Every year once landing, we head down to Famara, perhaps the most majestic setting for a restaurant. Once there, we tend to stick to the starters as they, along with the copious bread and mojo sauce, will fill you up for lunch. Go for gambas al ajillo of course, plus their puntillas. But in truth, most things are amazing. Oh, padron peppers. You know, the usual. Incredible. And what a view.
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