Teguise is small and the restaurant scene is concentrated in and around the Plaza Mayor and the streets immediately south. The food is straightforward Canarian — grilled fish, papas arrugadas (small wrinkled potatoes boiled in heavily salted water and served with red and green mojo sauces), goat cheese, and slow-cooked goat or rabbit stews. Gofio, the toasted grain flour that has been the staple of the Canary Islands since pre-Hispanic times, turns up as a side or in dessert.
A few of the better restaurants occupy old houses with small inner courtyards — pleasant places to sit on a hot afternoon. Stalls on Sunday market days sell bocadillos, churros, and fresh juice for not much money.
Reservations are sensible on weekends and during the summer school holidays. Most kitchens close in the afternoon between three and seven, the standard Spanish pattern.