Frequently Asked Questions

This question cannot be answered meaningfully in general terms – and that's the island's strength. With 1,560 km² and several climate zones, Gran Canaria is so diverse that there can't be "one" list that suits everyone. What might be an unforgettable day for an active family with children could be completely wrong for a couple seeking peace and quiet. Factors like weather and time of year also play an important role.

I'd be happy to look at your list and listen to your wishes. Lately, we've been seeing more and more lists compiled from blogs or YouTube videos, and even AI-generated ones. Often, these lists include places that are geographically far apart or designed for only a few minutes' stay. Some also give a false impression beforehand and, in fact, don't match your interests or are more difficult to navigate than expected. What looks doable on a map often translates to significantly longer travel times on Gran Canaria due to the mountainous terrain. What these lists usually don't take into account are parking problems, current construction sites, and so on. We can gladly work together to find something that makes sense and is feasible for you.

You can cancel your trip at any time without giving a reason – simply by email or WhatsApp.
Up to 48 hours in advance: free of charge
Up to 24 hours in advance: €50 flat rate
Cancellation during arrival: €100 flat fee
For groups of more than 8 people, individual arrangements apply (depending on the bus size); we will communicate these clearly before booking. See also our terms and conditions.

Should the weather not cooperate, I will try to reschedule the excursion to another day, if possible. If that's not feasible, we'll adjust the route flexibly and make the most of the day. Of course, you only have the option to cancel in the event of extreme weather with road closures or if the excursion is truly impossible.

During the excursion, you are welcome to film and photograph yourself at any time – you are free to use the footage as you wish. If you prefer, I am also happy to assist you and film or photograph you with your own equipment, so that you have the recordings in the quality you are used to and can edit them at home at your leisure. While I am not a professional photographer, I have always received very positive feedback – even for shots that require a bit more discretion. I would be delighted to take the pictures you envision, whether classic souvenir photos at the most beautiful spots or something truly personal – just let me know. If you require professional photos or videos, we can arrange for a photographer or videographer for an additional fee.

Absolutely! We and all our partners warmly welcome guests of all orientations and identities. With us, you're in an LGBTQI+ safer space – you can be completely yourself, without pretense, without awkward questions or other discomfort, simply as you are. If you have any special requests, please don't hesitate to ask. We look forward to seeing you!

Yes, many of our tours can be individually adapted to people with various disabilities. I studied special education and therefore have experience working with intellectual, mental, and physical disabilities. While our vehicle isn't equipped with a wheelchair ramp, we can rent one for the day and we're happy to tailor the route to your needs. I'm not (or no longer) fluent in sign language. However, I can create particularly suitable excursions for people with visual impairments or blindness, where other senses are also a focus. Special life situations, crises, and illnesses are also no problem for us. Just get in touch – we'll find a solution so you can enjoy your day without any worries.

Of course. Discretion and privacy are our top priority. Upon request and for an additional fee, we can provide you with a vehicle with tinted windows for the day (e.g., a Volvo XC90 or Volvo S90) and adjust the route to ensure your privacy. We plan customized itineraries, avoid crowded areas, and pick you up and drop you off wherever you prefer. Naturally, we will respect your personal preferences. Simply contact us – we will coordinate everything according to your needs, without unnecessary questions, with you or your employee.

Yes, children are very welcome! We have suitable, EU-approved child seats on board for all age groups. It's important to me that not only the adults but also the little ones have a wonderful day. That's why I actively keep an eye on your children – so you as parents can relax and enjoy the trip. I always try to include something interesting or fun for the children on every tour. Specific discounts for children vary depending on the tour (detailed in the respective tour description). Please feel free to contact me if you have any special requests – we'll plan the day so that everyone can relax.

Sure. We always try to accommodate even very short-notice requests. However, we can't guarantee this, especially during peak season.

No problem. We are flexible, just let us know.

We speak German, English and Spanish.

We are flexible and will plan the tour together with you. Most tours last around 7 hours on average. However, this depends primarily on the planning and your own pace. We don't rush anyone!

You can book our tours exclusively directly via the contact form on our website or by email/WhatsApp. Together, we will then plan your private tour entirely according to your individual needs. We do not sell anything on platforms like GetYourGuide, TripAdvisor, or through hotel receptions. These platforms typically offer standardized programs that cannot be customized. Because we plan each tour personally with you and tailor it precisely to your wishes, direct contact with us is the only way to achieve this. This also allows us to avoid unnecessary commissions and focus entirely on your personal experience.

Gran Canaria's cuisine is characterized by simple, down-to-earth ingredients and a blend of Spanish, African, and Latin American influences. Among the absolute classics are: Papas arrugadas con mojo – the "wrinkled potatoes," boiled in heavily salted water until a fine salt crust forms. These are served with two famous sauces: red mojo (spicy with paprika) and green mojo (fresh with coriander or parsley). Gofio – an ancient staple food made from roasted grains (barley, corn, wheat). It is served as an accompaniment to soups, as a mousse, or even in ice cream. Fish and seafood – typical examples include Vieja (parrotfish), Cherne (wreckfish), and Sama (sea bream). Popular dishes include Sancocho Canario (salted fish with sweet potatoes) and Pescado a la sal (cooked in a salt crust). Stews and meat dishes – Ropa Vieja (shredded beef with chickpeas), Rancho Canario (pasta and chickpea stew), and Puchero Canario (Spanish vegetable and meat stew). These are complemented by traditional sausage specialties such as Morcilla (black pudding) and the highly prized Chorizo de Teror, produced in the mountain village of Teror according to an old recipe. Cheese – Flor de Guía, a soft cheese made with vegetable rennet from artichoke blossoms, is particularly well-known. Other cheeses include Queso Palmero (smoked goat cheese) and Almogrote (a spicy paste made from aged goat cheese, garlic, and paprika). For dessert – Bienmesabe ("tastes good to me") is an almond cream from Tejeda. Quesillo (Canarian flan) and Frangollo (sweet semolina porridge with corn) are also popular. Drinks – Ron Miel (honey rum) as a digestif, the Barraquito (a layered coffee drink), and the wines of Gran Canaria made from indigenous grape varieties. A true highlight: the coffee grown in Agaete – one of the few coffee-growing regions in Europe. Besides these traditional dishes, the island offers a diverse culinary scene: from international restaurants and purely vegan establishments to Michelin-starred restaurants and restaurants that combine modern cuisine with traditional Canarian dishes – often using regional, organically grown products. Of course, there's also fast food and a manageable street food scene. And then there are the typical jamonerias, where the focus is entirely on ham. The pastry scene also boasts many regional specialties, and regional jams, including those made from prickly pears, and Canarian honey are certainly worth mentioning.

A guachinche is essentially a family-run farm (often a vineyard) that sells its own products – primarily homegrown wine and homemade food – directly to guests. Think of it as the Canarian version of a Swabian wine tavern, a Palatinate bush tavern, or a Rheingau wine tavern: a farm that opens its gates for certain periods and serves typical home-style cooking in a simple, rustic setting. Everything is down-to-earth, affordable, and above all, authentic – typical of guachinches, which often don't have a full-service restaurant kitchen. The key difference from a regular restaurant is precisely this direct farm-to-table service: you're essentially sitting in the vineyard or plantation, the winemaker or farmer is your host, and the ingredients often come from their own fields. So, if you see a "guachinche" sign on Gran Canaria or Tenerife, go in. Don't expect fancy decor, but you can expect genuine hospitality, fair prices, and an unforgettable glimpse into rural life on Gran Canaria.

Agriculture on Gran Canaria is divided into two distinct regions: In the flatter, coastal areas, large-scale greenhouse cultivation (tunnels or plastic-lined "tents") often dominates, primarily growing tomatoes, cucumbers, peppers, zucchini, and strawberries – these account for around 70% of agricultural production. Bananas and oranges are also economically significant, especially in the valleys of Agaete, Guía, and Gáldar. In contrast, the mountainous interior and higher elevations feature small-scale, often terraced cultivation of wine, coffee, almonds, olives, avocados, papas (Canarian potatoes), citrus fruits, and a variety of other tropical fruits such as papaya, lychee, pineapple, figs, guavas, pomelo, tangerines, lemons, and much more. Many of these family farms operate using traditional methods and often according to organic principles. Coffee cultivation is concentrated primarily in the Agaete Valley and, while small in quantity, is culturally significant. Viticulture covers approximately 200 hectares, primarily in the east and in the mountains. These traditional crops shape the cultural landscape and reflect the diversity of Gran Canaria beyond greenhouses and large plantations. Agriculture on Gran Canaria is not only a significant employer on the island but is also undergoing a transformation: while traditional crops like tomatoes are declining in importance, more and more new jobs are being created in tropical fruits (avocado, mango, papaya) and in organic, artisanal production.

The history of coffee cultivation on Gran Canaria dates back to the 18th century. In 1788, King Charles III issued a royal decree authorizing the import of crops from the Americas and Asia to Spain. As a result, the Jardín de Aclimatación de La Orotava was established on Tenerife, where the first coffee plants in the Canary Islands were cultivated. In the 19th century, coffee spread from Tenerife to Gran Canaria – presumably via the lively maritime trade between the islands. The mild climate, fertile volcanic soil, and ample irrigation in the Valle de Agaete provided ideal growing conditions. At its peak, coffee was cultivated across the entire island. In the mid-20th century (around 1930–1940), cultivation declined sharply, as other crops such as bananas and tomatoes became more economically viable. Only in the Valle de Agaete did the tradition survive, where families like the Lugos have cultivated coffee for generations. Since 2002, coffee cultivation has experienced a renaissance: with the support of the Cabildo (island council) and a Catalan coffee expert, the Café de Agaete brand was created and the quality significantly improved. Today, around 50 family farms cultivate approximately 1,500 to 2,000 kg of the exquisite Arabica Typica beans per year – making it the only commercial coffee-growing region in Europe. The tradition of coffee cultivation in Agaete thus looks back on over 200 years of uninterrupted history.

On Gran Canaria, the main coffee variety cultivated is Coffea arabica – more precisely, the old, highly aromatic Typica variety. It thrives in the higher altitudes of the northern slopes, often in partial shade among banana or orange trees. The coffee is mild, not very bitter, and has a delicate, slightly nutty aroma. The family-run farms mostly still harvest and roast using traditional methods – a true piece of island culture.

Blanco Barrica: A young white wine with 12.51% alcohol. – Appearance: straw yellow with greenish reflections. – Bouquet: floral (rose, jasmine), tropical fruits, guava. – Taste: velvety, fresh, lively acidity, orange blossom, peach. Blanco semi-seco: semi-dry white wine, pale straw yellow, elegant intensity, exotic fruits, citrus. On the palate, rich in glycerin, honey-like, long finish. Tinto Barrica: artisanal red wine, ruby red with a bluish rim. Bouquet: red forest fruits, vanilla, licorice, cocoa. Taste: full-bodied, sweet tannins, structured, spicy.

White varieties: Listán Blanco (fresh, fruity), Malvasía Volcánica (aromatic, ideal for sweet wines), Marmajuelo (citrus, exotic), Moscatel (floral). Red varieties: Listán Negro (spicy, elegant, volcanic minerality), Negramoll (soft tannins, red fruits, white pepper), Tintilla (characterful, intensely colored). Many wineries rely on vidueños – traditional field blends of different grape varieties for complex wines.

The Palomino grape is not a specific grape variety name, but a collective term for native grape varieties of the Canary Islands, primarily Listán Blanco and Listán Negro. The name refers to the traditional blending of these varieties in the vineyard – the basis for Vidueños.

A total of 72 wineries (bodegas) are registered, 53 of which bottle commercially. Only a small number are open to visitors – which makes exclusive tours particularly special.

Winegrowing dates back to the 16th century. In the 19th century, the island was plagued by powdery mildew (oidium) – not phylloxera. Reconstruction began in the 1960s. Many vineyards are less than 50 years old, but the vines are ungrafted (not grafted onto American rootstock).

They are small, terraced vineyards situated at altitudes ranging from sea level to over 1,000 meters. Volcanic soil, proximity to the Atlantic Ocean, and significant temperature variations shape the vines. Many plots are cultivated by hand.

Vidueño refers to a traditional cultivation method in which several grape varieties grow together in one vineyard, are harvested together, and fermented together. This field blend gives the wines a special complexity.

The volcanic soils are permeable, nutrient-poor, and retain heat and moisture. They force the vines to develop deep root systems and give the wines a distinctive minerality.

At higher altitudes, grapevines are traditionally trained close to the ground or woven – this protects them from strong winds and makes work easier in steep, terraced vineyards. Modern trellises are often not feasible there.

Winegrowing is deeply rooted in everyday culture. Vineyards shape the landscape, and homegrown wine plays a central role in village festivals, harvest celebrations, and family gatherings. The traditional craft is passed down from generation to generation.

Due to its geographical isolation, the island remained unaffected by phylloxera for a long time. Therefore, the vines were never grafted onto American rootstock. Many vines are still ungrafted, which gives the wines an original character.