Cortxo Gastrobar

Creative tapas in a quiet corner of Santa Cruz

Cortxo Gastrobar turns dinner into a procession of small plates rather than a single main course. The restaurant draws on Basque cooking and reworks the flavors of fine dining into shareable tapas, then brings that approach into conversation with ingredients from Tenerife and the wider Canary Islands.

The current menu moves from a cheese board, La Gomera’s cured-cheese almogrote, and Iberian ham to croquettes, seasonal fish, and cod with pil-pil sauce and roasted sweet potato. Canarian gofio, a toasted grain flour, appears in a dessert with palm honey. A thoughtful wine list completes the meal, giving Cortxo a more composed, chef-driven feel while keeping the convivial format of a tapas bar.