"When we first started to go to Las Lanzas, the customers were virtually all local Spaniards. Now, it’s more touristy, so they have staff who are likely to speak a bit of English but it’s certainly the place to try out whatever Spanish you have. They’ve retained the important bits of traditional Spanish cooking – take good ingredients, cook them simply and serve them up in very generous portions. Bread is served, of course. Here, it’s big chunks of a crusty wholemeal loaf, delicious in itself There’s prawn croquettes to start for one of us. Crisp coating, tasty béchamel and chopped prawns. And a really zingy alioli for dunking – deffo one to keep the vampires away. Revuelto across the table – scrambled egg mixed with chopped prawns and mushroom. We’d ordered them as individual starters but they were served in the middle of the table for sharing. And one or the other would have easily been sufficient for both of us – although that’s not to say that we didn’t do our best to demolish both. For mains, there was an entrecote steak, accurately cooked as requested. It came with mixed veg and really good fries. Fish on the other plate – two whole Dorada (bream), butterflied, cooked on the plancha and served with their heads still on. Nothing fancy here, so the delicate flavour wasn’t masked. It came with the mixed veg, a bowl of Canarian potatoes and the usual two mojo sauces. Desserts here have never been great here, so we just had very good café solo – strong without being bitter."
