Las Palmas (Las Canteras)

Playa de Las Canteras The beach of Las Canteras is one of the most important urban beaches in Spain, winning several quality national and international awards, including the Q of Tourist Quality. The beach of Las Canteras extends from La Puntilla to the Auditorium Alfredo Kraus, a three-kilometre tour in which several areas are distinguished, each with its peculiarities. La Cícer (the surfer paradise), Peña La Vieja (with an area of rocks full of life), Playa Chica y Muro Marrero (the most familiar), Playa Grande (tourist par excellence) and La Puntilla (the last fishing distance). The Barra, a reef that runs in parallel to more than half of the beach, is a real natural breakfasts and provides greater safety for the bathroom. Walking on the fine blonde sand of Las Canteras, when the tide is low leaves all kinds of rock formations in sight, and in the afternoon enjoying the experience of its sunsets are experiences that cannot be lost.
Tatono The Bar Restaurante Tatono is a classic in the city of Las Palmas de Gran Canaria, a football solera bar, where you can have a good bed and a great tapas. The streets with chickpeas, of the best in the city, their fresh and appetizable Russian saladilla and their famous snails or huchangos, stand out.
La Marinera Here are dozens of tourists from all over Europe mixed with local diners. It has privileged location on the front line of the sea with view to the Playa de Las Canteras and the auditorium Alfredo Kraus, its style is a sailor with products of the day. In fish and fresh seafood there are black, cherne, sama, old, sardines, bluefin tuna, locusts, shrimp, cigalas, clams, mussels, necks, oysters, and also selected meat with guarantee of our Grill Casa Carmel. He's taken by great professionals. Rica the salad of the orchard, the fish broth, the macerated tuna, the grilled fish and seafood. Sancho on request, homemade desserts.
Tasca Galileo Riqusimo Tartam de Salmon, apple croquettes, fried risotto (curious, the risotto reboised like a croquette), morcilla tortilla. or some mushrooms full of locusts. The Tasca Galileo has an extensive and very careful tapas card, putting great care in the selection of raw materials. Good rotation of national wines and star dessert: "Uruguayan duvet," highly recommended.
The Throat It is considered a temple of rice: rice with tender (recommended) jets, black rice, caldy with bogavante; clams and fish; artichoke and cod melose; dry in mixed paella or seafood. But he was also praised for his tapas: there are canary shrimp, coke, bogavante, berber, fresh fish and entrants as suggestive as the anchovy of the Cantabric, the cunt pie, the chipirones filled in their ink, the clams in green sauce... The dishes of hake, cherne, cod are proverbial, just like the tail of stew bull, the leg of milk lamb, the lamb's carriage, caskets, silos, tunes,... Try the bowling of the sky, the rice with milk, the pots.
Winery A classic here is his potato omelet with sausages and any table of sausages. Coated tomatoes, the foie montadite with Iberian ham, the hams with ham, the rillers, the brownie and the extreme powder. Grills in very tender sauce that come with rice and potatoes. Here you can certainly try the best Uruguayan dusty on the island. This dessert has spread quite a bit in Gran Canaria and in the Bodega Extremña they have baptized it as "extreme dusty." It is made mainly of Mary-type cookies, milk candy, cream, butter and sigh (merengue). Finally, as a courtesy of the Extreme Winery they always invite you to a delicious liquor.

Beach of the Canteras and nearby places.

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