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The beautiful island blending volcanoes, forests, and Atlantic cuisine LA PALMA The northwesternmost of the Canary Islands, La Palma combines lush laurel forests and volcanic landscapes with a gastronomic tradition that honors its roots. Smoked cheeses, sweet bananas, and fresh fish are part of its pantry, reflecting a unique environment and its inhabitants' passion for local cuisine. Declared a Biosphere Reserve, La Palma is a culinary paradise celebrating island authenticity. EVENTS NEWS WATCH VIDEO In La Palma, family recipes and the wisdom of grandmothers merge with the creative energy of young chefs reimagining traditional dishes. This coexistence of craft and innovation drives a vibrant and ever-evolving culinary scene. Respect for classic flavors and the pursuit of new techniques strengthen La Palma’s identity, making it a culinary reference point. Culinary Heritage and Renewal Known as the “Isla Bonita,” La Palma blends the majestic volcanic caldera of Taburiente with Atlantic-washed coasts. This geographic diversity nourishes crops of bananas, grapes, and vegetables, alongside sustainable fishing practices. A commitment to environmental conservation and agricultural tradition makes the island a place where nature and gastronomy unite in perfect harmony. Natural Reserve Between Volcanoes and Coasts La Palma’s cuisine shines with its smoked goat cheeses, the distinctive Canary banana, and palm honey, crafted from palm sap. These products, born of artisanal methods and island expertise, offer authentic flavors that reflect the volcanic identity and natural wealth of La Palma. Each bite encapsulates the essence of an island that proudly preserves its culinary heritage. Cheese, Bananas, and Palm Honey LA PALMA TE CUIDA

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Andoni Aduriz, One of the Most Influential Chefs in the World: “La Palma Is an Island for Learning; I Say It with Joy” Andoni Luis Aduriz is regarded as one of the most influential chefs of our time. He holds two Michelin stars, but his impact goes far beyond that. A visionary and a rebel in the kitchen, his work with Mugaritz—more than just a restaurant—has set an international standard for research and innovation.

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TAPAS LAPALMA El sabor que nos une, la cabra palmera Escusa minúscula, sabor mayúsculo.
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