IL BOCCONCINO by Royal Hideaway
Take a trip from northern Italy down south with chef Niki Pavanelli.
Brimming with confidence, this chef is 100% Italian by birth and 100% an honorary Canary Islander, given his love for our island. It has been 15 years since Niki Pavanelli, born in Bologna, disembarked in Tenerife on a mission to highlight the soul of Italian cuisine, after training through various projects in Italy and around the world. In 2018, he took over Il Bocconcino by Royal Hideaway.
The majority of the team is Italian, directed by Riccardo della Bella, with a 100% Italian menu.
We take a journey from northern Italy southward, using traditional Italian recipes and making them fresh without stripping them of their essence. We also have a great time including recipes in our menu, which we learned from our Italian grandmothers.
We seek the best Italian produce using ingredients such as Parmigiano Reggiano DOP cheese.
Il Bocconcino also offers a wide selection of traditional pizzas prepared in wood-fire ovens.
A careful selection of Italian wines pairs perfectly with the offering at Il Bocconcino by Royal Hideaway.
Tel. 0034 922 757 900 – Ext. 3012 or 0034 682 42 97 80 (WhatsApp).
Dinner. Bookings must be made in advance.
Open from 18.30 to 21.30 h.
Closed on Sundays and Mondays.
Gentlemen must wear long trousers and closed-toe shoes.
Trip Advisor Traveller's Choice 2021
“An enjoyable Italian restaurant with a chef that I liked, Niki Pavanelli. I especially enjoyed the most classic creations, especially the pasta, with a good maître sommelier, Gionathan Sinigaglia, who is also Italian (and who prepared a few superb Negroni for us). To begin, the homemade focaccia with lardo di Colonnata and stracciatella on caponata and basil. There is no doubt the pasta is good, and so is the cacio e pepe with truffle. The risotto allo zafferano was a bold bet, as it contained ossobuco and liquorice. The rice was very good. The move to combine meat and liquorice is more debatable. The cannelloni alla vaccinara stands out above the lamb with artichoke and truffle. As for desserts, the brioche with Sicilian almonds was very good. Another bold sweet dish was made with a base of grilled aubergine, white chocolate, mandarin and sesame, which was as complicated as it was unbalanced. Good Italian wine selection, including the Pietra Marina 2013 white. Carlos Maribona.”