bahia del duque chef best canarias 2026 tenerife

Tenerife Hotel’s Chef Named Best in Canary Islands for 2026

Bahía del Duque Chef Crowned Best in the Canary Islands

Víctor Planas, the chef at Kensei in the Bahía del Duque hotel, has been chosen as the Best Chef of the Canary Islands for 2026. The recognition, awarded at the Qué Bueno Awards, once again brings the gastronomic offering of the Costa Adeje hotel to the forefront, with the establishment also being distinguished for its contribution to the culinary excellence of the Islands. The news arrives in a symbolic year for the hotel, as its restaurant Nub marks its tenth anniversary in 2026, reinforcing the complex’s image as one of the hotel spaces with the greatest influence on Tenerife’s haute cuisine.

Spotlight on Japanese-Inspired Kensei

The award for Planas shines a light on Kensei, the hotel’s Japanese-inspired restaurant, whose cuisine combines Japanese tradition with influences from other cultures. The concept has carved out a niche in the Canary Islands’ gastronomic scene and is also recognised by the Repsol Guide, which has awarded it a ‘Sol’. Since its opening, the hotel, part of The Tais Hotels & Villas group, has championed gastronomic excellence as one of its pillars. This includes ten high-end restaurants that invite guests on a unique sensory journey through cultures, techniques, and exceptional raw ingredients. The quality of its culinary offering has been rewarded for two consecutive years with the Michelin Key, which recognises the world’s most distinguished accommodations.

A Decade of Excellence at Nub

This year, the Bahía del Duque hotel celebrates the tenth anniversary of Nub. The restaurant, which has established itself as one of the most significant gastronomic proposals on the island, combines the vision of chefs Andrea Bernardi and Fernanda Fuentes‑Cárdenas. It fuses European and Latin American traditions with local produce in a tasting menu that has been recognised with a Michelin star and two Repsol Soles.

A World-Class Culinary Selection

Bahía del Duque offers a varied gastronomic selection. This includes La Brasserie by Pierre Résimont, under the mastery of the prestigious Belgian chef, who holds two Michelin stars at his restaurant L’Eau-Vive. La Brasserie offers a journey through the sophistication of French and Belgian cuisine, accompanied by a select wine list.

Contemporary Japanese cuisine finds its place at this Costa Adeje hotel through Kensei. This project by chef Víctor Planas, awarded a Repsol Sol, is a true display of technique and flavour. In its commitment to surprising guests and visitors, its most recent addition, Upalupa Moments & Tastes, next to Playa del Duque, combines Mediterranean cuisine with signature cocktails and a select cellar that explores distinctive vineyards across different wine-growing regions.

Meanwhile, at Alisios Market Food, chef Lucas Ordóñez champions a modern and avant-garde concept that fuses fresh, seasonal ingredients with creativity. The gastronomic journey at Bahía del Duque is completed by the authenticity of Italian tradition at La Trattoria, the fresh fish and rice dishes at the Beach Club, and the intensity of Basque cuisine at Sua—whose name means “fire” in Basque. This is a space where top-quality produce takes centre stage through grilling and smoky aromas.

A Commitment to Evolving Excellence

In the words of the hotel’s General Manager, Cristina de Juan, “Bahía del Duque continues to consolidate its global proposal as a benchmark within high hospitality and author cuisine, inviting residents and travellers to discover—or rediscover—a gastronomic proposal of an international character, with its own identity and in constant evolution.”

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 managed to remain true to its initial values of excellence in service, customer care, and attention to detail. The Villas and, subsequently, its Bahía Wellness Retreat spa, again marked a move towards more personalised luxury and a new focus on wellness-related services. Both establishments operate under The Tais Hotels & Villas brand, an exclusive collection of extraordinary hotels with their own personality and a commitment to excellence.

Their location on an extensive 100,000 m² estate and their unique architecture make them an international icon in the world of luxury hospitality. Furthermore, it is a benchmark for sustainability with its 63,000 square metres of tropical and subtropical vegetation, which has fostered the development of its own microclimate, featuring all types of palm trees, dragon trees, Indian laurels, Canary Island figs, flamboyant trees, jacarandas, fruit trees, cacti, and various European plants.

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