Lanzarote living gives you the chance to really get passionate about the food you eat and become part of a culture where food, drink and good dining are fundamental aspects of life.
Expert advice from waiters and chefs who know exactly what they’re dealing with.”
Food is central to Lanzarote life. Watch any family gathering at a restaurant on a lazy Sunday afternoon and you’ll see people discussing the dishes they’re presented with, sharing morsels with each other, urging fussy children to sample something new and chatting to the waiters about what’s on offer.
Food is so close to our lives here. Drive into the rural interior and you’ll soon see fields of onions, lettuce, potatoes and, of course, the unique horseshoe walls that signpost wine country. Pop into a local supermarket or grocery shop and you’ll find wine, cheese, fruit, veg and fish that comes from just a few miles away, as well as plenty more produce from further afield.
The Spanish have a much closer, more realistic connection with their food than other countries. Here, a fish counter is a fascinating display of marine life in all its toothy, finny glory, while plenty of bars have a pig’s leg hanging up to provide tasty slices of jamón. There’s little attempt to hide the origin of food behind packaging, cleverly presented fillets or ready-made meals.
And that’s one of the keys to discovering the real pleasure that food can bring. Once you’re in close contact with what you eat, you pay far more attention to it. It’s a lifelong learning process, but one that will pay off every week of your life.Read more...
Language helps,of course. If you know the difference between jamón serrano and jamón iberico; if you can order a cleaned dorada at the fish counter, and if you can tell the difference between a meal cooked a la marinera and one prepared a la plancha, you’ve got a headstart. But for most people, the language follows the passion – an interest in food opens new doors in terms of vocabulary, history, geography and many other areas.
Open your mouth, Open your mind
Central to this passionate attitude to food is an adventurous attitude. If you’re going to be too fussy about what you eat, you’re closing the doors to many experiences you’ll never know you missed. Sure, once in a while you may get something that really doesn´t light your fire, but that will be more than compensated for by the wealth of new flavours, textures and delights that you’ll encounter.
The best place to start your apprenticeship is in local restaurants, many of which use local ingredients in classic traditional, as well as innovatively new ways. They are places where you can pick at tapas, decide what you like, experiment with appetising new alternatives and, importantly, get expert advice from waiters and chefs who know exactly what they’re dealing with.
Once you’ve discovered a few favourites, you’re ready to hit the shops and markets to try and tackle some of these recipes yourself – but the interest in dining out will never go away. All the best chefs eat out all the time, soaking up new ideas and inspirations, and the best ones are as happy in an Indian, a Greek or a Nepalese restaurant as they are in places that cook stuff just like mama used to make.