La Forgia restaurant (solos adultos) — Restaurant in Teguise

It’s a big Yes! Fresh ingredients from Lanzrote, many interesting recipes combining the local tradition and the italian creativity. Picking from the menu… the dinner becomes a Journey. Take your time. We got there for Dinner, driven by the Good Reviews of this relatively new Place (the owners opened in Costa Teguise only few months ago). You have to search for the Place because it is in the central area Full of pubs but not very visible. The Owner will welcome you at the entrance and accomodate either in the outside tables or in the calm and intimate inside room. Menu changes over time, and it is Not a standard one. So I recommend to ask for suggestions if you want to Match Your Taste. while choosing we were served a complementary apero including a small drink and a Plate with some local salt, potatoes and tomatoes and a spectacular Butter whipped and flavoured with anchovies, and warm bread. We opened the Dinner with a starter (a warm “raviolo aperto” with goat meat, burrata cheese and caramelized orange: what a start!. We then took a “Rabbit in Nebbiolo” (juicy snd tasty) and a “Abissi e Radici”, a grilled tentacle served with a celeriac cream and confit tomatoes (perfect combination of flavours, even if I would have expected the octopus were crispy). We finished with the strawberries marinated in Moscatel wine, served with goat yogurt: interesting, but not at the level of the previous courses.

Service was very caring and supportive, especially in getting the descriptions of what you order… a must for getting the passion out in your plate.

Place is small and not noisy at all, perfect for a relaxing dinner or lunch. A „white fly“ in the middle of the Tourist area of...

Sadly, this was a bad experience, we live in Costa Teguise and spend a lot of time in restaurants in Lanzarote and across Spain. The restaurant is newly opened and looks very good inside, the first thing I found very strange was that there was a specials board outside and written on it was that you can only eat these dishes if you sit outside, as the dishes ranged from 8 to 18 euros and it was unusually chilly outside this seemed odd to me.

We shared a tuna tartar dish to start which was ok. I had pig cheeks and my wife had fish. She ordered a local fish, mero, but it wasn't available and so she accepted panga as an alternative which the chef told us was a local fish. It turns out that panga is a cold water catfish mainly farmed in Vietnam and is regarded here as a very poor quality fish.

My pig cheeks were very tender but served with possibly the worst sauce I have ever eaten, I've never tasted mud but I imagine this is what it tastes like. My wife couldn´t cut the panga with a fish knife, and had difficulty with a normal knife.

We didn't eat much of the food and the chef asked what we thought. We were very polite and constructive but she became quite aggressive and told me that I don't understand modern food. Having just been to 8 of the best restaurants in Barcelona I found that a bit insulting. I've been eating out for over 50 years and never posted a restaurant review, even in some quite poor restaurants, so she must have done something to annoy me.

But always best to remember that thousand of people across the world are dying of starvation, so this is not a big deal. Hope you all have fun in good restaurants.

My first and last...

Unfortunately we were the only diners in la Forgia on Wednesday which made for an intense experience and a lack of atmosphere despite the restaurant being a lovely space. Booking is unnecessarily convoluted! We love our food and chose there because of previous reviews. However there was very little on the a la carte menu that jumped out at us and it looked very expensive for what it was. We therefore chose the degustación menu and told the chef that neither of us ate pork which was one of the platos. Strangely she insisted in including it and serving it to us. All in all a peculiar experience and we think that the people running this potentially good restaurant need to rethink their current model to get more people in to enjoy what we suspect that they...