Transport
Insgesamt ein schönes Ausflugsziel. Freundliche und sehr informative Begleitung durch die Reiseleiterin Kerstin. Zeitfenster zur Selbsterkundung standen zur Verfügung. Das Mittagessen war überreichlich (4Gänge) und meiner Meinung nach nicht erforderlich, zumal durch die Hotelversorgung bereits abgedeckt. Der anschließende Besuch der Ziegenfarm zielte auf den Verkauf von Produkten ab. Der Produktionsablauf dieser wurde nicht thematisiert.
Fuerteventura's deserted west is the star of this full day excursion. Discover a remote fishing village, visit historic Betancuria and drop into a local goat farm for a cheese tasting session. Fran, one of our local guides, says, "The goat is a symbol of the Fuerteventuran diet. We use it to make our famous local cheese, majorero, a staple in my kitchen and those of most islanders. In fact, it's so much a part of our identity, that we're affectionately known as majoreros by other Canarians."
The first stop is in Ajuy, where the waves almost lap against the homes of fishermen. It's got a black volcanic beach and there's a scenic walk along chalk cliffs to sea caves. Drive inland next, through arid landscapes and traditional villages centred on colonial churches – it's like stepping back in time. We'll stop in one of the villages to visit a family-run restaurant for a typical Canarian lunch made from locally sourced ingredients.
In the afternoon, go deep into the western hills, stopping at Las Peñitas viewpoint along the way, to Betancuria. Founded as his capital by Jean de Béthencourt, the island's conqueror, it's now a sleepy village. Admire the historic Church of Santa Maria, a typical example of colonial religious architecture. Our final stop is a goat farm, where you'll learn how majorero cheese is made – pressed with woven palm leaves and rubbed with paprika or gofio. On top of this award-winning local speciality, you'll also sample local jams and honey rum liqueur.