Restaurants in Canary Islands: profiles, services and practical information.
A Santa Cruz de Tenerife restaurant and terrace bar pairing shareable plates with Canarian and Spanish flavors, Asian touches, and cocktails.
View profile →A San Gregorio bar for pinchos, montaditos, beer and informal tapas by the square.
View profile →A central, informal dining house known for popular fish cooking, octopus and generous portions rooted in Canarian tradition.
View profile →Home-style Canarian cooking, stews and shareable plates at a long-running Triana neighbourhood restaurant.
View profile →Traditional Canarian cooking in a central dining room, with familiar island recipes, sharing plates and wines from the archipelago.
View profile →An intimate restaurant inside Iberostar Heritage Grand Mencey, focused on Canarian ingredients and artisanal techniques.
View profile →Market cooking in Santa Cruz, with gently set potato tortilla, cigala croquettes, rice dishes and recipes rooted in La Mancha.
View profile →Ingredient-led cooking and aged grilled meats in a historic estate beside El Cortijo golf course.
View profile →Sharing tapas, ropa vieja and croquettes at a bar beside the seafront promenade.
View profile →A contemporary take on Canarian cooking with gofio, island fish and cheeses, and seasonal plates in the city center.
View profile →A Basque kitchen in Vegueta serving salt-cod tortilla, fish, share plates and seasonal touches from the islands.
View profile →Market-led cooking that brings chef Pedro Nel’s Colombian roots together with Canarian produce, meat, fish and seasonal desserts.
View profile →Spanish-style tapas with La Palma produce, local cheeses and dishes made for sharing.
View profile →Canarian cooking made for sharing, with wrinkled potatoes, mojo sauces, cheese, fish and vegetarian options.
View profile →Sharing plates that bring Aragón and La Palma together on the seafront avenue.
View profile →Contemporary Canarian cooking in San Gregorio, with island produce, local fish and a menu that reframes familiar flavours.
View profile →Borja Marrero’s territory-led cooking is built around Canarian produce and ingredients from the restaurant’s own farm.
View profile →Atlantic ingredients and precise cooking meet in tasting menus at the Santa Catalina hotel.
View profile →Canarian cooking, charcoal grilling and a leafy garden at a family restaurant on La Palma, open since 1960.
View profile →Canarian-rooted cooking and seasonal dishes in an eighteenth-century house with a terrace on Placeta de Borrero.
View profile →Fish and seafood in Playa del Hombre, with a menu rooted in Telde’s coastal life.
View profile →Contemporary share plates in Vegueta, built around Canarian produce, seasonal cooking and local references.
View profile →Contemporary Canarian market cooking shaped by chef Alberto González Margallo’s Cantabrian background and a tasting menu called Caminar.
View profile →Abraham Ortega reinterprets Canarian cooking in seasonal tasting menus rooted in island produce.
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