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.
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