Corralejo's dining scene has grown significantly — you'll find everything from traditional Canarian fish restaurants at the old harbour to modern tapas bars and beachfront cocktail spots. Here are our favourites.
Corralejo has evolved from a simple fishing village into a resort with a genuinely diverse and improving food scene. The old harbour area and the streets immediately behind it remain the best places to eat — here you'll find family-run restaurants that have been serving fresh fish for decades alongside newer spots that bring more modern approaches to Canarian ingredients.
What to Order
Before the restaurant recommendations, a note on what to eat. The Canary Islands have a distinct culinary tradition, and Fuerteventura offers some of the best ingredients in the archipelago. Order local whenever possible:
- Papas arrugadas con mojo: Mandatory. Small potatoes boiled in heavily salted water until the skin wrinkles and a salt crust forms, served with red mojo (spicy pepper paste) or green mojo (coriander and garlic). Absolutely delicious.
- Vieja a la plancha: Parrot fish, simply grilled. When it's fresh (which it almost always is here), it's magnificent — sweet, firm white flesh with a beautiful caramelised crust.
- Queso majorero: The hard goat's cheese of Fuerteventura, produced on the island since the Guanche era. Served fresh (blanco) or cured, sometimes rubbed with paprika or gofio. It's the best cheese in the Canary Islands.
- Sancocho canario: A traditional stew of salted fish (usually cherne), potatoes, sweet potatoes, and mojo — the original Canarian comfort food.
- Bienmesabe: A sweet almond cream dessert that has been made in the islands for centuries. Order it with ice cream.
Old Harbour Area (Casco Antiguo)
El Marinero: One of the oldest fish restaurants in Corralejo, right on the waterfront. The decor is functional, the fish is always fresh (bought at the fish market behind the harbour each morning), and the papas arrugadas are the best in town. Go for the grilled vieja or the mixed fish plate. Book ahead at weekends.
La Marquesina: A Corralejo institution. The large terrace is perfect for watching the ferries come and go while eating excellent Canarian tapas — try the croquetas de queso majorero and the octopus a la gallega. Lively atmosphere; popular with locals and visitors alike.
Tasca La Cueva: A proper old-fashioned Canarian bodega in the old town streets — stone walls, barrels, and a short menu of island classics done perfectly. The house wine is rough but characterful; the food is honest and good. Cash only.
Modern & International
El Goloso: A more contemporary Spanish-Canarian restaurant with a thoughtful wine list and a menu that takes local ingredients (particularly seafood) and gives them a slightly more refined treatment. The ceviche of local fish with mojo verde dressing is excellent.
La Pizzeria Il Faro: For the evenings when the children insist on pizza — genuinely good wood-fired pies using quality ingredients, with a friendly team. A reliable crowd-pleaser.
Waikiki Beach Club: On the beachfront, Waikiki is the place for sunset cocktails and lighter bites — salads, fish tacos, sharing platters. The location is unbeatable; the food is straightforward but well-executed and the drink list is long.
Best Value
For the best value eating, look for menú del día signs in local restaurants at lunch. For €10–€14 you'll typically get a starter, main course, dessert or coffee, and a glass of wine or water. This is how locals eat their main meal of the day and the quality is often better than in tourist-focused restaurants charging twice the price for dinner.
The local market held on Saturday mornings near the harbour is excellent for picking up fresh produce, artisan cheeses, local honey, and takeaway food. Perfect for a picnic lunch at the beach.
Drinks
The Canary Islands produce excellent wines — particularly the local white wines from listán blanco grapes. Ask for a local white (vino blanco de las Canarias) in any restaurant. The rum-based cocktails are strong and generous; the local variant of sangria (often made with tropical fruits) is worth trying. And always finish a meal with a small glass of Ron Miel (honey rum) — it's the Canarian equivalent of a digestif.