Tenerife’s Cumbres de Abona Leads Shift Toward Modernized Canarian Cuisine

Dining in the south of Tenerife is evolving. Long-standing restaurants are updating their menus to appeal to more discerning food lovers, and the Cumbres de Abona restaurant—also known as Cruz de Tea—is a perfect example of this shift. As noted by the content creators @guachinchesmodernos, the restaurant has successfully blended traditional Canarian flavors with modern culinary techniques.

Located on Calle Las Cumbritas in Granadilla de Abona, the restaurant stands out for its ability to balance high-capacity service with a creative, non-traditional menu. With a 4.4-star rating online, the venue is known for taking classic local dishes and adding a contemporary twist.

The experience often begins with an appetizer of pork rinds (chicharrones) served with gofio and red mojo sauce. Other highlights include their unique take on roasted pork leg (pata asada), an escaldón featuring dried figs and red onion, and sirloin steak topped with caramelized onions. Their dessert menu is equally innovative, with pumpkin quesillo serving as a standout specialty.

This approach reflects a growing trend across the Canary Islands: the professionalization of rural and mountain dining. By focusing on refined presentations, these establishments are adding new value to local ingredients.

Cumbres de Abona is open Wednesday through Sunday, offering continuous service from 11:00 a.m. to 11:00 p.m. The restaurant is closed on Mondays and Tuesdays. This schedule reflects a commitment to maintaining consistent quality while meeting the needs of today’s diners.