A bit more upscale than many restaurants on Lanzarote, but fine ingredients and smart presentations create a fine experience. Indoor and outdoor seating are available, an open kitchen plan allows diners a chance to be a part of the preparation. Complimentary bread with a lovely spread of butter, olive oil, and olives was offered immediately.
An appetizer on the house was also presented, a puff pastry with blue cheese, fig, walnut, and a drizzle of balsamic – it was a heavenly combination of flavors.
There were two fresh fish dishes of the day, we tried both. The sea bass, known as lubina in Spain, is a gorgeous and delicate flaky white fish – clean, fresh, and beautiful.
Lightly seasoned so that the essence of the meat was able to shine. This plate had the most veggies we saw on the entire archipelago. The creamy sauce was exquisite. The hake was a heartier cut of fish with a gorgeous sear, sitting on a bed of the fluffiest mashed potatoes.
Plenty of non-seafood options are available as well. For a special night out, you will find a wonderful meal here.
2 thoughts on “La Cabaña Macher Restaurante in Lanzarote, Canary Islands”
I find this as a trend in many countries outside of America. You can find veggies in the grocery stores, but still many favorites I have commonly in the US are missing too.
“This plate had the most veggies we saw on the entire archipelago.”
Wow, you lucked out.
I’ve traveled through Spain three times now, visiting different regions. You see fertile fields and greenhouses everywhere. The complete dearth of vegetables has always left me puzzled – ‘salad’ is usually some shaved carrots over iceberg lettuce. I can’t fault the Spanish for their meats and seafood, but the vegetable thing has long mystified me.