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Mamanena

The most “rebellious” gastronomic concept

Mamanena, is the concept of rogue gastronomy. An avant-garde bet where the traditional recipes are covered with risky touches of the new Canarian cuisine. 

A unique space

Adjoining the small green redoubt of the protected space of “El Rincón” in the Valley of La Orotava, it finds itself placed among little old houses of Canarian architecture with precious views of the Atlantic Ocean.

A unique

space

Adjoining the small green redoubt of the protected space of “El Rincón” in the Valley of La Orotava, it finds itself placed among little old houses of Canarian architecture with precious views of the Atlantic Ocean.

Pure creativity

Laura Suárez

Vangard pastry chef

She formed herself at Le Cordon Bleu and in the Madrid restaurants Diverxo and La Cabra. Despite her youth, she is a professor and all her desserts are authentic signatures.

Rebel” menu

Gastronomic concept

Rebel” menu

Gastronomic concept

Rebel” menu

Gastronomic concept

15,00€
WILD SHRIMP CARPACCIO,
oil from their own heads, spicy avocado and lime.
13,00€
WHITE FISH SLICES,
coconut milk, tangerine and ginger.
18,00€
“OUR WAY STEAK TARTAR”,
with semi yolk sherbet.
10,00€
SEASONED TENERIFE TOMATOES,
beterrada pastry cream, slices of mature cheese and green leaves..
6,00€
PORK TACO,
chipotle and herbes from the orchard.
9,00€
“IN SALMOREJO RABBIT” CROQUETTES,
(*typical canarian sauce).
9,00€
LIGHT CAULIFLOWER CREAM.
yard egg, toasted panko and chesnut slices.
12,00€
CHICKPEA STEW,
cherne and piparras emulsion.
11,00€
ROASTED CHEESE,
coriander and palm honey dumpling.
14,00€
CREAMY MUSHROOM RICE,
with “herreño” cheese.
11,00€
PAMPANO RAVIOLI,,
boiled mojo and crispy “papa bonita”.
15,00€
SQUID NOODLE IN WOK,
thai style cream and aromatic oil.
16,00€
CANDIED CODFISH,
on creamy baked sweet potato, fresh tomato and basil.
16,00€
SLOW COOKED “EMBARRADAS” PORK RIBS,
grind of local potatoe and mini spring onions.
19,00€
LIGHTLY SMOKED BEEF TENDERLOIN,
meat juice and roasted pumpkin.
15,00€
WILD SHRIMP CARPACCIO,
oil from their own heads, spicy avocado and lime.
13,00€
WHITE FISH SLICES,
coconut milk, tangerine and ginger.
18,00€
“OUR WAY STEAK TARTAR”,
with semi yolk sherbet.
10,00€
SEASONED TENERIFE TOMATOES,
beterrada pastry cream, slices of mature cheese and green leaves..
6,00€
PORK TACO,
chipotle and herbes from the orchard.
9,00€
“IN SALMOREJO RABBIT” CROQUETTES,
(*typical canarian sauce).
9,00€
LIGHT CAULIFLOWER CREAM.
yard egg, toasted panko and chesnut slices.
12,00€
CHICKPEA STEW,
cherne and piparras emulsion.
11,00€
ROASTED CHEESE,
coriander and palm honey dumpling.
14,00€
CREAMY MUSHROOM RICE,
with “herreño” cheese.
11,00€
PAMPANO RAVIOLI,,
boiled mojo and crispy “papa bonita”.
15,00€
SQUID NOODLE IN WOK,
thai style cream and aromatic oil.
16,00€
CANDIED CODFISH,
on creamy baked sweet potato, fresh tomato and basil.
16,00€
SLOW COOKED “EMBARRADAS” PORK RIBS,
grind of local potatoe and mini spring onions.
19,00€
LIGHTLY SMOKED BEEF TENDERLOIN,
meat juice and roasted pumpkin.

Sweet moment

Vangard pastry

Sweet moment

Vangard pastry

Sweet moment

Vangard pastry

7,00€
LEMON PIE
Crumble, lemon sherbet and yuzu gel.
7,00€
PASION
Mango creamy, passion fruit, in ice cream pop- corns and almond cake.
7,00€
YOGHURT FOAM
Coffe and milk ice cream and toasted butter dust.
7,00€
CHOCOLATE AND BASIL IN TEXTURE.
7,00€
OUR VERSION OF “POLVITO URUGUAYO”
Vanilla chantilly, fudge ice cream and broken meringue.
7,00€
LEMON PIE
Crumble, lemon sherbet and yuzu gel.
7,00€
PASION
Mango creamy, passion fruit, in ice cream pop- corns and almond cake.
7,00€
YOGHURT FOAM
Coffe and milk ice cream and toasted butter dust.
7,00€
CHOCOLATE AND BASIL IN TEXTURE.
7,00€
OUR VERSION OF “POLVITO URUGUAYO”
Vanilla chantilly, fudge ice cream and broken meringue.

Hours

THU
7:30 to 10:30pm

FRI & SAT
1:30 to 4:00pm / 7:30 to 10:30pm

SUN
1:30 to 4:00pm

Contact

ADDRESS
Camino Torreón Bajo, 80 – La Orotava

ADDRESS
Camino Torreón Bajo, 80

La Orotava

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© 2020 Restaurante Mamanena

Designed and developed by Vini Soares

© 2019 Restaurante Mamanena

Designed and developed by Vini Soares