After the island of El Hierro, the island of La Gomera is the smallest island of the Canary archipelago, with an area of 372 square kilometers, of which approximately 10% are covered by the National Park Garajonay, declared heritage of humanity by UNESCO.
Almost round (25 km long and wide from 24), this island in steep terrain rises to Garajonay at an altitude of 1 487 m, a dome around which radiate 38 deep barrancos (gullies) flowing into the sea between cliffs vertical. There is no coastal plain: the island is surrounded by steep cliffs and remotely resembling a real stronghold.
The almogrote: La Gomera has a wide culinary tradition. The products supplied by the sea that surrounds it, exotic cultures and the spirit of indigenous, soft and elegant, combine to give the often unfamiliar specialties. Among them, almogrote specialty par excellence of La Gomera, is a former sauce that dates back to the Middle Ages, made with hard cheese, pepper, oil and tomato. It is a cream with a touch of spice, spreads or served with papas (potatoes). The cheese of La Gomera, prepared the traditional way with milk of three indigenous goat breeds, mixed or not with sheep’s milk, is considered by some connoisseurs as the best cheese in the world.
The climate is comparable to that of Tenerife with a humid and fertile north coast subjected to the action of the trade winds, and warm south coast. Clouds are often so numerous that the north and center of the island are immersed in thick fog accompanied by drizzle which maintains lush vegetation.
The island is accessible by air from an airport was built there in 2005 close to Alajero, but access to La Gomera is mainly through the airport Reina Sofía de Tenerife (Tenerife Sur) and then through sea from the maritime Station Los Cristianos 12 km away.
A regular bus TITSA the company can reach the Harbour Station from Tenerife South Airport.