The Huffington Post, a leading digital newspaper in the USA, has set its sights on the Diablo restaurant in Timanfaya and its volcanic oven, with [a report ->http://www.huffingtonpost.com/2012/02/29/restaurant-el-diablo-cooks-food-volcano-heat_n_1311347.html?ncid=edlinkusaolp00000003] in which it highlights the peculiarities of this restaurant, created by César Manrique, which has been operating since 1970.
The article refers to the volcanic oven that El Diablo de Timanfaya uses to prepare its dishes, taking advantage of the heat emanating from the volcano. "Customers can choose from a variety of grilled meats and fish, which are heated to between 450 and 500 degrees Celsius, using geothermal heat from the volcano," notes the Huffington Post.
This oven was created by architects Eduardo Cáceres and Jesús Soto who, seeing that "it was impossible to build a conventional kitchen system that could withstand the heat of a volcano", used "nine layers of basalt volcanic rock to make the grill".
