Clipper Restaurant
Italian Cuisine in Mogán
About us
Welcome to the world of Clipper, where passion for hospitality and culinary taste come together in a unique experience. It all started back in 2002, when the young and enterprising Iacopo decided to embark on an adventure beyond the Italian borders. At just twenty years old, he left his homeland to move to Gran Canaria with the dream of becoming an expert waiter, a profession that he had studied with dedication.
Fate took him to the Clipper Restaurant in Puerto de Mogán, where he found not only a job, but also a second home and a family. From 2002 to 2007, Iacopo worked tirelessly, rising from waiter to head waiter and finally general manager. Their dedication, experience and vision have helped make Clipper a gastronomic benchmark on the island.
Our services
Mesas en terraza cubierta
Italian wines and products
Gluten-free pastas, pizza, fish, and meat
Corporate dinners - birthdays - weddings
Accessible for disabled people
Visa, Mastercard, Amex, and Bitcoin accepted
Pets allowed on the terrace
Clipper Menu
The Clipper is not just a restaurant, but a place where stories intertwine, flavors enchant, and smiles are contagious. With meticulous attention to detail, inspired cuisine, and impeccable service, Iacopo and Greta continue to make their dream a reality day after day, welcoming each guest with warmth and passion.
Chef's Delights
Butter from
the Italian Alps
The noble art of milk has an ancient history. Originating from the district of Monte di Calvene, between the mountain pastures of the Asiago plateau and the Venetian plain, Giovanni Maria Brazzale, born in 1837, passionately developed the same activity as his father and grandfather. Traveling the mountain paths by moonlight, the butter, which at that time was the most prized derivative of milk, retaining its most precious part, was collected from the mountain pastures and sold in the markets of the plain...
Italian cheese
Parmigiano Reggiano
There's only one true one!
Welcome to a world where human labor, millenary history, traditions, a beloved and monitored environment bring to life an inimitable cheese. Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the river Reno, and Mantua to the right of the river Po: here are concentrated the farms where the cattle is fed with forages produced in this area...
Lamb Rack & y
Veal Tenderloin
The 'french rack' is a cut that goes from the fifth rib of the animal to the last, starting by a part close to the neck. It consists of a clean loin, which doesn't have skirt or flaps and features two centimeters of the rib bone completely stripped, clean of meat.
El «solomillo de añojo» es la pieza más delicada, tierna y apreciada de la ternera: con un sabor intensificado, al proceder de vacuno añojo y una maduración corta, el solomillo de vaca madurada son una auténtica experiencia gourmet!
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