One August morning in 2014,  Stephen Curry, one of the world’s best basketball players, looked out of the window in the hotel where he was staying in the south of the island, together with the American national team, and wrote a message for posterity on the social networks: “Gran Canaria, God’s creation” was the immortalising phrase he wrote while taking in the scenery. He thus confirmed, decades later, that what the writer and journalist Domingo Doreste had said about his land of birth being a miniature continent was still true. The key to this is the combination of factors which make Gran Canaria a unique destination for nature lovers.

In 2005, almost half the island’s surface area was designated a Biosphere Reserve by UNESCO, a tribute to the incalculable wealth of its species and a state of conservation which has kept human impact on the environment to a bare minimum. Indeed, man’s traces in the protected nature areas open to visitors is hardly perceptible. Each strip of land, whether on the coastline or in the mountains, reveals a genuine flourish of beauty.

One of the must-visit landmarks is Caldera de Tejeda, which affords stunning views of the north-west of the island. It is home to both Roque Nublo and Roque Bentayga, two basalt monoliths regarded as emblematic by the islanders. The summit is presided over by El Pico de las Nieves, at an altitude of 1,949 metres. This great height often puts it above the cloud level, setting up an effect known as the “sea of clouds”.

This spectacular backdrop, swathed in silence, exerts a great pull on visitors seeking direct contact with the living legacy of Macaronesia, the ensemble of five archipelagoes in the North Atlantic, made up of the Canary Islands, the Azores, the Cape Verde Islands, Madeira and the Savage Islands. The flora of Gran Canaria is one of the island’s great draws and has aroused interest among the scientific community for centuries. Over a hundred plant species are indigenous to this island alone, while another five hundred species are endemic to the Archipelago. Laurel forests and towering pines are conducive to immersing oneself in an environment blessed with a privileged climate. If you’re fond of botany, be sure to visit the Jardín Viera y Clavijo – also known as the Jardín Canario (Canary Island Garden) – given over primarily to flowers and plants endemic to the seven Canary Islands.

The indigenous fauna scattered across the island is also interesting. In addition to lizards, perenquenes (Canary wall geckos) and such iconic birds as the blue chaffinch, Gran Canaria is home to almost fifty types of nesting birds. The sea is another of its fortes. The waters surrounding the island feature a broad variety of fish, notably the comber, grouper, island grouper, cow bream and white seabream, among many others. It is also quite common to spot dolphins and whales coasting along at a safe distance.

Gran Canaria’s biodiversity can be seen in all its splendour from the Red de Miradores, a network of viewpoints comprising 31 observation platforms affording the best possible views and where you can take great photos. Further, if you’re an enthusiast of trekking, climbing or cycling, Gran Canaria offers endless opportunities in the form of routes with various difficulty ratings.

Accommodation at stunning sites is provided by a good range of rural hotels and houses spread across the whole island. Small spiritual retreats, where you can dispel all stress, located in gorges and other concealed tracts of land, guaranteed to enhance your experience of Gran Canaria.

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Photos by Patronato Turismo Gran Canaria

Fuerteventura’s cuisine is as contrasted as their landscapes. A cuisine based on simple but very tasty products with a culinary tradition that goes back centuries. It has taken advantage like no other the agricultural and livestock resources and has preserved the traditions for processing. It is the case of "gofio amasado", the diet of the ancient inhabitants of the island that has been developed with flour from grain toast from long ago.

The typical dishes are the papas arrugadas (wrinkled potatoes)-a variety smaller than the common boiled with salt until the skin is wrinkled-, and served with a spicy sauce called Mojo. The word comes from the Portuguese molho, which means just gravy. There are generally two types of mojo: green prepared with green pepper and that is usually accompanies fish and the red mojo, with paprika that gives meat flavor.

The Majorero Cheese is elaborated in Fuerteventura, one of the most popular cheeses everywhere because of its very aromatic milk fat that majorera goats produce roaming freely around the fields.

Between the products of the land stands out the majorero tomato, grown with care in a fertile land with volcanic stones, which give an intense flavor and a great consistency and color.

But its flagship product comes from the sea. The fish is prepared in Fuerteventura in every conceivable ways: fried, roasted, sauteed or cooked and in classic recipes such as the Sancorcho, that you definitely have to try if you visit the island.

The commitment to sustainable fisheries has been successful and has allowed the proliferation of many species. Some typical are the amberjack, the dentex, the red fula , the “morena” or red pomfret, that you'll find really fresh in their restaurants.

To have a good meal in Fuerteventura, you should get away from the tourist areas and into the island. In small towns of the interior, it is still possible to find places to try truly traditional food.

To have a good meal in Fuerteventura, you should get away from the tourist areas and into the island. In small towns of the interior, it is still possible to find places to try truly traditional food.

Casa Isaítas
Calle Guize 7, Pájara
www.casaisaitas.com

Great majorera cuisine based in fresh and seasonal products. Try the local cheese, salads with products from the garden, the grilled cheese with green mojo, goat meat with sauce or a version of a dish, as it is the Ropa Vieja, but vegetarian to please everyone. To have between stone walls or in its interior and enjoy the best majorero environment.

Restaurante la Playita
Muelle Chico, La Oliva

From the sea to the stove. This area is rich in fish and at the Playita Restaurant they prepare them great. Try "la cabrita", deeply fried with good oil and from wich you can eat everything from the head and bones. And with stunning views to the sea as it is practically on the sand of the beach.

Casa Santa María
Plaza de Santa María, Betancuria

A farmhouse from the XVII century now restored and converted into a restaurant that has been awarded as the most beautiful of the island. In the historical center of Betancuria you will find this cuisine that blends traditional and experimental. Try the house specialty, the roasted kid.

Casa del Queso
Betancuria

There is also an ideal place for a quick stop and to try some of the specialties of the island in Betacuria. The Cheese House is a small venue that is located off Betancuria on the way to Pajara where you can taste the cheeses that are made in the village. If you're interested, they will explain the features of each, and if you want to take a piece home, they will vacuum pack it for you.

Picture mojo verde by Abhay Kumar | Mojo rojo by Fernando Carmona Gonzalez | Sancorcho by Canario1

A place well worth discovering! Check out our flights here.

Cantabria is pure nature. In a small territory there is a wide range of landscapes, lovely beaches, cliffs, green valleys with exuberant nature and even the greatest mountains at Picos de Europa (a.k.a. “the Picos”).

Through these routes of incomparable beauty the hidden secrets of Cantabria will be revealed in the perfect spot for the most demanding hikers.

The redwood forest in Monte Cabezón

Follow the path in this forest, which was declared a natural monument, is a great experience. Some people think that this kind of vegetation can only be found in California but that’s not true. At Monte de las Navas there are thick redwood forests where sequoias can reach 36 meters high. To get in the park, you should go to the limit between the towns of Cabezón de la Sal and Udías to take the path that leaves from the parking there.

Nansa valley

There are many routes you can choose here. One of the most famous is the thematic path dedicated to water, the river route in Nansa, which links many viewpoints, all linked to the hydrology of the valley and its natural heritage. It begins at Uznayo, where the Collavín river starts, and finishes at Tina Menor. In total, coming and going through this path takes around 14 kilometers, from the top to the river’s mouth.

Oyambre Natural Park

At the same coastal zone of Saja and Nanja there is the Oyambre Natural Park, which has one of the best-conserved coastlines in the area. It covers the area from Comillas to San Vicente de la Barquera, and includes the estuaries in La Rabia and San Vicente de la Barquera, with large areas of marshland, dunes and beaches like Oyambre. This is a beautiful natural landscape to discover, with the Picos de Europa as a background.

The Aliva route

The perfect route to follow would be to start from Fuente Dé, at the foothills of Picos de Europa, and to take the cable car to Mirador del Cable. From here, you can go down Horcadina de Covarrobes to reach the valley of Camaleño, with lovely views. The route takes about 11,5 kilometers and is doable in about 4 hours, more or less.

Along the Cantabrian coastline

One of the best-conserved sections of the Cantabrian coastline is the area that goes from La Tablía, in Suances, along the coast to Punta Ballota. It goes by the beaches of Sable de Tagle or San Telmo and through Ubiarco coastline until it reaches the inlet of Puerto Calderón. This is a pleasant route that takes about 10 kilometers, specially meant for families.

Caballo lighthouse

By the Buciero hill you can follow a route of about 12 kilometers that passes by the Caballo lighthouse and mysterious holm oak forests. The route starts in Santoña, passing by the coastline of Berria and the old prison in El Dueso. At the end, the reward is a stunning view from the cliff at the Caballo lighthouse.

The route from Faro de Cabo Mayor

If you prefer to stay in the city, there is a nice route in Santander that leaves from the lighthouse in Cabo Mayor, at the northern area of the city. This lighthouse is also a museum dedicated to the Cantabrian artist Eduardo Sanz and his hyperrealist work of marshes, waves and lighthouses. From here you can take a route that goes along the coast and ends at Virgen del Mar, taking about an hour and a half, in total, to complete.

Picture from Áliva by Florentino Alonso

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By Gastronomistas

They say if you haven’t truly experienced the magic of Christmas until you’ve been to Nuremberg. All the streets decked out in festive lights and decorations while carols ring out to the delight of old and young alike, creating a magical atmosphere imbued with the very essence of Christmas Eve.

From 29 November through to 24 December, the whole city becomes one huge Christmas celebration and a “picturesque village of fabric and wood” appears as if by magic in the heart of the city’s old quarter; the Christkindlesmarkt, one of Europe’s oldest and most renowned street markets.

More than 180 stalls adorned with candles, decorations and winter plants tempt visitors with their toys, local crafts, nativity scenes, Christmas ornaments and, above all, delicious sweets and wholesome culinary delights. The air is filled with an enticing mixture of aromas, from spices and wine through to toffee, nuts and savoury treats. Absolutely EVERYTHING is a temptation for the senses. What are the best things to try while strolling around the Christkindlesmarkt?

MULLED WINE
What better to ward off the crisp cold of Nuremberg than a mug of mulled wine. This hearty drink made with cinnamon, cloves and fruit peel is served in ceramic mugs that visitors can take home with them as a souvenir from the Christkindlesmarkt. They even do a non-alcoholic mulled wine for the kids to try.

FEUERZANGENBOWLE
This famous punch is named after the sugar tongs used in its concoction. To make Feuerzangenbowle, dry red wine is slowly heated in a large punch bowl, along with rum, caramelised sugar, cloves, cinnamon, slices of lemon and orange juice.

BRATWURST
“It is one of the reasons why you never forget Nuremberg”, wrote the poet Jean-Paul (maybe while suffering writer’s block), in reference to the sausages par excellence originating from this Bavarian city: bratwurst. They are on sale all around the city at stalls equipped with giant barbecues, so you’re bound to gobble up more than one during your stay. They are served in a bread roll, garnished with sauerkraut or potato salad, or even as a three-in-one known as a “weggla”. To make sure you only get the real McCoy, it’s worth knowing that an authentic bratwurst from Nuremberg is between seven and nine centimetres long, no more and no less.

NUREMBERG LEBKUCHEN
No Christmas is complete without some famous lebkuchen: a biscuit made from nuts, honey and spices covered in chocolate or icing. The recipe has been a closely-guarded secret in Nuremberg for over 600 years and has even been given a protected designation of origin. It’s easy to spot the market stalls selling lebkuchen as nearly all of them look like the witch’s candy cottage from Hansel and Gretel.

And there are many other food stalls selling a wide range of mouth-watering treats, such as candied fruit, all kinds of sweets, caramelised almonds, chocolates, waffles and sauerkraut. But be warned! After indulging yourself in beautiful Nuremberg, you may need to go on a diet for a few days.

CHRISTKINDLESMARKT
From the Friday before the first Sunday of Advent through to 24 December.

Where: in Nuremberg’s main market square (Hauptmarkt) and surrounding area.

Opening times:
Monday to Wednesday: 9am to 8pm.
Wednesday to Saturday: 9am to 9pm.
Sunday: 10.30am to 8pm.

By Gastronomistas

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