Discover our insider's guide to the epicurean delights of the "island of eternal spring"by Claudia Suárez, head concierge at The Ritz-Carlton, Abama.

M.B.

M.B is the brainchild of Basque-born, eight Michelin-starred Martin Berasategui, a chic dining space within The Ritz-Carlton, Abama’s Moorish citadel building. This elegant outpost features a menu characterised by Berasategui’s trademark stamps of creativity, invention, profound understanding of flavour and deep respect for ingredients. With executive chef Erlantz Gorostiza at the helm, the restaurant offers a winning combination. I recommend the ‘False Truffles’ a show-stopping work of art which demonstrates Berasategui’s imaginative and technical culinary process. This is a real treat not only for the palette but for the mind too! The wine cellar at M.B is exceptional. We love our local wines, the best is the Vidonia, Bodegas Suertes del Marques. DO. La Orotava Valley. Our wines are grown in tremendously volcanic terrain, from vineyards over 100 years old. 

Kabuki

We are lucky enough to be home to one of the world’s best sushi restaurants. Hailed from Madrid-based Ricardo Sanz, the restaurant was awarded a Michelin star in 2012. Housed in a contemporary space, we call this the 19th hole of our award-winning golf course, known as the ‘Augusta of Europe’ which makes a very unique gourmet experience for our golfers. The sashimi of Alfonsiño is pure theatre, a stunning whole fish on the bone, served on stingray skin coated boards and ice. Our Executive Chef David Rivero highly recommends the fried quail’s egg with white truffle puree niguiri and a dish with island influences - “Uzusukuri Mojo Verde”, thin slices of white local fish served with black bonita potato and green mojo sauce. Stunning! 

TXOKO

Based on a traditional concept from the Basque country, Txoko is Martin Berasategui’s second restaurant on Tenerife inspired by childhood memories of time spent at his parents’ restaurant Bodegón Alejandro, a legendary legacy and one of San Sebastian’s culinary institutions. On the menu, diners can expect elevated renditions of heritage Spanish dishes such as stewed pig cheeks, ‘Merluza en Salsa Verde’ and ‘Croquetas’. It’s an imaginative journey of taste starting with the grass roots of Spanish cooking, incorporating the finest seafood, Galician meat and hand-selected vegetable ingredients. Must-tries include the Lasarte Salad which is now on the menu at Berasategui’s three Michelin star Lasarte in Barcelona, and the Iberian pork feather loin is a must too. 

100% PAN

Just a five-minute drive from the hotel we have the best patisserie and bakery in Spain from Canarian baker Alexis García, recently awarded “Revelation Pastry Chef” and “Best Pastry Chef” at The Madrid Fusion Event. A small patisserie heaven with six tables and filled with the seductive aromas of coffee, homemade bread and cakes. Aside from the breads made with ecological flours and the sourdough starter, 100% Pan are renowned for their cakes. Must-tries are the Yuzu cakes - a cracked and broken biscuit, unstructured, mixed with a hazelnut and roasted sesame praline, a creamy yuzu, a Japanese citrus, and a white chocolate mousse with tonka bean and a touch of bitter almond and floral flavours.Then the Passion cake - a chocolate milk dessert with a creamy passion fruit centre and sacher sponge, with almond marzipan. 

Bodegas Monje

Thanks to our volcanic land we are producing wines with high mineral and volcanic properties. Deep in the countryside is this very special winery with incredible views out to El Teide and the ocean. After a bespoke wine tour we recommend a table at the restaurant to enjoy a leg of “Black Pig”. Served here for 25 years, the “Black Pig” is roasted very slowly in wood ovens to enhance the flavours of the meat. We have Tenerife’s ancient “Guanches” people to thank for this delicacy, an endemic species of pig producing incredible flavours and succulent fatty meat. Tenerife has a very interesting wine story as we were one of the only regions in Europe not hit by Phylloxera, which destroyed so many of Europe’s vines. Our vines really carry some age, with many over 100 years. Uniquely our vineyards are free standing and not planted on the American foot, the practice used in Europe at the end of the 19th century, which alleviated the plague of Phylloxera. Only Tenerife's vines survived with this type of graft. We also use a method of planting with traditional braided cord - a rare process using a braid made with the branches of the vine.

El Bocadito

There is a small oasis in the middle of Las Américas and ideal lunch spot, “El Bocadito”, where “Sama” its Moroccan chef prepares outstanding Tagines. Everything is homemade “a la minute”. Also, the “Guanchinche”, which originated as a small garage of little producers selling artisan wines and cheese. Track one down for truly traditional Canarian Food, “Ropa Vieja” or “Costillas Con Papas”. 

Championing Tenerife’s evolving culinary scene, on a small island now boasting six Michelin stars, The Ritz-Carlton, Abama - is the luxurious home to three of these and an enviable stable of chefs. 

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