10 Best Restaurants
Lanzarote pairs black volcanic fields with white villages, sheltered coves and vineyards planted in ash. Timanfaya shows the island at its starkest, while César Manrique’s houses, gardens and cave spaces reveal a different way of living with the landscape. Playa Blanca, Puerto del Carmen and Costa Teguise provide coastal bases; Teguise and Haría offer smaller town stays. Head inland for La Geria’s wines, then north for cliff views and the ferry to La Graciosa.
Kamezí
Playa Blanca, Spain
At Kamezí, the coast is both the setting and a source of ingredients. The restaurant forms part of Kamezí Boutique Villas, where Rubén Cuesta’s tasting menu draws on the fish, shellfish, vegetables and culinary traditions of the Canary Islands. An ingredient display and bread made on site reinforce that attention to produce. Wine pairings offer another route into the archipelago. Book a dedicated evening here and discuss dietary needs before committing to the menu.
A destination tasting menu
La Tegala
Mácher, Spain
La Tegala looks out from Mácher towards the coast, with a dining space that combines contemporary design and the island’s traditional materials. Chef and owner Daniel Jiménez builds his menus around Canarian ingredients, revisiting familiar recipes through modern techniques. The wine selection includes small producers from the archipelago. This is a good choice for a planned gastronomic meal away from the resort strips; check the current menus when reserving and arrange the journey back to your hotel.
Creative Canarian cooking with a view
Restaurante Palacio Ico
Teguise, Spain
Inside Teguise’s Palacio Ico hotel, Víctor Valverde turns Lanzarote ingredients into a sequence of contemporary dishes. Tasting menus draw on produce such as La Santa seafood, Uga salmon and Canarian pork, with wine pairings available alongside them. The restored house adds intimacy and architectural character to the evening. It is particularly appealing after exploring Teguise on foot. Dinner has an age restriction and a limit on group size, so check these when making your reservation.
Dinner in a historic house
SeBE
Costa Teguise, Spain
SeBE gives rice a central role in a small, white-framed restaurant in Costa Teguise. Santi’s cooking draws on Canarian fish and shellfish, with deeply flavoured rice dishes alongside starters and whole fish preparations. The menu allows diners to build a meal from several combinations, and the wine list makes room for Lanzarote and its neighbouring islands. Choose it for a food-focused evening with less ceremony than a long tasting menu, and discuss shared rice orders with the team.
Rice and Atlantic seafood
Lilium
Arrecife, Spain
Lilium overlooks the boats at Marina Lanzarote, with a dining room and terrace that make Arrecife worth including in a food itinerary. Orlando Ortega’s kitchen updates Canarian recipes using local fish, vegetables and other carefully selected ingredients. Sandra Guadalupe leads the dining room, and both à la carte dishes and a tasting menu offer ways into the cooking. It suits travellers who want an island-focused meal in the capital, rather than another dinner within a resort.
Modern island cooking by the marina
La Cocina de Colacho
Playa Blanca, Spain
Nicolás Machín, known as Colacho, runs this Playa Blanca restaurant with his family. The open kitchen, Anabel’s artwork and produce from their own garden give the meal a personal setting. A tasting menu brings together island ingredients and contemporary preparations, with no separate à la carte service. Dietary variations should be selected when booking; the menu without meat still includes fish and seafood. Choose it for an unhurried dinner centred on cooking and the people behind it.
A personal family-run tasting menu
Isla de Lobos
Playa Blanca, Spain
The terrace at Isla de Lobos looks towards the island that gives the restaurant its name and across to Fuerteventura. Inside Princesa Yaiza, the kitchen draws on Finca de Uga and other local suppliers for vegetables, cheese, meat and fish. Its cooking updates Canarian traditions while keeping the ingredients recognisable. The setting suits a relaxed special dinner beside the sea. Reserve directly with the hotel and ask about terrace seating and the current menu when booking.
Canarian produce overlooking the sea
Tacande
Haría, Spain
Tacande provides a reason to linger in Haría after exploring the northern villages and Manrique sites. The restaurant combines an intimate interior with tables beside the pedestrian streets, serving creative Canarian cooking informed by seasonal produce. Daily recommendations sit alongside the menu, with influences that extend beyond the islands without losing their local starting point. Ask what has arrived from the fishermen and growers that day, and reserve ahead if your northern itinerary depends on a particular lunch time.
Seasonal cooking in the north
Citurna
Playa Blanca, Spain
Citurna brings Colombian chef Rubén Darío Rivera’s Latin American roots into conversation with Canarian ingredients and Asian influences. In Playa Blanca, the menu encourages sharing, while tasting options offer a more structured introduction to the cooking. Local fish is a particular reason to pay attention to the day’s recommendations. Choose this for an inventive meal with a more informal spirit. Use the current El Moral address when planning your visit, as older directories still show its previous location.
Latin American flavours and island produce
Liken
Playa Blanca, Spain
Liken faces Marina Rubicón from a contemporary dining room and terrace in Playa Blanca. Chef Dailos Perdomo’s cooking draws on Canarian traditions, with fish, shellfish and rice dishes at the centre of the offer. The wine selection and harbour setting make it appealing for a leisurely meal rather than a formal gastronomic occasion. Ask about the day’s fish and shared rice dishes when ordering, and request terrace seating in advance if the marina outlook is your priority.
Seafood and rice at Marina Rubicón