Spanish and Canarian dishes made for sharing: Spanish tortilla, Canarian wrinkled potatoes with red and green mojo, homemade croquettes, garlic prawns, fried Canarian cheese, Padrón peppers and Iberian ham. Everything is prepared in your accommodation using fresh, quality ingredients and served at the centre of the table. A generous, relaxed menu with traditional flavours, local products and a few personal touches.

Edamame with sesame, followed by salmon tataki with avocado and ponzu. The main selection includes salmon and avocado uramaki, spicy tuna rolls and prawn tempura rolls, served with crispy prawns and lime mayo. To finish, a tropical soup with pineapple, passion fruit, rum honey and Canarian goat cheese. All dishes are subject to change depending on seasonality, product availability and dietary requirements.

A five-course menu built around fire and rice. We start with Canarian goat cheese, followed by a black pork croquette and grilled squid. The main course is a rice cooked for the whole table, with a choice of octopus and prawn or slow-cooked beef, finished with socarrat. To finish, torrija with caramelised banana and Canarian rum. A menu with quality ingredients, local products and bold Mediterranean flavours.

A five-course menu inspired by Lanzarote and the Canary Islands. We start with two small croquettes, limpet with Malvasía and Canarian black pork, followed by seared scallop with green apple and almond. Then, confit local bocinegro with codium and fish jus, and slow-cooked goat with Lanzarote sweet potato and reduced jus. To finish, a fresh tropical dessert with pineapple, passion fruit, Canarian rum honey and goat cheese.

You can ask this chef to create a meal around your preferences.