In 2012, when young Canarian chef Juan Carlos Padrón headed to the finals of the Spanish Chef of the Year competition and took home the runner-up prize, it didn’t just put his El Rincón de Juan Carlos restaurant on the culinary map for the first time, it brought Tinerfeñan dining to the world’s attention.

“We have such excellent ingredients here on the island, organic vegetables, prized cochino negro, exotic fruits, fresh fish and our famous potatoes. It’s exciting to be a chef, to feel that food in your hands, to understand it and to want to create something really special every time you cook.”


Feature on the burgeoning Tenerife gastronomic scene


n by Norwegian/Ink Global


November 2017

One of the most exciting side effects of Tenerife’s foodie renaissance has been a new interest in the simple guachinches that pepper the hills to the island’s north. Since the 17th century, when they were set up by local growers to showcase their wines to British merchants, these no-frills (and frequently no tablecloth) establishments, are hidden away …

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