Your Food Cooked in a Volcano at El Diablo Restaurant

Designed by the local architect Cesar Manrique and built in the 1970s, the meat, poultry and fish are grilled using the volcano’s geothermal heat.  El Diablo’s manager, Julio Padron, told ABC News that the heat emanates from the volcano ”24 hours a day, 365 days a year, reaching between 450 to 500 degrees Celsius.” That is why volcanologists call it a geothermal anomaly, because of the unusual temperatures on the surface that come from underground.

The restaurant consulted scientists and volcanologists to check the food and the way it is being grilled, and they gave it the thumbs up, deeming it safe, saying there were  ”no dangers associated with this technique of cooking at all,” Padron said.

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