La Tegala in Mácher: Lanzarote's first fine-dining restaurant is back in the hands of an island chef

When it opened in 2005, there was nothing like it on the island: La Tegala was Lanzarote's first fine-dining restaurant. It sits on the Mácher road, on a hillside, with a large glass-walled dining room looking over Arrecife bay and the mountains. After years of changes, since 2024 it has been run by Daniel Jiménez, a Lanzarote-born chef trained at Le Cordon Bleu Madrid, with stints at Kamezí and Tacande in Haría. He took his first steps in a kitchen here as a young cook.

His idea fits in one line: "Lanzarote still has a lot to say."

What you eat

No à la carte, only set menus. The produce is the island's: cherne (wreckfish), vieja, carabineros, prawns from La Santa, squid, limpets, rabbit, cheese and kid goat, served as several cuts on one plate. The flavours are Canarian, the techniques well travelled: cherne tom kha kai-style, squid carbonara, rabbit in salmorejo. The cellar holds over 200 wines, Canarian labels first, run by Italian sommelier Sergio Mulas.

The menus

Ventorrillo €50 (lunch only), Chinijo €65, La Tegala €80, Maresia €95, drinks extra.

Good to know

Carretera de Mácher 60. Lunch Thursday to Sunday, 1:30–4pm; dinner Thursday to Monday, 6:30–9:30pm. Phone 928 524 524. Ask for a window table at sunset.