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For more information click hereThe restaurant ‘Isla de Lobos’, in Princesa Yaiza Suite Hotel Resort 5*L in Playa Blanca, is known for its breath-taking views of the sea and neighbouring islands of Fuerteventura and Isla de Lobos and it is without doubt, one of the most recommended establishments on Lanzarote’s gastronomical map. A restaurant which responds to the maximum standards demanded by a five star hotel in its service, luxury and comfort making a place for the island to be proud of.
Our philosophy is based on a flavourful cuisine that uses the best raw ingredients from local producers, fishermen and Finca de Uga. All this results in rich creations and an incredible range of exclusive products and exceptional quality. Traditional cuisine combined with the usage of new techniques to achieve different textures and experiences, respecting at all times the product and its origins.
Next Km Zero: 30th november
The gastronomical Kilometre Zero experience, includes a guided visit with the chef to the Finca de Uga, where we will explain the philosophy of the local kitchen and the selection and collection the majority of products, which form the base of the dishes you can enjoy in the exquisite menu designed by the chef using seasonal produce.
After our visit to Finca de Uga, we will enjoy a magnificent taster menu in the restaurant Isla de Lobos. In his eagerness to satisfy and surprise the diners, our chef and his team will devise a creation based on local products as well as making the most of sustainable local and imported.
Finca de Uga is a farming and agricultural centre, with dairy animals and other special livestock, such as the Black Canarian Pig, the Black Free Range Canarian Chicken and a small Artisanal Cheese making facility. The guaranteed care for the wellfare of the animals and the effort and dedication of getting prime material, leads to the achievement of products with the finest quality such as its cheeses, which have won numerous prizes at the World Cheese Awards making them one of the best cheeses in the world.
Working alongside agriculturalists, farmers, fishermen and especially the Finca de Uga, our main gastronomical support is that we personally hand pick the food from which we design the main part of the menu.
Furthermore, our final aim is to care for maintaining our environment and a sustainable kitchen.
In the kitchen of Isla de Lobos, where the excellence of each dish and the innovative spirit dominates, we count on the true professionalism of a team constantly seeking to give joy to the dishes in a different way, contributing to intensity of flavour.
As well as being enthusiastic about getting to know the most advanced gastronomical techniques, we also rely on a staff with diverse influences and excellent gastronomical training, in order to design and deliver our promise of texture and flavour.
Tasting menu 48€
From Finca de Uga
From the Sea
“Gofio” Bread / Butter / Oil from Lanzarote
Vegetal Coca / Oignon / Olive
Sea Bass / Bouillabaisse / Pickled Mussels
Tail / Vanilla / Smoked Potato
Gofio / Cheese / Raisin
Petit Four
Wine pairing: selection of 5 wines chosen by our sommelier // 36€
Tasting menu 65€
From Finca de Uga
From the Sea
“Gofio” Bread / Butter / Oil from Lanzarote
Garlic / La Pluie / Enoki – Mushroom
Octopus / Chickpea / Tomato
Tuna / Red Mojo / Onion
Pigeon / Carrot / Yellow Beetroot
Sorbet “Finca de Uga”
Chocolate / Corn / Janubio Salt
Petit Four
Wine pairing: A selection of 7 wines chosen by our sommelier // 40€
Tasting menu 65€
From Finca de Uga
From the Sea
“Gofio” Bread / Butter / Oil from Lanzarote
Prawn / Corn / Avocado
Squid / Cheese / Citruses
Island Fish / Tapioca / Seaweed
Piglet / Bean / Cabbage
Mochi / Bienmesabe / Vanilla
Basil / Raspberry / Blackberry
Petit Four
Wine pairing: selection of 7 wines chosen by our sommelier // 40€
STARTERS
Prawn from La Santa with Corn Soup, Roasted Avocado and Tinajo Wheat
18.00
Flatbread with Seasonal Vegetables, Marinated Suckling Pig Toasted Onion Vinaigrette and Olive Ice Cream
15.00
Roasted Garlic Consommé, “La Pluie” Cheese Spheres, Enoki – Mushroom and Pickled Kohlrabi
16.00
Grilled Octopus with Chickpea Emulsion and Tomato Water
19.00
Squid with Cheese Veil, Ink Emulsion and Dried, Grated Zest
18.00
Fish Fritter with Boiled Green Mojo, Herbmayonnaise and Lime Gel
15.00
MEAT
Suckling Pig with Mole Conejero, Red Bean Broth, Grated Macadamia and Cabbage
27.00
Oxtail with Bourbon Vanilla Sauce, Pickled Turnip, Smoked Potatoes and Mushrooms
28.00
Pigeon Loin on Pickled Carrot, Donut and Yellow Beetroot
29.00
FROM THE SEA
Tuna with Red Mojo Demi Glace, Antigua-Potato,
26.00
Wild Seabass with Bouillabaisse Sauce, Pickled Mussels and Potato Balls
27.00
Island Fish with Tapioca Risotto and Tirabeques Smoothie, Weed and Seaweed
25.00
DESSERT
Basil Panna Cotta with Raspberry Sorbet, Lemon Ganache and Blackberry Bubbles
9.00
Gofio with Creamy Goat Cheese, Yogurt, Granita Raisins and Stratvs Sweet Wine
9.00
Chocolate, Sweetcorn, Peanuts, Janubio Salt and Popcorn
9.00
Banana with Roasted Pineapple Soup, Dill and Flowers
9.00
In the restaurant Isla de Lobos, in Princesa Yaiza Suite Hotel Resort 5*L.
