Restaurante La Laja
Sitting practically on the fishing quay in Morro Jable's port, La Laja has been serving the freshest grilled fish on the island for decades — the catch changes daily depending on what the local fleet brings in, and the kitchen does very little to get in its way. Order the vieja (parrotfish) or cherne when they're on the board and you'll understand why regulars plan return visits around this one re
What to Order
The house approach is simple: whole fish grilled over charcoal, served with papas arrugadas (wrinkled potatoes boiled in sea-salt water), a bowl of green mojo cilantro and a salad of local tomatoes. The vieja a la plancha is the signature — a colourful parrotfish native to Canarian waters with sweet, firm white flesh that grills beautifully.
Start with a plate of pulpo a la gallega (octopus with olive oil and smoked paprika) or the salpicón de mariscos, a cold seafood salad that arrives piled high and shareable. Wash everything down with a cold bottle of the local Canarian white, Malvasía Volcánica, or a simple house Verdejo.
The Setting & Booking
The dining room is unfussy — tiled floors, paper tablecloths, fishing nets on the walls — but the terrace tables overlook the working harbour where the same boats that supplied your dinner are moored. Sunsets from here paint the water amber and pink behind the Jandía mountains.
La Laja fills up fast, especially on Friday and Saturday evenings. Walk in at lunch (13:00–15:30) for the best chance of a table without waiting, or call ahead for dinner. The staff speak enough English to help you navigate the daily specials board.
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