The story
On Calle Armas in the old Vegueta neighbourhood, Sorondongo is a “casa de comidas canaria” – a place that honours the island’s culinary heritage with a light, contemporary touch. The project was born in early 2023 when chef Richard Díaz Aguilar decided to open his own restaurant, driven by a clear mission: to put Gran Canaria’s gastronomy on the map using local produce and reviving authentic flavours. It has quickly earned its place in the Michelin guide, receiving a Recommended distinction for 2023, 2024 and again for 2026.
Richard Díaz Aguilar trained at the Hotel Escuela Santa Brigida in Gran Canaria and the prestigious Basque Culinary Center, then worked alongside leading chefs in both the Canary Islands and the Basque Country. His talent was recognised early – he was named “Joven Promesa de la Gastronomía Gran Canaria Me Gusta” in 2019, won the regional cooking competition in 2021, and was crowned “Mejor Cocinero de Canarias” at Gastrocanarias in 2022. At Sorondongo, he is the face of a team that makes this venture possible.
Sorondongo offers two tasting menus, both served to the entire table and adapted to the daily market. The Santa Ana menu (€63) begins with marinated tomatoes and a traditional potaje, followed by a creamy market rice with sheep’s cheese, then pork with chard and mojo hervido, and finishes with a torrija and petit fours. The more extensive Vegueta menu (€74) adds a course of bonito with salpicón and gofio, and calamari encebollado, ending with frangollo, a classic Canarian dessert. The Vegueta menu is available until 3pm for lunch and 9pm for dinner.
The restaurant is open Wednesday to Saturday for lunch and dinner, with last reservations at 15:00 and 21:30. The kitchen closes 30 minutes before the restaurant. Reservations are made exclusively through the website, and guests are asked to note allergies or dietary needs at least 24 hours in advance – the team is happy to adapt the experience.
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