The cooks at El Diablo restaurant in the Canary Islands use the heat from a still-active volcano to cook their meat instead of utilizing fire, electricity, or natural gas.
A restaurant in the Canary Islands is raising the bar on barbecue.
El Diablo’s chefs cook their steak over a live volcano instead of using fire, electricity, or natural gas.
Rather than erupting with lava as it hasn’t done since 1824, the unique grill is heated to a temperature of between 400 and 600 degrees Celsius thanks to an iron grate placed over a round basalt pit.
Using a geothermal burner, the El Diablo cooks prepare lamb, poultry, and fish for use in traditional Canarian recipes. Though a special Tuesday evening reservation can be made in advance for 50 euros, which includes a tour, a three-course meal, and transportation to and from nearby hotels, it is best to arrive early for dinner because the kitchen closes at 3:30 pm.
In 1970, local architect César Manrique completed the construction of the volcano-powered kitchen as part of a commission to construct a restaurant atop a peak in the Fire Mountains, which are part of Timanfaya National Park on the island of Lanzarote. He and other designers constructed nine layers of basalt rock to serve as the restaurant’s base, leaving part of it exposed to the heat because they were unable to build the foundations because of the extreme heat of the ground.
Today, the restaurant‘s floor to ceiling windows provide sweeping views of the black lava fields, cones, craters, and volcanic calderas of the park. Because of little rainfall and government protection, the landscape hasn’t changed much since the previous eruption.