Gastronomy in Tenerife, a marriage of stars

From the imposing lunar landscape on Mount Teide, the volcanic canyons to the Atlantic coast, diversity permeates the entire island. Landscapes, culture and gastronomy are determined by the unique micro climate in Tenerife.

The ingredients of the gastronomy of Tenerife have their very own personality, such as the wine grown on volcanic soil or the honey with the scent of native flowers. This personal touch is particularly evident in the dishes and the modern cuisine; gastronomic essence meets centuries of cultural encounters.

Marriage of stars, a gastronomic journey through Tenerife

If you want to discover this “gastronomic landscape“, then you have the opportunity, especially in the months of November and December. A lot of gastronomic events will take place, where you will get an insight into the culture, the historical municipalities and, of course, the beautiful landscapes in addition to the culinary delights.

Explore the island, the Canarian cuisine and at the same time you will learn about the traditions that have influenced the local gastronomy of Tenerife for generations.

The Gala of the “Guide Michelin 2018”, a meeting of the national and Portuguese “Haute Cuisine”, was the highlight. The gala took place on November 22nd at the Hotel Ritz-Carlton Abama, where three of the now six Michelin stars from Tenerife are home to: two are owned by the restaurant M.B. and one belongs to the Abama Kabuki.

Whether you are a lover of modern cuisine or you prefer the traditional flavours of Tenerife, during your holiday on the island you can enjoy everything. Let’s go on a culinary trip of the Canarian cuisine.

Food in Tenerife, a journey for the palate

A highlight in Tenerife is the wrinkled potato (Spanish papa arrugada) served with green coriander mojo or red paprika mojo. It is considered one of the seven gastronomic wonders of Spain.

Gofio, another important ingredient in the gastronomic identity of the Canary Islands, is a product inherited from the Guanches, the island’s first inhabitants. It is a roasted cereal flour characterised by its nutritional value and authentic taste. You will find Gofio in the traditional cuisine, in recipes such as the Escaldón or in the modern cuisine with more innovative versions in desserts or mousse.

The honeys of Tenerife are also one of the protagonists in the gastronomy of the island. In their sweetness they hide more than five centuries beekeeping tradition. There are several types, as well as the geographic diversity: coast, Teide National Park and mountain landscape. Particularly popular is the honey of Mount Teide, the honey of the Teide bugloss (Tajinaste) or the broom (Retama) honey from the National Park. The aromas remind you of the highest peak in Spain and they are the perfect accompaniment to desserts and sauces.

Wines and wineries from Tenerife

White, rosé, red wine, Malvasías … The history of Tenerife is closely linked to the history of its vineyards. For many years Malvasia export was the most important economic engine of the island. Wine-growing started in the fifteenth century by the first Europeans moving to Tenerife.

This quality is protected in the numerous designations of origin of the island’s wineries: Abona, Tacoronte-Acentejo, Valle de Güímar, La Orotava and Ycoden-Daute-Isora. Here you can taste the wines that once Shakespeare and Walter Scott fell in love with.

Are you ready for your gastronomic experience?

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