andrea bernardi la trattoria bahia del duque

Andrea Bernardi takes the reins at La Trattoria, Bahía del Duque

New chapter for an Italian classic

Roots, memory and creativity come together at La Trattoria x Andrea Bernardi, the new incarnation of the landmark Italian restaurant at Bahía del Duque in Tenerife. Roman chef Andrea Bernardi, co-owner of Nub — which holds a Michelin star and two Repsol Suns — has now brought his personal vision to a menu that champions the essence of Italian cooking from a fresh and contemporary perspective.

A chef with deep Italian roots

La Trattoria now features a menu designed by Bernardi, reinforcing the restaurant’s Italian identity through new creations inspired by tradition and a respect for quality ingredients, along with the creativity and sensitivity that define his cooking. Born in Rome and raised in Genzano, in the heart of Lazio, Andrea Bernardi grew up surrounded by stoves and family recipes. After working in Austria, Germany and Spain, he settled in the Canary Islands in 2005, where he has built an outstanding career, earning recognition as Best Chef in the Canary Islands and Best Chef in Spain in 2010. Since 2018, he has maintained the Michelin star at Nub, the restaurant he runs with chef Fernanda Fuentes-Cárdenas at Bahía del Duque, and since 2023, he has also held two Repsol Suns. His cooking is known for building bridges between cultures and territories, always from a deep connection to his Italian roots.

“Passion, curiosity and respect for the product are the essence of my cooking,” says Andrea Bernardi. That statement of intent is embodied in a menu that takes diners on a journey through Italy, featuring both iconic recipes and reinterpretations bearing the chef’s personal signature.

Signature dishes and contemporary twists

Among the new additions is the Vitello tonnato, Bernardi-style, made with thin slices of beef slow-cooked at a low temperature and marinated tuna, served with a tonnata foam, boiled egg and fried capers. It is a creation set to become one of the flagship dishes of this new chapter. The offering continues with essential classics such as Carpaccio alla Giuseppe Cipriani, Bruschetta alla Norma, and a new version of Melanzane alla parmigiana, alongside dishes that bring modern touches, like fried burrata with tomato jam, smoked stracciatella with tomato and mustard tartare, or the delicate citrus-marinated salmon carpaccio.

An Italian finale

The culinary journey ends with a selection of desserts that evoke Italian pastry tradition from a contemporary angle. The creamy pistachio panna cotta, the babà with macerated fruit, the sophisticated millefoglie tiramisù, and the intense chocolate tortino all reflect the importance Italian cuisine places on the final act of the meal.

A new identity at Bahía del Duque

Under Andrea Bernardi’s direction, La Trattoria strengthens its position as one of the leading Italian restaurants in the Canary Islands. It is a space where Mediterranean hospitality, carefully sourced ingredients and artisanal cooking find a new language thanks to this renovation. La Trattoria x Andrea Bernardi thus opens a new chapter at Bahía del Duque, inviting diners to discover the flavours of an authentic, warm Italy in a welcoming atmosphere that evokes the essence of Tuscany — without leaving Tenerife.

About The Tais Hotels & Villas Bahía del Duque

With a history spanning more than 30 years and chosen by many experts as one of the best hotels in Europe, Bahía del Duque has remained true to its founding values of excellence in service, customer care and attention to detail. The villas and, later, the Bahía Wellness Retreat spa marked a further commitment to more personalised luxury and a new approach to wellness services. Both properties operate under The Tais Hotels & Villas brand, an exclusive collection of extraordinary hotels with distinct personalities and a commitment to excellence. Their location on a sprawling 100,000-square-metre estate and their unique architecture have made them an international icon in the luxury hospitality world. The resort is also a benchmark for sustainability, thanks to its 63,000 square metres of tropical and subtropical vegetation, which has fostered its own microclimate, with a vast array of palm trees, dragon trees, Indian laurels, Ficus canariensis, flamboyant trees, jacarandas, fruit trees, cacti and various European plants.

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