Tasty farm-to-table delights in a revived modern-architecture icon
Organic fare in a Manrique landmark
One of the cooler recent culinary additions to the Lanzarote scene is the organic, sustainable menu at a new dining spot established in the restaurant designed in the 1970s by Lanzarote's iconic architect César Manrique, utilising natural material such as local clay and volcanic ash. New owners Hernán Fondado and José Azaola specialise in traditional Canarian fare cooked in Los Aljibes' traditional oven and served in a structure set up like an amphitheatre, bordered by hibiscus gardens and including its own farm, exhibition spaces, and shop selling Canarian crafts. Menu items are created from ingredients supplied by local organic farmers, fishermen, ranchers, and beer and wine makers.