Michelin newly recommended restaurants in the Canary Islands: Silbo Gomero and Palacio Ico

New Michelin recommendations: Braulio Simancas' restaurant excels with mojos, while Víctor Valverde's showcases true culinary DNA of the Canary Islands

Tasca Silbo Gomero, situated at Calle Volcán Elena 9 in La Laguna, Tenerife, and the establishment within the Palacio Ico hotel in Teguise (Lanzarote), have been added to the recent Michelin Guide recommendations, deemed as “too good to keep secret” by the inspectors. While the annual awards such as Stars, Green Stars, and Bib Gourmands will be disclosed during the forthcoming annual ceremony, the latest additions to Spain’s selection are announced every last Wednesday of each month.

Tasca Silbo Gomero, led by chef Braulio Simancas, stands out for its expertise in crafting Canarian mojos, treating them as integral components rather than mere condiments. Situated adjacent to the Santiago Martín Sports Pavilion in Tenerife, this unpretentious eatery presents a contemporary interpretation of Canarian cuisine rooted in tradition, with an emphasis on lightness and flawless technique. The restaurant also offers a unique assortment of locally refined cheeses, accompanied by a well-curated wine collection encompassing selections from across the archipelago.

Michelin newly recommended restaurants in the Canary Islands: Silbo Gomero and Palacio Ico.
Braulio Simancas in his restaurant Silbo Gomero | J. L. C.

Worth noting, Simancas has been recognized as the Best Head Chef at the XXIV DIARIO DE AVISOS Gastronomy Awards in 2009 and secured the title of Best Canarian Restaurant at the XXXI Gastronomy Awards in 2016, when he helmed the Las Aguas restaurant at Bahía del Duque Hotel.

Michelin Recommends: Canarian culinary heritage

Regarding Palacio Ico, the Michelin guide underscores its contemporary concept built entirely upon locally sourced ingredients. With an evolving menu, the restaurant showcases the finest seasonal produce available daily, embodying the essence of Canarian culinary heritage—featuring specialties such as Lanzarote octopus, Uga smoked salmon, La Santa prawns, island wreckfish, and an array of cheeses.

Overseeing the kitchen is Víctor Valverde, who honed his skills under the guidance of Martín Berasategui and during his time in London’s restaurants. Housed within a splendid manor built in 1690 and centrally located in Teguise, the establishment has historical significance as endorsed by César Manrique.

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