Renowned chef Erlantz Gorostiza, of Basque origin but with a deep connection to the Canary Islands after more than fifteen years in Tenerife, has brought to life two ambitious personal projects at the recently renovated Gran Hotel Taoro in Puerto de la Cruz. Alongside Lava, his more intimate proposal centered on fire, he now introduces Amalur, a space that pays homage to 'mother earth' and natural elements: earth, water, air, and fire.
Those who have collaborated with Gorostiza highlight his dedication and meticulousness in every detail, not only in dish preparation but also in the design and ambiance of his restaurants. This commitment is reflected in Amalur, conceived as a bistro with an extensive menu that moves away from the rigidity of tasting menus, offering a more flexible and accessible experience for diners.
Among the initial offerings that have captivated visitors are the grilled brioche bread with citrus butter, a selection of 'carne fiesta' and roasted pumpkin with smoked cheese croquettes, and an exquisite grilled scarlet prawn from La Santa (Lanzarote) with sobrasada. The menu continues with options such as steak tartar and tomato tartar, both praised for their quality, and crispy pork rinds accompanied by 'papa bonita revolcona', whose preparation, according to the chef, requires a week of dedication.
The preparation of the pork rinds takes him a week, but without a doubt, the result is the best I have ever tasted: not greasy at all and an elegant dish that speaks of gastronomic memory but with modern techniques handled with knowledge and good judgment.
Amalur's menu also explores the marine world with a cured and grilled sea bass, carved tableside and served with traditional Canarian wrinkled potatoes, garlic cherry tomatoes, and mojos. This dish evokes Canarian tradition. Furthermore, Gorostiza revives a classic from the Hotel Taoro: the Canarian-style Wellington sirloin, with red mojo inside, French fries, and Padrón peppers, a combination that, according to the chef, alone justifies a visit to the restaurant.
The experience culminates with an impressive selection of desserts presented on a trolley, where the service team details the many sweet options. Among those chosen are the traditional babá and a chocolate soufflé. The gastronomic harmony is complemented by a carefully curated wine selection, including a Taittinger champagne, a Bimbache 2023 white wine from El Hierro, a Viña Sastre 2023 red wine from Ribera del Duero, and a late harvest Moscatel from the Ochoa winery in Olite (Navarra), highlighting the professionalism of the front-of-house and sommelier team.
