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Deskripsjon: Already characterised by stately splendour, this kitchen has grown even bigger with the presence of a second "chef" from Valencia, who has intensified the offers of rice dishes to satisfy demand. If you try this house you will certainly want to repeat the experience. Difficult to find two such bountiful (and succulent) cooks strengthening on one side rich meat offers such as lamb, pork and partridge,and the other with Valencian paella, rice with monkfish and loster (or mixed shellfish), black sea food rice(abanda) cooked in the oven or honeyed crayfishand clams etc. The meat comes from Galician or Avila, the shellfish from the prodigious Cantabrian rives, the fish is sent from Vigo (monkfish, turbot, hake...) cheeses "Campos Goticos" from Palencia, well known for luxurious delicacies. Those from Adeje enjoy having such a choice, more than 140 wine references, more than a dozen delicious sweets, Pata Negra hams, artisan cuts supplied, as a rule, by Faustino Prieto.