Restaurante Haydée by Víctor Suárez — Restaurant in La Orotava

We have followed Haydée restaurant since its opening days and its progression has been impressive. Now that their hard work has finally been rewarded with a Michelin star, the only one in the north of Tenerife, we wanted to put it to the test and enjoy New Year’s Eve with chef Victor Suárez and his team. It certainly didn’t disappoint! Victor’s distinct personality was present in every dish. He combines traditional ingredients and recipes from the Canaries (especially from La Gomera where his family is originally from) with novel and exciting flavours and textures.

That evening Victor presented us with a great selection of his signature dishes. The excellent homemade breads were accompanied by a selection of different butters, with a special mention to the gofio-flavoured one, and Caviar from La Gomera, a rare delicacy beautifully presented in a piece of crockery representing the old harbour of Hermigua. It was followed by a trio of appetisers which included a spectacular beef broth and a surprising combination of shrimp and crispy chicken skin.

Moving on to the main dishes, it is very difficult to choose which one to talk about, but the surf and turf style Gillardeau Oyster was a great beginning. From here onwards the experience went in crescendo: the scarlet shrimp flan, the smoked eel, the traditional barbilla wheat with horn of plenty mushrooms that merged contrasting textures to enhance its flavour… and finally, the principal fish and meat dishes: a virrey with a spectacular mojo accompaniment which merges the most characteristic flavours of Canarian cuisine, and the amazingly tender cabrito embarrado. The wine we were recommend, Bimbache from El Hierro, was a great choice that truly enhanced the experience.

There was still room for desserts: an unexpected “plátano canario” and the most incredible and subtle combination of pumpkin and truffle, so unusual in desserts.

And finally, to round up this spectacular evening, the actual New Year celebrations were accompanied with a great selection of artisan turrones and the traditional cotillón and uvas de la suerte to welcome 2024 with the other guests and the entire team of Haydée.

We cannot but whole-heartedly recommend Restaurante Haydée with its newly awarded and very much deserved Michelin star!

Congratulations to Víctor Suárez and...

Restaurante Haydée by Víctor Suárez: A Culinary Homage to Tenerife

In the vibrant heart of Tenerife lies Restaurante Haydée, a culinary haven crafted by Chef Víctor Suárez. Here, the essence of the Canaries is woven into each dish, creating an ambiance that is as warm as the island breeze.

The Menu Atlantic – A Culinary Voyage

The Beginning Caviar from La Gomera: A luxurious nod to the sea, offering the briny elegance of local caviar. Lupin beans: Simple yet profound, showcasing an earthy depth that sets the stage for the journey ahead.

The Experience Tomato and basil kombucha: A refreshing palate cleanser that marries local tomatoes with aromatic basil. Fermented tomato: A umami-rich creation, transforming the tomato into an inventive culinary delight. "Barbilla" Wheat: An ancient grain reimagined, balancing tradition with modernity. Flame-grilled small squid: Tender squid with a smoky essence, tenderly paired with sweet onions. Black wreckfish: A local treasure in mojo sauce, crowned with airy pil-pil foam. Goat meat: Cooked in pork-lard sauce, wrapped in banana leaves for a succulent tribute to heritage cooking.

Sweet Moment Banana: Elevated from staple to star, this dessert redefines the banana's simplicity. Gofio: A rustic Canarian classic transformed into a sophisticated sweet. Petits Fours: A finale of traditional confections, each bite a testament to island confectionery.

The Essence of Tenerife

The atmosphere at Haydée is an elegant tapestry of comfort and style, where each dish is a canvas for local ingredients, telling stories of the island’s rich bounty. The staff's expertise enhances the experience, mirroring the thoughtful composition of the menu.

In Summary

Restaurante Haydée by Víctor Suárez is an emblem of Tenerife's culture and gastronomy. It's an immersive experience where the island's spirit is savored in every bite. The restaurant embodies the island's soul, making every visit a memorable journey through the flavors...

What I Liked: Ambiance: The setting of the restaurant was inviting and well-designed, creating a pleasant dining atmosphere. Presentation of Dishes: Each dish was beautifully presented, showcasing culinary artistry. Bread: The bread selection was not vast, but the bread served was exceptionally good. Tomato Variation: A dish that stood out for its variations of texture and flavors and innovative use. Fish Course: Served in boiled Mocho sauce with pil-pil foam, it was a delightful experience. Desserts: Banana: Creative, balanced flavors, very nice consistence and right portion size. Garjonay: Although the portion was small, it was a memorable dessert.

What I didn't like: Temperature of Dishes: Some dishes were served lukewarm to cold. Taste and Creativity of Dishes: Apart from the highlights mentioned above, the taste and creativity of other dishes were lacking. This was evident in dishes like the welded shrimp flan, which was not only unremarkable but also lacked balance. Consistency Issues: Certain dishes had an unpleasant texture, notably the potato with goat dish and the welded shrimp flan. Truffle with extra charge: at 15 EUR per person, the truffle did not harmonize with the goat dish, and its aroma was lacking. It seemed like an unnecessary and overpriced addition, not complementing the dish and of questionable quality. Petits Fours: A major letdown. It included a mini Gugelhupf that would have been better in a regular size for coffee, a failed mini doughnut made of pumpkin and sweet potato with a dubious taste and texture, and a simple mini-cookie. Overly Complicated Portions: The dishes were too intricate and detailed without adding meaningful complexity or value.

Overall Impression: The dinner was a disappointment. The value for the price paid simply did not match our...