Gran Canaria's most delicious addresses

Vegueta

Los 5 Sentidos

Los 5 Sentidos is a creative wine and tapas bar with excellent fusion cuisine. The combination of Mediterranean dishes with Asian influences is harmonious and well-executed. The emphasis is on seafood. The warm salad of little gems with quail and pistachio is an absolute hit. The delicious ceviche of corvina is prepared in the traditional Peruvian way.

Casa Montesdeoca

Casa Montesdeoca is the only restaurant located in the cozy courtyard of an authentic Spanish colonial house. An elegant and very good address for meat and fish dishes. We enjoyed a delicious salad with warm prawns, pluma iberico and tempura of vegetables, followed by a perfectly roasted Rubia Gallega beef tenderloin.

Triana

Vinófilos

Vinófilos, on Calle Viera y Clavijo, stands out immediately for its beautiful glossy wall tiles and bright blue window frames. The cozy wine and tapas bar is probably the best on the island. Each dish is finger-licking good: stuffed local olives, creamy croquettes with ham, aromatic bonito dumplings with sweet pimento and butternut puree, crispy Iberian pork with smoky barbecue sauce.

Bevir*

Bevir* is a must for anyone who enjoys creative cuisine. The service at this beautiful designer restaurant is smooth, even a little playful, and very friendly. Chef Jose Luis Espino's dishes are refined, light and harmonious. Some of the flavor combinations are simply amazing. I am thinking of the amberjack with toffee sauce, white asparagus and cherry vinaigrette, and the honey ice cream with vanilla, oscietra caviar and seaweed garum.

Marina Muelle Deportivo and Parque Doramas

Embarcadero

Embarcadero is a very good, no-nonsense seafood restaurant with waterfront tables. Let the waiters recommend the tastiest catch of the day. The lettuce wrap with shrimp, crispy pork belly, avocado and sesame seeds is tasty and fresh. The head of sama, the endemic sea bream, wrapped in seaweed and baked in the oven is succulent and flavorful.

Muxgo*

Chef Borha Marrero of Muxgo* takes the farm-to-table principle very personally. In his restaurant of circular gastronomy, the chef uses only local products, most of which come from his own farm in Tejeda. The elegant and creative dishes are an ode to the island and Canarian culture. Muxgo is one of the gourmet restaurants at Santa Catalina, a Royal Hideaway Hotel.

Las Canteras

Ribera del Rio Miño

The very traditional Ribera del Rio Miño serves simple regional dishes from Spanish Galicia, prepared with very high-quality ingredients. The Pata Negra ham is sweet and deeply flavored. The octopus Galician style and the sea bass à la plancha are both very tasty dishes.

Tabaiba*

The cuisine of chef Abraham Ortega at the restaurant Tabaiba* is light, elegant and creative. The dishes revolve around the Canary Islands and the personal experiences and memories of the chef. The wines come exclusively from the Canary Islands and the dishes are served on beautiful handmade ceramics. The dish of pressed gofio with almonds from Tejeda and banana cream is pure pleasure. The garbanzada with egg yolk pickled in soy sauce, pork ragout and fried cockscomb was inspired by a recipe from Ortega's grandmother. The delicious preparation is even served in her old-fashioned bowls. Not to mention the texturas of tomato, the poached vieja, the medallion of rabbit with mojo verde, the pre-dessert of aromatic herbs and the legendary bread ice lolly.

De Contrabando

Contrabando represents fusion cuisine at its finest. Chef Pedro Lopez La Camera achieves the right balance of sweet, sour, bitter and spicy in every dish. He combines cooking techniques and influences from Asia and South America with local produce and regional dishes. We enjoyed a beautiful ceviche of sama with passion fruit, avocado and papaya. Then we were the first to taste the exciting new dish of warm smoked salmon with reduced tom kha gai. The green curry of flambéed avocado with sticky rice was perfectly executed.

The south of Gran Canaria

Kabuki

Kabuki is a very stylish Japanese restaurant with Mediterranean influences. The combination of dark wood with fabrics in light blue and gray creates a contemporary atmosphere. All dishes are served on beautiful handmade Japanese ceramics. The spicy edamame with kimchi and the assortment of three types of tuna are of the finest quality. The roasted salmon with celery and miso puree melts in your mouth. The wagyu rib with fried yucca and Japanese barbecue sauce is unforgettable. The mochi with yuzu and strawberry is a fitting dessert to end a wonderful meal.

La Tasquita Gallega

For tasty everyday fare, La Tasquita Gallega in La Tablera is the place to go. Chef Benito has been at the helm for decades. A native of Galicia, he has been behind the stove since his early childhood. He combines the cuisine of his roots with that of the Canary Islands. The dishes are simple, pure, prepared with local ingredients and with an emphasis on fish and seafood. This is a place for locals. You won't find a more Spanish place. Huge paella pans simmer on two burners with fragrant rice and seafood. The paella is only available to order. We enjoy pulpo feira, a piece of cooked octopus with olive oil and mild pimento. Shrimp sautéed in olive oil and clams stewed with white wine and parsley are deliciously fresh. We also try grilled baby octopus and razor clams.

La Aquarela*

Chef Germán Ortega is in charge of the kitchen at La Aquarela, where he mixes tradition and modernity in his refined dishes. We chose the Fish Lover's Menu, where each dish demonstrates harmony and technique. I particularly liked the cauliflower mousse with beurre noisette and caviar, the red wild prawns with coffee ice cream and mango sauce, and the fantastic bisque of deep-sea crab with a bite of sea urchin. The salted local sea bass with potatoes, champagne sauce and a hint of garum is a traditional dish elevated to a high gastronomic level.

Peseta

Peseta is the top gastronomic restaurant in the new and elegant Paradisus Hotel by Meliá. Chef Germán Ortega oversees the menu, which offers a choice of fish, meat or vegetarian dishes. We choose fish and start with a surprising tartar of sea bass with samphire and stewed plums. This is followed by a generous portion of fried sama with grilled cabbage and smoked sauce. The fish is accompanied by Canarian potatoes, papas arrugadas, served with a mojo verde of coriander and avocado and a mojo rojo with peppers and almonds. It is a rich and delicious dish. To finish off, we have a delightful dessert of mango ice cream with a crumble of cinnamon and coffee.

Some specific places

Tejeda

Parador de Cruz de Tejeda

Just for the breathtaking panorama of the Tejeda Caldera, Roque Bentaiga and Roque Nublo, you have to stop at the Parador de Cruz de Tejeda. We enjoyed a delicious lunch of papas arrugadas with mojo and a nice mixed salad. During the day, sandwiches and simple dishes are served in the all-glass bar, which overlooks the wide landscape.

Sardina

La Pizarra, Sabores del Mar

La Pizarra is a highly recommended restaurant on the north coast of Gran Canaria. Located on the beach, the restaurant has a fantastic view of the ocean. La Pizarra serves typical local dishes with very fresh, good quality ingredients. Service is friendly and efficient. You must try the fried sardines. Delicious!

Puerto de las Nieves

Marisquería Ragù

The simple marisquería Ragù is located on the quay in the charming fishing town of Puerto de las Nieves. The restaurant is known for its calamari salad and many seafood dishes.