The Canary cuisine is Mediterranean but with its own personality. The wise use of fruits, vegetables and meat and very little fat characterise this kitchen.


A treasured aboriginal legacy is gofio , toasted grain flour (basically wheat and corn) of great nutritional value which is taken with milk, fish broth or mixed with water and salt. Worth mentioning are the cheeses, several of which have won prizes in both national and international competitions.


Fish, either fresh or salted, is probably the most common ingredient in the Canary diet and is generally accompanied by a varied selection of "mojos", sauces made from a blend of olive oil and spices.

"Sancocho" is one of the most traditional fish stews made with snapper, grouper or seabass.

The Herreños enjoy all kinds of meat but pork occupies a place of privilege with roasted pork leg as one of their specialties.

Potatoes are another common ingredient and are prepared many ways: two outstanding are potato stews and the popular "papas arrugadas" (wrinkled potatoes), which are boiled with loads of salt and served with "mojo picón".

The "Quesadilla" is one of El Hierro's typical desserts and is made from a base of cheese and anise.

As well, in the bars, you can taste the traditional high quality wines which still come from private vintage presses.