Tenerife Cuisine
While on Tenerife try at least some Canarian dishes, they are great value and delicious.
Papas arrugadas for example; boiled potatoes with a salty crust, served with mojos. These sauces accompany both fish and meat dishes, adding a colourful dimension to the table, one being green and the other red. The green mojo, or 'mojo verde' contains garlic, parsley and coriander, whereas mojo picante is the spicier red.
Seafood on the island is fabulous, while chicken, pork and rabbit dishes are a must-try for meat eaters. For those with a sweet tooth, puddings are yummy, many containing Canarian honey and of course on an island which grows bananas, you will find these cooked and presented in many different ways.
At the start of the day and catering mainly for the British tourist market, most cafes now offer 'full English breakfast' – sometimes all day.
On a Sunday, although many restaurants and pubs offer traditional roasts, why not try paella as a Mediterranean alternative.
Regarding wine, most restaurants offer perfectly acceptable house options of vino tinto, vino blanco and vino Rosado – and remember to get the party started with that all important glass of Cava!
For cheese lovers, try the island speciality of tender goat’s milk cheese, a delicious way to end a more formal dinner.
If however you’d prefer a more relaxed meal then tapas is a great way of sampling a selection of tasty dishes including chorizo in red wine, calamari and pan aioli.
Most restaurants operate a casual approach to dress code, although beach wear in the evenings may not be encouraged everywhere.
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