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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 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: 28th April.
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.
Tapas
Creamy Goat-Yoghurt Cone from “Finca de Uga”, with Mango Caviar and Pink Pepper
Black Potato with Mushroom Foam and Truffle
Cold Starters
Corn with Shrimps from “La Santa”, Sea Water and Cauliflower Pickle
Green Bean Tofu with Almond Biscuit and Basil
Hot Starter
Japanese Dumplings filles with Free Range Chiken “Pepitoria” Style and Macadamia “Ajoblanco”
Fish
John Dory with Black Garlic Juice, Mashed Eggplant and Liquorice Oil
Meat
Suckling Pig from “Finca de Uga”, with Citrus Flavours, Mandarin Jelly and “Gofio” Biscuit
Pre-dessert
Rum and Passion Fruit
Dessert
Milk & Chocolate
Petits fours
Snack
Creamy Goat-Yoghurt Cone from “Finca de Uga”, with Mango Caviar and Pink Pepper
Black Potato with Mushroom Foam and Truffle
Chorizo Biscuit with Paprika Cheese and Crispy Bread
Appetizer
Mussel, Mustard and Pickleweed
Cold Starters
Corn with Shrimps from “La Santa”, Sea Water and Cauliflower Pickle
Green Bean Tofu with Almond Biscuit and Basil
Hot Starters
Roasted Onion Soup with Smoked Cheese from the “Finca de Uga”
Japanese Dumplings filled with Free Range Chicken “Pepitoria” Style and Macadamia “Ajoblanco”
Fish
John Dory with Black Garlic Juice, Mashed Eggplant and Liquorice Oil
Meat
Suckling Pig from “Finca de Uga” with Citrus Flavours, Mandarin Jelly and “Gofio” Biscuit
Pre Dessert
Rum and Passion Fruit
Dessert
Fennel pannacota with liquefied green apple and celery granita
Milk & Chocolate
Petits Fours
COLD STARTERS
Passion Fruit Ceviche
With Fish from the Island, Corn and Coriander
Sirloin Tataki
Mojo, Guacamole and Crystal Bread
Squid Salad
With Caviar, Sheep’s Milk, Grapefruit and Vegetable Shoots
Vegetable Salad
With Aniseed and Watercress Sorbet
Avocado And Cucumber Gazpacho
With Mussels Steamed in Malvasia Wine
HOT STARTERS
Canary Islands Prawns
Preserved in Cumin Oil, Coriander Liquorice and Creamy Roasted Garlic
Free Range Chicken Gyoza In Pepitoria
With Macadamia White Garlic
‘Mojo-muddied’ Octopus
Chorizo From Teror, Potatoes and Honey Crisp
Free Range Egg Yolk
Cooked at Low Temperature With Mashed Roots, Seasonal Mushrooms, Iberian Ham and ‘Migas’ (Fired Breadcrumbs)
Grilled Red Prawns
With Pollen Sabayon, Madras Curry and Mango
FROM THE SEA
Sailor’s Stew
With Rock Fish and La Santa Prawns
Hake
With Basil, Pear and Marine Plankton
Grilled Lobster
With Jersey Cow Butter and Suckling Pig Jus
Squid
Limpet, Mussel and “Socarrat” (Roasted Rice)
FROM OUR FARMS
Acorn Fed Iberian Pork Shoulder
With Wheat, Corn and Granny Smith Apples
Beef Taco
In Provençal Herbs, Potatoes and Grilled Vegetables from the “Finca de Uga”
Majorero Kid Goat
With Smoked Goat’s Cheese and Aubergine Puree
Suckling Pig From the “Finca de Uga”
Preserved in a Banana Leaf, Spicy ‘Migas’ (Fried Breadcrumbs), Roasted Pineapple and Passion Fruit Seeds
SWEET MOMENTS
Fennel Panna Cotta
With Liquefied Green Apple and Celery Granita
Memories of a ‘Torrija’ (French Toast)
Cheese, Cracker and Strawberry
Milk Chocolate
‘FINCA DE UGA’ CHEESE SELECTION
Enjoy our Award winning Cheeses.
In the restaurant Isla de Lobos, in Princesa Yaiza Suite Hotel Resort 5*L.
