Etéreo by Pedro Nel

Etéreo by Pedro Nel brings author-led cooking to El Toscal, built around market produce. Chef Pedro Nel Restrepo Osorio was born in Colombia and is based in Tenerife; his cooking combines flavours from home with Canarian ingredients, a dialogue between cultures rather than an indiscriminate fusion.

The menu moves among meat, fish and seasonal desserts. The restaurant highlights some cuts aged for three months with spices; Google Maps comments mention tuna tartare and plantain ravioli, while praising presentation and service. This is a table for a leisurely, celebratory dinner rather than a quick stop.

Guía Repsol awards the restaurant one Sun, and the Michelin Guide includes it in its selection. Some reviews note that tables can feel close together. The practical panel records Google Maps details and flags the difference between its hours and those on the official website.