preloder

An unforgetettable
gastronomical
experience

by Hnos. 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 the Hermanos 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 cuisine of these young Canarian people 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 co-owner of Haydée, together with his sister Laura. 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).

Laura Suárez

Pastry woman of elegant vanguard

She formed herself at Le Cordon Bleu and in the Madrid restaurants Diverxo and La Cabra. Despite her youth, she is a professor and all her desserts are authentic signatures.

(Tenerife, 1992), the pastry woman of Haydée defines herself as “meticulous and enterprising” and got to the pastry thanks to her great-mother Haydée originally from La Gomera, who enchanted her with her traditional sweets, to which she would add original touches of sophistication.

After some years, she tried to recover the recipes of those desserts (very especially, the cookies, which have been reinterpreted by Laura, “signature” dessert at Haydée) without success. They had been lost. She forced herself to remember them and reproduce them from memory. She did it. It was then, when one day, searching in a closet, she found the originals, of Granma Haydée.

The final comprehension of her destiny took place in 2014 when, studying Accounting and Finances in the University of La Laguna, her brother encouraged her to present herself to the 1st Creative Pastry Contest Arjé in Tenerife, in which, surprisingly, she was awarded the second prize.

Her family had it clear: that was really what the very youthful Laura loved. After retrieving her prize, her father gave her leaflets of the three best pastry schools in the country. She hesitated for only one minute and started at that moment a new destiny.

Laura received her diploma in 2015 at the prestigious school Le Cordon Bleu Madrid. This allowed her to practice in the famous restaurant Diverxo*** of Daviz Muñoz, and later being named pastry woman of La Cabra* (Madrid).

It was at this moment that she received a phone call from her father: he had found the perfect place for her and her brother to establish their own restaurant. In January 1st, 2016 Laura landed in Tenerife to give shape, together with Victor, to what today is Haydée.

In addition, Laura, only 24 years old, is currently professor of Author’s Desserts at the Hotel School of Santa Cruz de Tenerife (Hecansa). In these years she has continued forming herself with courses such as Chocolates Valrhona; of sugar and fondant; of use of liquid nitrogen; of ham cutting with Fran Alonso; of bread and pastry; and of Direction and Management of Restaurants in the Chamber of Commerce of Santa Cruz de Tenerife.

The menu

Gastronomic menu

8,60€
LIQUID CROQUETTES OF KIMCHEE
17,00€
REAL CRAB SALAD,
avocado and cucumber and curry mamia sauce.
7,50€
SORLUT OYSTER,
apple and mango foam and orange ice powder.
17,00€
TUNA TARTARE LIGHTLY SPICY,
with cherry sorbet.
18,00€
WHITE FISH CEVICHE,
with tiger’s milk of parchita, avocado and mashed potatoes.
23,00€
RED SHRIMP TIRADITO,
ponzu and soy mayonnaise personalization of the classic ceviche.
23,50€
WAGYU TATAKI,
marinated with apple chifera sauce and roasted apple ice cream.
18,00€
STEAK TARTAR,
yolks cured in soy sauce and romesco sauce.
12,00€
SEMISWEET CHERRY TOMATOES,
spheres of buffalo mozzarella, basil gelatin and herbs vinaigrette.
17,00€
DUMPLINGS OF PRAWNS,
glazed with Japanese curry and green shiso.
16,00€
CREAMY BEET RICE,
roasted garlic alioli and mini beetroot with beetroot pil pil.
18,50€
FLAME SQUID MARINATED WITH CHERMOULA,
Moroccan lemon foam and black olive powder.
19,00€
GLASSED OCTOPUS WITH ITS JUICE AND ACHIOTE,
wasabi mayonnaise, orange caviar and red mojo crumbs.
18,00€
OCTOPUS RISOTTO WITH OLIVE OIL
24,00€
ROASTED WHITE FISH FROM OUR COASTS,
truffle chive and green mustard sauce.
23,00€
LAZED LAMB PALETILLE,
with its juice and ras el hanout, parsnip cream and coffee crumble.
22,00€
VEAL TERIYAKI,
fennel and apple marmalade and its wanton pasta cannelloni.
20,00€
GLAZED SQUAB BREAST,
accompanied by a ravioli of its inside and on a blueberry chutney.

Tasting Haydée

50,00€
SHORT MENU by Hnos. Suárez
Based on a welcome appetizer, two starters, two main and one dessert.
70,00€
TASTING MENU HAYDÉE by Hnos. Suárez
Based on a welcome appetizer, three bites, three starters, two main and two desserts.
More info

A single menú is served to a complete table. Plates are selected by Victor and Laura 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

8,00€
CREAM OF PECAN NUTS,
smoked chocolate ice cream and salty toffee.
7,00€
POPCORN ICE CREAM,
mango meringue and cotton candy.
8,00€
VANILLA CAKE,
mousse and mango ice cream.
7,50€
SMOKED CHEESE,
sour apple and pistachio ice cream.
7,00€
CREAM OF COCONUT AND BASIL,
ice cream of rhubarb and red fruits.
7,50€
SHEEP YOGURT FOAM,
coffee with milk ice cream and hazelnut butter cream.

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 Hnos. 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 the Hermanos 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 cuisine of these young Canarian people 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 co-owner of Haydée, together with his sister Laura. 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).

Laura Suárez

Pastry woman of elegant vanguard

She formed herself at Le Cordon Bleu and in the Madrid restaurants Diverxo and La Cabra. Despite her youth, she is a professor and all her desserts are authentic signatures.

Read more...

(Tenerife, 1992), the pastry woman of Haydée defines herself as “meticulous and enterprising” and got to the pastry thanks to her great-mother Haydée originally from La Gomera, who enchanted her with her traditional sweets, to which she would add original touches of sophistication.

After some years, she tried to recover the recipes of those desserts (very especially, the cookies, which have been reinterpreted by Laura, “signature” dessert at Haydée) without success. They had been lost. She forced herself to remember them and reproduce them from memory. She did it. It was then, when one day, searching in a closet, she found the originals, of Granma Haydée.

The final comprehension of her destiny took place in 2014 when, studying Accounting and Finances in the University of La Laguna, her brother encouraged her to present herself to the 1st Creative Pastry Contest Arjé in Tenerife, in which, surprisingly, she was awarded the second prize.

Her family had it clear: that was really what the very youthful Laura loved. After retrieving her prize, her father gave her leaflets of the three best pastry schools in the country. She hesitated for only one minute and started at that moment a new destiny.

Laura received her diploma in 2015 at the prestigious school Le Cordon Bleu Madrid. This allowed her to practice in the famous restaurant Diverxo*** of Daviz Muñoz, and later being named pastry woman of La Cabra* (Madrid).

It was at this moment that she received a phone call from her father: he had found the perfect place for her and her brother to establish their own restaurant. In January 1st, 2016 Laura landed in Tenerife to give shape, together with Victor, to what today is Haydée.

In addition, Laura, only 24 years old, is currently professor of Author’s Desserts at the Hotel School of Santa Cruz de Tenerife (Hecansa). In these years she has continued forming herself with courses such as Chocolates Valrhona; of sugar and fondant; of use of liquid nitrogen; of ham cutting with Fran Alonso; of bread and pastry; and of Direction and Management of Restaurants in the Chamber of Commerce of Santa Cruz de Tenerife.

Gastronomic
menu

8,60€
LIQUID CROQUETTES OF KIMCHEE
17,00€
REAL CRAB SALAD,
avocado and cucumber and curry mamia sauce.
7,50€
SORLUT OYSTER,
apple and mango foam and orange ice powder.
17,00€
TUNA TARTARE LIGHTLY SPICY,
with cherry sorbet.
18,00€
WHITE FISH CEVICHE,
with tiger’s milk of parchita, avocado and mashed potatoes.
23,00€
RED SHRIMP TIRADITO,
ponzu and soy mayonnaise personalization of the classic ceviche.
23,50€
WAGYU TATAKI,
marinated with apple chifera sauce and roasted apple ice cream.
18,00€
STEAK TARTAR,
yolks cured in soy sauce and romesco sauce.
12,00€
SEMISWEET CHERRY TOMATOES,
spheres of buffalo mozzarella, basil gelatin and herbs vinaigrette.
17,00€
DUMPLINGS OF PRAWNS,
glazed with Japanese curry and green shiso.
16,00€
CREAMY BEET RICE,
roasted garlic alioli and mini beetroot with beetroot pil pil.
18,50€
FLAME SQUID MARINATED WITH CHERMOULA,
Moroccan lemon foam and black olive powder.
19,00€
GLASSED OCTOPUS WITH ITS JUICE AND ACHIOTE,
wasabi mayonnaise, orange caviar and red mojo crumbs.
18,00€
OCTOPUS RISOTTO WITH OLIVE OIL
24,00€
ROASTED WHITE FISH FROM OUR COASTS,
truffle chive and green mustard sauce.
23,00€
LAZED LAMB PALETILLE,
with its juice and ras el hanout, parsnip cream and coffee crumble.
22,00€
VEAL TERIYAKI,
fennel and apple marmalade and its wanton pasta cannelloni.
20,00€
GLAZED SQUAB BREAST,
accompanied by a ravioli of its inside and on a blueberry chutney.

Tasting
Haydée

50,00€
SHORT MENU by Hnos. Suárez
Based on a welcome appetizer, two starters, two main and one dessert.
70,00€
TASTING MENU HAYDÉE by Hnos. Suárez
Based on a welcome appetizer, three bites, three starters, two main and two desserts.
More info

A single menú is served to a complete table. Plates are selected by Victor and Laura 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

8,00€
CREAM OF PECAN NUTS,
smoked chocolate ice cream and salty toffee.
7,00€
POPCORN ICE CREAM,
mango meringue and cotton candy.
8,00€
VANILLA CAKE,
mousse and mango ice cream.
7,50€
SMOKED CHEESE,
sour apple and pistachio ice cream.
7,00€
CREAM OF COCONUT AND BASIL,
ice cream of rhubarb and red fruits.
7,50€
SHEEP YOGURT FOAM,
coffee with milk ice cream and hazelnut butter cream.

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