in upmarket restaurants and five-star hotels.
In the resorts of the south and west, you'll find everything from full English breakfasts to Japanese sushi. For more traditional fare diners should head inland or to the north. Here they will find authentic island cuisine, which typically features grilled meat or fish accompanied by the ubiquitous papas arrugadas con mojo (Spanish wrinkled potatoes with traditional Canarian sauce).
Vegetables are usually conspicuous by their absence, turning up in stews where they supplement meat leftovers and chickpeas. Salads often run simply to fresh tomatoes and raw onions.
Fish dishes: Cherne (wreckfish), sama (red sea bream), vieja (parrot fish), dorado (gilthead sea bream), lubina (sea bass), calamari (squid), atún (tuna), camarones (shrimp), choco (cuttlefish), pulpo (octopus) and sardines.
Conejo al Salmorejo: Rabbit in sauce.
Cabra con papas: Goat with potatoes or fries.
Carne con papas: Beef with potatoes or fries.
Rancho Canario: Salted ribs, chorizo, chickpea, potato and noodle stew.
Ropavieja: A thick mixture of shredded chicken or beef with chickpeas, potatoes and garlic.
Puchero: Chorizo sausage, bean and potato stew.
Morcilla: Sweet black pudding.
Papasarrugadas con mojo: Small, salty, wrinkled potatoes served with coriander and sweet red pepper sauce.
Gofio: A flour made from toasted cereal crops, appearing in everything from soup to ice cream.
Lecheasada: Milk flan.
Arroz con leche: Rice pudding.
Brumas de Ayosa: A fruity white wine produced in the south, light and refreshing.
Few restaurants include a service charge in the bill. Tipping is discretionary and usually involves rounding up the charge to around 10% in restaurants.
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