Credente

A kitchen built around green plantain

Credente brings a distinctive ingredient into the center of its menu: green Canarian plantain. The La Laguna business uses it in the bread, dough, pasta, and pizza it makes in-house, building a restaurant and food-shop concept around products that are less common in a conventional wheat-based kitchen. The story began in 2014, when chef Ángel Iannuzzi started developing green-plantain pasta in the Dominican Republic; after moving through Venezuela and La Palma, the project took shape as a restaurant in La Laguna in 2023.

That approach gives the menu a clear point of view. Rather than treating bread or pasta as supporting elements, Credente makes them part of the identity of the meal, with its own preparations forming the base for dishes such as pizzas and pasta. The business also sells food products online, extending the concept beyond the tables in its historic-center location.

A specific option for diners seeking gluten-free food

Credente presents itself as a gluten-free restaurant, which makes it relevant to travelers looking for an alternative to standard menus. Anyone managing celiac disease or a serious food allergy should still speak with the restaurant directly about ingredients and kitchen handling before ordering; a menu description alone cannot establish cross-contact practices. For other diners, the appeal is the chance to try a Canarian ingredient reworked into familiar forms, from bread and pasta to pizza.