La Sandunga

The story

La Sandunga, La Laguna: Fusion & International Cuisine with Michelin Recognition

Chef Gonzalo Tamames

At the helm of La Sandunga is chef Gonzalo Tamames, a Spanish cook with four decades in the kitchen. His career began in Michelin-starred kitchens—Cabo Mayor Madrid, Akelare in San Sebastián, Châpeau Fin in Bordeaux, Jockey in Madrid, El Bulli in Barcelona, and Grupo Kabuki. That fifteen-year formation shaped his approach: a respect for traditional Spanish cooking, a taste for French-influenced gourmet cuisine, and a later turn toward Asian-fusion flavours. In 2001 he opened his first restaurant, El Rincón de Gonzalo, in southern Tenerife. La Sandunga followed in 2017, this time in the north of the island, in the quiet town of Tegueste.

A Creative Fusion Menu

The restaurant describes its offer as “a journey for all the senses,” built on local ingredients and a fusion style that blends Spanish classics with international touches. The menu changes regularly, but a few signature dishes anchor the experience. Start with the niguiris de pescado local—a light, composed bite that sets the tone. Then the canelones de rabo de toro, a house classic that has been on the carte since the beginning. For dessert, the tiramisú crujiente is the chef’s signature: a textural twist on the Italian original.

Michelin Recommended

La Sandunga’s commitment to quality and creativity earned it a place in the Michelin guide as a Recommended restaurant for 2026. The recognition reflects the precision of the cooking and the warmth of the service in a setting that balances fine dining with an unpretentious atmosphere. Outdoor seating is available, and there is a private room for larger parties.

Whether you come for the canelones or to discover the chef’s latest fusion plate, La Sandunga offers a distinct point of view on modern dining in Tenerife.