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Bevir is a “must” for anyone visiting the Canaries. Here, chef Jose Luis Espino champions top-quality ingredients, superb textures and meticulous presentation in dishes that extol the virtues of the local soil and the Atlantic (which provide 90% of his ingredients), while always showcasing the inherent flavours of the Canary Islands and using techniques that will leave a lasting impression. His creative and contemporary tasting menus are a nod to famous personalities such as the local writer Benito Pérez Galdós, one of the best exponents of 19C Spanish realist literature, hence the names of the two tasting menus (Fortunata and Jacinta), named after one of Galdós’s novels. Dishes that appealed to us included the colourful beetroot (cooked with salt and then grilled, the “embotado” (mackerel cured in seaweed salt, then marinated in orange oil before being cooked in a bain-marie), and the cauliflower cooked at low temperature like a cream, then topped with hazelnuts and coffee.