Gran Hotel Taoro Unveils OKA And LAVA Restaurants

Following its opening in late 2025, Gran Hotel Taoro has introduced two new restaurants, OKA and LAVA, positioning the property as a culinary-led destination in northern Tenerife. Both concepts are led by Michelin-starred chefs and form part of the hotel’s multi-million-pound restoration, completed after more than 50 years of closure.

Gran Hotel Taoro has placed food and beverage at the centre of its repositioning strategy, with OKA and LAVA expanding the hotel’s high-end dining offer.

OKA: Japanese Fusion By Ricardo Sanz

OKA is led by Chef Ricardo Sanz, holder of two Michelin stars. The fine-dining restaurant combines Japanese culinary tradition with Spanish and Canarian heritage. Working alongside Chef Emiliano Laska, Sanz has developed a concept rooted in the art of ‘omakase’, placing emphasis on trust in the chef’s expertise and the freshness of the day’s ingredients.

Guests can choose between a tasting menu and à la carte options, both of which evolve seasonally and respond to the daily catch. Seasonal dishes featured on the rotating menu include fried aubergine with miso and shallot, Bluefin tuna tartare, scarlet prawns and grilled nori eel taco.

LAVA: Canarian Fine Dining By Erlantz Gorostiza

LAVA draws inspiration from Mount Teide and the volcanic landscape of the Canary Islands. Led by Chef Erlantz Gorostiza, holder of two Michelin stars, the restaurant accommodates 18 guests, including a six-seat chef’s counter. An open kitchen enables diners to observe preparation, cooking and plating, with the team explaining each stage of the process.

Fire is central to the culinary approach at LAVA. Smoke, embers and flames are used not only as cooking methods but to shape the aromatic profile of each dish. Ingredients referenced in the menus include padrón peppers, wagyu, guanciale and sea bass.

LAVA offers two tasting menus that evolve in line with seasonal produce, built around locally sourced ingredients.

Additional Food And Beverage Concepts

The launch of OKA and LAVA completes the F&B portfolio at Gran Hotel Taoro. Additional outlets include Amalur, a gourmet bistro inspired by the four natural elements and directed by Chef Erlantz Gorostiza; Atlántico Buffet, serving breakfast with views of the Atlantic, Mount Teide and the Orotava Valley; La Carola, offering Mediterranean dishes poolside; and the Tagoror Lobby Bar & Lounge, positioned as the hotel’s arrival space.

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