Restaurante El Tomate
Tucked just off the main strip on Calle Hierro, El Tomate has built a devoted following among long-term visitors and locals for serving genuinely creative Canarian cuisine rather than the tourist-menu staples that dominate the resort. The kitchen champions Lanzarote-grown ingredients — volcanic-soil potatoes, local goat's cheese, freshly caught Atlantic fish — in dishes that feel modern without be
What to Order
Start with the croquetas de queso de cabra — made with Lanzarote's own tangy goat's cheese from Uga village — and a bowl of mojo rojo that has actual depth and smokiness rather than the jarred version served elsewhere. The grilled cherne (stone bass) main course with local sweet potato purée is consistently excellent and changes with the season.
The wine list leans heavily into Lanzarote's own DO Lanzarote whites: the volcanic-soil Malvasía grapes produce a dry, mineral wine with a faint salinity that pairs perfectly with any fish dish on the menu. Ask the staff to recommend a glass from a small producer — they know their bottles.
Practical Details
The dining room is small — around 30 covers — and fills up quickly after 20:00 on weekends, so book ahead by phone or via their Facebook page. The terrace has four tables that are worth requesting in advance if the evening is warm, which it usually is from April through October.
Prices are mid-range for the resort but exceptional value for the quality: expect to pay around €35–45 per person for three courses with wine. Closed on Tuesdays.
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