The cuisine of La Gomera shares certain characteristics with the cuisine of the rest of the Canary Islands. but the peculiarities of the gastronomic tradition of one of the smallest islands of the archipelago make it original, simple and delicious. The geographic setting of the island has determined the ingredients of its cuisine, i.e., the crops that grow here (yams, palms, vines, tropical trees, etc.), what the seas around provide (parrot fish) and the livestock (the goat).

Some of the most typical Gomera dishes are:

Almogrote: made from matured goat's milk cheese, garlic, red pepper, salt and sometimes with tomatoes and paprika, it is used as a paste to spread on bread or to accompany potatoes.

Potaje de ñame, or yam broth: with yams, plus a coriander or pepper based sauce, the people of La Gomera make a delicious broth that is traditionally served in a mortera, a kind of wooden bowl with a handle that is also used for making mojo sauces.