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The beautiful views are not the only reason to visit the stunning “El Calderito de la Abuela” 

PAGE 27 EL CALDERITO 3
Traditional Canary cuisine with a modern approach

Perched on its incredible vantage point over looking the valley and ocean below, the restaurant “El Calderito de la Abuela” in Santa Ursula is spectacular in more ways than one.

Imagine taking a seat and enjoying a breath-taking view of the coast and beyond. Add this to wonderful cuisine and wine and this is a place you just have to visit if you want to sample all that is best on Tenerife.

Santa Ursula is in the north of the island. Travel along the TF-5 and turn off exit 31 at Cuesta de la Villa, then take a right turn on to the old road. You will find the restaurant about 300 metres on the right.

A detached property with plenty of available parking, the inside is full of Canary charm and character and you will find great service, atten-tion to detail and excellent food and wine.

“El Calderito de la Abuela” is based on strong family traditions stretching back 80 years, as well as culinary treasures. The restaurant’s charm is unique and homely and it is proud to have a history of four generations of restaurateurs.

The rest-aurant com-bines traditional Canary cuisine with modern creativity, producing dishes which are great in flavour. You can savour various textures and flavours with produce and wine from the region.

It goes without saying that only fresh ingredients are used and there is a full menu, as well as daily specials.

The owners produce their own wine here, Terral 205, which is highly recommended. It comes from the 15000 square metre vineyard and is made exclusively for El Calderito de la Abuela, La Bodeguita de Enfrente and Donde Mario; and has won numerous awards.

Most of the vegetables are grown in the family’s private finca, fresh vegetables without any pesticides.

This restaurant started its life in 1967 as Los Corales. It is now in its fourth generation of family ownership changing its name to El Calderito de la Abuela in 2005.

Befitting its history, “El Calderito de la Abuela” breathes family cooking. It is well known for its scalded gofio and “Estampido” eggs, as well as the Guayonje onions and the tasty black pork cheeks; as well as  “off the menu” dishes and tasty home-made desserts such as chocolate mousse and a three milk cake “Tres leches”, a lovely sponge cake dipped in three milks with a topping of merengue.

Dishes we have tried in recent times include a delicious home-made gazpacho, really fresh and with a touch of olive oil on the top and avocado and “Huevos al Es-tampido” which is a typical mixture of potatoes, eggs and chorizo. The egg is used when it is still soft so you get a lovely juice and it’s great to enjoy with a bit of bread.

“Puntas de lomo alto Angus”

(Diced Ribeeye with sau-teéd onions, apples and foie) has been another favorite with the most beautiful juicy and soft meat. Delicious!

So just what are the principles that make “El Calderito de la Abuela” so unique? Perhaps its raw material of high quality, coming mostly from local production and its 3500 square metres of vegetable planting for its own supply; many hours of slow cooking and the degree of demand in the kitchen in order to improve and give a current approach to traditional recipes.

“All our clients deserve the best version of our dishes” is a current quote that summarises another previous one: “Our restaurant is the guachinche of the rich and the luxury of the poor”.

In summary: a pleasant environment in which to share an evening and dishes with family and friends, meticulous care in the kitchen and a professional attentive service. Customers love it, so much so that some visit the restaurant every day!

It’s best to make a re-servation in advance to avoid disappointment but of course, all visitors are welcome, whether calling in without booking a table or expected.