Tenerife is a cosmopolitan cooking pot of national cuisines, particularly in the resort areas, with everything from full British breakfasts to Japanese sushi. Traditionally, seafood is predominant on the menus of authentic coastal eateries, while grilled meats feature more regularly inland.
Local specialities include baked sea bass (Sama), rabbit stew (Conejo al Salmorejo) and grilled goat (cabra). Also expect to find spicy red mojo sauce served with most meals. In addition to the red paprika version, there's also a green type made with coriander. Gofio (a flour made from toasted cereal crops) forms a staple part of the Canarian diet and appears in everything from soup to ice cream.
Most popular drinks:
Wine: Malvasia, a sweet dessert wine, as favoured by Shakespeare.
Beer: Dorada and Reina are the two favoured island brews.
Bottled water: many brands, including Fuente Alta, and Fonteide. Ask for 'con gas' if you prefer sparkling, 'sin gas' for plain bottled water.
Legal drinking age: 18
Tipping: Some restaurants include a service charge in the bill. Tipping is discretionary and usually involves rounding up the charge to a maximum of around 10% in resort and hotel restaurants, and just small change in bars, taxis and smaller local restaurants.
