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10 January 2024
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Local Flavors: Isla de Lobos Restaurant

Local Flavors: Isla de Lobos Restaurant

Overlooking the Atlantic and neighboring islands, Isla de Lobos offers signature cuisine by chef Gonzalo Calzadilla, honored with a Repsol Sun since 2020. It blends local culinary tradition with the chef’s distinctive touch, prioritizing the quality of Lanzarote’s products.

Lanzarote, July 2023
Lanzarote, July 2023

Isla de Lobos, the distinguished gastronomic restaurant at Princesa Yaiza Suite Hotel Resort 5*, is set in a paradisiacal environment with views of the Atlantic and the neighboring islands of Lobos and Fuerteventura. Led by chef Gonzalo Calzadilla, the place offers a contemporary culinary experience, highlighting the authentic flavors of the island.

Acclaimed with a Repsol Sun since 2020, Isla de Lobos maintains its commitment to local products, especially those from its farm in Uga. Fruits, vegetables, cheeses, and meats sourced locally form the daily basis of the chef and his team’s creations, presenting traditional cuisine full of flavors that emphasize deep respect for the origin and quality of the product.

In his preparations, Gonzalo Calzadilla pays tribute to local farmers, ranchers, and fishermen. Among the menu delicacies are Uga smoked salmon tartare with avocado sorbet and cheese soup, octopus with sweet potatoes and red mojo, and dishes such as sea bass in green sauce with peas and shellfish, or Canarian black piglet with orange sauce, sweet potato, and baby carrot salad.

The menu, full of textures and contrasts, culminates with dessert options including a cheese cart from the Finca de Uga, recognized with more than eight awards in past editions of the World Cheese Awards, accompanied by a carefully curated selection of wines. An authentic gastronomic experience to enjoy the island and the Atlantic through the senses.

Isla de Lobos, the distinguished gastronomic restaurant at Princesa Yaiza Suite Hotel Resort 5*, is set in a paradisiacal environment with views of the Atlantic and the neighboring islands of Lobos and Fuerteventura. Led by chef Gonzalo Calzadilla, the place offers a contemporary culinary experience, highlighting the authentic flavors of the island.

Acclaimed with a Repsol Sun since 2020, Isla de Lobos maintains its commitment to local products, especially those from its farm in Uga. Fruits, vegetables, cheeses, and meats sourced locally form the daily basis of the chef and his team’s creations, presenting traditional cuisine full of flavors that emphasize deep respect for the origin and quality of the product.

In his preparations, Gonzalo Calzadilla pays tribute to local farmers, ranchers, and fishermen. Among the menu delicacies are Uga smoked salmon tartare with avocado sorbet and cheese soup, octopus with sweet potatoes and red mojo, and dishes such as sea bass in green sauce with peas and shellfish, or Canarian black piglet with orange sauce, sweet potato, and baby carrot salad.

The menu, full of textures and contrasts, culminates with dessert options including a cheese cart from the Finca de Uga, recognized with more than eight awards in past editions of the World Cheese Awards, accompanied by a carefully curated selection of wines. An authentic gastronomic experience to enjoy the island and the Atlantic through the senses.

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