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An unforgetettable
gastronomical
experience

by Víctor Suárez

Baths of trade winds, Peruvian nuances, breakers of a tempestuous Atlantic, Asiatic remembrances, volcanic seduction and great dotes of imagination make up the cuisine of Víctor Suárez together with the products of these fortunate islands, the experience and wisdom of having formed part of prestigious cooks of international level are the result of the gastronomical experience you may enjoy at your Restaurant Haydée.

Haydée, who had been their grandmother and inspirational motor in the kitchen of this young canarian who have known how to position themselves in the islands’ gastronomy in a national enclave, being current reference of the new Canarian cuisine.

Let the imagination fly, venture into a new gastronomical proposal full of nuances and contrasts, to travel around the world having as a departure point the remembrance of infancy produced by having been born in the fortunate islands.

Hours

Hours

Mon, Thu, Fri & Sat:
1:30 to 4:00pm & 7:30 to 10:30pm
Sun: 1:30 to 5:00pm

Address

Address

Barranco La Arena, 53
La Orotava, Tenerife

Víctor Suárez

Young and talented Chef

Formed with the great: Eneko Atxa, Josean Alija, Martín Berasategui and the Adriá Brothers. His inspiration travels from the Canaries up to Southeast Asia.

(Tenerife, 1987) is owner of Haydée. The great Martín Berasategui and the greatly celebrated brothers Ferrán and Albert Adriá were his mentors, reason for which he assures that his style “navigates in eclecticism”, between the pragmatism he learned from the first ones and the immersion in the world of dreams he was able to live with the second ones.

After finalizing the mid- term grade in Food & Beverage at the Hotel Escuela of Santa Cruz de Tenerife in 2009, Victor Suárez started his practices of cuisine and services at the Hotel Atlantis Bahía Real 5 estrellas GL of Fuerteventura, as well as in the Restaurant Martín Berasategui***, in Lasarte (Euskadi), and at the Restaurant La Alquería** (Hacienda Benauzuza-elBulli Hotel, Sevilla). He returns to Tenerife by the hand of Berasategui to work as section chief of different áreas at the Restaurant MB**, at the Hotel Ritz Carlton Abama.

Within a short time, he receives a call from the brothers Adriá to return to their team, this time to trust him the task of becoming chief of production for the opening of the spectacular Heart Ibiza (restaurant that the Adriá brothers share with Le Cirque Du Soleil), in the summer of 2015.

This was a great year for Victor, because in May he became the winner of the XI Absolute Regional Championship of Cooks in the Canary Islands.

His desire to continue forming himself has also taken him to take part in “ stages” during his free time, in such restaurants as Azurmendi*** of Eneko Atxa (Larrabetzu, Viscaya), or the Nerua* of Josean Alija (Bilbao).

The menu

Gastronomic menu

10,00€
LIQUID CROQUETTES OF KIMCHEE
18,00€
REAL CRAB SALAD,
avocado and cucumber and curry mamia sauce.
7,50€
CRUNCHY SORLUT OYSTER,
corn hollandese sauce and pickled shallots in beet.
18,00€
SLIGHTLY SPICY TUNA TARTARE,
with cherry sorbet.
19,00€
WHITE FISH CEVICHE,
with parchita tiger milk, avocado and sweet potato mash.
23,00€
RED HUELVA SHRIMP TIRADITO,
ponzu and soy mayonnaise.
18,00€
STEAK SIRLOIN TARTAR,
yolks cured in soy sauce and romesco sauce.
20,00€
FRESH PASTA RAVIOLIS STUFFED WITH ALMOGROTE,
with watercress juice and truffle caviar.
19,00€
FLAME CHIPIRONES MARINATED WITH CHERMOLA,
Moroccan lemon foam and black olive powder.
17,00€
BEET CREAMY RICE,
roasted garlic aioli and mini beets with beet pil pil.
19,00€
OCTOPUS RISOTTO WITH OLIVE OIL
26,00€
WHITE ROASTED FISH OF OUR COSTS,
potato foam and green mojo clam stew.
23,00€
STUFFED CANELLONI WITH RABO DE TORO,
lime Kaffir Bechamel.
24,00€
TERIYAKI VEAL CARRILLERA,
fennel and apple jam andcannelloni wanton pasta.
26,00€
PORK TENDERLOIN,
lentil stew, chard puree and marrow sauce.
22,00€
GLASSED PICHON BREAST,
accompanied by a ravioli of its interiors and on a blueberry chutney.

Tasting Haydée

60,00€
SHORT MENU by Víctor Suárez
Based on a welcome appetizer, three starters, two main courses and two desserts.
75,00€
TASTING MENU HAYDÉE by Víctor Suárez
Based on welcome appetizer, three snacks, four entrees, two main courses and two desserts.
More info

A single menú is served to a complete table. Plates are selected by Victor Suárez. They may include in season, off-the-menu products, and beverage service is not included. Se sirve un único menú a mesa completa.

Sweet moment

11,00€
CHOCOLATE PANEL,
with honey and azahar ice cream.
11,00€
FALL
10,00€
PARCHITA ICE CREAM,
on mango soup and ginger cookie.
11,00€
GARAJONAY
(Tribute to my grandma Haydée)
11,00€
CANARY BANANA,
ron and María cookie.

Events

A unique space,
for celebrations with
much enchantment

An unforgettable event, is remembered by the small details. At Haydée, knowing the importance of your celebration, we pamper the details, we bet for the uniqueness and personalization of each of our events. Our gastronomical offer endorses us and is undoubtedly, our seal of identity, your guests will be surprised. In a unique enclave, surrounded by gardens and with the Teide as witness, we offer a singular space in the heart of the Valle de La Orotava. We leave nothing to chance, our planning is the key to success and will be pleased to be your accomplices of an unforgettable evening.

Contact

Hours

Mon, Thu, Fri & Sat: 1:30 to 4:00pm & 7:30 to 10:30pm
Sun: 1:30 to 5:00pm

Address

Barranco La Arena, 53 – La Orotava, Tenerife

Phone / Email

You must accept our Privacy Policy and the Legal Notice

Restaurante Haydée

© 2019 Restaurante Haydée

Designed and developed by Vini Soares

An unforgetettable
gastronomical
experience

by Víctor Suárez

Baths of trade winds, Peruvian nuances, breakers of a tempestuous Atlantic, Asiatic remembrances, volcanic seduction and great dotes of imagination make up the cuisine of Víctor Suárez together with the products of these fortunate islands, the experience and wisdom of having formed part of prestigious cooks of international level are the result of the gastronomical experience you may enjoy at your Restaurant Haydée.

Haydée, who had been their grandmother and inspirational motor in the kitchen of this young canarian who have known how to position themselves in the islands’ gastronomy in a national enclave, being current reference of the new Canarian cuisine.

Let the imagination fly, venture into a new gastronomical proposal full of nuances and contrasts, to travel around the world having as a departure point the remembrance of infancy produced by having been born in the fortunate islands.

Víctor Suárez

Young and talented Chef

Formed with the great: Eneko Atxa, Josean Alija, Martín Berasategui and the Adriá Brothers. His inspiration travels from the Canaries up to Southeast Asia.

Read more...
(Tenerife, 1987) is owner of Haydée. The great Martín Berasategui and the greatly celebrated brothers Ferrán and Albert Adriá were his mentors, reason for which he assures that his style “navigates in eclecticism”, between the pragmatism he learned from the first ones and the immersion in the world of dreams he was able to live with the second ones.

After finalizing the mid- term grade in Food & Beverage at the Hotel Escuela of Santa Cruz de Tenerife in 2009, Victor Suárez started his practices of cuisine and services at the Hotel Atlantis Bahía Real 5 estrellas GL of Fuerteventura, as well as in the Restaurant Martín Berasategui***, in Lasarte (Euskadi), and at the Restaurant La Alquería** (Hacienda Benauzuza-elBulli Hotel, Sevilla). He returns to Tenerife by the hand of Berasategui to work as section chief of different áreas at the Restaurant MB**, at the Hotel Ritz Carlton Abama.

Within a short time, he receives a call from the brothers Adriá to return to their team, this time to trust him the task of becoming chief of production for the opening of the spectacular Heart Ibiza (restaurant that the Adriá brothers share with Le Cirque Du Soleil), in the summer of 2015.

This was a great year for Victor, because in May he became the winner of the XI Absolute Regional Championship of Cooks in the Canary Islands.

His desire to continue forming himself has also taken him to take part in “ stages” during his free time, in such restaurants as Azurmendi*** of Eneko Atxa (Larrabetzu, Viscaya), or the Nerua* of Josean Alija (Bilbao).

Gastronomic
menu

10,00€
LIQUID CROQUETTES OF KIMCHEE
18,00€
REAL CRAB SALAD,
avocado and cucumber and curry mamia sauce.
7,50€
CRUNCHY SORLUT OYSTER,
corn hollandese sauce and pickled shallots in beet.
18,00€
SLIGHTLY SPICY TUNA TARTARE,
with cherry sorbet.
19,00€
WHITE FISH CEVICHE,
with parchita tiger milk, avocado and sweet potato mash.
23,00€
RED HUELVA SHRIMP TIRADITO,
ponzu and soy mayonnaise.
18,00€
STEAK SIRLOIN TARTAR,
yolks cured in soy sauce and romesco sauce.
20,00€
FRESH PASTA RAVIOLIS STUFFED WITH ALMOGROTE,
with watercress juice and truffle caviar.
19,00€
FLAME CHIPIRONES MARINATED WITH CHERMOLA,
Moroccan lemon foam and black olive powder.
17,00€
BEET CREAMY RICE,
roasted garlic aioli and mini beets with beet pil pil.
19,00€
OCTOPUS RISOTTO WITH OLIVE OIL
26,00€
WHITE ROASTED FISH OF OUR COSTS,
potato foam and green mojo clam stew.
23,00€
STUFFED CANELLONI WITH RABO DE TORO,
lime Kaffir Bechamel.
24,00€
TERIYAKI VEAL CARRILLERA,
fennel and apple jam andcannelloni wanton pasta.
26,00€
PORK TENDERLOIN,
lentil stew, chard puree and marrow sauce.
22,00€
GLASSED PICHON BREAST,
accompanied by a ravioli of its interiors and on a blueberry chutney.

Tasting
Haydée

60,00€
SHORT MENU by Víctor Suárez
Based on a welcome appetizer, three starters, two main courses and two desserts.
75,00€
TASTING MENU HAYDÉE by Víctor Suárez
Based on welcome appetizer, three snacks, four entrees, two main courses and two desserts.
More info

A single menú is served to a complete table. Plates are selected by Victor Suárez. They may include in season, off-the-menu products, and beverage service is not included. Se sirve un único menú a mesa completa.

Sweet
moment

11,00€
CHOCOLATE PANEL,
with honey and azahar ice cream.
11,00€
FALL
10,00€
PARCHITA ICE CREAM,
on mango soup and ginger cookie.
11,00€
GARAJONAY
(Tribute to my grandma Haydée)
11,00€
CANARY BANANA,
ron and María cookie.

A unique space,
for celebrations with
much enchantment

An unforgettable event, is remembered by the small details. At Haydée, knowing the importance of your celebration, we pamper the details, we bet for the uniqueness and personalization of each of our events. Our gastronomical offer endorses us and is undoubtedly, our seal of identity, your guests will be surprised. In a unique enclave, surrounded by gardens and with the Teide as witness, we offer a singular space in the heart of the Valle de La Orotava. We leave nothing to chance, our planning is the key to success and will be pleased to be your accomplices of an unforgettable evening.

Contact

Hours

Mon, Thu, Fri & Sat: 
1:30 to 4:00pm & 7:30 to 10:30pm
Sun: 1:30 to 5:00pm

Address

Barranco La Arena, 53 – La Orotava, Tenerife

Phone / Email

You must accept our Privacy Policy and the Legal Notice

Restaurante Haydée

Language

© 2019 Restaurante Haydée

Designed and developed by Vini Soares

© 2019 Restaurante Haydée

Designed and developed by Vini Soares

Designed and developed by Vini Soares