Our contemporary Canarian cuisine in South Tenerife is part of Bésame Mucho’s identity. We build it around produce from the islands, slow-cooked dishes and a menu in which fish and seafood play a special role.
We are at Playa de Troya in Costa Adeje, with the Atlantic just a few metres away. That setting also shapes the way we cook. Seafood shares the menu with ingredients such as black potatoes, Canarian tomatoes, La Palma cheese, palm honey and Teide almonds, all featured in different dishes.
We do not aim to reproduce a traditional recipe book from cover to cover. Our Canarian cuisine begins with familiar flavours and ingredients rooted in the islands, then brings them into a distinctive, contemporary style that is unmistakably Bésame Mucho.
Canarian produce throughout the menu
In some dishes, the origin of the produce takes centre stage. Our selected Canarian tomatoes, dressed with extra virgin olive oil and Macho Monje vinegar, let the ingredient speak for itself. The Bésame Mucho black potato salad uses a heritage variety with deep roots in the islands’ cuisine, while the chargrilled avocado, Canarian tomato and La Palma cheese salad brings several Canarian ingredients together in a fresh dish.
The sea is part of this connection to the land as well. Our smoked wahoo, marinated in palm honey and served with fried Teide almonds, pairs fish with two unmistakably Canarian ingredients and offers another way of showcasing local produce on the menu.
Bésame Mucho black potato salad
Stews, stocks and Canarian seafood cuisine
Bésame Mucho also devotes a dedicated part of the menu to Canarian cuisine, with recipes centred on stews, rich stocks and seafood.
Squid in sauce is part of Tenerife’s traditional repertoire: it is slowly stewed until tender, allowing the sauce to concentrate much of its flavour. The fish, seafood and black potato stew follows the same seafaring tradition, with a stock that gains intensity as it cooks.
The octopus, squid, chickpea and pretty potato casserole brings back another of our cuisine’s most familiar forms: the hearty spoon dish. Seafood casseroles are part of Canarian culinary tradition, and potatoes are their natural companion; here we use papas bonitas, one of the heritage varieties still grown on the islands.
Octopus appears in two different preparations. The Canarian-style octopus, stewed and served with its own juices, vinegar and fresh pepper, is rooted in a traditional recipe. The chargrilled octopus with boiled potatoes and La Vera paprika introduces fire, an essential element in much of Bésame Mucho’s cooking.
Stews are part of the Canarian culinary tradition, and at Bésame Mucho we adapt them to our style without losing their essence.
Black potatoes, mojo and island produce
Canarian cuisine is also present in the simplest elements. Black potatoes and mojos are among our side dishes and pair especially well with chargrilled fish and meat.
Black potatoes, Canarian tomatoes, La Palma cheese, palm honey, Teide almonds, fish and seafood appear in different ways throughout the menu, without always needing the label ‘traditional dish’.
This is how we understand contemporary Canarian cuisine in South Tenerife at Bésame Mucho: cuisine connected to the islands, their produce and the sea, combining familiar recipes with others that take those same ingredients in a more distinctive direction.
Black potatoes and their mojos, the perfect side dish with Canarian flavour
Come and taste it for yourself
We are at Playa de Troya in Costa Adeje, inside Monkey Beach Club. Take a look at our full menu and book your table. The fire, the perfect cooking point and all of us are waiting for you.
Bésame Mucho — fish, fire and flavours to fall in love with, overlooking the sea in Costa Adeje.
