Description: A serious kitchen based on tradition and latest trends, recreational, that plays synchronized with seasonal products. It is difficult to be in both the culinary past and present at the same time, recreating equally classic bases with avant-garde concepts and methods, but this is what this kitchen has done to make Richard Etherington deserving of various prizes and awards. A style which is his own, and more importantly, that allows him to maintain a wide and faithful clientele making him one of the most esteemed Tenerife chefs. Without any doubt his crunchy puff pastry with goats cheese, Tacoronte onions and tomato confit, touched with a seasoning of basil and elder syrup, passes all the tests. Crunchy king prawn rolls, cheese with cumin and guava accompanied by salad and fruit chutney. Impossible to criticize is his white tuna carpaccio over rocket lettuce with cured cheese seasoned with lemon and extra virgin olive oil. Bubbling lunchtime dishes such as roast rack of lamb with a crunchy crust of dijon mustard, herbs and his own lavender juice.