Lanzarote, the easternmost of Spain’s Canary Islands, is renowned for its otherworldly volcanic landscapes and pristine beaches. But beyond its natural wonders, this sun-kissed paradise boasts a rich culinary tradition, particularly when it comes to desserts. The island’s unique geography and cultural heritage have given rise to an array of sweet delicacies that tantalize the taste buds and offer a glimpse into Lanzarote’s gastronomic soul. From almond-based confections to corn puddings infused with local spices, these desserts reflect the ingenuity and resourcefulness of islanders who have learned to craft exquisite treats from the limited ingredients available in their volcanic terrain.
Traditional bienmesabe: lanzarote’s almond-based delicacy
Bienmesabe, which translates to “tastes good to me” in Spanish, is a beloved dessert that perfectly embodies the sweet essence of Lanzarote. This rich, creamy confection is primarily made from ground almonds, egg yolks, sugar, and a hint of cinnamon. The result is a velvety smooth paste that can be enjoyed on its own or used as a filling for pastries and cakes.
The origins of bienmesabe can be traced back to the Moorish influence on Spanish cuisine, but Lanzarote has put its own unique spin on this traditional treat. The island’s volcanic soil imparts a distinctive mineral quality to the locally grown almonds, giving the bienmesabe a subtle, earthy undertone that sets it apart from versions found elsewhere in Spain.
Crafting authentic bienmesabe in haría’s almond groves
In the northern village of Haría, nestled among lush almond groves, you’ll find some of the finest bienmesabe on the island. Local artisans take pride in crafting this dessert using time-honored techniques passed down through generations. The process begins with carefully selecting the ripest almonds, which are then blanched, peeled, and ground into a fine powder.
The ground almonds are combined with sugar and slowly cooked over low heat, with egg yolks gradually added to create a thick, glossy mixture. A pinch of cinnamon is added for warmth and depth, and the entire concoction is stirred continuously until it reaches the perfect consistency. The result is a smooth, golden paste that captures the essence of Lanzarote’s almond harvest.
Bienmesabe variations: from teguise to playa blanca
As you travel across Lanzarote, you’ll discover that each region has its own take on bienmesabe. In the historic town of Teguise, some pastry shops add a splash of local ron miel (honey rum) to their bienmesabe, infusing it with a subtle boozy kick. Meanwhile, in the southern resort town of Playa Blanca, you might find bienmesabe served with a scoop of artisanal vanilla ice cream, creating a delightful contrast of temperatures and textures.
Some innovative chefs on the island have even begun experimenting with savory applications for bienmesabe. You might encounter it as a unique topping for grilled fish or as a decadent spread for toast at upscale breakfast spots.
Pairing bienmesabe with malvasía volcánica wine
To truly appreciate the nuances of Lanzarote’s bienmesabe, consider pairing it with a glass of the island’s renowned Malvasía Volcánica wine. This sweet, aromatic white wine is produced from grapes grown in the volcanic ash of La Geria, Lanzarote’s wine region. The wine’s notes of honey and tropical fruit complement the almond-rich flavors of bienmesabe perfectly, creating a harmonious taste experience that captures the essence of Lanzarote’s terroir.
Frangollo: A mojo-infused corn dessert from tinajo
While bienmesabe might be Lanzarote’s most famous sweet treat, frangollo holds a special place in the hearts of many islanders. This unique dessert, particularly popular in the central town of Tinajo, showcases the ingenious use of humble ingredients to create something truly special.
Frangollo is essentially a sweet corn pudding, made by cooking coarsely ground corn with milk, sugar, cinnamon, and lemon zest. What sets Lanzarote’s version apart is the addition of a small amount of mojo verde , the island’s ubiquitous green herb sauce. This unexpected savory element adds a subtle complexity to the dessert, balancing out the sweetness and creating a truly unique flavor profile.
The texture of frangollo is another distinguishing feature. Unlike smooth puddings, frangollo retains some of the grittiness of the corn, giving it a rustic, homestyle appeal. It’s often served warm and garnished with a sprinkle of cinnamon or a drizzle of local honey.
Quesadilla herreña: lanzarote’s adaptation of el hierro’s cheese cake
Although not originally from Lanzarote, the quesadilla herreña has found a second home on the island, where local bakers have adapted it to suit Lanzarote’s unique terroir. This sweet cheese cake, traditionally from the island of El Hierro, has become a beloved treat in Lanzarote, with bakers putting their own spin on the classic recipe.
Quesadilla herreña at teguise’s sunday market
One of the best places to sample authentic quesadilla herreña in Lanzarote is at the bustling Sunday market in Teguise. Here, among the stalls selling local crafts and produce, you’ll find artisanal bakers offering freshly made quesadillas. These small, round cakes have a flaky pastry exterior that gives way to a rich, creamy cheese filling lightly sweetened and flavored with anise.
What makes Lanzarote’s version unique is the use of local goat’s cheese, which imparts a subtle tanginess to the filling. The volcanic soil in which the goats graze gives the cheese a distinct mineral quality, adding depth to the overall flavor profile of the quesadilla.
Modern twists: quesadilla fusion at puerto del carmen eateries
In the popular resort town of Puerto del Carmen, innovative chefs are putting modern twists on the traditional quesadilla herreña. You might find versions infused with local flavors like Lanzarote saffron or topped with a compote made from tunos (prickly pears) that grow wild on the island.
Some restaurants are even experimenting with savory versions, incorporating Lanzarote’s famous black potatoes or smoked fish into the cheese filling. These creative adaptations showcase the versatility of the quesadilla and its ability to absorb and reflect the diverse flavors of the island.
Artisanal quesadilla production in yaiza
In the southern village of Yaiza, known for its picturesque beauty, a small collective of bakers has dedicated themselves to perfecting the art of quesadilla making. Using traditional wood-fired ovens, these artisans create quesadillas that are celebrated across the island for their perfect balance of flaky exterior and creamy interior.
The bakers in Yaiza have also started experimenting with using different types of flour in the pastry, including gofio , a toasted grain flour that’s a staple of Canarian cuisine. This addition gives the quesadilla a nuttier flavor and a slightly heartier texture, creating a unique variation that’s distinctly Lanzarote.
Torrijas canarias: lanzarote’s easter specialty
While torrijas are enjoyed throughout Spain, particularly during the Easter season, Lanzarote has its own special version of this beloved dessert. Similar to French toast, torrijas are made by soaking thick slices of bread in milk or wine, then dipping them in egg and frying until golden brown. The fried bread is then doused in honey or sugar syrup and sprinkled with cinnamon.
What sets Lanzarote’s torrijas apart is the use of local ingredients to elevate this simple dessert. Many bakers on the island use bread made with gofio , giving the torrijas a distinctive nutty flavor. The syrup is often infused with local herbs like hierba huerto (Canarian mint) or poleo (pennyroyal), adding an aromatic dimension to the dish.
During Easter week, bakeries and cafes across Lanzarote offer their own versions of torrijas, each with a unique twist. Some soak the bread in sweet Malvasía wine from La Geria, while others top their torrijas with a dollop of bienmesabe for an extra indulgent treat.
Príncipe alberto: chocolate mousse with volcanic influence
Príncipe Alberto, a rich chocolate mousse dessert, might not have originated in Lanzarote, but the island has certainly made it its own. This indulgent treat, believed to have been named after Prince Albert of Monaco, has found a unique expression in Lanzarote’s volcanic landscape.
Príncipe alberto’s origin at la geria wineries
The story of Príncipe Alberto in Lanzarote begins in the wineries of La Geria. Legend has it that a local winemaker, inspired by the classic chocolate mousse, decided to incorporate the island’s famous Malvasía wine into the recipe. The result was a dessert that perfectly balanced the richness of chocolate with the subtle fruity notes of the volcanic wine.
Today, many restaurants in La Geria offer their own version of Príncipe Alberto, often paired with a glass of the very wine used in its creation. The dessert has become a symbol of the region’s ability to fuse traditional recipes with local ingredients.
Incorporating volcanic salt in príncipe alberto
In recent years, innovative chefs on Lanzarote have begun incorporating another local ingredient into their Príncipe Alberto: volcanic salt. Harvested from the island’s salt flats, which are fed by seawater flowing through volcanic rock, this salt adds a unique mineral complexity to the dessert.
A sprinkle of volcanic salt on top of the chocolate mousse not only provides a visually striking contrast but also enhances the flavors, bringing out the richness of the chocolate and the subtle notes of the wine. This simple addition transforms Príncipe Alberto into a dessert that truly embodies the essence of Lanzarote’s volcanic terroir.
Príncipe alberto tasting tours in timanfaya national park
For those looking to fully immerse themselves in the Príncipe Alberto experience, some tour operators in Timanfaya National Park have begun offering specialized dessert tasting tours. These tours take visitors through the park’s lunar-like landscape, explaining how the volcanic environment influences the island’s cuisine.
The highlight of these tours is often a Príncipe Alberto tasting, where visitors can sample different variations of the dessert, each showcasing a unique aspect of Lanzarote’s culinary heritage. From versions made with different percentages of cacao to those incorporating local fruits like Lanzarote’s tiny, intensely flavored strawberries, these tastings offer a comprehensive exploration of how this adopted dessert has become a true reflection of the island’s gastronomic identity.
As you explore Lanzarote, be sure to save room for dessert. Each sweet treat offers not just a delicious end to a meal, but a window into the island’s rich cultural heritage and unique terroir. Whether you’re savoring a spoonful of creamy bienmesabe or enjoying the complex flavors of a volcanic salt-topped Príncipe Alberto, you’re tasting the essence of Lanzarote itself.