Tabaiba Restaurant

Cocina canaria evolutiva

Tabaiba is a species of native flora of Macaronesia, hence this project takes its name. This is how our philosophy as a restaurant was born, with a local character, presence of Canarian roots and close contact with the origin of the product.

Our cuisine is characterized by being avant-garde, transgressive and chaotic, without forgetting the humble origins of Canarian gastronomy, taking into account sustainability and maximum respect for the products that come into our hands.

Our chef Abraham Ortega begins to develop in the kitchen at an early age, the result of everyday life at home with his mother and grandmothers, this still inspires him to give diners a haute cuisine experience with memories of flavors familiar and recognizable. Trained at the Hotel Escuela de Canarias and, after passing through the peninsula and Europe, he decided to return home to form a project that was recognized in the 2020 Michelin Guide in the Bib Gourmand category. After this recognition, he decides to give shape to his most personal project, this restaurant. He contemplates several achievements in his career, of which the following stand out: Best Canarian chef in the world in 2016 and finalist in the Iberian region of the prestigious San Pellegrino Young Chef contest.

Our team is young, passionate and creative, in keeping with the spirit of Tabaiba.