Txoko by Martín Berasategui: A culinary journey in Santa Cruz de Tenerife, Spain.

Starters

• Beetroot, avocado and acid apple – A refreshing harmony of earthy beetroot paired with creamy avocado and a hint of tart apple.
• Tomato and cheese – Juicy tomatoes complemented by luscious cheese, embodying the simplicity of Spanish flavors.
• Salmorejo tradicional, pescado curado and pan marino crujiente – A traditional cold tomato soup enriched with cured fish and topped with crispy marine bread for texture.

Mains

• Sea bass, roe herring and hollandaise sauce – Delicate sea bass accompanied by roe herring and a rich hollandaise sauce creating a luxurious flavor profile.
• Pulpo brasa sobre papa revolcona y alioli ligero de pimentón – Grilled octopus served over creamy mashed potatoes with a light smoky paprika alioli enhancing each bite.
• Tortilla vaga de huevos camperos, merluza, espinaca – A light omelette featuring free-range eggs, fresh hake, and vibrant spinach for a wholesome taste.
• Txipirones en su tinta con crujiente de arroz – Tender squid cooked in its ink paired with crispy rice, a textural and flavor contrast.
• Pimiento asado relleno de ternera – Roasted pepper generously filled with savory beef, combining smoky and hearty flavors.

Desserts

• Traditional crème caramel with chantilly cream – A silky custard dessert topped with delicate chantilly cream for a classic finish.
• Hazelnut brownie with cocoa and mandarine cream – Rich hazelnut brownie complemented by cocoa notes and a refreshing mandarin cream.
• Rum Baba with cream ice cream – An indulgent sponge cake soaked in rum served with luscious cream ice cream.
• Caramelized rice pudding – Creamy rice pudding with a caramelized twist for a delightful texture and flavor.
• Lemon pie – A zesty and refreshing lemon pie that provides a bright citrus conclusion.
• Tocinillo de cielo – A traditional Spanish custard dessert with a rich, silky texture and subtle sweetness.

Drinks and Specials