Our owners who are originally farmers from the county of Angus in Scotland opened a butchers in Angus in 2012 and spent years planning how to transport the highest quality beef in the world to the island of Tenerife.
The process itself is done by aging the beef in maturation fridges on a ferry every single week. So by the time the meat arrives in on the island it is already 21 days aged. A process which we continue on site. Usually by the time the meat is served to you it is around 25 days aged. This in our opinion is the perfect age for braking down the molecules, tenderizing each bite but not giving the blue cheese effect. For us it is the perfect balance.
So when the hard part was tried and tested it was time for the restaurant plans. Our managing director, area managers, restaurant managers and full team involved have many years experience in the hospitality sector, primarily in restaurants so it was decided that there would be at least two different ways to prepare the meat.
Each restaurant has been designed, decorated and furnished accordingly and more importantly the team represent each theme individually.
A romantic table for Two can be at any of the restaurants but food prepared at Michelin level and our elaborated wine and cocktail list at our Sea View restaurant will sincerely blow you away.
Or if out with the girls or a on guys night having some fun with louder music and funky cocktails then check out Urban Kitchen. You’ll love it!
All of our restaurants support local farms and we grow many of our own vegetables and herbs. We don’t use freezers and you won’t find a microwave in any of our venues.
Our people are everything to the group and this will shine through in their energy.
