A Hidden Gem in Gran Canaria

We are on the Canaries, Gran Canaria, to be precise. We have come to play golf and actually I had no great expectations as to dining. My visit to the Super Mercado, was very much less than inspiring. Remind me very much of Willowy Blonds, local in Mexico City, Superrama, ( known locally to #1 daughter at least as Pooperrama.) It was pretty bad I have to say, but here in the Canaries, it certainly is not much better. A large space, but with very little in it.

We are staying with friends, in a Villa on a golf course. It might as well be in Central London, as whoever designed these villas, decided that a view of the course and surrounding mountains was not important! However, we put money into a kitty and decided to eat in at least for breakfast, hence the visit to the supermarket. My fears about dining, were therefore enforced by the distinct lack of choice in Mercadona, though Alcampo was larger ( still not my idea of a good shopping experience) but it seemed to have a little more choice. The fish counter though was not inspiring  and most of the meat was pre-packed !

We ventured out to our local grill, (El Tauro) where we ate steak or shoulders of lamb, all of which were fine ( forget the canary potatoes though…………boiled potatoes with a reddish-yellow sauce on them).

I subsequently scoured and googled, restaurants, to find somewhere, which would come up to scratch. Guantanamo, by the beach most certainly did not fit the bill and many others, when checking them on Trip Advisor, the remarks were along the lines of ” Best Pizza” “Best Spag Bol” or even ” Best Place to go with our 6 kids”! None was what we were looking for. Then I came across Los Guayres! Screenshot 2018-11-22 at 09.00.09And what a find this turned out to be!

This restaurant is to be found in the Hotel Cordial in the fishing port of Morgán, and why it has not got a Michelin Star beats me. The food was Devine and the service impeccable. Our table was booked for 7.30 and we finally staggered out at 11.30 having gorged ourselves on what can only be described as wonderful food.

The chef Alexis Álvarez is a Gran Canarian cook, who trained on mainland Spain with the likes of Ferran Adrià of El Bulli fame. And he says “My culinary style is both Canarian regional cuisine and cutting edge Spanish cuisine, where we treat the basic ingredients with the utmost care, as they are the core of our dishes.”

Screenshot 2018-11-22 at 08.42.11
We had a choice, a menu at €60, another at € 68 and a third at € 75. Fortunately our
group all chose the middle one ( just as well as all had to choose  the same one) we opted not to have the wine pairings but chose ourselves and for the white wine at least it came from the island which has vineyards near the Caldera in Bandama. Excellent choice!

The menu said 6/8 courses but in reality there were several more, as we had several amuse bouches as well as a small soup in the middle of the other courses.

To start with we were given a glass of cava and then followed several Amuse Bouche. One of which was a cone filled with leeks and one which I would call a soup. It was deep pink in colour, ( like beetroot) but in fact was made from Prickly pear.


Our starter was an oyster with corn juice, followed by a roasted shrimp with carrot vinaigrette and roasted apple. We were then served what looked like a bisque ( this was an extra course) and then marinated  red tuna, with avocado and coriander. The Avocado and coriander formed the base for a green chip.

Then in order we had Iberian Pork in a beetroot reduction and pine nut cream, grouper filet in a sauce, and as explained, grouper was the perfect fish, as a sauce would cling to it well. We also ate Lamb with sweet potato.

Desserts were cheese ice cream, chocolate and mango crisp with milk ice cream and of course Petit fours.

I loved it all and forgive me for a myriad of photos. Now back in the UK, where it is cold and damp, not an incentive to start a diet, but needs must I’m afraid!

For those who are interested you will be able to find at least one of his recipes on the following link


Leg of goat in salmorejo sauce, red onion and potato purée

Maybe not so eays to find a goats leg, unless you have an  local ethnic butchers near by or maybe an exoctic market, but I am sure that pork or lamb would make a good substitute. I might give it a try over the New Year.


Je suis Bouche Bée ( Gob smacked to you and me)

Über Eats, Deliveroo, Grub Hub, Feast, to name but a few!

Given where I live, in a London Mansion block, a stones throw from a myriad of fast food outlets, one could be forgiven in thinking that there is not a call for any of the above to deliver just 1 minute down the road. How wrong can I be. The other day, a leather clad, helmet wearing individual, sauntered down the street carrying a very small paper bag from Pret a Manger. In it was a sandwich and a drink! Seriously? This was followed the following day by a similar man with a KFC bag! I have to say that I am speechless. And according to our porter, there are some people here, who have deliveries 3 or four times  a day, Breakfast, Elevenses, Lunch and Dinner. ( Joe the juice, Starbucks, KFC, Chicken, Nandos, Eat, Pret, Costa,  the list goes on)

So, moving swiftly along, we have been cooking fishy things this week, and I do mean we , as himself has also been creative with fish in the kitchen.

Firstly, he was inspired to cook  Crispy Chinese Fish, along with a spicy sauce, and then  he has learnt to adapt, as my instructions on leaving the house are ” Do not go and buy anything “. So he hunted in the freezer and found some fish, smallish fillets, and white.

  1. one or two fillets per person, ( cod, haddock, pollock) depending on size
  2. 100 grms cornflour
  3. salt and pepper
  4. chunk fresh ginger.
  5. oil for frying

Mix together the salt and pepper and the fresh ginger which has been squeezed in a garlic press ( easy to do it if peeled), rub this all over the fish.

For the sauce


  1. 1/2 red onion finely chopped
  2. 4 Tbs Rice Vinegar
  3. 2 tsp sugar
  4. 3 Tbsp sweet chilli sauce
  5. 2 Tbs Soy Sauce

This all very easy and very tasty, mix all of the above, put into a pan and bring to the boil, leave to simmer gently. Heat some oil in a pan or wok, and when hot ( test with a piece of dry bread, and when it sizzles, the oil is hot enough) carefully add the fish ( do not overload the pan) and fry the fish until golden brown. Serve with some of the sauce ( it should not be too runny) poured over the top!

I too have been playing, and I too hunted in the freezer and came across Shrimp ( actually my freezers are not at all random .. nor  are my Pantry shelves, they are very carefully ordered, even though I do not have a list of what is there, I know what is there and where it is located). Shrimp in American speak are large  but they are not as the Brits call them Prawns. I buy my Shrimp, frozen, either from Billingsgate or from the Chinese Supermarket or from Costco!

In New Orleans ( pronounced New Or- Lons) much of their food is based on French cuisine with Cajun thrown in. One of the favourites is Shrimp Remoulade, or in the UK, Prawns with a Marie Rose sauce ( a pink sauce invented in the1960’s by a popular TV chef, Fanny Craddock).

The New Orleans version of Shrimp Remoulade is Shrimp in a spicy sauce, either on its own or with avocados.

So lots of ingredients, but don’t let that put you off!

  1. 1 Lemon
  2. 1 Egg
  3. 1/4 cup creole or spicy mustard ( it is usually brownish in colour)
  4. 1 tbsp horseradish sauce
  5. 1 tsp paprika
  6. 2 Cloves of garlic squeezed
  7. 1 tsp salt
  8. 2 sprigs parsley chopped
  9. stick celery finely chopped
  10. 1 Shallot finely chopped
  11. 2 tsp Worcestershire sauce
  12. 4 Dashes of Tabasco
  13. 1 Cup olive oil

Then for 4 people, 4 small avocados, 1 Lb Cooked shrimp, some Romaine lettuce or baby Gem, some lemon quarters to serve ( optional)

Zest the lemon and juice it, whisk  together the  items 1-12 and slowly pour in the olive oil, whilst whisking. until you have a nice thick mayo type sauce. Cover with cling film ( touching the surface so that a skin does not form and refrigerate until needed.)

Arrange the avocado halfs on a bed of leaves , mix the sauce with the shrimp ( you can really cheat and buy ready cooked ones) and fill the avocados ad serve with a wedge of lemon.

As an aside, Fanny Craddock was probably one of the first TV Celebrity cooks. Her show started in 1955 on the BBC !