Restaurante San Diego Grill

Fire, island meat, and Tenerife wine in La Orotava

At San Diego Grill, the cooking begins at the fire. Chicken, pork, rabbit, sirloin, and other cuts come with mojo sauces and the house avocado sauce; fresh island fish, grilled cuttlefish, and octopus offer a second, maritime side to the menu. There are also dishes rooted in the island’s home cooking, including watercress stew with gofio, a toasted grain flour, and local cheese.

The restaurant grew out of a family-run guachinche, a traditional informal food-and-wine house. Chef Isidro Álvarez’s focus on the grill remains central, while the wine list gives room to bottles from the Valle de La Orotava and other Canary Islands appellations. For a meal in northern Tenerife, the combination of fire-cooked meat, island fish, mojo, and wines grown on volcanic slopes tells a distinctly local story.