The popular tourist hub in the south of Gran Canaria is marked by the seaside dunes of Maspalomas.
The area is just a fraction of its former self, 1.5 square miles, and flanked by resorts. To the west of the beach there are two icons to explore. Faro de Maspalomas was built in the 1800s, the tallest masonry lighthouse in the Canaries, standing 184 feet.
Just a short distance away La Charca de Maspalomas is a protected natural lagoon nestled between the edge of town and the start of the dunes.
Birders visiting the island flock to this oasis on account of the great amount of wildlife it attracts.
Many species of fish are present in the salty water, including eels and guppies.
Located away from the beach, tucked away in the Yumbo Shopping Center holds the best restaurant I experienced on the island. LoLa is a hidden gem, emphasis on the hidden.
Walking around the large shopping center with no signage pointing towards it, no doubt it will be difficult to find this place, but so worth the effort.
Parking can easily be found on the surrounding streets for free. You’ll want to make a reservation, the place turned away many parties and would fill up completely in its first hour open. Though popular, it isn’t elitist, you can wear casual clothing and feel comfortable here. Service is extremely attentive and friendly, filled with recommendations. Bread and libations came quickly.
They know their wine and source ingredients as local as possible, with a menu that changes every three months. A complimentary appetizer was the first to the table – the Tortilla Española, or Spanish omelet, was a delicate morsel with fabulous texture and a powerful sauce.
Next, our own choice of appetizer was crispy fried goat cheese with caramelized pear, beetroot sauce, and black olive powder.
Each ingredient was so clean and crisp, with such a beautiful presentation. We tried two seafood items as mains, and they were perfectly portioned. Skate-fish wings were unbeknownst to us, even the process of eating them was new and our waiter showed us how to skim the meat off of the bone.
Light and flaky, the meat was similar to scallop in taste, cooked with cappers, brown butter & purple aubergine, and cabbage cream – this was a delicious and memorable dish. The red mullet was fresh and perfect for sharing, the fillets were partitioned by lemon-thyme mashed potatoes.
On top, sprinkled with olive powder, artichokes, and dried tomato. Do not miss this restaurant while on Gran Canaria.