Tabaiba Restaurante

Tabaiba, a restaurant in Las Palmas, takes its name from a shrub native to Macaronesia, and it describes its cooking as cocina canaria evolutiva: Canarian roots…Tabaiba, a restaurant in Las Palmas, takes its name from a shrub native to Macaronesia, and it describes its cooking as cocina canaria evolutiva: Canarian roots handled in a restless, experimental way, built on kilometre-zero produce and close contact with the people who grow and catch it. Chef Abraham Ortega learned at home alongside his mother and grandmothers, trained at the Hotel Escuela de Canarias and cooked on the Spanish mainland and elsewhere in Europe before coming back. An earlier project of his was given a Bib Gourmand in the 2020 Michelin Guide, and he reached the regional final of the San Pellegrino Young Chef contest.

Two set sequences run to 12 and 15 courses, each with an optional wine pairing. Gofio, Teror chorizo, plátano, mojo, limpets, vieja, cuttlefish and white crab have all appeared on them. The kitchen does not adapt either sequence for lactose intolerance or for fish and shellfish restrictions.