Some dining experiences are unforgettable, and such was our special 4-hands event hosted by Melvin by Martín Berasategui with Michelin-starred Tenerife restaurant Haydée. Chefs Sergio Fuentes of Melvin and local master Víctor Suárez of Haydée created an exceptional tribute to the culinary traditions of the Canary Islands. The event took place on August 9th at Melvin and comprised a tasting menu of ten dishes, delightful for their creativity and mastery alike.
Considered one of the island's gastronomic events of the year, the meeting was also a reunion for Fuentes and Suárez, friends since working together in 2014 at Abama's M.B, holder of two Michelin stars and the top restaurant in Tenerife.
A sublime selection of dishes
Melvin, the flagship restaurant of the Las Terrazas de Abama Suites hotel, brought a carefully curated selection of dishes to the evening, amongst which the bollito stuffed with Montesdeoca cheese with El Hierro shrimp tartare and thin slices of Basta beef from Tenerife was a standout.
Víctor Suárez offered an impressive fusion of texture and flavor in his dishes, which included the squid salpicón, the stewed black wreckfish in mojo, and the fermented tomato that headline his Raíz menu, which earned Haydée its Michelin star.
For dessert, the master chefs opted for two fascinating creations: Haydée's signature plantain and Melvin's version of the Canary Islands' barraquito.
We look forward to the next dining experience developed by Melvin by Martín Berasategui. Abama Resort Tenerife is privileged to have a front-row seat to the surprising inventions from land and sea that Fuentes and his team craft for the changing seasons. And we can't wait for the next collaboration with a Michelin-starred Tenerife restaurant working to make the island's culinary offer extraordinary.
