The cuisine of La Palma is characterised by the fusion of elements and a great contrast of flavours. The high quality of the island's catering establishments is thanks both to the chefs and to the richness and quality of the local products used in each of the dishes, such as meat, fish, vegetables, fruit and all kinds of foodstuffs.

The excellent climatic conditions of the Canary Islands are ideal for the cultivation of fruit and vegetables, the main ingredients of most local dishes, protected by designations of origin. Moreover, the good climate allows us to grow all kinds of fruit, such as papaya, mango, pineapple, avocado and banana. The only type of banana that has achieved European recognition as a Protected Geographical Indication (PGI).

For this reason, the agricultural sector is one of the most important on the island of La Palma, together with the livestock and fishing sectors. Due to the richness of the Canary Islands' waters, there are many varieties of local fish. Among the most widely consumed is the vieja. Among the meats, pork, chicken, rabbit and goat are the most consumed.