The Canary Islands are well known for their marvellous weather, carnivals, the sea and beautiful beaches, its national parks and its friendly people, but the well kept secret is, undoubtedly, its gastronomy.
The gastronomy of the Canary Islands combines the heritage of their ancient Bereber, known as Guanche, who introduced herds of goats and sheep, dates and figs, as well as the cultivation of barley, which is used to make gofio, a roasted barley used in the preparation of many traditional dishes.
The conquest of the Canary Islands by the Crown of Castilla turned the islands into an obligatory stop for the vessels en route to the Americas, and this influence reflected on the cuisine, like the use of potatoes and corn and the typical cocidos from the Spanish mainland.
To this, you must add the abundant sea products, especially fish and seafood from the Atlantic. Typical dishes include the lapas with mojo verde, octopus with vegetables and spatter fried sardines.
We can not forget the goat cheese, such as the queso palmero from La Palma or the queso majonero Fuerteventura.
All this washed down with wines from the Canary Islands, which date back to the times of the Spanish conquest, and where the white wines stand out with varieties like Listan Blanco, Malvasia and Moscatel. Currently there are up to 10 D.O’s in the Canarys.
To enjoy the rich and varied Canarian cuisine, the best option is to visit what is probably the best hotel gastronomic Tenerife, the Iberostar Grand Hotel Mencey. This hotel is committed to offer quality food and the result is the restaurant La Cocina del Mencey and Mencey Cookery Classroom. Leading this gastronomic project is the renowned chef Juan Carlos Clemente.
The news of the Restaurant La Cocina del Mencey include:
· Cooking courses led by Chef Juan Carlos Clemente.
· Cooking Contests organised by the Iberostar Grand Hotel Mencey.
· Private lunches and dinners for up to 14 people.
· Events and celebrations with live show cooking.
