Tenerife’s Culinary Triumph
Gastronomy is a powerful cultural and tourist driver, with many travelers planning their entire trips around culinary experiences—a passion even celebrated chef Dabiz Muñoz has embraced on his own journeys. The recent Michelin Guide gala, held on November 25th in Málaga, awarded 25 restaurants their first Michelin star for the 2026 guide. Among these esteemed recipients, two are located in Tenerife, marking a moment of immense pride for the island’s culinary teams and a significant endorsement of Canarian cuisine on the national stage.
Taller Seve Díaz: A Taste of the Island
Chef Seve Díaz has been recognized for his dedication to capturing the essence of Tenerife—its sea, land, and memory—on the plate. His restaurant crafts tasting menus using locally sourced, proximity ingredients, some of which come from his own farm. This hyper-local approach results in a truly authentic dining experience.
Practical Information for Taller Seve Díaz
You can find Taller Seve Díaz at Calle San Felipe, 32, in Puerto de la Cruz. It is open Tuesday through Friday from 7:00 PM to 11:00 PM, and on Saturday from 1:00 PM to 3:00 PM and 6:30 PM to 11:00 PM.
The Menus at Taller Seve Díaz
The restaurant offers two main tasting menu options. The “Surprise Menu” (€68 per person) is a creative and free-flowing six-course journey executed by the chef’s team. It includes a cold starter, a hot starter, a fish course, a meat course, a pre-dessert, and a dessert.
For a more extensive exploration, the “Long Menu” (€96 per person) consists of eleven courses designed for a complete gastronomic immersion. Dishes you might encounter include tuna with Flor cheese and sun-dried tomato, white prawn with cherry, wreckfish with green apple and cucumber, scallop, a nostalgic “liquid croquette” of acorn-fed Iberian ham with crispy breadcrumbs, eggplant with coffee, pistachio, and ricotta, stew-style ravioli, Canarian sea bass, confit suckling pig, “particha” (a dessert of banana and coffee), and a final note of chickpea with green lemon and spices.
Haydée by Víctor Suárez: A Homage to Heritage
The restaurant’s name, ‘Haydée’, is a tribute to the chef’s grandmother, who instilled in him a love for cooking. The cuisine here is firmly rooted in local and zero-kilometer ingredients, telling a story of the islands through its flavors.
Practical Information for Haydée
Haydée by Víctor Suárez is located on Calle Unterhacing, within The Corner Adeje Shopping Centre in Costa Adeje. It opens Wednesday to Friday from 6:30 PM to 9:00 PM, and on Saturday from 1:30 PM to 3:00 PM and again from 6:30 PM to 9:00 PM.
The Menus at Haydée
Haydée presents two elaborate tasting menus. The “Atlántico” menu (€130 per person, or €180 with pairing) echoes the routes between Tenerife and La Gomera, reflecting a cuisine shaped by the surrounding sea and land. The experience begins with “Gomero caviar” and lupin beans, continuing with tomato and basil kombucha, fermented tomato and king crab, a squid salad, “trigo barbilla” grain, black wreckfish in boiled mojo sauce with pil pil foam, and finally, “cabrito embarrado” (young goat) wrapped in a banana leaf. The meal concludes with a sweet finale featuring banana, gofio (toasted flour), assorted pastries, and “timba canaria” (a traditional dessert).
The second option is the “Raíz” menu (€165 per person, or €180 with pairing), which is born from the memory and landscape of La Gomera itself. It features dishes such as Gomero caviar, lupin beans, liquid garlic tortilla, rabbit tartlet in salmorejo sauce, a small arepa with goat stew, tomato and basil kombucha, squid salad, and a choice between black wreckfish in boiled mojo or the “cabrito embarrado” wrapped in banana leaf.
