ATELIER ÍÑIGO
BASQUE PROFESSIONAL FINE-DINING AT HOME IN TENERIFE
| CANARY ISLANDS |
| Adapting high-end dishes
cooked on-site |
Menu s2026: Suite Gaualdi
Menu S2026: SUITE GAUALDI
150€
| Course | Plate | Details |
|---|---|---|
| Appetizer | Bread and butter. | Homemade spelt and gofio bread with Canarian butter. |
| Main | Canarian Gargouillou. | My version of the classic recipe, prepared exclusively with Canarian ingredients. |
| Palate Cleanser | Creamy | Smooth mushroom and foie gras Parmentier. |
| Second Course | Steak Tartare | Beef tenderloin tartare (seasoned) with phyllo pastry and egg yolk. |
| Second Course | Catch of the Day | Locally caught fish with a Canarian potaje (stew) cream and garnish. |
| First Dessert | Mamia | Basque curd with a layer of honey and praline cream. |
| Second Dessert | Croma Km0 | Combinations of native fruits at peak ripeness, presented using various textures and culinary techniques. (Pictured: basil and pineapple) |