Eating on Lanzarote: potatoes, mojo, fish and goat's cheese
Lanzarote's cooking uses few ingredients and a great deal of skill. What to order — from papas arrugadas to sancocho — and how to eat unhurriedly, from inland taverns to the quaysides.
Calma Society · Lanzarote
Eat & Drink
Volcanic Malvasía from La Geria, Janubio salt and goat's cheese: a cuisine shaped by ash and wind.
Janubio salt: the taste the wind leaves on the coast
Beside a lagoon cut off from the sea by a bar of sand and boulders, the Janubio salt pans still make salt with sun and wind. Why it matters at the table, and how to look at them unhurried.
La Geria: the vineyard born from ash
Every vine in its own hollow, every hollow with its own crescent of stone. How vines are grown on the ash of the 1730–1736 eruptions — and how to take in the landscape slowly.
Malvasía Volcánica in the glass: the Lanzarote wineries worth a visit
From black earth to glass: what Malvasía Volcánica is, how it tastes and how to visit a winery on Lanzarote unhurriedly, starting with El Grifo and its wine museum.