The elaborate cooking of the Padrón brothers (Juan Carlos and Jonathan) highlighted on their own menu will definitely find favour with guests – especially given the fact that they are the sons of chefs and nephews of fishermen. Located on the fifth floor of the Royal Hideaway Corales Beach hotel, the restaurant delights guests with its ocean views and its high level of service and cuisine. In keeping with its philosophy and always ably supported by their wives (both of whom fulfil the role of sommelier), the focus here is on traditional Canary Island recipes (albeit from a creative perspective) and a high level of refinement in the presentation. There’s just a single yet extensive tasting menu along with several wine-pairing options. We were particularly impressed and surprised by dishes such as the onion soup and “flan roto”, the daikon and Carabinero prawn “empanadilla”, the “caracola” of celery with celery toffee and fried pine nuts, the magical “sweet tree” that is served along with the petits fours, as well as the superb “turrón” of Canary Island morcilla with almond praline - one of the restaurant’s signature dishes.