The chef Alberto González Margallo offers the client of San Sebastian 57 a game of textures and flavors with seasonal products. After working in different restaurant businesses, in 2015 he decided to start his own project in the capital of Tenerife, exactly in the central avenue of San Sebastián, number 57, from where he offers, in a modern and very careful environment, a market kitchen, from seasonal products, but with his vision, thus leaving his mark on dishes in which the customer will find product, flavor and coherence, while playing with textures, techniques and flavors, offering a whole experience to the palate.
Customers can enjoy, for example, their version of salad with black potato and king crab, their vision of Galician-style octopus or a passion fruit foam with a frozen heart of amaretto, among other iconic dishes, along with a selection of great wines, which makes having lunch or dinner at San Sebastián 57 a complete culinary experience.
The menu includes a combination of dishes that stand out for their technique and preparation, along with other simpler proposals such as a steak or starters such as a little bit of ham or a table of Canarian cheeses, so that all diners leave satisfied, meanwhile, for example, review through the new app of DIARY OF NOTICES the last informative hour.
The pandemic hit the restaurant sector hard, but, as Alberto González Margallo underlines, “we are still here, at the foot of the stove.”