Gran Hotel Taoro adds two fine-dining restaurants
Following its opening in late 2025, Gran Hotel Taoro in Tenerife has revealed its two latest restaurants.
Both are led by Michelin-starred chefs, with Oka offering Japanese fusion cuisine and Lava focusing on Canarian produce.
Oka is led by chef Ricardo Sanz, who holds two Michelin stars. The restaurant combines Japanese cuisine with Spanish and Canarian influences. Sanz, alongside chef Emiliano Laska, has developed a menu based on the concept of ‘omakase’, where diners trust the chef to select dishes according to the day’s ingredients.
The menu is available as a tasting menu or à la carte and changes with the seasons and daily catch. Examples of dishes include fried aubergine with miso and shallot, Bluefin tuna tartare, scarlet prawns and grilled nori eel taco.
Lava, led by two-Michelin-starred chef Erlantz Gorostiza, takes inspiration from Mount Teide and the Canary Islands’ volcanic landscape. The restaurant seats 18 guests, including six at a chef’s counter in the open kitchen, allowing diners to observe the preparation and cooking of dishes.
The menu uses fire as a key element, with smoke, embers and flames shaping the flavour. Ingredients include padrón peppers, wagyu, guanciale and sea bass. Lava offers two tasting menus that change with seasonal, locally sourced produce.
