If you’re looking for bold flavors and want to experience the true essence of La Palma’s cuisine, don’t miss the Canarian-style goat stew — one of the island’s most iconic dishes.
Whether enjoyed during a festival or a family meal, this traditional stew is served as a main course or a tapa, loved by locals and visitors alike.
Its secret lies in the perfect balance between quality meat and the patience of the cook, who turns simple ingredients into a dish full of history and soul.
Savor the Authentic Flavor of La Palma
This typical Canarian recipe is made by slow-cooking goat meat with onion, red pepper, carrot, olives, almonds, raisins, and strong red wine.
Spices such as cumin, thyme, and local red chili peppers add its unmistakable aroma.
The result is tender, juicy meat in a rich, fragrant sauce that simply invites you to dip your bread.
It embodies everything about La Palma’s home cooking: intense flavors, simple ingredients, and deep tradition.
Tradition and Flavor Across La Palma
Goat stew in sauce is one of the most popular dishes in local taverns and traditional restaurants.
It’s also a highlight of local festivities, usually served alongside papas arrugadas, mojo picón, and local wine.
One of the most famous celebrations featuring this dish is the San Antonio del Monte Festival in Garafía, one of La Palma’s oldest and most authentic fairs.
If you visit the island in June, don’t miss the chance to taste it surrounded by music, laughter, and rural charm.
A Dish with History
More than just a stew, this recipe represents the deep connection between the people of La Palma and their land.
Passed down from generation to generation, it preserves the soul and authenticity of Canarian gastronomy.
