The group will meet at the accommodation in La Lajita, which is a brief 50 minutes taxi ride away from the airport. Our accommodation is located in a quiet area with lovely views of the
black sand and stone beach. After arriving and settling in you may wish to explore. It's an easy 10 minute walk to the centre of La Lajita, a small fishing village with a church and a little sandy beach, the ideal place if you want to swim after hiking. In the past, large natural underground wells made La Lajita an area for growing crops. To the south of the village there is a small hill you can walk up, which is great for photographing the sunset and see the south part of the island and the Cardón Mountain. There is also a supermarket, local bars and restaurants, a bakery, cash machine and a pharmacy. The local goat's cheese from the nearby village of La Pared is famous for being one of the best on the island.

After a brief transfer (15 mins) we find ourselves surrounded by volcanic cones. It was in this area, 100,000 years ago, that the last eruptions on Fuerteventura took place. Today's trail is good and mostly flat, through a lunar landscape, with just one big pull up as make the last ascent to the crater. The Malpaís Grande Protected Landscape is one of the wildest and most arid areas of Fuerteventura, but of great geological interest. The "malpaís" (a "bad land"), is a typical geomorphological feature around volcanoes that have erupted with "dense" lavas. If we look to the skies we might also hope to catch our first glimpse of the emblematic bird of Fuerteventura, the 'Guirre' or Egypcian Vulture.

*Food for thought: The local cheese (queso) is called Majorero and is named after the island's locals called majos. Made from goat's milk, the wheels are often rubbed in olive oil, paprika, or a mix of corn meal called gofio. They also produce a smoked version, which was quite delicious. Served with fresh bread, a drizzle of olive oil and a glass of wine - this simple dish is bursting with flavour. Mojo Picon is an easily addictive sauce which is served with almost every meal. Made from olive oil, vinegar, paprika and garlic, mojo comes in red or green varieties, and is extremely popular across the Canary Islands.

After breakfast, a 35min transfer finds us in Tenicoscai, close to the Cuchillos de Vigán Natural Monument. Occupying an area of around 60 square km, the Cuchillos de Vigán is a landscape formed by a lava flow from Volcan de Jacomar, which has suffered intense erosion, creating knife like ridges, cliffs and valleys, and the coastline is dotted with inlets and lava tubes. Our walk starts at the beach from where we will walk towards Volcan de Jacomar. Along the way we will be able to observe what remains of the refuges of the 'Guanches', Fuerteventura's fist inhabitants. We then follow the route of the volcanoes lava flow to the coast, passing by an isolated fishing only accessible by sea. We may spot Barbarian Falcon today or, if we are especially lucky, a rare Fish Eagle.

*Food for thought: A Canary Islands staple and delicious snack are papas arrugadas (wrinkled potatoes). Here potatoes are boiled with the skin on and then baked in the oven until wrinkly but still soft on the inside. They are wonderful when served with the famous sauce mojo picón. More of an ingredient or national institution that food, gofio is ground cornmeal cooked in a variety of ways. People usually love it or hate it, but it's worth trying either served with fresh fish or sweetened with condensed milk or fruit.

This morning we pack our swimwear and transfer 1.5hrs to Corralejo, located on the northern tip of the island. This town enjoys an excellent location with the Atlantic Ocean to the north and east, dunes to the south and a desert landscape to the west. Once a tiny fishing village, Corralejo has grown in size over the years, but is still home to fishermen's cottages and a bustling harbour. As we head down to the harbour we'll have views of Lobos, a relaxing 15 mins boat journey away. Described as a haven of peace and tranquillity, this little island is only 5 square kilometres but is home to white sandy beaches and crystal clear waters. Nestled between Lanzarote and Fuerteventura, Lobos is a designated protected area for birds due to the rare species that migrate or live there. Lobos del Mar or Sea Wolves was named after resident seals that used to inhabit the island many years ago. After landing, we pick up a trail which follows the coast, taking us across lava fields and beautiful white sandy beaches. With an entire coastline of under 14km, Lobos can be walked around in a few hours and our time we'll head up Caldera de Lobos (127m), the highest point on the island. We descend on trails of lava scree which offer views across to Lanzarote and Fuerteventura. Once back at the coast there will be time for a refreshing dip as we hopefully spot petrels, shrikes, bustards, ospreys and Caspian gulls. In the afternoon we sail back to the mainland and after a refreshment stop we take a short drive to the Dunes of Corralejo. This area was designated as a Natural Park in 1982 and we'll be on the look out for Cream-colored courser, Great spotted cuckoo and Berthelot's pipit. Afterwards we transfer back to our accommodation in La Lajita.
*Food for thought: Cabra or goat is one of the main meats on the island and has been served for many years. Either roasted or stewed, it is generally served with wrinkled potatoes and Mojo picón. When cooked on the Canary Islands it remains very moist and is extremely popular with locals. The most famous fish is Vieja or Parrot Fish which is freshly cooked in the oven with citrus fruit. Light and fragrant when baked, it is served with potatoes and mojo.

After breakfast we make our way to the peninsula of Jandia, home to white sandy beaches, deep gorges and towering cliffs. Offering a true feeling of remoteness, Jandia feels very much off the beaten track. Today's transfers down to the south takes around 35 mins. Jandia peninsula contains one of the largest natural reserves on the island and in the past, this wild area was cut off from the rest of the island by the sea. Today the two sections are connected by sand which has created some of the best beaches in the world. We start near Morro Jable and follow excellent footpaths for the majority of the walk. The trail today has the occasional rocky section, but these are not difficult. After leaving the south coast we walk through a wide range of landscapes, including a footpath which cuts through the dramatic and wild central mountain range of the Jandia Peninsula. As we start to approach the north coast we descend to Cofete beach. At Cofete we'll have time to explore the mysterious Winter House which was built in 1937 by Gustav Winter. The impressive villa with its towering arches and round tower now stands empty on a remote spot but rumour has it that during WWII the villa was a clinic for plastic surgeons. Island stories tell of Hitler and Eva Braun being patients before fleeing to Argentina. Cofete is a great place to end the day before our short journey (1hr) back to our accommodation.

After breakfast we start with a transfer of 45 minutes to Betancuria, the former capital of Fuerteventura and we pass through Antigua. The climb to Betancuria is spectacular. Nestled in the heart of the island, in a picturesque valley, Betancuria has pretty architecture lining its
cobbled streets and a fascinating past. The town was built in its present location to avoid pirate
attacks and did so quite successfully until 1593, when the town and church were reduced to
rubble. Now fully restored, we'll wander through its centre and visit the church. From Betancuria
we make our way to the village of Vega de Río Palma which is the start of our walk. We start by following a lovely trail up to the Parque Rural de Betancuria. This wonderfully lush area is
known as the Betancuria Mountain Range and it does an excellent job of protecting the villages in central Fuerteventura. We hike along a trail which runs alongside the south-eastern crest of the island, and are rewarded with beautiful views over the central part of Fuerteventura. Towards the end of the walk we descend through the Barranco del Malpaso to the reservoir of Vega de Rio Palma. Once here we'll visit a hermitage site known as Virgen de la Peña and visit a shrine which was excavated into the rocks by monks during the 17th Century. Our day ends in the village of Pajara, village bordered by gigantic ficus trees and after a refreshment stop in a local café or bar, we'll transfer back to our accommodation.

*Food for thought: A Canary Islands staple and delicious snack are papas arrugadas (wrinkled potatoes). Here potatoes are boiled with the skin on and then baked in the oven until wrinkly but still soft on the inside. They are wonderful when served with the famous sauce mojo picón. More of an ingredient or national institution that food, gofio is ground cornmeal cooked in a variety of ways. People usually love it or hate it, but it's worth trying either served with fresh fish or sweetened with condensed milk or fruit.

This morning we start with a transfer of 15 minutes Pecenescal in the desert like area on the south west coast of the island. Today's walk is a showcase of the many contrasts of Fuerteventura and takes us far away from the main towns and tourist resorts. We'll follow a sandy trail, which is soft underfoot and runs through the area where parts of Star Wars: A Solo Story were filmed, parallel to the Atlantic Ocean. We will have an interesting view of the Cofete massif and the mountains around the village of La Pared. As we walk we can enjoy rich variety of colours created by the sandstone and limestone. We will transfer back to our accommodation in plenty of time to freshen up before heading out for a meal together.

The holiday ends after breakfast. Depending on your departure time there may be time to relax on one of the little terraces. The tour leader can help you arrange a taxi to combine with other members of the group if possible.