The term ‘Haydée’, which could be translated as respecting, cherishing or pampering, embodies both chef Víctor Suárez's passion for the island flavours specific to La Gomera and a subtle tribute to his grandmother, the woman who first instilled in him a love of cooking. The restaurant is located inside the Casa Fuerte building, the most striking part of the Hotel Gran Tacande, inspired by the ancient fortress that allowed for safe disembarkation. After crossing the modern courtyard, where the culinary concept of the experience is explained, you enter the first floor, a pleasant and open room in a contemporary style, with a well-stocked glass-fronted wine cellar and pleasant sea views from some of the tables. The chef showcases his creative vision of Canarian cuisine through two tasting menus ('Atlántico' and 'Raíz'). A dish with a story to tell? Cabrito embarrado envuelto en hoja de plátano (kid goat wrapped in banana leaves), a speciality that Grandma Haydée always made at Christmas and which needs to marinate for 24 hours before serving.