Gastronomy in Tenerife
Adeje is a town and municipality in the southwestern part of the island of Tenerife. Its cooking has echoes of the economic history of the canary islands. The preferences of the islanders and the lack of resources during centuries past, meant that potatoes, cereals and foods derived from local livestock formed the basis for local gastronomy.
Gofio (toasted cereal), goat’s milk, dried figs, fish, lemon verbena were staples of the Adeje people’s diets. In recent years there has been a real revolution in cooking in the borough with a virtual explosion in the gastronomy offer, mixing local ingredients and recipes with international touches.
The typical dishes of Tenerife are similar to the rest of the island – fresh fish, roasted chicken, goats meat, thick soups, stews, wrinkled potatoes, mojo sauces (green and red) gofio, cheese, honey. Add to this fruit in season, almonds, figs, bananas higo picos (a cactus fruit). All washed down with a good local wine.
International cooking, small ‘guachinches’ (typical local bars in Tenerife), bistros, tapas bars, gourmet houses…Adeje offers you a culinary menu where you can choose from the most international range of plates to local fare. You can find a selection of the best restaurants in tenerife here.