Nub

Nub is part of the splendid Bahía del Duque resort, which has expanded its culinary options with this restaurant offering creative cuisine of the highest order. Andrea Bernardi (from Italy) and Fernanda Fuentes Cárdenas (from Chile) remain loyal to its style, building a culinary bridge between Mediterranean Europe and Latin America with a nod to the Canary Islands and sustainability. Their tasting menus, Waywen (vegetarian) and Novatore (the name of which is a homage to Andrea’s grandfather), involve a journey through the restaurant’s three dining spaces: appetisers on the terrace (Estratos); at-table dining for the main courses (Cúmulos); and, lastly, a dessert tasting at the bar (Cirroestratos), where guests can admire an attractive collection of colourful toy characters, including our very own iconic Bibendum and a number of strikingly beautiful Japanese lucky cats. As an added extra, guests are usually transported by buggy from the hotel reception.

• The tasting route is designed as a three-room progression, starting on the terrace, moving to the dining room, and finishing desserts at the bar.
• Two defined tasting menus, Waywen, vegetarian, and Novatore.
• The restaurant sits within the Bahía del Duque resort, with guests often brought over by buggy.

Signature Ingredients

• Canarian produce and island pantry ingredients
• Mediterranean seafood and coastal cooking accents
• Latin American flavours and techniques used as counterpoint
• Herbs, acids and spice used to bridge the two registers

A one-star restaurant inside the Bahía del Duque resort in Costa Adeje, led by chefs Andrea Bernardi and Fernanda Fuentes Cárdenas. The cooking sets out to bridge Mediterranean Europe and Latin America, with Canarian products and a sustainability through-line. Two tasting menus anchor the experience, Waywen, a vegetarian menu, and Novatore, and the meal is staged across three spaces, aperitifs on the terrace, main courses at the table, then desserts at the bar.