One of Gran Canaria’s most significant historical sites lies quietly along the island’s spine, linked to the ancient native communities and their mysterious surrender in 1483 to Castilian forces. Some scholars believe the surrender may have been a strategic pretense rather than a straightforward capitulation, suggesting the story unfolds at a different location from what early histories recount. Archaeologists point to a sacred cliff region that once defined the landscape for these settlers, a place still whispered about by locals and visitors alike.
The area centers on Umiaya, a sanctuary that stretches for miles from the towering cliffs and blends into the island’s rugged geography. Today, that same spirit of place finds a new voice in the culinary world through Paradisus Gran Canaria, a luxury all-inclusive retreat operated by the Meliá group. The resort offers curated tours that help guests connect with Gran Canaria’s culture, nature, and traditions, inviting travelers to experience the destination through its landscape, gastronomy, and artisan crafts.
The Paradisus menu opens with Canarian Friesian leaf, a tender cut from a small dairy cow served alongside La Gloria cheese and local Teror asparagus. The kitchen is led by a chef whose approach blends local ingredients with international technique. He oversees a dining room that overlooks a serene pool area set against manicured gardens and a view of the shoreline, where guests can savor a sense of place with every course. In this setting, yoga, pilates, and meditation offerings are also available for visitors seeking balance during their stay.
The chef describes his craft with a simple honesty: he cooks because he loves to eat. A modern risotto is reimagined with a Canary Islands influence, incorporating earthy mushrooms and truffle, with goat cheese substituting parmesan to give a distinct regional character. The resulting dish embodies a world menu at its core while staying rooted in Canarian flavors.
German Ortega, renowned for his culinary philosophy, creates a watercress stew that echoes modest Canarian traditions while carrying the prestige of haute cuisine. He notes that many of these dishes are prepared in the home kitchen for staff, and then reimagined for the restaurant at Peseta, where the kitchen’s Gran Canarian accent meets influences from South American, Asian, and Northern European cuisines. The journey to the dining room is a voyage by sea, docking at the historic Puerto de La Luz as a reminder of the island’s long maritime connections.
Paradisus Gran Canaria embraces a local charm throughout its accommodations, offering a spectrum of experiences from cooking workshops to island excursions. Guests can venture to some of the island’s most scenic coffee plantations, distilleries, and wineries, experiencing the land through guided explorations and tastings. Within the hotel’s destination experiences, the culinary program expands beyond mere dining to nine distinct concepts, delivering authenticity across international and local cuisines.
From casual spots perfect for a relaxed meal to signature restaurants that balance contemporary elegance with regional identity, the resort’s gastronomic scene also spotlight cocktails, tapas, and poolside options, with views of the sea often framing the experience. The chef and his team capture the sense of paradise in the kitchen, celebrating today’s catch with a sea-me menu that highlights the freshest fish delivered from moments earlier, right outside the hotel doors, and connected to the area’s storied sacred mountain. The dessert lineup closes the meal with a tribute to local ingredients, weaving gofio, banana, and millo into a sweet finale that honors Gran Canaria’s culinary heritage.
All told, the Paradisus Gran Canaria experience blends place, flavor, and hospitality into a cohesive journey. Visitors can immerse themselves in the island’s culture through guided explorations, hands-on cooking sessions, and the chance to taste products sourced from the land and sea. The resort’s program emphasizes an authentic connection to Gran Canaria’s gastronomy, ensuring that guests leave with a deeper appreciation of the island’s natural beauty and culinary artistry. [Citation: Local cultural authorities and resort marketing materials.]