Santa Cruz de La Palma, capital of La Isla Bonita, has been declared in its entirety as an Asset of Cultural Interest with the category of Historical-Artistic Complex.
It is a place worth visiting for its colonial style. Its cobblestone streets, stately houses with interior patios, charming squares and wooden balconies adorned with flowers. Its O’Daly street and Anselmo Pérez Brito street form the main street (Calle Real) through which we will pass to do our complete tour.
How many times has it happened to us that those places that we have at hand are the ones that we know the least. You may also believe that they no longer have anything to teach you, until one day, oh pleasant surprise!, you realize that you had missed some interesting corners.
Santa Cruz de La Palma is one of those towns that one believes has more than a view, because after all it is a small place, whose main activity is centered on Calle Real (O’Daly), Avenida Marítima and the Anselmo Pérez de Brito Street (between El Puente Avenue and Plaza de la Alameda)
The San Sebastián neighborhood, also known as La Canela since the beginning of the 20th century, arose around the old royal road of La Banda that connected Santa Cruz de La Palma with the Aridane Valley and the Port of Tazacorte.
This favored the proliferation of artisan trades in its streets, some of which still exist as a workshop where masks are made, or an artisan carpentry shop, which is also a meeting point for neighbors.
Due to its location, it constitutes one of the most exclusive sectors of the historic center of Santa Cruz de La Palma, with a great strategic position in one of the most important commercial crafts on the island.
Its main streets, and those that give it its entity, are San Sebastián Street, Huertas Street, Dornajo Street, Fernández Ferraz Street and Cajita Blanca Street.
Since 1975 it has been declared an Asset of Cultural Interest in the category of Historical Complex.
And why La Canela? Because here there were also several pastry masters who, of course, used this basic spice in the preparation of many La Palma sweets and desserts such as almond cheese, bienmesabe or rapaduras, among others.