Not a true guachinche, but good food nonetheless (and rather expensive as it is a bit touristy). The restaurant has a false green canopy of leaves and volcanic red gravel which sets the atmosphere as a rainforest alcove. It's a very large restaurant with busy but attentive waitstaff.
My family and I ordered cordero a la brasa (grilled/barbecued rabbit), chocos plancha troceados (sepia/cuttlefish), papas arrugadas, and costillas con piña (off menu, rib meat with corn on the cob). The grilled rabbit was sooo good! Perfectly grilled without drying out. The costillas were super tender and had a saltiness and texture/consistency that made me think of cooked jamón serrano. Spanish jamón lovers will love this dish for sure! In the Canary Islands, corn is referred to as "piña" which usually means pineapple in other Spanish-speaking places. The chocos were my favorite! Will be a winner with calamari lovers. Papas arrugadas were standard island fare boiled potatoes with salted potato skins.
We also had the vino blanco afrutado which was amazing! It's a fruity sweet white wine that complimented every dish surprisingly well. For dessert we had fresh papaya and polvito uraguayo, which is a bit of a misnomer as it's actually a Canarian specialty. It had a dense sweet cream/merengue top layer, caramel and cookie crumbs. Soooo good, and a must-have to try Canarian food.
It's a pretty enough place to stop and eat, but if you're looking for authenticity, stick to the guachinches that are usually found in the mountains of Tenerife. (On Lanzarote they're called teleclubs). read more