Scallop, avocado and black potato from San Sebastián 57 (Santa Cruz de Tenerife)
After a 'hard' day lying in the sun and with the salt of the Atlantic still on the skin, what do we most want? TO EAT.
And in this sense, the province of Santa Cruz de Tenerife offers a varied gastronomic offer. We present some of the best restaurants in La Palma, La Gomera, El Hierro and Tenerife. The only problem? Decide what to order.
THE IRON
THE RESTING
House John _(Juan Gutiérrez Monteverde, 33 tel. 922 55 71 02) _ €
Fresh fish and seafood, rice dishes and soups . Founded more than 40 years ago, it is one of the most famous restaurants in El Hierro.
Now, in the hands of Arabisén and Lorena, the traditional cookbook with more creative touches prevails. Located next to the port, every day it has the best genre.
Their soup based on crab, limpets and burgados It is pure sea. Lapas, seasonal fish casserole, for example, the appreciated bluefin tuna and rice dishes. In winter, rice with goat meat and cured cheese; the dessert, the traditional quesadilla from El Hierro.
Renovated premises with large rooms in a true scuba diving mecca.
Marinated tuna in soy sauce on creamy tomato jam with Herreño cheese and highlighted with almogrote salt flower
LA GOMERA
GREAT KING VALLEY
house conchita _(Ctra. General Arure, 11-21 Arure tel. 922 80 41 10) _ €
Traditional Canarian cuisine. A culinary institution in La Gomera. Founded in 1948, its watercress stew with cheese and gofio It continues to be its main attraction for both residents and many travelers to the island.
Conchita, the local's alma mater, is already retired and is now the cook Fabian Mora who runs this space in the town of Arure, where he maintains the most emblematic dishes of the house.
Mora investigates the roots of traditional Canarian cuisine. Among his proposals, gomeran caviar, kind of mackerel roe pate; the mojo of limpets, early 20th century recipe eaten with sweet potatoes, or the old fashioned tuna they are an example.
Charming rural restaurant that is a must for anyone who visits La Gomera.
Homemade stews and grilled meats
THE PALM
WINDWARD
El Asador del Campesino _(Travesía Casco Urbano, 9334 tel. 922 18 69 06) _ €
Homemade stews and grilled meats. Wide recipe book and abundant quantities. In a few years it has become a benchmark for both the local public and visitors. Quality raw material and native product.
Family atmosphere, with the usual cuisine: gofio escaldon; grilled cheese with green mojo sauce; goat meat in sauce; kid; rabbit; cod Encebollado; Grilled meat and fish.
For dessert, cheese and bienmesabe. Essential if you want to enjoy true traditional Canarian cuisine. Do not stop reading his letter: it reflects the history of Barlovento in photos and texts. Important to reserve.
FUENCALIENTE
** The Salt Garden ** _(Ctra. La Costa-El Faro, 5 tel. 922 97 98 00) _ €€
Updated Canarian cuisine where fish, shellfish and rice dishes stand out. Located in one of the most privileged places of La Palma, in the protected natural space of the salt flats of Fuencaliente, this restaurant offers marine elaborations around salt.
Juan Carlos Rodriguez Curpa It is an example of gastronomy linked to the place: it rescues traditional recipes creating an updated Canarian cuisine with an important marine component.
With change of letter by season, Fish in salt never fail. For dessert, chocolate cake with almond ice cream, palm trees or pineapple sorbet with sea salt and honey.
From here you can see one of the most magical sunsets on the island. Next to the lighthouse you can enjoy a dip that will taste like glory.
The Salt Garden is located in the protected natural area of the Salinas de Fuencaliente
TENERIFE
ADEJE
The waters. Hotel Bahia del Duque (Avda. Brussels, s/n Costa Adeje tel. 922 746 900) €€€€€
Canarian signature haute cuisine based on the roots of regional gastronomy. Braulio Simancas, in front of the stove, he is in top form and reflects the Canary Islands in every corner.
from the impressive cheeses (some cured by himself) until the wine list, where 80% are local, his proposal is a declaration of intent: an ode to the islands.
Research and recovery of traditional dishes taken to haute cuisine, where small producers they are part of the team. It has a terrace facing the pool and a tasting menu.
THE WILLOW
IEA Gastrobar (Avda. Inmaculada Concepción, 58 A tel. 922 56 05 82) €€€€
Fusion cuisine with Canarian inspiration. One of the first authentic gastrobars in the archipelago. In command of his stoves is Omar Bedia, a young and talented chef from Tenerife.
The menu changes almost every day, as he sees on his board. Dishes to share and enjoy creative, consistent cuisine with excellent flavor.
Few remain, but the classics, the Uga salmon salad, the mushroom risotto with truffle and the Galician beef tartare, They are delicious. Fresh and close products. Show cooking and wines by the glass.
Fusion cuisine with Canarian inspiration is the proposal of Omar Bedia
GRANADILLA
Casa Fito Chimiche (Ctra. General del Sur, 4 tel. 922 77 72 79) €€€
Contemporary Canarian cuisine. Seasonal products and matured meats. In this old tomato packing machine Recently renovated, a tribute is paid to traditional Canarian cuisine. Pure gastronomic joy.
in their stoves, Fito, self-taught cook, who, based on passion and hard work, has managed to turn his restaurant into a temple. Three years ago Chimiche was nothing more than a billboard on the highway.
Must try escaldón de gofio, grilled grouper or black pig. Good cellar and bright room. It is the only restaurant on the island where the grilled old potatoes Attention: closed several nights a week.
** El Templete ** (Mencey de Abona, 2 Médano Shopping Center, level 1, local 1 El Médano tel. 922 17 60 79) €€
Fresh fish and top quality seafood. If you want to try one of the most exquisite snacks in the archipelago, then you have to visit El Templete.
Javier Darias' cuisine is outstanding. Impossible to forget his crispy fried moray eel, dish that gave it fame and that still makes locals and foreigners pilgrimage.
The Los Abrigos fish market she fills her display case with product every day. not missing the old potatoes, the limpets with green mojo, the authentic Canarian mojos, the rabbit or the black pig. They will repeat.
Located on the roof of a shopping center, the perception is very different from the great quality it offers.
Canarian cuisine of a lifetime
ISORA'S GUIDE
**Kabuki. Hotel Abama ** (Ctra. General del Sur, km. 47 tel. 922 12 60 00) €€€€€
Japanese haute cuisine in one of the most luxurious hotels in Tenerife. Directed by Ricardo Sanz and captained by the chef David Rivero, Abama Kabuki is renowned for its artful fusion of traditional Japanese influences and modern Western culinary techniques, as well as the quality of its ingredients.
In the preparation of sushi, sashimi or tempura dishes, among others, local products, As the blue Fish, and exotic specialties, such as wagyu beef.
new location in the Abama Clubhouse. Stunning views of the sea and the island of La Gomera.
** MB Restaurant. Hotel Ritz-Carlton ** (Ctra. General, TF-47, km 9 tel. 922 12 60 00) €€€€€
Haute cuisine under the guidelines of Martin Berasategui. With the leadership of his executive chef, Erlantz Gorostiza, the dishes at MB combine the elegance and style of Berasategui with top quality products, without forgetting the indigenous raw material.
A true culinary mecca, where the room becomes a perfect choreography. They remain classics like the warm pickled oyster and sea mist wave truffled jelly on foie cream with sweet and salty touches.
There is no lack of a table of local and international cheeses. very remarkable the cellar, that offers more than 700 references from all over the planet.
Abama Kabuki: Japanese haute cuisine in one of the most luxurious hotels in Tenerife
THE LAGOON
The Lamb by Joshua Mendoza (Lamb, 2 tel. 637 88 75 95) €€
Contemporary Canarian cuisine. A reference in La Laguna. Josué Mendoza's bet is flavor. This young chef has been in charge of his small establishment for less than a year, surprising us with his traditional Canarian dishes updated and updated.
A very elaborate regional recipe book, with excellent raw material. Among the strong of him, the stews. There are essentials in his menu such as the stuffed potato La Cordera style, the fish casserole, tubers and escaldón, goat and potatoes with ribs and pineapples his style.
Outstanding desserts and local references in wines, also by the glass.
LA OROTAVA
Haydee (Camino Torreón Bajo, 80 tel. 822 90 25 39) €€€
signature cuisine, Canarian-Asian fusion. Gastromixology and creative pastry. In an old Canarian mansion renovated and set in different spaces, the brothers Victor and Laura Suarez they elaborate a creative cuisine with Asian inspiration.
He (best chef of the Canary Islands 2015), in the kitchen, and she, focused on desserts, have created Haydée after passing through important restaurants. In the dining room you breathe a clean, minimalist and contemporary spatial concept.
not missing black pig, almogrote, cheeses, octopus, fish... Outstanding room. It has its own organic garden. Terrace, views, chill out area and open kitchen.
Haydée, Canarian-Asian fusion
Izakaya LO (Plaza V Centenario tel. 634 98 14 38) €€€
Japanese cuisine with creative dishes fused with Canarian tradition. After passing through various restaurants on the island, such as Kabuki, and his trips to Japan, Christ Hernandez embarks with its own premises.
What started as a sushi bar with a small menu has evolved into a great proposal after the success of the public. Tuna tartare to the stampede, that winks at broken eggs; goat meat dumpling, gofio and ginger foam, apart from the traditional niguiris, sashimis and other Japanese cuts.
At the end of 2017 he opened Gyotaku inside the Hotel Tigaiga Suite, in Puerto de La Cruz.
SAN ANDRES
** La Posada del Pez ** (Ctra. Taganana, 2 tel. 922 59 19 48) €€€
Market kitchen. Seafood restaurant. Rice. One of the few with sea views.
Located in a three-storey Canarian house with large wooden balconies, the Galician chef Charles Villar offers a Product cuisine, seafood and classic elaborations, where the search for the best product from the Canary Islands (or from abroad) is incessant.
On the upper floor there is a reserved area for small groups. From the same company, on the ground floor, the recently opened Japanese with Nikkei touches, Aabikore, by Tadashi Tagami, former chef from Kazan.
Izakaya LO Spicy Salmon Makis
SANTA CRUZ OF TENERIFE
Love of my loves (Sorry, 11 tel. 922 19 84 05) €€
Peruvian cuisine in a traditional Canarian house. Armando Saldanha He is one of the most renowned chefs in the Canary Islands. Born in Mexico, he imprints a marked Peruvian accent on the menu, with portions to share: c Lima ausa, classic ceviche, ají de gallina or in its version of croquettes or chaufa rice.
In the area he also runs My darling, mexican, and the black cat, successful asian. Saldanha has revived a "dull" area of the city with his three stores.
Kazan (Paseo Militias of Garachico, 1 Local 5 tel. 922 24 55 98) €€€€
Japanese haute cuisine. Seasonal fish and shellfish. This restaurant is a must for all lovers of Japanese cuisine, as quality is their daily leitmotif.
This translates into the best Japanese elaborations from the freshest products. His suggestions are based on the catches of fish and shellfish that come from the local brotherhoods.
With them they make impeccable cuts of all the pieces, bites of sublime niguiris, usuzukuris and crispy tempuras. The place shows a very modern decoration. Beware of the sushi bar and the important sake menu. One of the largest in Spain.
Noi Restaurant (Santa Teresita, 3 tel. 822 25 75 40) €€€
avant-garde cuisine . eight tables and a small letter that changes every season and is completed with dishes beyond it. In the fires, the young Pablo Amigo outstandingly defends his proposal. Elegant and casual and with a lot of flavor.
Creation in dishes to share that refresh the gastronomic offer of the city: low temperature eggs with crab broth, salt roasted onions and herring roe; pea and suckling pig risotto with dill, lemon basil and pickled onion or pesto dumplings citrus and bottarga, squid and dashi broth.
One year of life and it is here to stay. His dishes are a well danced tango. It exhibits creations by local artists.
San Sebastian 57 (57 Avda. San Sebastián, 57 tel. 822 10 43 25) €€
Market cuisine, classic flavours, creativity and impeccable presentations. The Cantabrian Alberto G. Margallo runs this restaurant in ** El Gusto por el Vino, the largest wine cellar in the Canary Islands.**
The place is divided into two, like the menu: wine bar area, with open pecking, and a la carte dining; with classics like anchovy with apple and Güímar cheese, the Huelva prawn carpaccio with wasabi vinaigrette or the smoked salmon at the moment with trout caviar.
You can choose between all the references of the wine cellar, paying the corkage.
Turkey popieta, portobello duxelle and grape sauce
SANTIAGO OF TEIDE
Juan Carlos's Corner (Los Gigantes Cliff Jacaranda Passage, 2 tel. 922 86 80 40) €€€€€
Signature haute cuisine. A proposal with its own identity. Juan Carlos Padron It is one of the greatest exponents of Canarian haute cuisine. Together with his brother Jonathan he got his first star in 2015.
Contemporary kitchen with solid roots and vindication of the local product in a cozy space for up to 20 people.
There are two tasting menus, short and long, where the Canarian black pudding nougat ingot or the parmesan ravioli with lentil broth they endure. The desserts and the wine list stand out. Attention: waiting list up to one month.
TEGUESTE
The Sandunga (San Ignacio, 17 tel. 922 63 72 09) €€€
Cuisine of products and flavors of the world. Gonzalo Tamames He has been cooking for 32 years behind him. Here he offers the best version of him.
hummus with its classic bases, ceviche, tiraditos, causa limeña, octopus rejo with local vegetables, broken eggs with cod and potato foam; Madrid-style tripe or black pig gyozas.
Special mention deserve the meats, from those cooked at low temperature to the red ones on the grill. Its star dish is wagyu, brought from Japan. Typical Canarian house overlooking the vineyards of Tegueste.
Meson the Drago (Marqués de Celada, 2 Urb. San Gonzalo tel. 924 54 30 01) €€
Traditional Canarian cuisine with a local wine cellar. A 18th century house houses what was once the first restaurant with a Michelin star in the Canary Islands, run by Carlos Gamondal, a visionary whom his sons have relieved in his management.
In 2012 it reopened with a concept of traditional Canarian cuisine. Emblematic recipes from the patriarch of the family? For example, the stew of the seven islands, the mixed chickpeas, the watercress stew or the black rockfish stew with black potatoes and cilantro.
Attention: only open on Friday nights and weekends.
€ Less than €10
€€ Up to €20
€€€ Up to €50
€€€€ More than 50 €
*You can find the 2018 Gastronomic and Wine Guide in a digital version for your devices, at Manzana , Zinium Y google play .
La Sandunga: a typical Canarian house with views of the Tegueste vineyards