Pedro Nel's table

Restrepo cements and is cement that binds a clear philosophy: the diner has your table prepared in this space of the Tenerife capital. That is why you can talk about a constellation of pure empathy with the client, and not only in flavors Up-to-date fusion and comforting classicism, but also in an atmosphere special with which Etéreo welcomes people.

The hospitality industry, for the Colombian-chicharrero Pedro Nel, It makes sense if it can make you enjoy of a very well defined culinary personality that, in the case of Ethereum, It has earned him a Sol Repsol and, most recently, the recommendation from the Michelin Guide, among other achievements. Milestones that cannot be understood without underlining seasonings essential as are the desire, the overcoming, the effort, the commitment, training, the implication...

The head chef (and of this whole concept that exemplifies the honor of the hospitality industry) drive with intuition or instinct—very well one could say—the resolution of up to the smallest detail. And there are not few.

You will notice that until this paragraph there have been no mentioned house specialties, the that elevate the gastronomic restaurant among the most requested in Santa Cruz. The reason lies in stubbornness when it comes to point out that all that inspiration emerges of a human power and feeling to shape this proposal more than just simple, as the inspiration defines it and promoter of Ethereum.

A culinary background, yours, based on the ability to re-emerge as a phoenix. Fall and get up! Y, therefore, nothing of gallery-facing flourishes. It's what You have to know firsthand the subzero of economic crises—including the recent pandemic—and never lose rhythm and concentration in everyday life of the service, of each pass.

Etéreo By Pedro Nel is capable of building loyalty with suggestions such as corvina ceviche; sautéed chanterelle mushrooms with vegetables, ham and poached egg; a slice of banana Andean with braised octopus; of course, the essential meat dumpling and sriracha sauce (now with own brand, La Re-Linda); o, why not, a categorical cherne with sweet potato, spinach and palm pepper.

Very expressive culinary concept

Traditional cuisine influences converge here spanish, colombian, Canarian… Pedro Nel does gala of a cooking class, it would be said festive, betting on the freshness of each raw material and dressing. Your diners can enjoy this spark of honest cooking, direct and without convolutions, and finish with excellent pieces of matured meat (sixty days, even something more).

Helps your team grow in the face of challenges and, precisely, after the attacks of confinement and in the face of such delicate moments for the sector, he exclaimed forcefully: «Etéreo is going to do even better: a kitchen much more enriched. No sooner said than done.

Pedro Nel does not hesitate to apply all types of of improvements, from the formation of the teams until the acquisition of colorful uniforms, kitchen technology, optimization the spaces, in addition to the decorative aspect, replacement of crockery and glassware…

You win and more you win. There is no other recipe

Where does that strength come from to solve setbacks and to express that desire of improvement? Nel Restrepo draws that smile serene with her mischievous touch while she frolics with the spoon in the coffee cup.

"Desire! -remark-. And desire to improve, to do things well. Every day we meet to discuss the details of the night before, to compare the specific improvement. There is no other recipe that of improving and persevering to impact, impress and please customers with simple things.

Pedro Nel Restrepo

The continuous fine-tuning in all aspects mentioned, along with detail in comfort of the Santacrucero gastronomic space, has been worth a Etéreo By Pedro Nel that commented Sol Repsol in its most recent edition. An assessment of the Spanish reference guide that elevates it among the most significant names of the Tenerife hospitality.

The anecdote is served, and it is that, while the cook collected the statuette at the gala from San Sebastian, at the same time I was pending changing furniture.

Pedro Nel, which had already consolidated an enormous reputation in the previous stage with El Covacho of Peter, knows the pain of the crisis economic, to go to his country, Colombia. On the return to Tenerife it was pending the most difficult yet: finish your concept with a friendly and tasty menu with excellent viticultural references.

The nexus: a professional room service at the highest level under the direction by Olga Esanu.

All focus on what can be improved

One of the goals set by the chef when the virus hit it was "make better cooking". Faith that in that objective works hard in everyday life and, in addition to the meat apotheosis—apart from the pieces ripened from various origins—, shines a sweet line that has evolved upwards with a studied and greedy finesse, although without excess sugars.

This, apart from the formidable cart with parts brie, camembert, truffled pecorino and, how not, some canaries.

About awards and recognitions, among which is the distinction Colombian Star (compatriots who are an example abroad), emphasizes that everything This is summed up in a cause and effect relationship..

«It is something very positive for the entire team, because it amplifies motivation and that results in project-based work ambitious that, still, I would dare to say, is in its infancy considering the objectives to which we aspire. Every distinction is very good as long as we don't lose —he reiterates— our origin, the north, what is work always from the basis of humility and continually learning".

Pedro Nel Restrepo

The mobile at hand

The chef stays up to date with reality and current events through social networks and the platforms. He believes that the criticism poured by the public through them They constitute a valuable thermometer for adapt to the demands of each service.

In this sense, the santacrucero restaurant is getting high ratings and ratings that place it among the most demanded by users. «All this has changed a lot and the review of the restaurants has become a fashion and in a need", asserts.

On the other hand, the head chef received recently an email from which we reproduce the header:

With own name

If it is a suggestive table, the name of Viviana Sarria can't be missed. There is no detail that Pedro Nel's wife do not know or let escape.

This Colombian, economist by profession, He came to the kitchen profession at a very young age., but what I didn't intuit was the adventure that He would live with his family in the Canary Islands. Es, besides, sommelier and pastry chef, passions that lead to care with elegance and charm the experience of each diner.

Viviana Sarria is behind the success of ethereal restaurant, and this woman brave has known how to face the comings and goings of the restaurant industry with tenacity and innovative spirit.

It's not just about the economy., but also of relationships with companies and professionals.

His experience and versatility have allowed that she and the group offer attentive service, managing to consolidate this space as a reference culinary backed by classic cuisine, but with creative nuances, of Latin essence and bet on local products.

The son of both, Paolo, is forming currently in Madrid and a future is foreseen relief, although Pedro Nel is resounding: «He is acquiring maximum experience and he must choose his own path.".

For the chef, the family "it's my heart, my engine and my gasoline to work every day.