"Eduardo Domínguez and Adrián Bosch operate the San Hô restaurant, a personal fusion project with a Nikkei influence that yields impressive results. Their dishes, featuring an abundance of ferments, sauces and Asian flavours, are rooted in locally sourced ingredients."

"At the helm of the San Hô restaurant within the Royal Hideaway Corales Resort, you'll find Adrián Bosch and Eduardo Domínguez, recognised as the best chefs in the Canary Islands in 2012 and 2016, respectively. They offer an enticing Nikkei cuisine that's exceptionally fresh and deeply intertwined with Tenerife."

"Bosch and Domínguez expertly blend local island ingredients with those from Asia or Latin America. They also experiment with techniques and adapt recipes and methods thoughtfully. The result is a delectable and fragrant cuisine with meticulously executed cooking methods, allowing diners to relish diverse culinary influences. Everything harmonises, combines and enhances the overall dining experience."

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 for indulgence, where flavour always reigns supreme. Ceviches, tiraditos, ají... and also potatoes, mojo and Canarian cheese. A fascinating fusion that's not only successful but perfectly executed. "