Occupying a large aristocratic property, Haydée is named after chef Víctor Suárez’s grandmother from the island of La Gomera, from whom he inherited his love for cooking. It is also synonymous with the care and attention it pays every guest. Here, two spaces work in tandem: on one side, the elegant, contemporary-inspired interior, where guests will feel very much at home; and, on the other, the exuberant terrace with its chillout zone, perfect for enjoying the incomparable surroundings of La Orotava. The chef showcases his creative cuisine on two enticing tasting menus (Atlántico and Raíz), both of which combine flavour, colour and texture in their modern take on traditional island cuisine, further enhanced by personal touches, a few childhood memories and influences from other cultures. We particularly recommend the sponge-like Bollo Gomero (one of its breads) and the baby goat wrapped in banana leaf, a dish that the chef’s grandmother always used to make on Christmas Eve and which requires marinating for 24 hours.