Restaurants

Casa Juan Restaurant 4.4 The oldest of all restaurants in La Restinga and one of the best known. Casa Juan opened its doors when arriving at La Restinga was an adventure, and since it should not be otherwise its dishes are closely related to fishing, to talk about this restaurant is to make it of fresh fish, its speciality and so it is known.
The Refuge 4.4 The Refugio offers a simple card but with dishes full of taste and authenticity, mainly its local fish: old, goats, alfonsiños, bociblacks, brotches, cataluffles, rosemary, palpans, anchetes, samas, sargos.... Any of them, fried, grilled, on the back, or peas, with wrinkled potatoes and mojo. Before the fish it is appropriate to try the shrimp, the lapes and the smoked cheese. Among the dishes you should not miss are also the fried brunette and the scalated waffle. All irrigated with a D.O. wine The Iron, like a target of Viña Frontera or Elysar. El Refugio is a family business opened in 1988 and run by Juan Manuel and his brother Juan Miguel. The first one runs the restaurant and attends the tables while Juan Miguel is the main supplier of fish in the house with his small fishing boat Elio. To the fires, his sister Marlene: "Our kitchen is tradition, and our letter is decided by the sea every day.".
Bahia Timijiraque 4.1 The Bahia cuisine is the simple and popular iswood fish cuisine, based on local products of the sea and distinguished by the quality of its mojos. Each establishment makes this typical canarian sauce with the same ingredients: palm pepper, green pepper, pimenton, cumin or cilantro, garlic, oil, vinegar, parsley, saffron, tomato... Although, depending on the proportions and touch of the cook, some mojos can be more aromatic, soft and tasty than others; and those of the Bay are among the most delicate and fragrant that can be taken in El Hierro. In Bahia, as in most restaurants on the island, at the end of the meal you must not stop asking for a barraquito, zaproco or coffee chocolon: a drink based on express coffee, condensed milk, sparkling milk cream and liquor 43.
Grandma's Higuera 4.4 The Higuera de la Abuela, a place where, apart from a herreño cheese on the iron, some very rich mushrooms with ham on the sherry, or the inevitable mold potatoes, you can taste a good selection of meat from the island: lamb in herreña sauce or pork solomil or of rams accompanied by apple sauces, pepper or roquefort. The Higuera de la Abuela also has a small indoor garden ideal for a dinner.
Mirador de La Peña 4.4 To eat with one of the best views of the island, the Mirador de la Peña designed by César Manrique, as well as being the restaurant that the most canary dishes offer within his letter, stands out for its exceptional location: from the dining room and the terraces you get a fabulous panoramic from the entire Gulf area. Impressive pharallions over 1,000 meters high that drop into the ocean in the middle of a sea of clouds that shone between immense rocky.
Guachinche Aguadara 4.5 Aguadara, in the very heart of El Hierro, is what is known by these lands as a 'guachinche'. Meal house that was previously enabled in garages or courtyards to sell the wine of the harvest accompanied by some dishes. Aguadara is very popular because it follows this same philosophy but, with the surprise that he has been exercising, for a year, the Basque chef José Ramón Odriozola (ElBulli, Berasategui or Zalacaín). Canarian popular cuisine, a boast of powerful meats and very abundant rations are the keys that the owner Miguel Padrón fences for its success. To start, nothing like the generous, herreño (smoked) cheese tacos on the iron with red and green mojos, and palm honey; to continue with the tasty step (gofio with broth) of meat, mojo topping and red onion slices. The traditional-style 'composed' melose chickpeas are served in a bowl to give to the spoon and spread to pleasure. Fogonero (cod cousin) is usually served as an encebolate, but today it is reboised with iron and fries. The goat meat stew is certainly a great dish, solved by the Basque with less power than usual (which is appreciated), of melous tension and pleasant taste, served with fries. And for dessert the great classic of the "guachinches': cheese, a kind of flan but very to the canary taste, sweetened to the end with condensed milk. And the waitress, a Catalan with almost 20 years on the islands, is made up of Italian coffee maker and served in small porcelain coquettes.
La Tafeña 4.8 The establishment, very carefully attended by its own owners, offers a wide variety of international, traditional and avant-garde cuisine, prepared with fresh and local products.
Kiosco the Sargos 4.1 Kiosko dedicated especially to fresh and first-class meat (fried rabbit, fried ribs and grilled meat), accompanied by fries and good wine from the earth. Specialities: Typical canarian food and meats.

Tradition and taste is the basis of the herreña cuisine. A gastronomy full of contrasts, like its landscapes and coasts. In all of the Canary Islands, there are ingredients and dishes that each island has adapted in its own way, giving it a touch of singularity. The Iron is a land of wines with a Designation of Origin, fresh fish that comes from an artisanal and protected fishing, unique cheeses and typical dishes thanks to the marked tradition of livestock and unmistakable flavors, such as the tropical pineapple or the quesadilla, the queen of the herreña confectionery. All over the island, you can discover restaurants of all kinds, whether you are looking for a more traditional canarian food, or if you want more contemporary, innovative proposals or to eat with the best views. You will find numerous gastronomic corners that will invite you to remember the island forever, with a good taste of mouth.

Latitude:33.979012·Longitude:-11.234726