The story
Perched 40 metres above the Atlantic on the fifth floor of the Royal Hideaway Corales Beach hotel, El Rincón de Juan Carlos is the work of brothers Juan Carlos and Jonathan Padrón. The Padróns come from a family long dedicated to gastronomy, and at this Tenerife restaurant they deliver a Mediterranean cuisine that is both rooted in tradition and boldly contemporary.
The restaurant’s setting is as striking as its food. The hotel itself was named best luxury hotel in the world for architecture and design, and the interior, by Catalan designer Mercè Borrell, turns the ocean view into an intimate, elegant frame for the meal. The brothers describe their cooking as “a kitchen of roots, that venerates the sea, the good product and flavour” – a sentiment that earned them a Michelin 2 Star award.
The tasting menu changes with the seasons. A recent 2026 edition opened with an onion soup with broken flan and goat cheese brioche, followed by a squid turnover and a Canarian blood sausage “turrón” with salted almond praliné. Second courses included lobster with peppers and ajoblanco, fennel cappelletti, and sea bream with watercress and capers. Desserts ranged from a tomato and cucumber sorbet with mustard ice cream to a corn millefeuille with toasted butter cream and black garlic. The full tasting menu is priced at €180, with wine pairings from six to twelve glasses.
The brothers speak of their cuisine as “tradition and vanguard” – a Mediterranean style that draws on the flavours of the islands: land, sea and sun. Every plate is built on respect for the product, with a clear sense of place. The result is a dining experience that feels both grounded and surprising, elegant and deeply personal.
Recognition
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