Description: The culinary vocation of Fernando Llanes from Austria was awoken in infancy. During his time of national service he cooked for the troops and managed the officers kitchen. Later going round hotels for surfers, his favourite hobby, he arrived in Tenerife during 1991. Here he took his tentative steps as chef in the famous restaurant Amos, where his interest in the profession was consolidated. Returning to Austria he decided to take major strides, and he polished his porfession in the school of the famous master chef Luis Irizar and combined study with work that many others would leave, he went to the restaurant "Arzak" Martin Berasategui's "Bodegon de Alejandro" Pedron Subijana's "Akellare" and various others. He ammased a wealth of experience in La Rioja and London, then later returned to Tenerife, where along with his sister Paula he opened the restaurant "Saffron and Porron" in the la Noria street, he decided to open la Posada del Pez where they offer a delicious kitchen of meat and fish, and shine with signature cuisine dishes.