A fusion of traditional Peruvian cuisine and local products. A contemporary touch with very attractively presented dishes. All located at the heart of Santa Cruz.
A journey to the source through a conceptual gastronomic experience inspired on memories. Let the memories, aromas and flavours take you on a journey through the Canary Islands. Archipelago cuisine that proposes a high-end culinary experience unique in the capital. Perfect for those who seek new experiences that are inspired by the local cuisine and based on 100% fresh local products.
Restaurant located in a beautiful old house. Each corner is unique and provides the best atmosphere for every occasion. Bulan’s cuisine offers a balanced fusion of our Canarian cuisine and the most exquisite flavours of international cuisine, especially oriental, creating unique dishes.
A centuries-old Canarian house at the heart of the La Noria district where you can enjoy a carefully composed menu and a wide selection of wines. On its terrace, any time is right to enjoy the specialties such as an excellent platter of freshly cut ham, a tasty rice dish or a juicy stone fried steak accompanied by a good glass of wine or a well draughted pint.
A unique outdoor restaurant with an exclusive atmosphere on the Aborigen Restaurante terrace within the premises of the Iberostar Grand Hotel Mencey that offers dishes prepared with local seasonal produce. Its cuisine defines itself as a “traveller’s cuisine”, applying culinary techniques from different parts of the world to local ingredients with the element of surprise and the guests’ pleasure constantly in mind.
It has its own organic vegetable orchard, certified by the Canary Islands Government, from where it draws its greens, vegetables, aromatic plants, decorative flowers and eggs to delicately add their natural flavour to the dishes and reinvent the tavern concept without losing the subtle touch of the chef’s signature cuisine. Its motto is: “From cloud to orchard, from the orchard to the table.”
Chef Tadashi Tagami bases his culinary philosophy on the foundations of the delicate “kaiseki”, with a touch of the nikkei Peruvian cuisine, preparing elegant compositions, always with the highest quality seasonal products and respecting their natural flavours.
On the one hand, he is devoted to the preparation of a mix of Japanese and Peruvian cuisine together with Japanese salads and nikkei dishes, ceviche, sashimi, sushi or maki and, on the other hand, a more creative vision of peruvian-japanese fusion at the kamado grill.