Restaurants in Tenerife – from resort gastronomy to authentic lunch spots
Discover the best restaurants in Tenerife: from refined resort cuisine at Palacio de Isora to local lunch spots such as El Rebojo and Finca Salamanca. A personal selection full of flavour, atmosphere and Canarian tradition.
Food as part of the journey
During our trip to Tenerife, I noticed how strongly food is interwoven with the rhythm of the day. From the first cup of coffee with a sea view on the terrace of Palacio de Isora to an unexpected lunch in a rustic village restaurant. With every meal, you experience a different facet of the island.
I set off for every destination with the urge to explore the local cuisine. Not just to taste it, but to find inspiration: at markets, in small eateries, through typical products and dishes that tell you something about the local culture. It is these impressions and memories that later find their way into my recipes – at home in my kitchen and on my blog.
In Tenerife, I seized the opportunity to experience two completely different worlds. On the one hand, the refined world of resort restaurants, where every plate was carefully composed. On the other hand, the simplicity and authenticity of local restaurants, where atmosphere and hospitality were at least as important as the dishes themselves.
This blog brings both experiences together. An overview of the restaurants in Palacio de Isora, followed by four lunch spots that surprised us with their charm, views and flavours. Not a culinary guide, but a personal selection – as always at Spice & Ginger.
Restaurants in Palacio de Isora – from Italian risotto to Canarian fine dining
During our stay in Palacio de Isora, we discovered how versatile resort gastronomy can be. From an elegant tasting menu to lunch with tostadas by the pool – each restaurant had its own character and atmosphere. And although I usually look for local places to eat outside the hotel, here it was a pleasure to dine within the walls.
L'Olio transported us to Italy, with a modern twist. Didier chose a classic pasta with tomato and basil, while I opted for a perfectly cooked seafood risotto – creamy, al dente and full of flavour.
Oasis, located by the impressive infinity pool, served us roasted squid with mojo rojo and a fresh tuna ceviche. The setting – sun, water, tranquillity – made it an ideal lunch spot.
Nami Asian Bistro surprised us with a wide range of Asian cuisine. We sampled steamed shrimp gyoza, an extensive selection of sashimi and succulent Peking duck. Everything was fresh and beautifully presented. The teppanyaki show tables are highly recommended for those who enjoy a spectacle.
Dúo Steakhouse was the place to be for meat lovers. We started with croquetas and roasted sausages with a paprika sauce, followed by a perfectly grilled beef fillet. The atmosphere is elegant, the service professional.
Agave, the Mexican restaurant by the pool, was my favourite place for lunch. The vibe is relaxed, the margaritas refreshing, and the food downright delicious. We sampled tostadas with crispy calamari and habanero sauce, marinated tuna with avocado and chipotle mayo, guacamole with mango, and three varieties of tacos: al pastor, cochinita pibil, and salmon with jalapeño and pumpkin. A feast of flavours.
La Terrasse, exclusively for Red Level guests, is the resort's gastronomic showpiece. Chef Jorge Peñate put together a Deep Sea menu that took us from the coast to the deep sea. Each dish was built around fish caught at different depths – from tuna at 150 metres to deep-sea fish at 800 metres. The creativity, respect for local products and technical finesse made this a culinary experience that I will remember for a long time to come.
My personal favourites? La Terrasse for the tasting menu and Agave for lunch. Two completely different experiences, but both with a clear identity and perfect execution of the dishes.
Authentic lunch restaurants in Tenerife outside the resort
Although Palacio de Isora has a lot to offer, we like to venture out to sample the local cuisine outside the resort. Four lunch spots stood out – each with its own charm, views and flavours.
El Rebojo – Garachico
One of the most beautiful discoveries of our trip. El Rebojo works exclusively with products from the Canary Islands, and you can taste it. The bread is served in a see-through basket – a fisherman's attribute with a glass bottom – and is made with sourdough and ancient grains. The butter is flavoured with saffron, the olive oil comes from Fuerteventura and the salt from a nearby salar. We started with a strawberry gazpacho, velvety smooth and with a subtle spicy touch. This was followed by an almond and paprika salpicón with amberjack and pico de gallo. The crispy baby goat guyoza was served with tamarind sauce, orange kimchi mayonnaise and fried corn. The crispy fried morena (mullet) with pineapple purée and mojo rojo was a surprising combination of sweet, spicy and crispy. And then there was the mare y montaña broth – a plate full of umami. This series of tapas was followed by crispy rice with saffron aioli and fried dehydrated soft-shell crab – a heavenly dish. Finally, we tasted crispy fried pork belly with sweet potato, kimchi and gofio – the pièce de résistance.
It was a lunch that felt like a tasting menu, with local products playing the leading role.
Parador de las Cañadas del Teide
This is highly recommended for anyone who wants to have lunch with a view of the volcano. We ate the typical Canarian papas arrugadas with mojo rojo y verde, a salad with ventresca de atún and toasted bread with tomatoes. Correct, fresh and with an unbeatable view. No culinary delights, but an honest meal in a unique location.
Finca Salamanca – Güímar
According to many travel guides, Hotel Rural Finca Salamanca has one of the best restaurants in Tenerife. The atmosphere is charming and traditional, and the kitchen works exclusively with local seasonal products. We started with a prawn carpaccio with citrus vinaigrette and avocado cream – fresh, delicate and perfectly balanced. This was followed by a tuna tartare with almond mojo, an unusual flavour but well executed. The paella with fish and seafood was nothing short of fantastic: richly filled, perfectly cooked and with a depth of flavour that I have rarely tasted. Finally, we had octopus with romesco sauce and crispy Canarian potatoes with red and green mojo. A complete dining experience that I will remember for a long time to come.
La Orotava – El Monasterio
A restaurant complex with a remarkable history. This was once the home of Father Fray Antonio el Gomero, a Dominican lay brother who collected alms for Our Lady of Candelaria. During the grape harvest, he rode his mule from wine press to wine press and filled his barrels with must. He managed to fill the abbey's cellar with fine wines, which he sold to his loyal parishioners. Since the 1990s, the complex has been transformed into a gastronomic destination, with several restaurants and a brunch spot with a view.
We had lunch in the main restaurant and chose piquillo peppers stuffed with tuna, fish croquettes and grilled sea bream with papas arrugadas. The rural atmosphere – chickens roaming freely, rustic furniture, tables with a view – added an extra dimension to the meal. The dishes were simple but well prepared, with respect for local tradition.
My favourite outside the resort? El Rebojo, without a doubt. But the fish and seafood paella at Finca Salamanca – richly filled and perfectly cooked – also deserves an honourable mention.
My favourite outside the resort? El Rebojo, without a doubt. But the fish and seafood paella at Finca Salamanca – richly filled and perfectly cooked – also deserves an honourable mention.
What makes Tenerife's cuisine so special? Local ingredients, tradition and hospitality
What struck me most during this trip was the constant presence of local ingredients and seasonal produce. Whether we were having lunch in a rural restaurant or dining at the gourmet La Terrasse, you could taste the island everywhere. Fish and seafood were abundant – fresh, varied and often caught in the waters around Tenerife. Gofio, goat's cheese, bananas, saffron, olive oil from Fuerteventura: these products are the building blocks of Canarian cuisine.
There was also a striking respect for their own culture. Not only in the choice of ingredients, but also in the way they were presented. Dishes were often served on handmade ceramics, with attention to texture and colour. The cuisine was honest, steeped in tradition, but not old-fashioned. In some restaurants – such as El Rebojo and Finca Salamanca – you were served a modern interpretation of classic dishes.
What also stuck with me was the atmosphere. Friendly service, a relaxed pace, tables with a view. Even in the resort restaurants, there was room for authenticity. La Terrasse in particular managed to combine tradition and refinement: a tasting menu that was not only gastronomic but also rooted in Canarian identity.
There was also a striking respect for their own culture. Not only in the choice of ingredients, but also in the way they were presented. Dishes were often served on handmade ceramics, with attention to texture and colour. The cuisine was honest, steeped in tradition, but not old-fashioned. In some restaurants – such as El Rebojo and Finca Salamanca – you were served a modern interpretation of classic dishes.
What also stuck with me was the atmosphere. Friendly service, a relaxed pace, tables with a view. Even in the resort restaurants, there was room for authenticity. La Terrasse in particular managed to combine tradition and refinement: a tasting menu that was not only gastronomic but also rooted in Canarian identity.
Taste Tenerife at home – be inspired by the local ingredients and dishes we discovered during our trip. Try our recipe with gofio, a traditional Canarian flour that is surprisingly versatile.