Food: Mojo Sauces, Queso Palmero & Wine

La Palma's cuisine is rustic Canarian traditional cuisine at a high level — honest, product-focused, and surprisingly independent. The island has a strong culinary identity that is distinctly different from Tenerife or Gran Canaria.

The Mojo Sauces

Canarian Mojos are found throughout the archipelago, but La Palma has perfected the art. Mojo rojo (red, made from dried peppers, cumin, garlic, olive oil, and vinegar) accompanies meat and papas arrugadas. Mojo verde (green, made from coriander or parsley) is served with fish. On La Palma, there is also the Mojo de almendra (almond sauce) — mild, creamy, delicious with grilled goat meat. Every family has its own recipe, and the debate over the best Mojo is a Canarian national sport.

Queso Palmero (D.O.P.)

La Palma's goat cheese bears the protected designation of origin Denominación de Origen Protegida and is a Canarian delicacy. Made from raw milk of the native Palmera goat, smoked over almond or prickly pear husks, with a distinctively aromatic, slightly smoky note. It is available young (tierno, creamy-mild, 1–2 months), semi-matured (semicurado, 2–6 months), and matured (curado, over 6 months, strong). Price on the island: from 8€/kg for tierno, up to 18€/kg for curado.

The best dairies: Quesos Artesanales Acosta (Puntallana) and Garafía Queso (northwest). Both offer tastings.

Wine from La Palma (D.O.)

La Palma has its own protected wine designation (D.O. La Palma) with three growing areas and ancient grape varieties that have long since disappeared elsewhere. Particularly noteworthy: the Malvasía from Fuencaliente — a golden, sweet wine from the grape of the same name, which grows on volcanic soils at an altitude of 300–500 m. Shakespeare mentioned the Malvasía of the Canaries as early as the 16th century.

Recommendation: Bodegas Teneguía (Fuencaliente), the most famous winery. Tasting with 4 wines for 8€. The dry Albillo is a secret tip.

Other Specialties

Papas arrugadas con mojo — wrinkled salt potatoes (cooked in seawater) with Mojo: the national dish of the Canaries, particularly good on La Palma. Gofio — roasted flour (corn or wheat), staple food of the Guanches, today served as a side dish, in stew, or as a dessert (Gofio amasado with honey, almonds, and raisins). Bienmesabe — sweet almond dessert with cinnamon and lemon.

Restaurant Recommendations

€ Tasca Catalina · Puerto de Tazacorte
The soul of Palmerian cuisine: tiny Tasca at the harbor, papas arrugadas perfect, plus fresh fish from the grill and homemade Mojo. No frills, honest prices.
Main courses 7–13€ · Wed–Mon 12–22 hrs

€€ Restaurante Chipi Chipi · Los Llanos
Upscale Canarian cuisine in a modern setting. Try the Queso Palmero a la plancha (grilled cheese) as a starter and the Cherne (wreckfish) as the main course.
Main courses 14–24€ · Tue–Sat 13–16 & 19–23 hrs

€€€ Restaurante San Borondón · Playa de Tazacorte
Fine dining on the beach with creative cuisine based on local products. Tasting menu (5 courses) for 45€ with wine pairing (25€ surcharge). Reservation highly recommended.
Tue–Sat from 19:30 hrs