The best restaurants Santa Cruz De Tenerife

As it is run by an Asturian woman, this ochre-walled posada has made a specialty of some traditional Asturian dishes such as chorizos a la sidrabut also fabada (a kind of cassoulet) and white beans (fabes) served with mushrooms and scampi or clams. The excellent quality of the products and the attentive service have helped to ensure a regular clientele. The room is small as well as the terrace, so you would be well advised to make reservations before coming to this very popular and rewarding place.

A good address for tapas and especially for the frame, in the heart of a wooded park. The square Square is also very lively in the evening.

It is one of the most recent restaurants in the city. With colorful interior spaces, but above all a terrace overlooking the beautiful San Francisco Square, beautiful trees, and beautifully illuminated at night. The kitchen includes some Canary classics such as dads or mojos presented with grilled cheese, but is also complemented by modern and international touches such as shrimp risottos, vegetable wok or chicken burrito. Without spending any fortunes, a tasting will be pleasant.

In a decor and a very pleasant local atmosphere, you can enjoy in the dining room or on the terrace, in the creative tapas on the products of the region. We particularly recommend the fried zucchini with honey Tenerife or ham croquettes ibérico made on request! Do not hesitate to ask the owner, she lived for a long time and Paris is inexhaustible on the subject.

This small restaurant is housed in a beautiful 1893 building. The Canarian cuisine is good and family-style and, above all, the quality-price ratio defies all competition, as the dishes, even the starters, are copious, not to say lavish. Vegetarians can opt for a parillada of green vegetables, accompanied by Canarian cheese. The accompanying mojos are satisfactory, although the fish is frozen, but at least displayed as such.

Located on the fourth floor of the Adonis Hotel, this Niokobok, from nothing in Senegalese Wolof, offers since 2019 a beautiful clear space, divided into two sub-areas, a more traditional restaurant with tablecloths and a corner more lounge, stool, high or low tables... Where you can either make a full meal or make a tapo. At the controls is Marc, a Frenchman who has been living in the Canary Islands for 20 years. The result is a short but refined menu and well-presented dishes. We enjoyed the ceviche de sama roquera, a small, very fine fish and its Marcuyá sauce. To be continued.