Form of payment
Located halfway down Fuerteventura’s east coast and less than 10 minutes from the airport, Puerto del Rosario is a great base from which to explore the rest of the island. There’s also more to do here than its former name of Puerto de Cabras (Port of Goats) suggests. You’ll certainly eat well in Puerto del Rosario and indeed in the rest of Fuerteventura, with the freshest fish and seafood straight out of the Atlantic Ocean. Other dishes to try include goat (there’s a surplus as there are more goats on the island than people), cheese and gofio (a flour traditionally made from barley) which features in both sweet and savoury recipes.
Main City Puerto de Rosario
Surface 1,660 km²
That’s Casa Museo de Unamuno as in Unamuno House Museum, and it’s the Puerto del Rosario version rather than the Salamanca one. Miguel de Unamuno y Jugo, to give him his full name, was a Spaniard of many talents. In his time, he wrote plays, poems, and novels, and was also a highly-regarded philosopher. Exiled by Spanish dictator Miguel Primo de Rivera from his position as Rector of the University of Salamanca in 1924, he resided first in Fuerteventura. And this is the house where he lived.
Fuerteventura is often hailed as having the best beaches of the Canary Islands, and El Charcón is no exception. Although it’s hardly a household name, even to those who find themselves living in a Fuerteventura household, as it’s a 300-metre-long stretch of what appears to be virgin beach. It does feature sand, but there’s also shingle and rock, making it resemble three beaches rolled into one. You’ll see kitesurfers here, but in truth the Atlantic is gentle enough to swim here too.
Another reason to love the curious statistic of goats outnumbering people on Fuerteventura is the plentiful goats’ cheeses, which you can buy direct from the producers at Villaverde’s Quesos Guriamen. In medieval times, prior to the Spanish conquest, the island was known as Maxorata. Nowadays, if you hail from Fuerteventura you’re still known as a majorero which is also the name of the local cheese. Villaverde co-operative Quesos Guriamen only offer the real deal, as inferior producers cut their queso with ewes’ milk. They specialize in five types of goat’s cheese: soft, cured/semi-cured with paprika, and cured/semi-cured with gofio, a toasted cornmeal unique to the Canary Islands.