The people of Lanzarote believe that the tapas of La Cantina, a restaurant in Teguise, are the best gastronomic offer in La Villa. This is what they expressed with their votes during the first tapas contest organized by the Department of Culture of the Town Hall at the beginning of January. The creator of these culinary treasures is Manuel Morales, owner of the aforementioned restaurant. One of the house specialties: the traditional scrambled eggs in each of its variants.
This conejero chef has been in charge of La Cantina since he opened it in 1987. In the restaurant, the client finds a wide gastronomic offer. From the traditional potato omelet tapa to an innovative eggplant millefeuille with cod al pil pil, passing through paella or stew tapas. Some of them are eaten cold, taking them directly from the bar, where they are presented on bread, and others are served in earthenware casseroles to taste them hot. Common to all of them is the sympathy with which the cook serves them to the client in a relaxed family atmosphere.
Morales is a self-taught cook who has learned to develop his culinary skills by doing tests between stoves and illustrating himself in the books of gastronomic masters. The owner of La Cantina says that he usually takes reference from the great Basque chefs, a latent influence in his tapas that are reminiscent of the typical pintxos of the north. In addition, he has also learned some of his tricks in Barcelona, where he has worked for three years.