Elke O'Mahony

We found some gems on the island

I recently spent 2 wonderful weeks on Lanzarote with my friend Derval.

She knows the island well and as she had a car available, we were able to explore the island to find some gems that I haven’t had the pleasure yet.

One of these gems was La Bodega de Santiago - located in the west of the island in the village on Yaiza. It doesn’t feel touristy (a rare thing these days) and the restaurant can be found just outside the village.

The name of the restaurant was chosen in honour of Santiago Eugenio, one of the 1st tour guides to welcome tourists to the Las Montañas del Fuego – still one of the most visited tourist attractions. I thought it a nice touch to keep his memory alive.

What makes La Bodega de Santiago so different (apart from the food) is the large tree in front of the 200 year old building. Now, don’t ask me the type of tree – it is huge with large branches covering most of the courtyard and tables arranged underneath. So even under the hot midday sun, the leaves offer great shading.

The tables are beautifully laid out with lots of space between them. Plates, bowls and glasses are unusual and looked handmade which reminded me of Neven Maguire and his stunning tableware.

The inside of the restaurant is just as romantic as you would expect from a building that used to be a family home and has stood the test of time for over 200 years.

One of the waiters was actually born in the building which added a nice connection. The staff added to the special experience as they were engaging, well trained and efficient. But it was the food that stood out from most of the other restaurants we have been to in the past.

The menu was innovative and well thought out to present the best of fresh and local produce. Starters include Bluefin Tuna Tartare with Wasabi Ice cream, Smoked Baby Squid with Toasted Onion Cream, Cheese matured in Beer and deep-fried with papaya chutney and Warm Prawn Salad with Ventresca of Tuna (tuna belly), broad beans and artichokes.

Main courses included Chick Pea Stew, Hake from La Graciosa in Plankton Crust served with sea urchin roe, Crispy Parrot Fish Fillet with Tapioca and sea noodles. On the meat side, you can enjoy Shoulder of Suckling Pig and Honey Laquered Ibérico Pork.

The desserts look like little pieces of art, and we were too full to order even 1 between us but you can choose from Goat’s yoghurt with Malvasía grape jam, Oreo “soil” and sweet “charcoal”, Homemade Ice Cream by the kitchen team and Cheesecake with a Tomato and Vanilla Jam.

I didn’t expect to find such a restaurant in a tourist-focused place like Lanzarote and I guess, it works because it is not located at on the centres of the island but in a normal village.

I will return at my next visit (and there will be another trip to the island – don’t ask me why but I happen to like it there).