In the arid landscape of Fuerteventura, where rain is a gift that the heavens hand out only from time to time, cultivating anything is a miracle. In essence, Fuerteventura flavours are those of salt and pastures, fish and goats, of the produce of the sea and the fruits of animal farming.  

Fuerteventura’s gastronomy comes from the inventiveness of generations of islanders, those that originally inhabited the island and those that came after them, who managed to get the best out of the limited possibilities of the land. It was in these circumstances that the extremely simple but flavoursome fare took form. A cuisine with two main sources: goats and fish.  

From the sea are the sea bass, dried or otherwise, the eels, groupers, samas, and red mullet. It is the origin of the grey mullet and molluscs such as mussels, topshells or limpets that fill our dishes.