The best hydration at every stage of your life


Two thirds of a woman's weight is water. During pregnancy, as the baby's birth approaches, more water needs to be replenished. In addition, during breastfeeding, it is recommended for mothers to drink up to 2 litres of water per day.

Natural mineral water has no impurities and is 100% safe for your baby. It has a known and consistent mineral content and does not need to be boiled before giving it to infants: the best choice for making bottled milk.

Babies’ skin perspires more than adults’. To help them hydrate, it is ideal to give them the right water so as not to overload their kidneys.


We need to drink enough water every day to enable the many chemical reactions that take place in our bodies.Mental processes involved in intelligence and thinking are affected by dehydration. Learning, explicit and implicit memory, concentration, free recall and recognition are extremely sensitive to dehydration. (Ramsey, 1995; Szinnai et al., 2005)


Elderly people tend to drink fewer fluids for various reasons: a decreased perception of thirst, premature satiety before liquid intake, illness, taking medicines, environmental changes, lack of accessibility, etc. This makes them particularly vulnerable to dehydration, which is a serious problem. So good hydration with low-mineral or low-sodium water is essential. It also helps to reduce fluid retention during the menopause. (Ramsey, 1995; Szinnai et al., 2005)

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At Fonteide we are committed to your personal wellbeing and proudly share your challenges.




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An adventure in
La Tosca de Ana María!

Discover the largest protected natural area in the Canary Islands

10.28 Km


Experience the volcanic landscape
of Las Cañadas del Teide 

17,44 KM


An unforgettable route through the 1,000 windows in Las Ventanas de Güimar 

19,21 KM




We travel to La Gomera to make watercress stew, an unmissable traditional recipe. In Lanzarote and Fuerteventura, people mainly make stews with grains such as lentils, wheat or millet, but in the rest of the archipelago, they are usually cooked with vegetables. How do you prefer it? 
    (serves 4):
  • 1 onion
  • 1 tomato
  • ½ pepper
  • 100 g of pumpkin
  • 8 green beans
  • 4 tablespoons of pinto beans
  • 2 medium potatoes
  • 100 g of watercress
  • 1 corncob
  • Salt
  • aceite de oliva
  • For the majado (the mixture we use as a dressing):
  • 3 cloves of garlic
  • ½ teaspoon of cumin
  • 1 bunch of coriander
  • Sweet paprika
  • Start by cutting the onion and pepper into thin strips.
  • Put olive oil and a pinch of salt in the pot. Sauté the pepper and onion over a medium heat and add the chopped tomato.
  • Cook for 5 minutes, stirring occasionally.
  • While the tomato is cooking, chop the rest of the vegetables. First chop the potatoes then add them to the pot.
  • Continue with the pumpkin (without the seeds and rind), the green beans (without the sides and tips) and the pinto beans. Taste and add salt if necessary.
  •  Cut the corncob into four pieces (one per person). Place them on top of the vegetables (standing upright) and pour water into the pot without covering them completely. Cover and simmer for 1 hour.
By the way, did you drink any water today? Remember to take care of yourself with simple habits such as hydration. Take advantage of this break and have a drink while you are in the kitchen. 
  • Chop the watercress (it is best cut very fine).
  • Also prepare a majado by putting all the above ingredients in a mortar and grinding them into a paste.
  • When the cooking time is over, open the pot and use a potato masher to mash the vegetables a little (except for the corncob).
  • Finally, add the chopped watercress to the pot along with the majado and cook for a further 15 minutes.
  • Your watercress stew is now ready. Put a piece of corncob on each plate when you serve it.
  • Enjoy!


With ingredients as simple as chickpeas, pork ribs, chorizo and potatoes, you can enjoy one of the Canary Islands’ most traditional dishes. Don't be surprised if you come across this recipe with a few changes: there are places that use green beans instead of chickpeas.
Every cook makes their own rancho, but if you want the original recipe, here it is:
    (serves 4)
  • 250 g of chickpeas
  • 250 g of fresh pork ribs
  • 450 g of potatoes
  • 2 medium onions
  • 2 garlic
  • 2 tomatoes
  • 125 g of sliced chorizo sausage
  • 240 g of noodles, size no. 4
  • 1 teaspoon of sweet paprika
  • A few strands of saffron
  • 4 l of water
  • Remember to soak the chickpeas in lukewarm salted water for 12 hours.
  • Add 2 tablespoons of olive oil, the onion, garlic and a little salt to a casserole. Start sautéing.
  • When the onion is slightly transparent, add the tomatoes.
  • Add the chorizo and the pork ribs. Stir occasionally as it cooks..
  • Add a teaspoon of sweet red pepper and the saffron.
  • Then add a little water and bring it to the boil. If necessary, add more water. 
  • Drain the soaked chickpeas and add them to the casserole. Simmer for 80 minutes.
  • Cut the potatoes into chunks, put them in the casserole and let it cook for a further 40 minutes.
Cut the potato into chunks by tearing pieces of the potato off with a knife. The cuts are more irregular but the potato releases more starch, so stews are thicker, fuller-bodied and more flavourful.  
  • Finally, boil the noodles in the broth. When they are ready, let them stand for a few minutes and serve.  
  • Have you ever heard the expression "comfort food"? Comfort food is homemade dishes, such as Canarian rancho, made with high-quality ingredients that have a special gift: they take us back to our origins. Care to join us? 
  • Enjoy!


Uncomplicated, but full of flavour. This recipe is perfect for those days when you are short on time and want to enjoy a good meal.  
It is similar to a country salad, but in this version we use black potato or egg yolk potato, which has a very yellowish colour and is considered a true delicacy. Originally from Peru and Bolivia, black potato reached the islands after the conquest of the Americas. If you can't find them, you can use any variety of potato. 
    (serves 4)
  • ½ k of black potatoes
  • 1 red pepper
  • 1 red onion
  • 2 cans of tuna in oil
  • 3 hard-boiled eggs
  • Pitted black olives
  • Extra virgin olive oil
  • White wine vinegar
  • Salt
  • Black pepper
  • Wash the potatoes thoroughly to remove all of the soil. Put them in a pot, cover them with water, add salt and leave them to boil for 25 to 30 minutes.
  • In the meantime, boil the eggs.
  • Peel the onion, cut it into thin slices and set it aside. Also wash the pepper and cut it in the same way. Remove the seeds. Set it aside.
  • Cut the olives into slices. Wash and chop the parsley.
  • When the potatoes are ready, drain them and leave them to cool. Carefully remove the skin and cut them into finger-thick slices.
  • Finally, mix all the dressing ingredients in a bowl.
There are more than 500 beaches in the Canary Islands. If you decide to spend a day at one of them, take this salad with you to enjoy every minute of it. 
  • Put a base of potatoes on a dish or plate, and put the onion, pepper, olives, slices of hard-boiled egg and tuna on top. Sprinkle with parsley and chill in the fridge for at least a couple of hours. Then simply add the dressing just before you eat it. 
  • Enjoy!


Easter is one of the most popular times of year for Canarian sancocho. This is the traditional recipe made with wreckfish, a white saltwater fish in the grouper family. Cherne, as it is known on the islands, is cooked differently depending on the area. Or however you like it best.Before you start cooking, here is an interesting fact: "Sancocho" means "half-cooked dish" and it arrived in the Canary Islands in the 14th century. It been around a long time, but it continues to conquer the palate, especially when accompanied with mojo and pellas
    (serves 4)
  • 1 wreckfish 
  • 2 medium potatoes per person
  • 1 sweet potato
  • Gofio
  • Red mojo
  • Ask the fishmonger to cut the wreckfish into servings. This will make it easier for you to cook it. And if you want to reinvent the recipe, try other fish such as sea bass, cod or sea bream.
    When you get home, steep the fish for 24 hours to remove the salt. Change the water 3 times a day and always keep it in the fridge. 
  • Bring water to the boil, without salt
  • Add the pieces of fish and cook them for about 20 minutes.
  • Cut the potatoes and sweet potato into slices and boil them in a large pot.
  • When they are almost cooked, add the desalted fish.
  • Cook it for 15 minutes, making sure the wreckfish does not fall apart. 
  • Finally, drain well and serve on a tray.
  • Clean a sweet pepper, remove the seeds and put it in a blender jar.
  • Add diced tomato and blend it.
  • Add cumin, safflower, paprika and half a chopped chilli pepper.
  • Peel and chop some garlic cloves and put them in a bowl. Put them in a mortar with a little coarse salt, a dash of vinegar, a splash of oil and mix.
  • In the same bowl, add the chopped pepper and tomato you prepared previously.
  • The main ingredient is gofio, flour made from toasted and ground cereals, especially wheat and millet. It is very easy: 
  • Mix the gofio with 2 spoonsful of mojo and 3 ladles of the broth from the recipe. 
  • Knead it all well until a homogeneous dough is formed.
  • Leave it to cool, cut it into thick medallions, and your pellas are ready.
Did you know that "pella" means "round portion of dough"? It is the typical side for this dish and a classic Canarian recipe.
  • You now have everything you need to enjoy Canarian sancocho. It is actually three recipes in one. A unique combination of all the flavours!
  • Enjoy!