Tasty soles – The Province

The Repsol Guide, which until 2008 was called the Campsa Guide, is a Spanish tourist manual created in 1979 that provides information on places with an interesting gastronomic offer. In its latest edition, in addition to the novelty of the three soles for El Rincón de Juan Carlos (Tenerife) —the only restaurant on the Islands awarded the highest distinction awarded by the guide—, six new soles enrich the already attractive Canarian foodie: Casa Osmunda (La Palma), Embarcadero (Gran Canaria), Etéreo by Pedro Nel (Tenerife), Kamezí Deli & Bistró (Lanzarote), La Cúpula (Tenerife) and Tabaiba (Gran Canaria).

The list of new Recommended in the Canary Islands for this year also increases with 21 new suggestions: Bevir (Gran Canaria), Casa Brígida (Lanzarote), Casa Marcos (Fuerteventura), Dunas de Famara (Lanzarote), El Caserón del Cortijo (Gran Canaria ), Halma (Gran Canaria), Hestia (Gran Canaria), Hito (Gran Canaria), Kiki Japanese (Santa Cruz de Tenerife), La Cascada Steak House (Lanzarote), La Trastienda de Chago (Gran Canaria), Noi restaurant (Tenerife ), Ocho Aborigen (El Hierro), Pícaro (Gran Canaria), Qapaq (Tenerife) SeBE (Lanzarote), Sucás (Tenerife), Tacande (Lanzarote), The Top (Tenerife), Valle de Mogán (Gran Canaria) and Volcano ( Fuerteventura).

This new selection of outstanding restaurants in the Canary Islands made by the Repsol Gastronomic Guide comes to reinforce those also recognized by the Michelin guide, six establishments in total headed by the MB inside the Ritz-Carlton Abama resort hotel, in Tenerife, with two stars. The Padrón brothers have also won two awards from the prestigious French publication, one for their original restaurant, Rincon de Juan Carlos, in the town of Los Gigantes and now at the Royal Hideway Corales Resort hotel, also in Tenerife, and the other for their proposal in the capital of Gran Canaria, the restaurant Poemas by Padrón brothers, located in the Royal Hideway Santa Catalina Hotel. Nub, Costa Adeje (Tenerife); La Aquarela, Mogán (Gran Canaria); Los Guayres, Mogán (Gran Canaria) and Abama Kabuki, Guía de Isora (Tenerife) complete the star universe in the Canary Islands.

In the case of Repsol, the different ratings are delivered following different parameters. A restaurant with 1 Sol is one that you would recommend to a friend and to which you are already thinking of returning many times. The premise is the quality of the product and the intention of creating an honest and coherent cuisine that will continue to grow. It has an attentive and professional service, as well as a winery with concerns. It justifies doing kilometers or stopping to meet him in the middle of a trip.

Con 2 Soles is a place that stands out for developing a concept in which cuisine shows maturity, potential and ambition to continue evolving. It stands out for its mastery of the technique and the search for the best raw materials. With an impeccable service capable of making the attention flow naturally, and a very thoughtful winery. It deserves the many kilometers traveled.

In the case of three, we are already talking about the final destination of the gastronomic journey where you perceive as soon as you enter that it will be a unique experience. Cuisine that deepens knowledge and never loses its nerve to improve itself in each service and offer its best version. I work one on one with the producers in the definition of raw materials. Exceptional cellar and room always alert, which blends in and works like a perfect gear in which the diner is the protagonist.

Regarding the recommended ones, the Spanish guide ensures that these are businesses where warmth is contagious and cooking with a heart is felt in dishes and tapas. That restaurant in which the loyalty of the clientele and the sincere product presage a pleasant experience that is complemented by an exquisite wine offer.

Hestia

Marinated scallop with citrus and passion fruit with ginger beer granita

• The Hestia restaurant offers its customers a signature cuisine where the protagonists are seasonal products that are perfectly intertwined with culinary technique, tradition and avant-garde touches to create an ideal evening. In chef Juan Santiago’s establishment you can choose between eating à la carte or opting for one of the two tasting menus, proposals that are adapted to vegetarian and vegan customers. Dishes such as smoked risotto with roasted beetroot or pil pil peas with seared red mullet are some of the examples of gastronomy offered by the Canarian chef. The wine list is at the height of its dishes, with a great selection of wines from the Islands, many of them of very limited production and difficult to find, to which are added exquisite elaborations from national and international wineries. To turn the visit to the Hestia restaurant into a complete experience, both tasting menus can be completed with wine pairing.

Ethereal, by Pedro Nel

Tuna with warm tomato vinaigrette, capers and olives

• Etéreo, by Pedro Nel was born in the kitchen of a very simple kitchen with Latin and Canarian roots. Led by chef Pedro Nel, this restaurant takes on the challenge of filling what is still traditional with soul and uniqueness. The chef bets on a new gastronomic concept that he arrives at after fusing years of experience between the classic and the modern; the Latin and the Canarian. And it is that, from the naturalness and good work of him, this professional is the architect of a result, simply, Ethereal. The chef opts for the maturation of meats and the main professionals of the best kitchens of the Archipelago participate in his gastronomic days. Room service is run impeccably by Olga Esanu. Pedro Nel Restrepo, a lover of the kitchen who tries to convey his great love for cooking through a dish, was born in Colombia but has already accumulated three decades of life and experience as a hotelier in the Islands. His restaurant was opened in 2018 in El Toscal.

The Dome

Stolen red tuna belly on roasted pepper juice and hazelnut praline

• La Cúpula is known for its signature cuisine. Directed by the famous Canarian chef Rubén Cabrera, the restaurant is characterized by fusion dishes and its conception of gastronomy is based on the Canarian and French tradition. Fresh and seasonal products, native and international ingredients, traditional and avant-garde techniques define the proposal of this establishment. La Cúpula, which has received countless awards, has recently been awarded 1 Sol from the Repsol Guide 2022 and, as year after year, is recommended by the Michelin Guide. It is located in the Jardines de Nivaria hotel, belonging to the Adrian Hotels hotel chain. “It is the perfect place to enjoy a different culinary experience and let yourself be carried away by the five senses”, proposes the La Cúpula team.

Rogue

Sea bass tiradito with fermented tomato, beetroot and strawberry gazpacho

• Pícaro stands out for the cheerful and carefree atmosphere that dominates the premises, unique both in form and in concept; Not surprisingly, one of his premises is to work without pressure in order to enjoy every moment. The young chef Guillermo Ramírez, who comes from a hotel family, proposes a traveling cuisine with Asian touches, always taking local products as a starting point. In the Pícaro restaurant in the capital of Gran Canaria, they defend their informal character by opting for dishes to the center, to share, all within an offer that is not very wide but tasty, technical and detailed. Some elaborations are served by Guillermo Ramírez himself to explain them to his diners. As its name indicates, the gastronomic offer presents dishes full of mischief, conceived to share in the center of the table, transforming the concept of pica-pica.

sebe

cold SOOP

• SeBE explores the intersection between traditional and contemporary Canarian cuisine. Under the direction of chefs Santi Benítez and Begoña Ratón, this restaurant is committed to using rice as the common thread, using mojos, stocks, snacks and new techniques. Proximity, temporality, the sea and Lanzarote’s agriculture are the pillars of SeBE. Santi and Begoña, who do not hide defining themselves as “two deeply in love with Lanzarote”, according to their own words, decided to be happy doing what they liked the most in the place that for them was magical. Such is their passion for the Island that among all their recipes they have chosen their cold SOOpa for this report, “which is a tribute to the town of SOO, in Lanzarote, famous for its watermelons and tomatoes,” explains the professional couple whose flavors enrich the offer of the north of the island.

wolves island

Tuna salad in Canarian marinade with air smoked butter and tomato powder

• The philosophy of the restaurant is based on a cuisine of flavor, with the best raw material of our land, since Isla de Lobos works hand in hand with local producers, fishermen and ranchers, which offers its creations an incredible range of exclusive products. and of exceptional quality. Chef Gonzalo Calzadilla proposes traditional cuisine combined with the application of new techniques to achieve different textures and experiences, respecting the product and its origins at all times. “Our creations value the best raw material of the Archipelago,” they say from Isla de Lobos. The result is an avant-garde cuisine of contrasts, prepared to offer the diner a unique culinary experience that delights the diner. The tasting menu is highly recommended to get a general idea of ​​the category of the establishment.

what milk

Marinated sea bass, ponzu, tobiko-wasabi and frozen millet with a touch of coriander

• Since its opening, the Qué Leche restaurant has become a gastronomic benchmark in the Canary Islands whose proposals have earned it year after year 1 Sol from the Repsol Guide. Directed by chefs Jennise Ferrari and Mario Ureña Rodríguez, professional chefs but, above all, two passionate about gastronomy “and good eating”, as they define themselves, Qué Leche offers an Asian-Latin-Mediterranean fusion on its menu. The small establishment located in the surroundings of Calle de Triana, in Las Palmas de Gran Canaria, stands out for its informal and carefree service, characteristics to which is added the traveling character of both chefs whose experiences are transferred to the establishment’s menu. Never in so few square meters had so much flavor come together with so much quality.