One can watch dolphins and whales on the Ocean between the two islands Tenerife and La Gomera, neighbouring island.

The Loro Parque, a wonderful zoo in Puerto de La Cruz, sustains over 1.000 different kinds of parrots is a visit worth.

For active holiday makers who like hiking and exploring the isle of Tenerife has a lot of wonderful mointain pathes to discover.

One of the most popular destinations in Europe is Tenerife, primarily for it’s pleasant climate and spectaclular landscape.

If you visit the isle of Tenerife, at least you should taste something from the traditional cuisine.The small idyllic restaurants offer a varied and palatable kitchen with ingredients like fish, seafood, meat, potatoes, sweet potatoes and other kinds of vegetables combined with exquisite spices and fresh herbs.

Primarily fish, the paella, the different Tapas, the goat’s cheese, potatoes with a salt crust are very popular. As well as tortilla, the Alioli dip, Empanadas and the Canary fish-soup.

So take the opportunity to taste some tipical canary dishes when you make a stop during an exciting excursion on Tenerife.

The town hall at Los Silos in the north west corner of the island hopes to have the organic market up and running by March of next year.

The market will operate on Sunday mornings, though whether it will be a weekly, fortnightly or monthly event has still to be decided.

A full range of events is planned for the week-long festival, starting on Sunday April 29 and continuing through to Sunday May 6.

They take place across the city, but mainly in Plaza del Príncipe, Parque García Sanabria and Calle La Noria.

The colourful series of events include an International Marionette Festival, several other puppet shows, an exhibition of flowers, a concert of Canarian music, and a flower crosses workshop and competition.

The whole city will be decked out with traditional floral crosses and the highlight of the programme will be on the evening of May 2, a Great Canarian Fiesta with traditional Canarian dress a prominent feature.

In 1999, the party, known as the Dance of Magicians, went into the Guinness Book of Records when 8,000 people ate, drank and danced in the streets in traditional costume.

The fiesta week is centred around May 3, the date on which the city was founded way back in 1494.

The tapas competition is another popular feature and is now in its sixth year. Restaurants and bars specialising in tapas will compete in three classes – traditional, creative and Canarian.

Participating establishments will not be revealed until nearer the date, though generally they are concentrated around Calle La Noria and surrounding streets, which make up the old part of the city.

The winners will become part of a ‘Ruta de la Tapa’ (Tapas Route) through the city, a great way of exploring the ancient capital while at the same time tasting some of its best gastronomic offerings.

May is a great month of celebration in Santa Cruz and the rest of the island, reflecting the traditional culture, history and religion of the island, and is marked by processions, pilgrimages and sporting contests.

Thanks to centuries of influences stirred into the mix by the island’s location along the busy trade routes down the coast of Africa, an eclectic collection of dishes now claim a place on the menus of Tenerife’s diverse restaurants.

However, there is one speciality certain to be found in any respectable Canarian restaurant, Papas Arrugadas.

These small new potatoes are boiled in their skins in salt water and usually served with a traditional mojo sauce, either green in colour when made with coriander, or fiery red when chillies and paprika have been added.

The potatoes are cooked in heavily salted boiling water, preferably using sea salt. Years ago sea water would have been used. The potatoes should float in the salted water. If they don’t, more salt needs to be added.

They should simmer for around 20 minutes, though bear in mind that Canarian potatoes can cook more quickly than the varieties were are used to in the UK.

Drain the water from the saucepan and cover the potatoes with a layer of sea salt, lower the heat and give the saucepan a shake to help the salt crystalise on the potato skins.

Finally, remove the saucepan from the heat and cover for a few minutes to allow the skins to shrivel and go wrinkly.

The traditional mojo sauce accompaniment can be easily assembled in a blender, using a garlic bulb, 200ml of olive oil, 150ml of white wine vinegar, a handful of fresh coriander, a teaspoon of cumin and a teaspoon of sea salt.

Blend the ingredients, slowly adding the coriander and olive oil last.

The alternative hot red mojo sauce is made in similar fashion, replacing the coriander with three dried red chillies and adding a teaspoon of paprika. The chillies need to be boiled and then soaked for an hour before use.

Blend all the ingredients except the olive oil, which should be introduced slowly at the end.