"Eduardo Domínguez and Adrián Bosch manage the San Hô restaurant, an exercise in personal fusion influenced by Nikkei cuisine, with which they achieve remarkable results. Their dishes, rich in fermented foods, sauces and Asian flavours, are made with local produce."

"Taking the helm at the San Hô restaurant at the Royal Hideaway Corales Resort hotel are Adrián Bosch and Eduardo Domínguez, both named best chefs of the Canary Islands in 2012 and 2016 respectively. The restaurant offers an attractive menu of Nikkei cuisine; fresh yet rooted in the Tenerife culinary tradition."

"Bosch and Domínguez mix products from the islands with ingredients from Asia and Latin America. They also fuse techniques and vary recipes and procedures as they please, but always following criteria. The result is a tasty, fragrant cuisine that is cooked to perfection, where diners get to enjoy produce from the larder of the Canary Islands. Everything is combined and blended for the better."

"This cuisine with a travelling spirit goes hand in hand with San Hô, the hotel’s Nikkei kitchen. From Japanese maki and nigiri to lomo saltado and Peruvian ceviche with tiger milk and smoked sweet potato, the San Hô menu takes the palate on a special journey."

“San Hô is a restaurant to truly enjoy, where the flavour stands out above all. Ceviches, tiraditos, ají… but also potatoes, mojo sauces and Canary Island cheese. A curious mixture that works and is executed to perfection.”