Its beaches are its most outstanding attractions, and are perfect for relaxing in the sun or enjoying water sports such as windsurfing and scuba diving. In the interior you’ll find amazing landscapes which are ideal for hiking, cycle touring, climbing and even caving. Some of the most spectacular include the volcanic scenery of Lanzarote, the beaches of Fuerteventura and Gran Canaria with their sand dunes, or the green forests of La Palma and La Gomera.
The Canary Islands also offer a range of cultural options to explore, including the monumental site at San Cristóbal de La Laguna, which has been awarded the World Heritage designation by the UNESCO, and the work of César Manrique in Lanzarote. If you’re going in February you’ll also be able to enjoy the spectacular Carnival in Santa Cruz de Tenerife.
Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands. These include plentiful fish, generally roasted, papas arrugadas (a potato dish), mojos (such as mojo picón), and wine from the malvasia grape. Mojo is a sauce which may be orange, red, or green depending on its ingredients. Mojo is heavy in garlic and can be moderately spicy, referred to as mojo picón. It is usually made of oil, vinegar, salt, red pepper, thyme, oregano, coriander and several other spices. Papas arrugadas are small unskined potatoes which have been boiled in salt water and are usually served with chicken and topped with mojo. One very typical Canarian product is gofio, a flour created by grinding roasted sweetcorn. Gofio is produced locally and is added to many foods and also to warm milk as a drink, as well as made into a dough-like food called pella and eaten alongside meals. It is also made into a hot dip. Other typical Canarian foods include ropa vieja (“old clothes”), a dish of chicken and beef mixed with potatoes and garbanzos (chickpeas), and potaje, a generic name for one of many stews. The wine from the malvasia grape was a product of canarian export since the 17th century.