Santa Cruz de Tenerife, March 2016.- The Gran Hotel Bahía del Duque (www.bahia-duque.com), company owned by the Grupo CIO (www.cio-company.com), has opened a new dining space under the name “SUA” (fire in Basque), specialized in Basque cuisine and where the grill and smoked aromas are ever present.
This singular opening is associated with the unique flavours of Basque cuisine, where the prominence in the kitchen is disputed between Atlantic Cod, suckling pig, Navarra peppers and different cuts of meat. SUA, which is led by the Chef Lucas Ordóñez and his team trained in some of the best restaurants of Vitoria and Tolosa, are committed to artisanal proposals presenting as their star dish the T-bone steak, imported from Vitoria and which coexists with the beef Carpaccio or the deboned rack of lamb, where Ordoñez’s team works to ensure that the protagonism of each dish is centred around the speciality of the ingredients.
As noted by the Guest Experience Director of the Gran Hotel Bahía del Duque, Raúl de la Rosa, “its decoration evokes the concepts that Ordóñez transmits in his dishes, typical of a Basque grill, using materials such as wood, natural leather or the hydraulic floors” and where all of these fall into a fusion which combines a current trendy space with traditional elements rescued from antique shops.
On his part, the General Manager of the Gran Hotel Bahía del Duque, Saad Azzam acknowledges that “cuisine has always been one of the most attractive points of the Hotel, but we want to enhance our image as a international centre of gastronomy, one of our goals is to become a benchmark of fine dining and impeccable service”.
Open 19:00 h to 23:00 h
It is open to those not staying in the Hotel under prior reservations
Reservations phone: +34 922 74 69 32