Last night, the awards ceremony by the Repsol Guide took place at the El Batel Auditorium and Conference Center in the city of Cartagena, in the region of Murcia. This event marked the guide’s 45th anniversary. There were initial efforts to hold the event on Tenerife island, but they did not materialize. Once again, restaurants and culinary talent from the Canary Islands have stood out in the Spanish gastronomic scene.
The El Batel Auditorium and Conference Center in Cartagena, Murcia, was the venue for the Repsol Guide awards gala last night, coinciding with its 45th anniversary. While there were attempts to host the event on the Tenerife island, Canarian restaurants and culinary talent have once again achieved recognition and praise in Spain.
The restaurants Etéreo by Pedro Nel in Santa Cruz de Tenerife and La Cúpula in Adeje have both been awarded two Suns. Five other restaurants on the island have received recognition for the first time, including Kiki Japanese in Santa Cruz de Tenerife, Lajar de Bello in La Camella, Arona, Il Bocconcino by Royal Hideaway, San Hô, and Char in Adeje. Additionally, 8Aboriginal in Valverde, El Hierro, and SeBe in Teguise, Lanzarote have also been included in the list. However, the island of Gran Canaria has not received any new stars this year.
The Repsol Guide praises the Colombian Pedro Nel Restrepo for his longstanding success with his restaurant in Tenerife. Known for his dedication to quality ingredients and grill expertise, he combines Canarian produce with Latin flavours to create dishes such as encocado cod or sama roquera ceviche with sweet potato, fields and pineapple-cilantro sorbet.
Alongside the traditional Spanish products like acorn-fed ham and cheeses, Ethereal showcases matured meats from Simmental, Friesian, Galician blonde, and black Angus cows. The fusion of flavours is delicately balanced and served at Ethereal.
Pedro Nel expressed his delight at winning another award last night, stating: “This brings us immense joy, recognizing our hard work. It also comes with a great responsibility towards Santa Cruz and society in general.” He sees this award as a commitment to maintaining a high standard of gastronomy with humility.
Pedro Nel admitted that they were surprised by the second Sun, saying “We never expected this. We didn’t even think about the first one.” His restaurant, Etéreo, is now aiming for a Michelin star but remains committed to their philosophy and identity. He is open to new challenges while staying true to their values.
He also highlighted that Santa Cruz de Tenerife is becoming a significant culinary hub in the Canary Islands. “It’s a great time for gastronomy in the city. Tourism is growing, the hotel industry is thriving, and renowned chefs are considering the capital as a place to showcase their culinary creations positively.”
Unveiling the Key to Success
Pedro Nel highlights that a crucial element contributing to this triumph is having a proficient team: «Embarking on a venture like Etéreo single-handedly would be unfeasible. The success lies in having a remarkable team, a cohesive unit that exerts effort and dedication, and most importantly, in fostering the belief that success is attainable. I am fervent about fostering skills and I believe that plays a significant part in this key. Another restaurant that has garnered acclaim with two Suns is La Cúpula, an outstanding establishment with exquisite decor situated in the Southern region of the Island, at the Jardines de Nivaria hotel in Adeje. They have been managing it expertly for years, guided by the Tenerife chef Rubén Cabrera.
Furthermore, The Repsol Guide appraises La Cúpula as an epitome of haute cuisine, an opulent culinary experience in a flagship restaurant nestled within the five-star Jardines de Nivaria. The patrons are treated to striking sunsets amid a diverse gastronomic selection that upholds the Canarian and French culinary heritage. The nuanced art of fusion is showcased in an array of menus that cater to vegetarians, featuring dishes such as oysters seasoned with ají panca, cherne with plankton pil-pil and mead, and beef with truffle and rocoto.
At the ceremony held in the city of Cartagena, where the Repsol Guide awards were conferred, Rubén Cabrera expressed the “immense elation” that comes with receiving the second Sun. “After toiling diligently for numerous years, we are now reaping the fruits of our labour from yesteryears.” Speaking in this context, he conveys that both himself and his entire team feel elated and proud of this accomplishment, driving them with immense motivation. Without feigned modesty, this chef openly admits “never did we anticipate clinching such a prestigious award.” This euphoria extends to the proprietors of the hotel establishment and to the clientele, whom he regards as pivotal in attaining success.
3 Suns
Juan Carlos Corner
2 Suns
Abama Kabuki, Bogey, MB Abama, NUB, La Aquarela, Etéreo by Pedro Nel and La Cúpula (new entrants).
1 Sun
AIE, Bevir, Casa Brito, Casa Osmunda, El Equilibrista 33, El Risco, El Secreto de Chimiche, El Sitio, El Taller de Seve Díaz, Embarcadero, Fuji, Haydée, Isla de Lobos, Kamezi Deli & Bistro, Kensei, La Sandunga , Los Guayres, Muxgo, Nelson, Poemas by Hermanos Padrón, Qué Leche, Ribera del Río Miño, San Sebastián 57, Seaside Grand Hotel Residencia, Tabaiba, Taste 1973 and as new features El SeBe, Kiki Japanese, Lajar de Bello, Il Bocconcino by Royal Hideaway, San Hô and Char.
Antonio Brufau, the president of Repsol, has accentuated that “the gastronomic landscape is currently thriving, evident in the recognition of the 98 new Soles featured in the Repsol 2024 Guide. Our mission is to provide support and drive the sector towards greater strength and visibility. María Ritter, the director of the Repsol Guide, has underscored “the chefs’ zeal in exploring recipes and ingredients to render the dining experience unforgettable.”
