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La Voz Canaria

Couples Thriving in Canarian Gastronomy

Numerous restaurants across the islands demonstrate that collaboration between couples, whether romantic or siblings, is a proven recipe for success in the culinary sector.

Generic image of two hands shaking over a desk, symbolizing a business partnership or collaboration.
IA

Generic image of two hands shaking over a desk, symbolizing a business partnership or collaboration.

Canarian gastronomy celebrates the success of numerous couples, both romantic and siblings, who have found in collaboration and mutual support the key to consolidating high-level culinary projects across the islands.

In a challenging hospitality landscape, family management has become a common strategy. Small and large restaurants are run by married couples or siblings who, driven by trust and close support, take on complementary roles to ensure the success of their businesses.
A prominent example is El Rincón de Juan Carlos, in Costa Adeje, Tenerife, considered one of the best restaurants in the Canary Islands and Spain. This establishment, located in the Royal Hideaway Corales, maintains its family essence thanks to the direction of two married couples: Juan Carlos Padrón and Jonathan Padrón, along with their wives María José Plasencia and Raquel Navarro, respectively. Their work-life balance model has allowed them to expand their legacy with ventures such as Poemas by Hermanos Padrón in Las Palmas de Gran Canaria and the recent opening of Sanabria in Santa Cruz de Tenerife.
Another success story is that of Iciar Pérez and Juan Carlos Pérez-Alcalde, who after working at Poemas, opened their own restaurant, Moral, in the capital of Tenerife. Both chefs share the kitchen, demonstrating exceptional talent and consolidating a front-of-house team that guarantees an impeccable culinary experience for diners.
In Gran Canaria, sibling complicity is also a winning formula. Miguel and Alberto Herrera have elevated the legacy of Camino al Jamonal in La Puntilla de Las Canteras, making it a benchmark. Similarly, Gerardo and Eduardo Moreno successfully manage El Almacén, an Argentine restaurant in Las Palmas de Gran Canaria, where authenticity and a warm approach are their hallmarks.
The island of Tenerife is home to other successful couples in hospitality. Pedro Nel and Viviana Sarria lead Etéreo in Santa Cruz de Tenerife, a key spot in local gastronomy. Viviana handles pastry and internal management, while Pedro, the mastermind, drives projects like La Relinda empanadas. In Tegueste, Gonzalo Tamames and Damari Arocha form the couple behind La Sandunga, a restaurant acclaimed for its produce and front-of-house service. Also in Tegueste, Pili Guerra and Rubén Santos have transformed Sague into a cozy gastronomic haven.
Back in Gran Canaria, Pol Durán and Marta Ponce are the heart of Deliciosa Marta, a restaurant renowned for its excellence in cuisine and service. Likewise, Teresa Moon and Rohit Schrestha thrive with El Bento Japonés and Mizu Club in Las Palmas de Gran Canaria, offering an innovative gastronomic proposal. Even off the islands, Canarian talent shines with Safe Cruz and Aida González at Gofio, Madrid, a Michelin-starred restaurant that is an ambassador for contemporary Canarian cuisine.
Finally, in La Laguna, Yeray Abalde and Dolly Torres run Sorimba, a restaurant that celebrates Canarian produce with market cuisine and a harmonious front-of-house service. And at Faracho, also in La Laguna, mother Victoria Herrera and her son Iván Pérez offer a dining establishment that revives traditional flavors and provides exceptional human warmth.

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