Eat Local: Restaurante Fabio Santana, Vegueta, Las Palmas, Gran Cararia, Canary Islands (Spain)

Restaurants line a street in Vegueta (Old Town), Las Palmas, the capital of Gran Canaria in the Canary Island

 

We embarked on this journey (heading down the west coast of Africa) in Las Palmas, Gran Cararia, Canary Islands (part of Spain) – our second visit there on the ship in 2018.  [See our previous blogs “Las Palmas de Gran Canaria, Canary Islands (2018)”, “Eat Local: Las 6 Calabazas (tapas), Las Palmas de Gran Canaria, Canary Islands”, and “Eat Local: Ô Soleil, Las Palmas de Gran Canaria, Canary Islands”].  The capital of Gran Canaria in the Canary Islands, Las Palmas is a major warm weather and beach tourist destination from Europe, especially in the winter months as visitors escape the colder weather on the Continent.  Narrow cobblestone streets, colorful buildings, and multiple architectural styles reflect centuries-old Atlantic and Latin American ties in Las Palmas’ oldest neighborhood, Vegueta (Old Town).  The old quarter offers much to visitors walking the streets — historic squares; Catedral de Santa Ana (Santa Ana Cathedral), the first church in the Canary Islands; tapas from outdoor cafés; shopping for fresh fish, meats, fruits and vegetables at Mercado de Vegueta; and dining and nightlife along Calle Mendizábal and Calle Pelota.

 

The restored entry-way to Restaurante Fabio Santana, Vegueta (Old Town), Las Palmas, Gran Cararia, Canary Islands

 

While we were perusing the menus, we were served the fixings for “bruschetta” – the garlic was rubbed onto the toasted bread, then some olive oil was poured on, then slices of tomato topped with sea salt and olive oil (delicious!) — Restaurante Fabio Santana, Vegueta (Old Town), Las Palmas, Gran Cararia, Canary Islands

 

We took advantage of our short time in port to visit a well-stocked HiperDino superpmercado (supermarket) and the local central produce and meat and fish market, Mercado de Vegueta in the old quarter (Vegueta).  With good friends from the ship, we ventured back to the narrow streets of Vegueta to have our main meal of the day mid-afternoon at Restaurante Fabio Santana on Calle Montesdeoca.  Since the time we enjoyed a wonderful luncheon there several years ago (the restaurant then was named Casa Montesdeoca), the restaurant has new ownership and a talented new chef and we very much enjoyed the new menu and Spanish-fusion cuisine reflecting influences from France, Italy and Japan. Note that the four of us dined family style, sharing all the courses pictured below (except the goat taco which served just one).  We highly recommend a luncheon or dinner there!

 

The dining tables are under the balcony of the courtyard at Restaurante Fabio Santana, Vegueta (Old Town), Las Palmas, Gran Cararia, Canary Islands

 

An appetizer of croquettes (left-to-right: ham, spinach and fish), Restaurante Fabio Santana, Vegueta (Old Town), Las Palmas, Gran Cararia, Canary Islands

 

An appetizer of a goat taco, Restaurante Fabio Santana, Vegueta (Old Town), Las Palmas, Gran Cararia, Canary Islands

 

An appetizer of octopus terrine with potato salad, to be eaten with a touch of the olive oil sorbet, Restaurante Fabio Santana, Vegueta (Old Town), Las Palmas, Gran Cararia, Canary Islands

 

An appetizer of warm prawn salad, Restaurante Fabio Santana, Vegueta (Old Town), Las Palmas, Gran Cararia, Canary Islands

 

An appetizer of crab raviolis with basil-lime sorbet, Restaurante Fabio Santana, Vegueta (Old Town), Las Palmas, Gran Cararia, Canary Islands

 

Following a delicious Spanish white wine from the Rioja region with the appetizers, we enjoyed an excellent Ribera del Duero red wine with our main courses, Restaurante Fabio Santana, Vegueta (Old Town), Las Palmas, Gran Cararia, Canary Islands

 

A main course of pureed potatoes, several kinds of fresh mushrooms, soft eggs and crumbles and chips of dried mushrooms – surprisingly the tastiest dish of the meal!; Restaurante Fabio Santana, Vegueta (Old Town), Las Palmas, Gran Cararia, Canary Islands

 

A main course of smoked wreckfish on a bed of black (squid ink) noodles and slivered leeks with the sauce being poured on after the dome lid was removed releasing the smoke; Restaurante Fabio Santana, Vegueta (Old Town), Las Palmas, Gran Cararia, Canary Islands

 

A main course of Iberian pork stuffed with Iberian ham and smoked cheese, Restaurante Fabio Santana, Vegueta (Old Town), Las Palmas, Gran Cararia, Canary Islands

 

The chocolate lover’s dessert, Restaurante Fabio Santana, Vegueta (Old Town), Las Palmas, Gran Cararia, Canary Islands

 

A Spanish rendition of the Italian Tiramisu with coffee sorbet, Restaurante Fabio Santana, Vegueta (Old Town), Las Palmas, Gran Cararia, Canary Islands

 

The weather-beaten facade of an old Spanish-style building in the historic Vegueta district, Las Palmas, Gran Cararia, Canary Islands

 

Legal Notices: All photographs copyright © 2018 by Richard C. Edwards. All Rights Reserved Worldwide. Permission to link to this blog post is granted for educational and non-commercial purposes only.

 

Eat Local: Ô Soleil, Las Palmas de Gran Canaria, Canary Islands

The restaurant in which we had a wonderful gourmet dinner with friends, Ô Soleil, is located in some of the buildings on the plaza adjacent to Catedral de Santa Ana, Las Palmas de Gran Canaria, Canary Islands

 

We were very happy that our friends found a small gourmet restaurant, Ô Soleil, in the old town of Las Palmas de Gran Canaria, Canary Islands — Vegueta —  located only a stone’s throw from the Catedral de Santa Ana.  Founded by a female chef in the fall of 2014, it is very popular with locals and lucky visitors (we were the only English-speaking patrons in the restaurant that seats about two dozen diners).  All the ingredients are fresh and local to the extent that’s possible, with each dish home made and hand made daily.  This is the kind of restaurant we love to discover in our travels – local, authentic, representative of the local culture (with some fine chef skills blended in) and quite reasonably priced, given the high quality of the dishes and their beautiful presentation (see photographs, below).

 

Foie Gras and Lentils as an appetizer, Ô Soleil, Las Palmas de Gran Canaria, Canary Islands

 

Espuma de Papas (potato soup) with Roquefort Cheese and Iberian Ham as an appetizer, Ô Soleil, Las Palmas de Gran Canaria, Canary Islands

 

Gambas (prawns) on grilled eggplant topped with Iberian Ham as an appetizer, Ô Soleil, Las Palmas de Gran Canaria, Canary Islands

 

Grilled Atlantic Salmon as an entree, Ô Soleil, Las Palmas de Gran Canaria, Canary Islands

 

Local white fish with mushrooms and pancetta as an entree, Ô Soleil, Las Palmas de Gran Canaria, Canary Islands

 

Grilled Beef Sirloin as an entree, Ô Soleil, Las Palmas de Gran Canaria, Canary Islands

 

Crepes Breton for dessert, Ô Soleil, Las Palmas de Gran Canaria, Canary Islands

 

A version of tarte tartin (apple tart) with ice cream and dulce de leche for desset, Ô Soleil, Las Palmas de Gran Canaria, Canary Islands

 

Legal Notices: All photographs copyright © 2018 by Richard C. Edwards.  All Rights Reserved Worldwide.  Permission to link to this blog post is granted for educational and non-commercial purposes only.

 

Eat Local: Las 6 Calabazas (tapas), Las Palmas de Gran Canaria, Canary Islands

Iberico ham, Las 6 Calabazas (tapas), Las Palmas de Gran Canaria, Canary Islands

 

Although located off the coast of Morocco, the Canary Islands are part of Espana (Spain) and the local restaurants highlight the national cuisine. For lunch in the old town (Vegueta), we chose a local tapas restaurant, Las 6 Calabazas (“the 6 pumpkins”), on the main street – Calle Mendizábal — near Mercado de Vegueta and Catedral de Santa Ana (Santa Ana Cathedral).  With friends, we shared a variety of dishes.

 

Eggs, potatoes and chopped Iberico ham (“Papas Rotas”), Las 6 Calabazas (tapas), Las Palmas de Gran Canaria, Canary Islands

 

“Artichoke Flowers” (artichoke hearts) and Gambas (prawn) – the tastiest of all the dishes we had at Las 6 Calabazas (tapas), Las Palmas de Gran Canaria, Canary Islands

 

Grilled, sliced octopus on a salad of chopped bell peppers, Las 6 Calabazas (tapas), Las Palmas de Gran Canaria, Canary Islands

 

Meatballs, Las 6 Calabazas (tapas), Las Palmas de Gran Canaria, Canary Islands

 

Gambas al ajillo (prawns in garlic oil), Las 6 Calabazas (tapas), Las Palmas de Gran Canaria, Canary Islands

 

Legal Notices: All photographs copyright © 2018 by Richard C. Edwards.  All Rights Reserved Worldwide.  Permission to link to this blog post is granted for educational and non-commercial purposes only.

 

Las Palmas de Gran Canaria, Canary Islands (2018)

Catedral de Santa Ana (Santa Ana Cathedral), the oldest church in the Canary Islands with architectural styles from several centuries, dominates the central plaza in Vegueta, the old town district of Las Palmas de Gran Canaria

 

Las Palmas is the capital of Gran Canaria, one of Spain’s Canary Islands located in the northeastern part of the island, about 150 kilometers (93 miles) off the Moroccan coast in the Atlantic Ocean.  A major cruise-ship port, the city is known for duty-free shopping and for its sandy beaches.  Narrow cobblestone streets, colorful buildings and multiple architectural styles reflect centuries-old Atlantic and Latin American ties in Las Palmas’ oldest neighborhood, Vegueta, where visitors can wander historic squares, sample tapas from outdoor cafés, shop for fresh fish, fruits and vegetables at Mercado de Vegueta, and enjoy dining and nightlife along Calle Mendizábal and Calle Pelota.  Adjacent to Vequeta is Triana, the city’s main commercial district. At Playa de Las Canteras, a coral barrier lines the beach and shelters swimmers.  The annual Las Palmas de Gran Canaria carnival brings together flamboyantly costumed performers, music and dancing.

 

A close up of some of the buildings – now home to shops and restaurants on the ground floors — on the plaza adjacent to Catedral de Santa Ana, Las Palmas de Gran Canaria, Canary Islands

 

Casa de Colon, the Columbus museum in Vegueta, the old town district of Las Palmas de Gran Canaria, Canary Islands; note that Columbus stopped for outfitting his ships here on each of his four sailings from Spain to the New World

 

A very friendly vendor showing off some of his high quality fruits in his stall in the municipal food market, Mercado de Vegueta, Las Palmas de Gran Canaria, Canary Islands; we made some excellent purchases there for our kitchen

 

Old homes along Triana have had their ground floor spaces turned into trendy retail stores, Triana district, Las Palmas de Gran Canaria, Canary Islands

 

A pedestrian street in downtown Las Palmas de Gran Canaria, Canary Islands

 

Many restaurants and cafes in downtown Las Palmas de Gran Canaria, Canary Islands, have tables with sun umbrellas outdoors (in pedestrian zones)

 

Our ship at the pier in Muella Santa Catarina, Las Palmas de Gran Canaria, Canary Islands, with a signpost (in meters) showing distances to far away ports (the next leg of our journey is to Morocco, including Casablanca, pictured on the signs)

 

Legal Notices: All photographs copyright © 2018 by Richard C. Edwards. All Rights Reserved Worldwide.  Permission to link to this blog post is granted for educational and non-commercial purposes only.

 

Bodegas El Grifo, Lanzarote, Canary Islands

Bodegas El Grifo is the oldest winery in the Canary Islands and is among the ten oldest in Spain, Bodegas El Grifo, Lanzarote, Canary Islands

 

The third winery we visited in Bodega La Geria, near Parque Nacional de Timanfaya (Timanfaya National Park) [see our previous two posts] was our favorite.  Bodegas El Grifo is the oldest winery in the Canary Islands and is among the ten oldest in Spain.  The winery has been a family operation since 1775.

 

The palm tree that presides over the estate dates back to 1775 — it is probably the tallest and oldest on the island; Bodegas El Grifo, Lanzarote, Canary Islands

 

All management of the vineyard is done by hand – there are no harvesting machines and tractors, etc. cannot navigate through the fields, as each vine is planted within a protecting wall to keep the northerly winds off the vines.  Total production of the winery is approximately 500,000 bottles per year (about 40,000 cases).

 

The pre-Phylloxera varietal grape vines are planted on their original rootstock — there has been no Phylloxera on the island; Bodegas El Grifo, Lanzarote, Canary Islands

 

A layer of lava gravel prevents evaporation; Bodegas El Grifo, Lanzarote, Canary Islands.jpg

 

A photograph from the winery shows the vines’ growth from pruning back after harvest to full growth just prior to the next harvest; Bodegas El Grifo, Lanzarote, Canary Islands

 

Of all the wines we tasted on the island, the 2014 Bodegas El Grifo Malvasia Colleccion Fermentado en Barrica (fermented in the barrel) was the best.  In fact, it was quite good and comparable to the best Malvasia wines that we drank last summer along the coast of Croatia.  We bought some of this wine to enjoy over the summer…

 

The cactus garden at Bodegas El Grifo, Lanzarote, Canary Islands

 

A cactus that looks like a sculpture in the cactus garden at Bodegas El Grifo, Lanzarote, Canary Islands

 

Bodega la Geria (wine-making region), Lanzarote, Canary Islands

The Island of Lanzarote has its very own wine-making region, called Bodega la Geria, Canary Islands

 

The Island of Lanzarote has its very own wine-making region, called La Geria.  It is located near Parque Nacional de Timanfaya (Timanfaya National Park) [see our previous post].  Like the parkland, Bodega la Geria (wine-making region), is entirely made up of volcanic soil.  Declared a protected area, the valley stretches from Masdache to Uga all the way to the volcanic slopes.  The landscape here makes it possible to grow vines in high winds, and the Lanzaroteños created an ingenious method of growing grapes from the arid ground, to create a wide variety of red, white and rose wines.  The range of dry, medium and sweet wines produced are known to be very good to excellent.

 

The Lanzaroteños created an ingenious method of growing grapes from the arid ground, to create a wide variety of red, white and rose wines, Lanzarote, Canary Islands

 

Like the Parque Nacional de Timanfaya, Bodega la Geria (wine-making region), is entirely made up of volcanic soil, Lanzarote, Canary Islands

 

Shakespeare was known for his love of the sweet fortified wine (then called malmsey) produced on Lanzarote, La Palma, and Tenerife Islands from the Malvasia grape (which originated in Greece and grows widely along the coast of Croatia).  Shakespeare referred to Malmsey wine as “Canary” and he was inspired to include it in his writing.  It is not known if he actually visited the islands himself, but 20 million litres of Malmsey was imported into London during the 15^th century via the new world trade routes before a dispute ended the import.

 

The Rubicon Bodegas (winery), which we visited, offers a variety of red, white and rose wines, Lanzarote, Canary Islands

 

The low, dry walls constructed from volcanic rock, provide protection for individual grape vines from the prevailing northern winds, Lanzarote, Canary Islands

 

[From Shakespeare:]

“O knight, thou lackest a cup of Canary. When did I see thee so put down? — Twelfth Night, Sir Toby Betch

 

A tee-shirt design for Rubicon Bodegas (winery) shows the dry walls protecting the individual grape vines, Lanzarote, Canary Islands

 

Parque Nacional de Timanfaya (Timanfaya National Park), Lanzarote, Canary Islands

Welcome to the planet MARS — oops, it’s actually the volcanic landscape of Parque Nacional de Timanfaya (Timanfaya National Park), Lanzarote, Canary Islands

 

Lanzarote, of volcanic origin, is the easternmost of the Canary Islands (belonging to Spain) about 78 miles (125 kilometers) from the coast of Morocco and Western Sahara.  The island emerged about 15 million years ago as a result of fiery volcanic eruptions (there are 36 volcanoes on the island, one of which remains active).

Parque Nacional de Timanfaya (Timanfaya National Park) is a Spanish national park in the southwestern part of the island of Lanzarote, Canary Islands.  The parkland is entirely made up of volcanic soil. Alfred Wegener’s study of the island while visiting in 1912 showed how it fitted in with his theory of continental drift.  The island, along with others, emerged after the break-up of the African and the American continental plates.

 

The most popular way to tour the volcanic landscape of Parque Nacional de Timanfaya (Timanfaya National Park) is by camel, Lanzarote, Canary Islands

 

In 1993, UNESCO designated a Biosphere reserve covering the whole of Lanzarote.  The national park is one of the core areas of the biosphere reserve.  Access to the park by the public is strictly regulated to protect the delicate flora and fauna.  There are one or two footpaths, and a popular short route where one can visit by camel.

 

Red lava rock/ash indicates the presence of iron in the volcanic landscape of Parque Nacional de Timanfaya (Timanfaya National Park), Lanzarote, Canary Islands

 

Camels discharging their passengers after touring the volcanic landscape of Parque Nacional de Timanfaya (Timanfaya National Park), Lanzarote, Canary Islands

 

“The greatest recorded eruptions occurred between 1730 and 1736.  The volcanic activity continues as the surface temperature in the core ranges from 100 to 600°C at the depth of 13 metres (43 feet), which is demonstrated by pouring water into the ground, resulting in a geyser of steam which is an attraction for tourists.  There is only one active volcano, Timanfaya volcano which the park is named after.” – Wikipedia

 

A rare instance of vegetation in the volcanic landscape of Parque Nacional de Timanfaya (Timanfaya National Park), Lanzarote, Canary Islands

 

The road form the town of Yaiza to Parque Nacional de Timanfaya (Timanfaya National Park) — they could have filmed part of Star Wars here!; Lanzarote, Canary Islands

 

Much of Lanzarote, particularly Parque Nacional de Timanfaya (Timanfaya National Park), reminded us of the black lava landscape of the biggest Hawaiian island, Hawai’i.

 

Caldera, volcanic mountain, and black lava at Parque Nacional de Timanfaya (Timanfaya National Park) — they could have filmed part of Star Wars here!; Lanzarote, Canary Islands

 

Eat local: “Mama’s” Canarian luncheon at her private home in El Sauzal, Tenerife, Canary Islands

San Pedro Apostol Church, built in 1515 by order of Queen Joan of Castille, El Sauzal, Tenerife, Canary Islands

 

El Sauzal is a tranquil town on the northwest side of Tenerife, Canary Islands, that is surrounded by vineyards.  It presents a delightful change of pace from the busier tourist destinations.  We had the opportunity learn about the agricultural, vinicultural and religious history of the area.

After touring the Gofio Mill (Molino de Grofio) and viewing the Tenerife coast on the way into the town of El Sauzal [see our previous blog post], we visited the San Pedro Apostol Church and then had the opportunity to experience genuine Canarian hospitality over lunch with “Mama” at a private home where the lady of the house prepared a local meal featuring salad with white cheese, codfish, Papas Arrugadas (“wrinkled potatoes”), local wine, dessert, a dessert wine and beverages.  Later, our coffee was enjoyed on the patio overlooking the coast at the elegant colonial-era home of the Marquis of El Sauzal.

 

The altar piece is made from 2,000 pounds/907 kilograms of Mexican silver which does not tarnish, in San Pedro Apostol Church, El Sauzal, Tenerife, Canary Islands

 

San Pedro Apostol Church was built in 1515 by order of Queen Joan of Castille.  It served as the headquarters for the Cabildo of Tenerife (Tenerife Island Council) when a plague devastated La Laguna, a city on the northern end of Tenerife.  The church features a Byzantine dome, which was very familiar to the Spanish architects who came to the island to design and construct the church.  The interior features a one ton (2,000 pounds/907 kilograms) silver tabernacle, crafted from Mexican silver in the Baroque style by silversmiths from La Laguna.  The church also contains a large collection of Andalusian paintings of the Virgin and the Saints.

 

Contemporary residences on the hillside overlooking the Atlantic Ocean in El Sauzal, Tenerife, Canary Islands

 

A typical single family residence in El Sauzal, Tenerife, Canary Islands

 

White cheese appetizer with apples at our “Mama’s” Canarian luncheon at her private home in El Sauzal, Tenerife, Canary Islands

 

Fresh green and fruit salad with local ingredients at our “Mama’s” Canarian luncheon at her private home in El Sauzal, Tenerife, Canary Islands

 

Mama serving her freshly baked raisin-nutmeg bread at our “Mama’s” Canarian luncheon at her private home in El Sauzal, Tenerife, Canary Islands

 

Local codfish with caramelized onions and Canarian Papas Arrugadas (“wrinkled potatoes”) at our “Mama’s” Canarian luncheon at her private home in El Sauzal, Tenerife, Canary Islands

 

Caranian-style “tiramisu” for postre (dessert) at our “Mama’s” Canarian luncheon at her private home in El Sauzal, Tenerife, Canary Islands

 

The library in the elegant colonial-era home of the Marquis of El Sauzal in El Sauzal, Tenerife, Canary Islands

 

The magnificent view south along the coast of Tenerife from the library in the elegant colonial-era home of the Marquis of El Sauzal in El Sauzal, Tenerife, Canary Islands

 

A colorful sunset from our ship (anchored) as another ship sailed west at dinnertime from Los Cristianos, Tenerife, Canary Islands

 

Los Cristianos, Tenerife, Canary Islands

Panorama just before sunset of Los Cristianos, Tenerife, Canary Islands

 

Tour boats and visiting yachts have replaced many of the battered fishing boats in the lively harbor in Los Cristianos, Tenerife, Canary Islands, which, along with neighboring Playa de las Americas, has evolved into the busiest resort area on Tenerife’s southwest coast.

 

Puerto Los Cristianos (the port of Los Cristianos), Cristianos, Tenerife, Canary Islands

 

Fishing boats in Puerto Los Cristianos (the port of Los Cristianos), Cristianos, Tenerife, Canary Islands

 

Historic measuring “boxes” at the Gofio (old fashioned Canarian flour) Mill (Molino de Gofio) in the town of El Sauzal, Tenerife, Canary Islands

 

“Gofio is the Canarian name for flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beansand, historically, fern root), some varieties containing a little added salt.  Gofio has been an important ingredient in Canarian cooking for some time, and Canarian emigrants have spread its use to the Caribbean (notably in Cuba, Dominican Republic, Puerto Rico and Venzuela) and Western Sahara…. Gofio is thought to have been the main staple of the diet of the Guanches, the original inhabitants of the Canary Islands.” — Wikipedia

 

Roasting the grains at Molino de Gofio (the Gofio Mill) in the town of El Sauzal, Tenerife, Canary Islands

 

Roasted grains cooling in bins at Molino de Gofio (the Gofio Mill) in the town of El Sauzal, Tenerife, Canary Islands

 

Grinding the cooled, roasted grains into flour (gofio) at Molino de Gofio (the Gofio Mill) in the town of El Sauzal, Tenerife, Canary Islands

 

“Gofio is a highly versatile product which can be added to soups, stews, desserts, ice cream, sauces, and more.  It is very rich in vitamins, proteins, fibre, and minerals. It was favoured by Canarian mariners as it can be stored for long periods while retaining its goodness.  It was a vitally important part of the Canarian diet during the lean years after the Spanish Civil War.  Mixed with a little water and sugar and kneaded (traditionally inside a goatskin bag) it produces a dough-like mixture that can be eaten as it is and was traditionally used in this way by peasant workers in the fields.  Perhaps the most common use today is to add to a small amount to milk, to produce a wholesome and convenient breakfast food, or to thicken soups or stews at the table.  Another popular form is gofio escaldado (“scalded gofio”) or escaldón, a kind of thick porridge made by mixing it with the stock from a stew or soup, which is then served alongside the same.  Modern products incorporating gofio include ice cream, mousses, other milk desserts and even a beer, Volcan, which was marketed for only a short time around the year 2000. – Wikipedia

 

Packaged, finished flour (gofio) at Molino de Gofio (the Gofio Mill) in the town of El Sauzal, Tenerife, Canary Islands

 

Tasting gofio (with a touch of sugar added) with a local red wine chaser at Molino de Gofio (the Gofio Mill) in the town of El Sauzal, Tenerife, Canary Islands

 

Vineyards overlooking the Atlantic Ocean, on the hills of El Sauzal, Tenerife, Canary Islands

 

The northwestern Atlantic Ocean coast of Tenerife viewed from El Sauzal, Tenerife, Canary Islands

 

The Atlantic Ocean surf viewed from the hillside of El Sauzal, Tenerife, Canary Islands

 

Eat local: Casa Montesdeoca Restaurante, Vegueta old quarter, Las Palmas, Gran Canaria, Canary Islands

The patio dining area entrance to Casa Montesdeoca, Vegueta old quarter, Las Palmas, Gran Canaria, Canary Islands

 

The atmosphere at Casa Montesdeoca Restaurante in the Vegueta old quarter of Las Palmas, Gran Canaria, Canary Islands, is charming.  The restaurant is housed in a restored 16^th century colonial mansion boasting a lush inner courtyard overlooked by carved wooden balconies and several intimate dining rooms behind leafy palms.  With a blend of elegance and creative flair, the kitchen serves fresh local fish, succulent steaks and decadent desserts.

 

Family memorabilia in the front hall entrance to Casa Montesdeoca, Vegueta old quarter, Las Palmas, Gran Canaria, Canary Islands

 

The 16th century private home’s interior courtyard twenty years ago, before complete restoration, Casa Montesdeoca, Vegueta old quarter, Las Palmas, Gran Canaria, Canary Islands

 

The 16th century private home’s interior courtyard today, after a complete restoration, Casa Montesdeoca, Vegueta old quarter, Las Palmas, Gran Canaria, Canary Islands

 

Our luncheon began with a glass of local (Canary Islands) white wine (Malvasia), Casa Montesdeoca, Vegueta old quarter, Las Palmas, Gran Canaria, Canary Islands

 

The intrepid explorer relaxing with a glass of local (Canary Islands) white wine (Malvasia), Casa Montesdeoca, Vegueta old quarter, Las Palmas, Gran Canaria, Canary Islands

 

Langoustines (king prawns with a pine nut sauce and dried apple slices) as a starter at Casa Montesdeoca, Vegueta old quarter, Las Palmas, Gran Canaria, Canary Islands

 

Baked local Canarian goat cheese with caramelized figs and a blueberry compote, avocado and zucchina carpaccio marinated in truffle oil as a starter at Casa Montesdeoca, Vegueta old quarter, Las Palmas, Gran Canaria, Canary Islands

 

Local sama fish with wild mushroom sauce, seared foie gras and langoustines (king prawns) as a main course at Casa Montesdeoca, Vegueta old quarter, Las Palmas, Gran Canaria, Canary Islands

 

Local lobster ravioli in a tomato sauce with langoustines (king prawns) as a main course at Casa Montesdeoca, Vegueta old quarter, Las Palmas, Gran Canaria, Canary Islands

 

We thoroughly enjoyed our relaxed luncheon – one of the best meals of our travels over the past month. Very highly recommended!

 

Torta de Chocolate y Naranja (chocolate and orange tort) as a postre (dessert) at Casa Montesdeoca, Vegueta old quarter, Las Palmas, Gran Canaria, Canary Islands