Captains Dinner Logo
to top

Shore leave St. Cruz de La Palma/Canary Islands

March 29th, 2018 | on the road

The Italian ship’s doctor, known for his passion for good food, invited us to this restaurant. He has been visiting it for years on every port stay in Santa Cruz. Now we know why. A tiny house with an even tinier kitchen, six tables, great taste and even greater hospitality. Happy, who gets a table at Doña Carmen, at the ENRICLAI in Santa Cruz de La Palma.

Shore leave St. Cruz de La Palma/Canary Islands

Passing four very high steps you enter the small, picturesque house at the corner Calle Vandale / Calle Doctor Santos Abreu. White lace curtains blow invitingly out of the dark green painted window. The parlor, and here the word “parlor” is really appropriate, offers little more than six simple wooden tables for up to 12 people. The room is open up to the blue painted ceiling. The cook can be watched through a window as he conjures up the tastiest dishes in his tiny kingdom.

And then Doña Carmen enters the stage of her small, so cozy restaurant, maybe the smallest on the island. She is such an incredibly warm woman, such a perfect host, as we have rarely experienced. It feels like being at home with friends. Carmen is everywhere and caring for her guests, she polishes cutlery and glasses, lovingly distributes large cloth bibs for those who have ordered spaghetti and another extra-large napkin for my white pants (how thankful I was at the end of our visit …).

Carmen is the heart and soul of Enriclai, she likes to name her guests “Cariño” or “Amore”. And she sets straight at the beginning: “There is no menu, nothing frozen and nothing fried.” In Carmen’s kitchen, only fresh ingredients are processed. She keeps track of what she has on her daily menu and you can feel the pride in every single dish she offers. You can follow her wine recommendation blindly, she knows the wines from the island, knows the winemakers and knows which wine fits their dishes.

Doña Carmen’s cuisine is fresh and regional. The quality of the ingredients cannot be better. Even the salad of romaine lettuce, avocado, tomato, tree tomato, strawberry, passion fruit, mango, papaya, banana is an aromatic firework. You can taste immediately that the fruits have not travelled far, but come directly from the island. The Seafood Spaghetti is fantastic, the tomato-velvety sauce – all made without cream -, the sumptuously sized shrimp, mussels and cockles, and the octopus fresh and perfectly cooked. A lime cream with Gofio, the typical Canarian, roasted cereal flour completes our menu at its best.

The Italian doctor always buys flowers for Doña Carmen on the market, that’s the ritual. A nice ritual, true. Maybe we should stop by the next visit to Enriclai and take some flowers for Doña Carmen.

Oh yes, and the name of the restaurant “Enriclai” is the last name of the previous owner of the restaurant. He was a violinist, Enriclai his stage name.

A reservation is essential: Tel. +34 680 203 290

Buen provecho! Good Appetite!

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Pescado a la Veracruzana - Thunfisch mexikanisch February 23rd, 2021 | main dishes

Pescado a la Veracruzana – Mexican tuna

In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!

read more
Cicchetti: Crostini with tuna June 27th, 2019 | starter

Ombre & Cicchetti – Venetian lifestyle

In the past, winemakers in Venice sold their wine on St. Mark’s Square, rolling their wine barrels in the shadow of the Campanile. Hence the name “Ombra”, because Ombra means shadow. From eleven o’clock in the morning almost every Venetian drinks his first glass, his ombra. What is by no means lacking are the famous Venetian Cicchetti. These are the most sophisticated little appetizers you can think of.

read more
February 2nd, 2018 | side dishes

Dumplings like on the alp!

Not just because they are that delicious, no, also because they can be prepared with leftovers (you know: “too good for the bin” and all that.) We don’t throw away a single piece of stale bread. We cut it into small cubes, let it dry and use it to prepare dumplings. And who ever was hiking in the mountains knows how tasty dumplings are on a mountain lodge. Dumplings in broth or dumplings with bacon and cole slaw like on the mountain? Let’s go

read more
June 6th, 2018 | on the road

Palma de Majorca: Lunch in an Ancient City Palace

The Spanish island Majorca is a beautiful island. Many people know this. Therefore, unfortunately, it is often very crowded and busy. The inner courtyard of the Sant Francesc Hotel Singular, in the heart of Palma de Majorca with its excellent restaurant Quadrat [square] offers a fantastic oasis. The favorite shore leave of my captain in Palma:

read more


Just enter your data, and you will be notified of the latest posts.