European technique, Asian flavour, Canarian ingredients.

Menú de mercado · Cuatro platos

A menu built on whatever the market gave up that morning. Aubergines burnt whole over the flame until they collapse into smoke, tuna cut to order, black pig raised on the island and cooked until the skin cracks under the knife. It ends with caramel and honey rum, poured at the table while it is still too hot to eat.

1. Para empezar

   Berenjena a la brasa, cebolla, pan

   Charred aubergine, onion, bread

   Burnt whole over the flame until they collapse. Deep smoke, slow onion, and bread still warm enough to steam when it is torn.

2. Primero

   Atún, ponzu, aguacate

   Tuna, ponzu, avocado

   Cut to order and dressed at the last moment, so the ponzu arrives late and sharp rather than settling in.

3. Principal

   Panceta de cerdo negro canario, manzana, zanahoria

   Canarian black pork belly, apple, carrot

   Black pig raised on the island. Skin that cracks under the knife, and apple sharp enough to cut straight through it.

4. Alternativa

   Cherne, mojo verde, papa antigua

   Stone bass, green mojo, heritage potato

   Skin crisped hard and dry, green mojo beneath, heritage potatoes crushed alongside.

5. Postre

   Torrija de plátano, brûlée, ron miel

   Plantain custard French toast, honey rum

   Soaked overnight in a custard of island plantain, with plantain caramelised to a brûlée crust across the top that cracks under the spoon.

Menú degustación · Cuatro platos

A crossing. Fish line-caught off Arguineguín and cured at first light, served cold in a clear tomato dashi. Brown butter turned savoury with miso. Kid goat given a whole day, then glazed dark with palm honey and star anise until the edges catch, its sauce drawn from the bones. It closes with a cheesecake made from a cheese set by thistle flower rather than rennet.

1. Para empezar

   Vieja curada, dashi de tomate, pepino, mojo verde

   Cured parrotfish, tomato dashi, cucumber, green mojo

   Line-caught off Arguineguín and cured at first light. Cold, clear, and green with coriander at the finish.

2. Primero

   Vieira, coliflor, beurre noisette de miso, lima

   Scallop, cauliflower, miso brown butter, lime

   Caught on one side only and left barely warm through. Brown butter turned savoury with miso, lifted at the last second by lime.

3. Principal

   Baifo, miel de palma, anís estrellado, papa antigua

   Kid goat, palm honey, star anise, heritage potato

   A whole day of cooking, then glazed dark with palm honey from La Gomera until the edges catch. The sauce comes from the bones.

4. Alternativa

   Cherne, mojo verde, papa antigua

   Stone bass, green mojo, heritage potato

   Skin crisped hard and dry, green mojo beneath, heritage potatoes crushed alongside.

5. Postre

   Queso de Guía, higo, miel

   Flor de Guía cheesecake, fig, honey

   Made with the cheese set by thistle flower rather than rennet, faintly grassy behind the cream. Black figs roasted in honey.

Menú de celebración · Cuatro platos

Named for the hour after the plates are cleared. Prawn on focaccia, glass-crisp beneath and soft above, with black garlic and a chilli oil that arrives a second late. Beef cut by hand beneath a yolk cured until it grates. Suckling pig confited six hours, then crisped so the skin shatters under a spoon. It ends with island cheeses, quince and gofio, deliberately, so the evening has somewhere left to go.

1. Para empezar

   Gamba sobre focaccia, ajo negro, guindilla

   Prawn on focaccia, black garlic, chilli

   Glass-crisp underneath, soft above. Black garlic, sweet and almost balsamic, and a chilli oil that arrives a second after everything else.

2. Primero

   Tartar de ternera, yema curada

   Beef tartare, cured yolk

   Cut by hand and dressed lightly, under a yolk cured in salt until it grates over the top like a hard cheese.

3. Principal

   Cochinillo confitado, papa antigua, manzana, tomillo

   Confit suckling pig, heritage potato, apple, thyme

   Six hours in its own fat, then taken to a fierce heat so the skin shatters under the back of a spoon. Heritage potatoes, roast apple, thyme picked that morning.

4. Alternativa

   Solomillo Wellington, zanahoria, Madeira, trufa

   Beef Wellington, heritage carrot, Madeira, truffle

   Fillet and mushroom in pastry, carved at the table, with glazed heritage carrots and a Madeira and truffle sauce.

5. Postre

   Quesos canarios, membrillo, gofio

   Canarian cheeses, quince, gofio

   Three island cheeses at three ages, fresh, semi-cured and aged, with quince and a gofio biscuit. The course nobody gets up from.

Menú a la brasa · Mínimo seis personas

Everything over coals, brought to the table as it comes off the fire rather than plated in courses. Chicken two days in lemon and oregano, lamb and beef worked together with cumin and mint, pork ribs overnight in gochujang. A salad table that stays out all afternoon and gets refilled without anyone asking.

1. De la brasa

   Souvlaki de pollo, limón, orégano

   Marinated chicken souvlaki

   Two days in lemon, oregano and garlic before it ever meets the fire. Off the skewer at the grill, straight to the table.

2. De la brasa

   Kofta de cordero y ternera, comino, menta

   Spiced lamb and beef kofta

   Lamb and beef worked together with cumin, mint and chilli, charred hard on the outside and left pink within.

3. De la brasa

   Costillar de cerdo, gochujang

   Korean-marinated pork ribs

   Overnight in gochujang, ginger and soy, cooked low over the coals until the meat draws back from the bone, then glazed hard at the end.

4. De la brasa

   Hamburguesa de la casa

   Homemade burger patty

   Ground and pressed the same morning, seared on the plancha, for the children and for anyone who wants one thing they recognise.

5. De las brasas

   Maíz a la brasa, guindilla, lima

   Grilled corn, chilli and lime

   Charred in the husk until it blackens, then rolled in chilli butter and lime while still too hot to hold.

6. De la mesa

   Ensaladas y salsas de la casa

   Salad table and sauces

   Leaves, tomato, herbs and grains, with chimichurri, garlic yoghurt and a chilli sauce. Left on the table all afternoon, and refilled without being asked.

7. Para terminar

   Brochetas de fruta de temporada

   Seasonal fruit skewers

   Whatever the market had that morning, turned briefly over the last of the heat so the sugars catch.

Desayuno tardío · A elegir uno

The meal that starts late and is in no hurry. Bread, fruit, juice and coffee are on the table before anyone sits down, and stay there. Then one plate each, cooked to order: Turkish eggs under warm harissa oil, hollandaise made at the moment and never held, pancakes brought out in twos so the last is as warm as the first.

1. Para la mesa

   Pan artesano, fruta, zumo, café

   Artisan bread, fruit, juice, coffee

   On the table before anyone sits, and there for as long as they want it.

2. A elegir

   Huevos turcos, aceite de harissa, pan artesano

   Turkish eggs, warm harissa oil, artisan bread

   Poached eggs over cold garlic yoghurt with a warm harissa oil poured across at the last moment, so it pools and separates. Bread for the rest.

3. A elegir

   Aguacate, huevo escalfado, semillas, aceite virgen

   Avocado, poached egg, seeds, virgin olive oil

   Avocado crushed rather than sliced, toasted seeds for texture, and a green olive oil poured with a heavy hand.

4. A elegir

   Huevos benedictinos, salmón, panceta o espinacas

   Eggs benedict, smoked salmon, pancetta or sautéed spinach

   On artisan bread rather than muffin, with hollandaise made to order and never held. Choose smoked salmon, crisp pancetta, or baby spinach wilted in butter.

5. A elegir

   Torrija, plátano caramelizado, mascarpone, sirope de arce

   French toast, caramelised plantain, whipped mascarpone, maple

   Plantain caramelised in the pan until the edges darken, with mascarpone whipped loose and maple poured warm.

6. A elegir

   Tortitas de suero, mascarpone, sirope de arce

   Buttermilk pancakes, whipped mascarpone, maple

   Thick, slow on the pan, and brought out in twos so the last one is as warm as the first.