Restaurante La Barra de Rayuela — Restaurant in Santa Cruz de Tenerife

Tucked just off one of Santa Cruz’s more historic streets, Restaurante La Barra de Rayuela offers a small, secluded patio that feels almost hidden in plain sight. We were seated at one of only eight tables outside, bordered by lush greenery that created a gentle screen between us and the foot traffic beyond. You could still catch glimpses of life moving by — tourists wandering, locals passing through — but from our spot, it all felt quieted. The setup was simple, elegant, and calm. Just a few tables, well-placed plants, and good energy.

The service was impeccable. Our waiter was warm, attentive, and clearly proud of the food being served — and rightfully so. With such a small number of tables, he could really dedicate his time and care to each guest, and it made the whole experience feel elevated without being pretentious.

I started with a plate of shaved Jamon Ibérico, sliced fresh to order from the leg inside the restaurant. The cut was generous — not in size, but in intent. Every piece was silky, flavorful, and clearly high-quality, the kind of jamon that doesn’t just accompany a meal, but anchors it.

But the standout — the reason I’ll think about this place long after leaving Tenerife — was the steak tartare. I’ve ordered steak tartare at restaurants all over the world, and I’m often let down by overly fussy preparations, heavy-handed horseradish, or aggressive garnishes that drown out the meat. But here? It was a revelation. Balanced, clean, and masterfully seasoned. The flavors melded together in a way that felt intentional but effortless — like the chef trusted the ingredients to speak for themselves, and they did. Every bite was perfectly textured, perfectly composed. It was, without exaggeration, one of the top three dishes I’ve ever had in my life. I would seriously consider flying back across the Atlantic just to have it again.

My girlfriend ordered the ceviche, and she really enjoyed it — bright, fresh, and well-executed. But it was that tartare that stuck with me. I left wishing I had asked for the recipe, knowing I’d never get it, but still feeling grateful to have experienced it at all.

In a city I didn’t particularly enjoy, this restaurant was an absolute highlight. The food was exceptional, the service flawless, and the setting effortlessly charming. Restaurante La Barra de Rayuela is the kind of place that doesn’t just impress you — it...

The waiter tried to rip me off €15. The bill was €79. I left two €20 notes and four €10. They took the money, swapped one of the €20 with €5 note and told me that I haven’t paid enough. They were unlucky in a way that I took out euro cash only today and it was the first place where I paid with that money. I didn’t have any €5 notes on me whatsoever. This was totally bizarre, they started screaming and swearing at me in the hope that I’d leave them extra money. I hope it’s the last time they try this scam on their customers.

To be fair, the...

Lamentable. Nos cobraron el agua del grifo. Mientras decidíamos que cenar pedimos la bebidas. Una cerveza y agua. Al volver, el camarero nos indicó que varios de los platos se habían terminado y no quedaba pan para tostas. Decidimos pedir la cuenta y marcharnos. Nuestra sorpresa fue que nos cobraban el agua. Agua de grifo en una botella de vermut reciclada. Al quejarnos, el camarero nos indicó que estaba filtrada. Solicitamos la hoja de reclamaciones, y no tenían, por lo que llamamos a la policía municipal, que solo tardo una hora en llegar. Por desgracia no podemos comprobar si han sido sancionados por algún motivo. Al final estás de vacaciones y ya perdimos una no he con eso y se libraron de que fuéramos al día siguiente al OMIC. Nota Agua potable de gran calidad y salubridad demostrada ? Cuando bebo de una botella precintada puedo tener eso. Una botella de vermut rellenada con agua de no sé dónde , no.

Además: El 10 de abril de 2022 entró en vigor la nueva Ley 7/2022 de 8 de abril, de residuos y suelos contaminados para una economía circular.La nueva ley expone en su artículo 18.3: «Al objeto de reducir el consumo de envases de un solo uso […] en los establecimientos del sector de la hostelería y restauración se tendrá que ofrecer siempre a los consumidores, clientes o usuarios de sus servicios, la posibilidad de consumo de agua no envasada de manera gratuita y complementaria a la oferta del mismo...