The Michelin Guide includes four Canarian restaurants

Canarian gastronomy once again gains presence in the Michelin Guide with the addition of four new restaurants in the archipelago in the Recommended category in the February update. Gran Canaria y Tenerife thus adding addresses that reflect the culinary diversity of the islands, from proposals with Italian roots to concepts focused on local products and minimal intervention.

In Gran Canaria, The guide focuses his attention on Revés Bistro, a project, recently awarded its first Sol Repsol, located in the Tafira Tennis Club, of which the guide highlights its location and the solidity of a team with experience in haute cuisine. With Paco Budia in charge of the kitchen and Héctor and Sem Suárez in the room, The restaurant was born from the shared desire to undertake their own project after spending time at Etxeko Ibiza, at the Bless Ibiza hotel, under the direction of Martín Berasategui. The proposal combines a menu and a tasting menu with harmonious and technically precise dishes., like the creamy yuzu, lemon foam and green tea ice cream, which the guide describes as an authentic “ace” to the palate.

Also in Las Palmas de Gran Canaria it is incorporated Rigolo, a restaurant that recovers the essence of traditional Italian trattorias from a contemporary perspective and with Canarian nuances. Your chef, Matteo Pierazzoli, with experience alongside Nacho Manzano at Casa Marcial, bets on authenticity by importing raw materials from small Italian producers, especially cheeses and charcuterie. Their menu highlights dishes such as spinach and watercress ravioli., handmade and finished with canary butter, an example of that fusion between transalpine product and island environment.

The capital of Gran Canaria also adds Verode, located between Plaza del Pilar and Las Canteras beach. This bistro takes its name from an endemic plant and represents the most informal version of the chef Abraham Ortega, responsible for Tabaiba (with a Michelin Star). Here creativity is moderated in favor of updated regional cuisine, Designed to share and with the option of half portions, where local products are combined with light touches of fusion. Among the notable proposals is grilled octopus with millet and green mojo.

From Tenerife joins Colmado 1917, in Santa Cruz, that from the Iberostar Heritage Grand Mencey maintains the essence inspired by the old nineteenth-century grocery stores. Its philosophy revolves around minimal intervention and absolute respect for Canarian raw materials., with artisanal techniques and preparations that are assembled at the moment, no stove. The offer includes salted, pickles, tartars, macerated, sausages and cheeses, in an intimate format that allows you to choose between a bar or a table.

With these four new additions as Recommended restaurants, The Michelin Guide reinforces the projection of the Canary Islands as a dynamic gastronomic territory, where tradition coexists, product, technique and contemporary looks in constant evolution.