Dining

Unsurprisingly, fish is predominant in most of the island’s restaurants, especially those on the coast, with swordfish, sea bass, octopus, and limpets as some of the more favoured delicacies. Inland, the ingredients favour more pastoral palettes with goat, rabbit, gofio (roasted corn meal), and the famous Maxorata cheese on the menu. Most main dishes are served with the ubiquitous accompaniments of fiery red mojo sauce and 'wrinkled potatoes' (papas arrugadas).