Restaurante La Tegala

La Tegala is chef and owner Daniel Jiménez's interpretation of Canarian cooking in Mácher. The restaurant builds its identity around the archipelago's producers, volcanic landscapes and Atlantic ingredients, bringing traditional recipes into a contemporary tasting menu format. Jiménez works with head chef Loren Layos, while maître Sergio Mulas and sommelier Alessandra Cavallaro guide the dining room and wine service. The kitchen combines local produce with techniques and seasonings from further afield. Its menus range from the more extensive Maresía to La Tegala and La Tegala 2.0, alongside the more informal Ventorrillo selection. Across these menus, island cheeses, goat, rabbit, seafood and vegetables appear in combinations that connect familiar ingredients with unexpected textures. Examples include octopus with aubergine and a Japanese and Canarian barbecue treatment, sea bass with mango and beetroot, and grilled wreckfish with coconut soup, roasted corn and sweet potato. Rabbit in salmorejo is accompanied by vegetables and goat yogurt, while a goat taco uses a corn and charcoal shell. The Maresía sequence explores goat through several preparations as well as moray, shellfish and fish. Sweet courses include coriander sorbet with white chocolate and mango, and crème brûlée with tonka bean, sweet potato and palm honey. Wine pairings draw on small Canarian wineries and volcanic wines. The dining team explains the origins and ideas behind the dishes as the meal progresses. Tables can be requested through the restaurant's online reservation service or by telephone.

• Fish and seafood
• Lunch
• Dinner
• Takes reservations

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Carretera Mácher 60, 35572 Mácher, Spain

+34659099874 · restaurantelategala.com

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