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Luxury Canary Islands Resort Curates ‘Slow Food’ Menu

By Paul Joseph

Located in Playa Blanca, one of the most attractive and tranquil areas on the Canary Island of Lanzarote, the Princesa Yaiza Suite Hotel Resort is home to an array of lavish amenities – among which is the gourmet restaurant Isla de Lobos.

Already one of the island’s most popular destination dining spots, the restaurant’s Head Chef, Carlos Pérez (who previously worked at the iconic El Bulli in Spain), has now curated a lavish new menu based around the Slow Food philosophy.

Combining the pleasure of good food with a dedicated commitment to the community, the new menu uses only local, organic produce, taking advantage of Lanzarote’s volcanic soils and plants such as saltwort, cosco, wild fennel and Nopal cactus.

From the sea, meanwhile, the restaurant offers tuna, santa prawns, cherne, sea bream, and other fresh rockfish and shellfish. Local suppliers provide outstanding organic meat, with La Finca de Uga providing award-winning cheeses and Canary Island Black suckling pig, La Tanganilla Organic

Beyond the Isla de Lobos, guests can also enjoy a true taste of Spain at its +Tapas eatery, while there are also on-site Japanese and Italian restaurants, along with a poolside snack bar.

Elsewhere in the privately owned hotel resort, guests can enjoy perfectly manicured gardens and stunning sea views looking out on to Fuerteventura.

Luxurious suites, impeccable service, kids’ club, spa and gourmet dining options make the Princesa Yaiza the ideal getaway for young, old and families alike.

The Slow Food philosophy stemmed from an opposition to fast food, the disintegration of local food traditions and a lack of interest in sustainability, and has grown into something of a global culinary phenomenon.

By Paul Joseph