Muxgo

Muxgo is part of the luxury Santa Catalina Royal Hideaway hotel, where the cooking is an ode to sustainable and organic cuisine. In its bright dining room, decorated with watercolours by artist Ana Beltrán and a mural that reflects some of chef Borja Marrero’s favourite ingredients, the latter conjures up creative and contemporary dishes that are always based around ingredients rooted in the DNA of the Canary Islands and, first and foremost, those grown on his own farm (pine bark, millet, prickly pear, meal from his own cattle etc). Dining options are centred around three tasting menus (Los Orígenes, Lo más profundo de Tejeda, and an “executive” menu, the latter, entitled “Sin olvidar el territorio” is only served at lunchtime midweek) featuring dishes that as elegant as they are delicious, such as the superb Mogán shrimp macerated in toasted almond oil. For an even more authentic experience you can also visit the restaurant’s farm in Tejeda but you’ll need to book this well in advance.

• A one star, green star dining room inside the Santa Catalina Royal Hideaway hotel, with a menu that starts on the chef's farm in Tejeda.
• Canarian pantry ingredients used as centrepieces, not garnish, including millo, tunera, and foraged plants for sauces and finishes.
• The farm visit option extends the meal into a broader look at the island's agriculture, bookable in advance.

Signature Ingredients

• Mogán shrimp: A flagship dish in the tasting menus, served as a refined statement of local seafood.
• Farm-grown Canarian produce: Ingredients rooted in Gran Canaria, with a strong emphasis on what is grown on Borja Marrero's farm in Tejeda.
• Prickly pear, millet, pine bark: Unusual, place-specific ingredients used as building blocks across the menus.

Three tasting menus built around Gran Canaria produce and Borja Marrero's farm in Tejeda. The cooking is contemporary and highly local, leaning on ingredients like millo, tunera, and seafood such as Mogán shrimp, with a strong sustainability focus.