Palmeran cuisine is traditional and authentic but prone now and again to surprisingly Creole touches such as a pinch of cinnamon, almonds or sugar. Some of the specialities go back to Benahoaritas times, like gofio which used to replace bread as a basic foodstuff.
Rapaduras queso de almendras or bienmesabe on La Palma formerly the island of the sugar lords, sweet diches are omnipresent. Moreover, the island is reputed to be one of the cradles of the typical mojo usually served with papas arrugadas meat ofr fish. Other specialities are chichrrones , garbanza and queso blanco.
In addition to Canary Island dishes, many restaurants also offer international. Latin American and Spanish cuisine.
Below is a summary of restaurants, listed according to municipality. Los Cancajos comes under Breña Baja, Puerto de Naos under Los Llanos de Ariadne and Puerto de Tazacorte under Tazacorte.
