The Gastronome Restaurant Reviews - Restaurant El Rincón de Juan Carlos, Royal Hideaway Corales Beach, Av. de la Virgen de Guadalupe, 21, 5ª Planta, 38679 Adeje, Santa Cruz de Tenerife, Spain

Address: Royal Hideaway Corales Beach, Av. de la Virgen de Guadalupe, 21, 5ª Planta, 38679 Adeje, Santa Cruz de Tenerife, Spain

Visit: 22 April 2024

Award: 2 Michelin Stars, three Repsol Suns

Price: ***


The Review:

Restaurant El Rincón de Juan Carlos is a two Michelin Stared restaurant, with three Repsol Suns, located on the fifth floor of the luxury Royal Hideaway Corales Beach Resort in Tenerife.  The restaurant was first opened in 2003 by Canarian chefs Juan Carlos, his brother and pastry chef Jonathan, and mother Ina León.  It was awarded a first Michelin Star in 2015, before moving to Royal Hideaway Corales Beach Resort in 2020, where it was awarded a second Michelin Star in the Michelin Guide Spain and Portugal 2023.  They are supported by their wives, both sommeliers, Maria José and Raquel.

The Menu Gastronomico was €170 per person and we chose the matching wines at €115 per person.

We started with four very good welcome snacks.  First, a nori sandwich with foie gras with trout eggs.  Next, a tuna cylinder which was a cylinder made from brik pastry with red tuna, lime and a soya mayonnaise.  Then, a lobster tartlet with miso mayonnaise.  Finally, a tartlet of aged beef with a soy mayonnaise and capers, with a spoon of beef consommé and toasted brioche crumbs.  All of the snacks were excellent.

Stuart Clarke Restaurant ReviewNext were five “First Station” appetizer courses.  First were pickled Canarian tomatoes with katsu made from a Portuguese sweet white wine, cod pil pil, and garlic, accompanied by a glass of a Bloody Mary made with tomatoes, ginger and anchovy oil.  Next was a daikon dumpling stuffed with scarlet prawn, served with a spoonful of caviar.  Then, a seafood salad of clams and scallops, with seaweed, cucumber, and a ginger vinaigrette.  Next was lemon cured amberjack, seaweed, and an amberjack broth.  Finally, Canarian black pudding, served with salted almond praline and gold leaf, which tasted slightly sweet and chocolaty, not like a black pudding I have ever eaten before!  All of these dishes were innovative and very tasty.

Next were five “Second Station” courses.  We started with roasted crayfish accompanied by shitake mushrooms, and a foamed crayfish and soya emulsion.  Then Parmesan ravioli served with a lentil broth made with chicken and chorizo, with peppers.  Next was a celeriac roll, served with a toffee made from celery and toasted butter, with shaved Spanish black truffle, and fried pine nuts.  Then red mullet was accompanied by a fish broth, a grained rice, and toasted garlic cream. Finally, lamb neck was accompanied by a reduction of the lamb, mint, and feta cheese.  Again, all of the dishes were excellent, especially the roasted crayfish which was my favourite course of the evening.

We then moved onto three dessert courses.  The first was a corn millefeuille, with toasted butter cream and black garlic with yoghurt.  Then a passion fruit and mustard ice cream, accompanied by a jelly made from green tomato water, cucumber granita, and a basil cream.  Then a steamed pear, accompanied by a yogurt and yeast ice cream, with a pork rind praline.

Finally, a tremendous selection of petit fours were presented on a “Sweet Tree” with raspberry and yogurt cotton candy, cocoa cookies, banana candy, parmesan and coffee cookies, guava jelly, almond tiles “teja de almendra”, frosted blackberries and frosted blueberries.  These were accompanied by 80% chocolate bars, dulcey rock, canales, yuzu cones, mint brownies, orange blossom and vanilla marshmallows, frosted raspberries, and strawberry with Chantilly.

Service, led by Maria José and Raquel, was very friendly and informative throughout.  This was by far the best dining experience we had on our visit to Tenerife.  The food and service were exceptionally good.  We will definitely be returning next time we visit Tenerife.

A Welcome message from the restaurant and the Tasting Menu:

The Food


The Sweet Tree

The Sweets:

The People

Juan Carlos Padrón started working as a chef at his father’s restaurant “El Jardín del Sol” in Santiago del Teide (Tenerife).  He then went to “Casa Pancho” (Tenerife) with chef Mariano Rodríguez, before traveling to France and Spain to complete his training.  He worked at “La Barbacane” (1 Michelin star) in Carcassone, with chef Franck Putelat, at “El Bohío” (1 Michelin star) with chef Pepe Rodríguez in Toledo, and a the “Mesón de Doña Filo” (1 Michelin star) in Colmenar del Arroyo (Madrid) with chef Julio Rehoyo.  He also attended several courses at El Bulli with Feran Adria, and in El Celler de Can Roca with the Roca Brothers.

Returning to his home in Tenerife he worked for a season at “El Patio” (1 Michelin star) in Costa Adeje, with chef Juan Carlos Gil, until in January 2003 he opened his own family restaurant, El Rincón de Juan Carlos with his brother and pastry chef Jonathan, and mother Ina León.

He was the runner-up in the IV Chef of the Year Contest held at the Alimentaria 2013 fair in Barcelona, the first Canarian chef to be awarded Chef of the Future in 2017 by the International Academy of Gastronomy, and also elected “Chef de L’Avenir” by the Academy in 2019.

The Restaurant

Entrance to the restaurant:

Inside the restaurant:

View from the restaurant:

The Wine

The wine pairing:

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