M.B
GuĂa de Isora, Spain
â2 Stars
The Experience
From Michelin Guide
In keeping with the Ritz-Carlton Abama, a spectacular resort boasting attractive gardens, palm trees and a whole host of leisure options and one that fully deserves its myriad plaudits, the M.B restaurant exudes the same essence of luxury and exclusivity that is reserved for the chosen few. It features a room used for welcome drinks and after-dinner coffee (including innovatively presented petits-fours) and cocktails, a contemporary-style main dining room with a predominantly white decor, and two glass-fronted galleries that are used as terraces in the summer months. On his meticulously prepared Ă la carte and two tasting menus, chef Erlantz Gorostiza faithfully recreates the amazing dishes devised by culinary maestro MartĂn Berasategui (including many of the latterâs iconic dishes and the year in which they were created), through dishes bursting with passion, technique and flavour that are based around the islandâs best ingredients. We were particularly impressed by the âsoldier shrimpâ from El Hierro over an almond kernel with green gazpacho and shiso sorbet.
Unique Things
From Visitor Experiences
Three unique/unconventional aspects of M.B, GuĂa de Isora:
Culinary Journey Through Time and Memory
M.B offers a distinctive gastronomic experience that takes diners on a journey from childhood memories to the future of gastronomy. Chef Erlantz Gorostiza recreates iconic dishes originally devised by MartĂn Berasategui, including the year each dish was created, blending passion, technique, and island ingredients to evoke memories and innovation on the plate.Exclusive Welcome and After-Dinner Experience
The restaurant features a dedicated room for welcome drinks and after-dinner coffee, where petits-fours and cocktails are presented innovatively. This adds a layer of exclusivity and ceremony to the dining experience, setting it apart from typical Michelin-starred restaurants."Author Cuisine" with a Personal Vision
M.B defines its style as "author cuisine," emphasizing the personal vision and heart of two chefsâMartĂn Berasategui and Erlantz Gorostizaâwho translate their culinary philosophy into each dish. This approach aims to create lasting memories in diners' minds, making the meal not just about taste but also about emotional and sensory impact.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant M.B in GuĂa de Isora include:
Soldier shrimp from El Hierro: Featured prominently in a signature dish served over an almond kernel with green gazpacho and shiso sorbet, highlighting local seafood excellence and fresh, vibrant flavors.
Almond kernel: Used as a base element in the shrimp dish, emphasizing the use of local nuts and adding texture and subtle nutty notes.
Green gazpacho: A refreshing, herbaceous cold soup component that complements the shrimp and almond, showcasing the restaurant's skill in balancing flavors and temperatures.
Shiso sorbet: Adds a unique herbal and slightly minty flavor, providing contrast and a palate-cleansing effect in the shrimp dish.
Local Canarian ingredients such as red tuna, black Canarian suckling pig, and âEl Hierroâ island cheese: These appear in various signature dishes, reflecting the restaurantâs commitment to regional produce and culinary heritage.
These ingredients are significant because they reflect the restaurant's philosophy of combining local, high-quality products with refined culinary techniques to create dishes that are both innovative and deeply rooted in Canary Islands' terroir.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Gran MenĂș DegustaciĂłn: Not specified price
A La Carte
- 2024 CamarĂłn soldado de El Hierro: âŹ38
- 2016 Calamar en texturas: âŹ39
- 2025 EspĂĄrrago blanco: âŹ42
- 2011 Tartar de atĂșn rojo: âŹ48
- 2012 Merluza de pincho crocante: âŹ56
- 2025 Lubina salvaje: âŹ64
- 2023 CarrĂ© de cordero francĂ©s: âŹ66
- 2014 Solomillo de vaca gallega: âŹ59
- 2025 Cochinillo negro canario: âŹ58
- 2012 Jarrete de ternera lechal: âŹ124 (for two people)
- 2018 Tres cortes y preparaciones del Wagyu: âŹ98