If creative cuisine that showcases the island’s culinary history appeals to you, this restaurant located at the luxury Villa Cortés hotel is a must. It is overseen by chef Diego Schattenhofer (an Argentinian chef who has spent the past two decades in the Canary Islands). His cooking is defined by the phrase 'we don’t create recipes, we create emotions' and is showcased across two tasting menus (Roque Guincho and Roque de Arona Hío) on which Canary Island cooking is 100% present in every dish (we particularly liked their seafood rice with scarlet red prawns and one called Thunnus thynnus), which are always accompanied by little information cards that provide details about the product used and its origins, as each one is dedicated to a different island. Key attributes here are flavour, consistency, expert technique and a multi-faceted team (marine biologists, neurologists, historians, etc.) which has revisited the culinary roots of the native Guanche people. The restaurant has a particular penchant for dry-aged fish, while the trolley of Canary Island cheeses (with over 50 varieties) is a particular highlight!