El Taller Seve Díaz

In this restaurant, a visit to which is almost compulsory for food-lovers visiting the island, they are of the firm belief that the customer is always king. We can definitely confirm this approach given chef Seve Díaz’s constant and very natural contact and interactions with his guests. Located just a few steps from the central Plaza del Charco, it occupies the ground floor of a property with a contemporary design that comes as a surprise, with a split-level dining room and open kitchen. The culinary focus here is on two tasting menus (a short option entitled “Sorpresa” (Surprise), and a second simply called “Largo” (Long)), both of which have a contemporary edge and are based around seasonal ingredients from the Canary Islands that are combined with plenty of originality (as an example, the native Canarian black pig and fresh fish caught in local waters are a constant on the menu). One bold, cutting-edge dish that we particularly enjoyed was the red prawns with caramelised prawn heads, tiger’s milk and Guayonje onion.