Restaurante Haydée by Víctor Suárez

We chose this restaurant to mark an early birthday celebration, and from the outset it became clear that the experience here extends beyond food alone. A brief look into the restaurant’s background reveals its foundations in family history, and that narrative is not merely a marketing angle—it is genuinely present on the plate. The chef’s reverence for his family’s culinary heritage, and his effort to elevate those dishes into a contemporary fine-dining context, is both sincere and compelling. This sense of lineage gives the meal an emotional depth that many restaurants attempt, but few successfully achieve. The service reinforces that impression. Staff were exceptionally warm and attentive, creating an atmosphere that felt welcoming rather than overly choreographed. The dining room itself is spacious and well-designed, with generous distance between tables—allowing for privacy and conversation without distraction, an increasingly rare luxury in modern dining. The food, overall, was strong and confidently executed. There is little to criticise in terms of technique or ambition. The one misstep was the eel dish. Both its aroma and flavour were notably intense—overpowering, even—and it disrupted the balance of the menu. The preparation leaned heavily into the eel’s natural pungency, which may appeal to some diners, but for those more accustomed to grilled or fried eel, this interpretation felt aggressive rather than refined. It was the only course that detracted from an otherwise cohesive progression. We ordered the Raíz menu and had hoped to try the banana dessert, which has become something of a signature online. Unfortunately, it is not included in this menu. However, after mentioning our interest, the staff went above and beyond: the kitchen graciously prepared the banana dessert regardless. This unexpected gesture was deeply appreciated and genuinely elevated the evening—hospitality of this calibre leaves a lasting impression. If there is room for improvement, it lies in the wine pairing. The selection is largely limited to Canary Islands wines, which, while intellectually interesting, proved somewhat restrictive. Several pairings felt more exploratory than harmonious, failing to fully complement the dishes. A broader range of regions and styles would significantly enhance the pairing experience and allow the food to shine more consistently. Taken as a whole, this is a solid Michelin one-star restaurant: thoughtful in concept, sincere in execution, and largely deserving of its recognition—even if there remains room for further refinement.

It was more than a dinner, it was a whole experience! Everything was amazing- from food to amazing and attentive service. Non alcoholic pairing was something I would recommend to anyone who wants to try something new, it paired with food perfectly. We ordered the Root tasting menu. Experience that’s 100% worth the higher price tag.

We visited in late October. I will not review the food as it was obviously amazing. The staff were super friendly and told us the story behind each dish and how it connects to local people. Even more: we got a kitchen & garden tour, which was awesome to see, like the show behind the scenes. An experience we will always remember.

What an unforgettable experience! Truly exceptional and balanced Canarian flavours executed with precision. The team was very friendly, attentive, and warm. Highlight of the night was the wheat and fish 👌. Must also thank the team for adapting the tasting menu for my wife to gluten free.

Now that I am back home, I would like to share my opinion and my husband’s about our experience last Saturday at the restaurant Haydée in Tenerife, Canary Islands Bad Experience Disappointing Service Our experience at Haydée was mixed. The place itself is beautiful and full of history. It made me feel nostalgic because the story of the grandmother reminded me of my own. The food was amazing we tried dishes for the first time and everything was delicious. The desserts were wonderful too. We truly enjoyed the food and the atmosphere. However, the service from our waiter was very disappointing. He spoke very fast and it was hard for my husband and me to understand him. We asked for water twice and he never brought it. Another waitress finally brought it after we asked for the third time. What bothered us the most is that we asked if we could buy some bread to take back to our country because we loved it so much. The waiter said he would ask about the price because he didn’t know, but he never came back with an answer. We left feeling very sad because the bread was incredibly soft and delicious the first time we had tried bread that good. It’s a shame that the service was so poor in such a beautiful place, because everything else was wonderful.

Absolutely amazing! From beginning to end a wonderful sensational experience. The staff was amazing, the quality of the food was beyond. Beautiful unique dishes with mostly ingredients from the Canary Islands. The highlight for me was the tomato dish. A 'simple' ingredient turned into a true explosion of taste. The passion for the profession and respect for the origin of both the ingredients and the family history of Victor Suárez can be seen in every dish. Beautiful. Highly recommended to go here!

Authentic. Beautiful. Honest. One of the most wonderful dining experiences we’ve ever had. I struggle to know where to start when explaining our incredible evening at Haydée… About the food: the exquisite dishes are works of art but always bursting with local flavors. While most plates are approachable, there are some surprises that made us happy to see a chef try new things. Incredibly well-balanced, perfect portion sizes and presented like little paintings. For me, the squid tartar with aged vinegar was an absolute standout. I could’ve finished a liter of the vinegar, it was so tasty. About the staff: warm, engaged, never stiff, and full of amazing stories. There wasn’t a minute in which we felt like they were “performing”. The stories added to the sensation when eating the dishes, and really provided additional insight into the island and local cuisine. We felt like we belonged, we felt completely comfortable, which really is unique in fine dining. About the wine: we chose the wine pairing and allowed the charismatic sommelier to go nuts. He brought out incredible local and regional wines that elevated the dishes, once again complemented by phenomenal stories. I could keep talking about this place for pages. They’ve created something truly special and we can’t wait to return next year.

We were the first through the doors after Chef Victor Suarez earned his Michelin star this week—a truly special visit that even included a kitchen chat with the man himself. The setting is modern and elegant, flawlessly channeling the spirit of Suarez's ancestors, especially his grandmother, into the present. This heritage was the core of the "Atlantic Menu." It showcased exquisite tastes of squid, tomato, stone bass, and goat. The standout, however, was the barbilla wheat: earthy, warm, and reminiscent of the best lentil stew. The dessert's highlight was a playful, sweet trick: a 'banana' made of white chocolate filled with a custard tasting like a perfectly ripened banana. Hearing Suarez’s commitment to his childhood dishes and honoring his grandmother gave the whole experience a profound personal touch. We had a great night, though a slight dimming of the lights would perfect the ambiance.