Page 164 - WDT MAGAZINE PORTUGAL

I’ve been assured, however, those towering “ant hills”
were not made by giant alien insects at all. Oh, no. Those
were created by volcanoes. Um, not to worry, then, right?
Yes, like all of Spain’s Canary Islands off the West
Coast of Africa, Lanzarote was born of some hot tectonic
plate action. The last whopper of an eruption began in
1730 and lasted for six, count ‘em, six years, with lava and
ash destroying villages and eventually covering
approximately two-thirds of the island. The most recent
eruption occurred in 1824, but that one only lasted two
months. So, y’know, no biggie.
Given its lack of lush tropical trappings, what is it that
draws nearly three million visitors a year to this
hardscrabble Atlantic isle, covering less than 330 square
miles? In a word: climate. Not too hot, not too cold, and
sunshine virtually guaranteed.
Average temperatures range from 69 degrees
Fahrenheit in January to 84 degrees Fahrenheit in August,
and there are typically fewer than 20 rainy days in a year.
There’s also a selection of Blue Flag beaches, with white
sand imported from the Sahara.
It is, in fact, the promise of a fool-proof, sun-drenched
seaside holiday that brings me to the five-star luxury
Princesa Yaiza Suite Hotel Resort on Lanzarote’s southern
coast. Located in the town of Playa Blanca, home to a shop-
lined boardwalk and luxury marina, the Princesa Yaiza
rises above the Playa Dorada beach like a white Moorish
castle…or indeed, like an entire city unto itself.
This sprawling, 385-room hotel encompasses an
indoor jungle---which may be the greenest spot on the
island---as well as a Thalassotherapy spa, a family leisure
and sports facility, six pools, four bars, and nine
restaurants. Dining options include Spanish tapas, Italian,
Mexican, and a Japanese Teppanyaki restaurant, where the
chef prepares your food on a hot grill right in front of you.
But the most unique offering is Isla de Lobos, which serves
gourmet Canary Island cuisine using fruit, vegetables,
cheese and meat sourced from the resort’s own farm, the
Finca de Uga.
Once a month, Princesa Yaiza offers guests an
opportunity to visit the Finca de Uga, about a 20-minute
drive northeast of the resort. The experience helps visitors
understand where their food comes from and how the
animals are looked after on this high-welfare farm.
Paco Fabelo, the farm’s director, greets my friends and
I at the gate to show us around. First, he introduces us to
the pigs, which include two species: Iberian and Black
Canary. “They are really happy, because they enjoy a
beautiful spa,” says Fabelo, motioning to a large fountain
where the inhabitants can cool their hooves.
Then we move on to meet some friendly Majorero
milking goats, a breed specific to the Canary Islands. “They
are very close to an African species and can withstand the
hot weather,” Fabelo explains, as several goats rear up on
their hind legs to nuzzle their visitors. “They give good milk

WINEDINEANDTRAVEL.COM 163