We use our own and third party cookies to improve your experience and our services. If you continue, we consider that you accept their use. You can get more information on our website at cookies policy[Open in a new window].

Close

A tasty parade of protein from basic roast pork to the more exotic (grilled limpets, anyone?)

Add to my guide

Canarian Meat & Fish

Put a fork in it!

Both meat and fish play significant roles in the cuisine of La Palma and the Canary Islands - especially pork. It's served in variations such as simple roast cutlet; breaded with salmorejo (tomato/bread purée); and seasoned with coarse salt from the salt ponds of Fuencaliente. When it comes to fish, popular species include porgy, pomfret, sama, cow bream, leopard grouper - often served fried. There's also stewed halibut and vieja, and grilled bonito and tuna. Yet other interesting options include prawns, eels, and even limpets, popular as starters. Or consider cherne (wreckfish), a salty fish usually accompanied by stewed bananas or sweet potatoes. All the above is also frequently accompanied by the famous Canarian papas arrugás ("wrinkled potatoes").



Your customised guide

Add files to start to configure your guide

Book your flight to Santa Cruz de la Palma
Consult prices and dates

10 tips to keep your hand baggage

Find out what type of packs are considered hand baggage and how to can change them so that they can go in the cabin with you during the flight.

Free download