The gastronomy of the first settlers (“aborigines”) on the Canary Islands has changed through time with the successive cultural encounters in the archipelago.

Our cuisine today combines European (mainly Spanish and Portuguese) flavours with Latin American and African influences and has its own unique identity.

The mild temperate climate of the Islands endows the local cuisine with abundant fresh and healthy produce from both land and sea and the warm temperatures are reflected in the flavours of the succulent and well-seasoned dishes.

Highlights of our Canary Islands food and wine include our cheeses and wines with Protected Denomination of Origin.

 “Que bueno Tenerife” Mag where you can find the best restaurants in the island.

See Magazine online

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