Food and drink
The comprehensive menu of Canarian dishes is divided into warm and cold starters and meat and fish. The chef enjoys playing with flavours, so that the foie gras is laced with quince and palm tree honey and the suckling pig is sweetly candied with apple puree and cardamon. There are some rustic classics too, along the lines of cuttlefish and chickpea stew – known as Ropa Vieja, which rather unappetisingly means 'Old Clothes' and fried kid with potatoes.
I like the tuna carpaccio and the fish casserole. Avid carnivores may want to try the beef sirloin or the Iberian pork, both of which are very popular.
Contemporary decor features in all three intimate dining rooms, with the panoramic views from the full length windows the main focus. I find the sound insulation isn't very good here - it seems to bounce off the walls and floors, so the restaurant can seem a bit noisy on a busy evening.
As Spanish diners feature most prominently here, some of the waiting staff are not always used to speaking English, but I have always found them very helpful.
In the tiny village of Mácher, it's on the main road between Tías and Yaiza.
Starters are slightly on the steep side at around 9 euros, but that is a reflection of their quality. Main dishes ring in at around 16 euros.
Tables to book
Try to get a table next to the full length windows.
- Families with teenagers
- First-time travellers
- Mature travellers
- Seasoned travellers
- Escaping the crowds
- Great views / scenery