There are so many wonderful things to be said about Fuerteventura that it is difficult to know where to begin so I will start with one of my favourite subjects Gastronomy!  Due to the hot climate Fuerteventura’s cuisine is quite simple and yet extremely tasty

Not wanting to state the obvious the most common food is fish and this is generally served with locally produced sauces and flavourings which are absolutely delicious.  The most common fish dishes include sea bass, parrot fish or vieja, sea bream, tunafish, sword fish and sardines and are delicious served with papas arrugudas, small unpeeled potatoes steamed with lots of salt until the skin becomes wrinkled and served with a hot ‘mojo’sauce.  Shellfish of all descriptions are found in most good seafood restaurants.

Several dishes served are centuries old such as ‘gofio amasado’ which is made from a doughy mixture of gofio (similar to grain flour) water, milk, broth, potatoes, honey and
wine.   Fuerteventura’s trademark if you like is our ‘queso majorero’ a local goats milk cheese that comes in many different flavours and textures and is quite simply delicious.

The Majorera goat is a very adaptable rustic animal which produces a thick, aromatic and high-fat milk and the goat cheeses produced on Fuerteventura are sought after not only in the archipelago but outside of the Canary Islands as well. The milk, along with the talents of the Majorero cheese-makers is considered the main secret of one of the best goat cheeses in Spain.

This description of Fuerteventura is without embellishment and is intended to paint a picture of how incomparable the island of Fuerteventura is and to illustrate the wonderful lifestyle enjoyed by those who either live or holiday in this exceptional place.