Tenerife, nestled between the Atlantic Ocean and volcanic landscapes, boasts a cuisine as authentic as the island itself: simple, aromatic, and brimming with natural energy. Join the kitchen team at the OCEANO Health Spa Resort on a culinary journey where mojo, gofio, and fresh fish take center stage—always with an emphasis on health, locality, and pleasure.

This is the twelfth installment of our Culinary Journey series—a new destination every month

The soul of Tenerife’s island cuisine: mojo, gofio, and more

Imagine simple, down-to-earth cuisine, yet incredibly flavorful: fresh vegetables, potatoes, legumes, and crops, plus fish straight from the Atlantic. That’s exactly what Tenerife’s cuisine is all about.

The inseparable duo: Mojo & Gofio-Pella

Mojo is the soul of Canarian cuisine. There are many varieties, but two are particularly typical:

• Mojo Picón – strong, slightly spicy, made from paprika, cumin, garlic, and olive oil
• Mojo Verde – fresh, green dip with cilantro or parsley

It can be combined with almost everything: potatoes, fish, meat, and even bread.

The second main ingredient is gofio, a traditionally roasted grain flour made from corn or wheat that was used by the indigenous Guanches. It is used to make gofio pella, a famous dough-like mixture of gofio, water, oil, and salt served with fish or stew. Today, gofio can also be found in desserts, ice cream, and as a soup topping.

The “golden triad” of spices

Canarian cuisine does not rely on complicated spice mixtures. Instead, it is based on an aromatic triad:

• Cumin – the king of the kitchen, indispensable in mojo, stews, and many traditional dishes
• Garlic – fresh, generously and confidently dosed, e.g., in marinades or salmorejo
• Paprika / Pimentón – adds color, depth, and a slight spiciness, often used smokedt

Fresh cilantro is also added, which adds freshness, especially in mojo verde and fish dishes.

How to enjoy yourself at the OCEANO Health Spa Resort

At the OCEANO Health Spa Resort in Tenerife, traditional island cuisine meets modern health cuisine. The restaurant’s philosophy: enjoy consciously without sacrificing, in harmony with your body and surroundings.

#1 Varied, balanced menus

The menus are designed to strengthen the body and mind:

• Daily changing dishes
• Lots of fresh vegetables, legumes, whole grain products
• Lean protein such as grilled fish, turkey, or chicken
• Gentle preparation instead of frying

It remains exciting even during long stays: no two days are alike, yet the cuisine’s style remains clearly recognizable.

#2 Something for every diet

No matter what your dietary preferences are—traditional, vegetarian, or vegan—you will find suitable options at the resort:

• Vegetarian dishes such as stuffed zucchini, risotto, or vegetables with tahini
• Vegan compositions with legumes, vegetables, and grains
• Clear allergen labeling (e.g., gluten, lactose) for greater safety and well-being

This way, you can relax and enjoy yourself without having to ask questions constantly.

#3 Fresh, seasonal, and “zero km”

The kitchen deliberately focuses on regional products:

• Seasonal vegetables, such as sweet potatoes, parsnips, and Swiss chard, as well as regional varieties.
• Fish from the Atlantic Ocean, preferably grilled or baked in the oven.
• Fruit from the surrounding area varies depending on the season.

The result: cuisine that not only tastes good, but also reflects the landscape and climate of Tenerife.

#4 High-level creative presentation

Despite its down-to-earth nature, the cuisine at the OCEANO Health Spa Resort is sophisticated and modern:

Dishes such as creamy vegetable dishes with hummus, lovingly prepared fish courses, and surprising desserts demonstrate the skill, experience, and attention to detail that goes into the food here. The plates are stylish yet never overloaded—enjoyment should be effortless.

„Our goal is for guests to feel light, nourished, and energized after eating—not tired and overwhelmed.” – Küchenchef Fernando Hernández Izquierdo vom OCEANO Health Spa Hotel

#5 Eating in tune with the seasons

In the spring and summer, lighter and fresher dishes are popular, featuring plenty of vegetables, salads, grilled fish, and refreshing desserts. In the fall and winter, the menu features warmer, creamier, and spicier dishes, such as stews, oven-roasted vegetables, and hearty braised dishes that warm you from the inside out.

Thus, the restaurant fits perfectly into the resort’s holistic approach, where wellness, relaxation, and cuisine intertwine.

The six “must-eats” in Tenerife, selected by OCEANO’s head chef, Fernando

You should definitely try these classic dishes during your trip to Tenerife, whether at your hotel, a traditional restaurant, or a small bar off the beaten path.

#1 Papas Arrugadas with Mojo

Whats that?
Small Canarian potatoes, boiled in heavily salted water until the skin wrinkles slightly and a salty crust forms. They are traditionally served with two types of mojo: mojo picón, which is red and spicy, and mojo verde, which is green and fresh.

Where can you try it?
Everywhere on the island: in hotel restaurants, traditional tascas, beach bars, or simple village pubs. Papas arrugadas are a side dish, tapas, and national symbol all in one.

#2 Fried fish or Sancocho Canario

Whats’s that?
The taste of the Atlantic on your plate:

• either as freshly fried fis
• or as Sancocho Canario, a traditional fish stew with salted fish, potatoes, sweet potatoes, and mojo sauce.

Where can you try it?
Ideally, it would be somewhere close to the sea, such as a small beach bar or seafood restaurant on the coast. Good places to look would be Los Abrigos, El Médano, or La Caleta de Adeje.

#3 Grilled cheese with mojo sauce

Whats’s that?
Goat cheese—golden brown on the outside, creamy on the inside—grilled and served with mojo sauce. Simple, but absolutely addictive.

Where to try?
In almost every tasca or guachinche—the typical Canarian, family-run establishments—you will find it. They are usually listed on the menu as “queso asado,” one of the island’s most popular tapas.

#4 Rabbit in salmorejo

What is it?
It’s a rustic dish with an intense flavor. First, the rabbit is marinated in a mixture of garlic, paprika, cumin, oil, and wine. Then, it is braised. The result is tender meat with a deep aroma.

Where can you try it?
Rural restaurants and guachinches in the island’s interior are the best places to experience traditional Canarian home cooking.

#5 Gofio – in all its variations

What is it?
It’s the ancient soul of the Canary Islands: roasted grain flour, typically made from corn or wheat. The flavor is intense, slightly nutty, and earthy.

Traditionally, gofio is served as pella, a compact mixture of gofio, water, oil, and salt eaten as a main course.
Nowadays, gofio appears in desserts, ice cream, and mousses or as a topping on soups, including at the OCEANO Health Spa Resort.

Where can you try it?
In traditional restaurants as pella or in modern restaurants and hotels in creative dessert variations.

#6 Ropa Vieja – Tenerife treat for cold days

What is it?
Though the name means “old clothes,” it is actually a delicious stew made from chickpeas, vegetables, and meat. The texture of the meat gives the dish its name. It’s warming and hearty, and ideal for days when the trade winds are cooler.

Where should you try it?
The most authentic places are family restaurants and small village tascas — places that still cook according to old recipes.

Eating fish in Tenerife

When it comes to fish, chef Fernando Hernández Izquierdo focuses on sustainable sourcing. According to the WWF fish guide, sea bass (Dicentrarchus labrax) – known in the restaurant industry as lubina – is considered a “good choice” if it is wild-caught using lines or comes from sustainable aquaculture. Gilt-head sea bream is best sourced from wild catches rather than aquaculture, as there is comparatively little bycatch. However, you should avoid “mero” (grouper): this popular edible fish is overfished in many regions and is therefore not a sustainable choice.

“It is important to me to source fish and seafood responsibly and pay attention to seasonal differences. I always want to serve our guests the best possible quality.” —Chef Fernando

Extra tip: Try the fruits of Tenerife!

A real highlight at the OCEANO Health Spa Hotel is the large basket of fresh, locally grown fruit available at breakfast. Enjoy exotic fruits without the environmental impact of transportation. Thanks to its subtropical climate, Tenerife grows bananas, oranges, mangoes, avocados, dragon fruit, kiwis, pineapples, papayas, lemons, strawberries, and grapes, among other fruits. There are also seasonal treasures such as cherimoyas, figs, melons, and pomegranates. It doesn’t get any fresher than this!

However, there are differences in terms of sustainability. Although bananas grow directly on the island, they require a significant amount of water. According to estimates, bananas consume around 60% of the island’s total agricultural water. Avocados also require large quantities of water (up to 1,000–2,000 liters per kilogram), and the increasing cultivation of avocados is partially displacing traditional crops that require less water.

Sustainable Tip: To enjoy your food more consciously, choose fruits at OCEANO that are better suited to the dry climate, such as dragon fruit, a cactus plant that requires significantly less water. Figs, pomegranates, and seasonal citrus fruits are also often a more resource-friendly choice that tastes wonderfully fresh.

By the way: In Tenerife, as in the entire Spanish-speaking world, people say “¡Buen provecho!” to wish someone “bon appétit.” Although “¡Buen apetito!” is the literal translation, it is not really used in everyday speech.