"Now it's time for us to say goodbye to the beautiful island of throwing away. the truth is that the gastronomic journey has been intense, but really pleasant. And we ended up where our trajectory began, to close the circle. so perfectists are us. At the core of our area of movement, yaiza, we enjoy this friendly and simple place, but with an abundant gastronomy and many carats. it is the roasting barriguite home leaves it is true that the place is not intoxicating and inviting to discover it, although its true attraction is found in the gastronomy based on a local product and of very high quality. it has two different spaces; either we choose the interior, or a protected terrace. There is not much distance between table and table, which increases the hustle, from a place already considerably noisy per se, nor the tablecloth, nor the cutlery nor the dishes are a slack of virtues. However, in what stands out, as we already anticipated, it is in the very service and the quality of the dishes. The menu consisted of three products of the earth, as required by the place. First, they could not miss the symbol of the island, acquired fame, on the other hand, with great demeanor: wrinkled potatoes with their duo of canary mojos, red and green picon. excellent way to start a gastronomic evening. Let's continue with a more incoming, originally from the island, but already with a cache of importance: cigalas de la santa, which is where the best seafood on the island abounds. It was real crazy. It made us dream, for a moment, that we were somewhere as palamos, caulk, huelva, where this species is religion. And finally, a tuna to the very juicy cricket, which is already complicated, accompanied by the simple wrinkled potatoes and a salad of two kinds of onion and salmon varieties, which were the perfect accompaniment, to achieve an unforgettable dish. Congratulations.You see, simple, but juicy. That's the perfect definition of leaves."
