At Tenedor, we believe that dining should be intimate, intentional, and deeply connected to the land and sea that sustain us.
We welcome only eight guests per seating, allowing us to offer a truly personal experience — where each dish is prepared with care, conversation flows naturally, and every flavor tells a story.
Our inspiration comes from the Mediterranean, where food is a celebration of freshness and simplicity. We craft our menu around seasonal ingredients, organic produce, and non-GMO selections whenever possible, working closely with trusted suppliers who share our respect for nature’s rhythm.
Each plate reflects our commitment to honest flavors, vibrant herbs, and the quiet joy of eating well — together.
Tasting menu – 5 courses
Seating begins at 5:45 p.m.
$100 per person | Wine pairing: $60.
Featuring this month menu:
- Soup shot with corn bread (Arepa) and cumin yogurt.
- Tiradito
- Prawns
- One of:
- Cod and scallops | Beef fideua | Cauliflower
- Salted white chocolate, berries, brie and blue cheese
A la carta
Beet, pumpkin, berries & goat cheese salad — 24
Tender beets simmered with thyme, mushrooms, onions, and a splash of wine vinegar. Served over a silky pumpkin–goat cheese purée with crisp sourdough croutons, dried capers, berries, and Parmesan. Sweet, tangy, and beautifully autumnal.
Cauliflower, smoked carrot hummus, lentils — 26
With hearty green lentils and a touch of smoked carrot–paprika hummus. Served with tomato confit, creamy polenta, and chimichurri — earthy, vibrant, and comforting.
Tuna Tiradito Salad (Crudo) — 28
Lightly seared tuna with white sweet potato, tossed greens, and a zesty dressing of lemon, ginger, green onion, and avocado. Finished with dried maize and aioli for a bright, elegant twist on a coastal classic.
Smoked Prawns — 36
Succulent tiger prawns lightly seared to enhance their natural sweetness, served on a silky emulsion of confit garlic, Pernod, and citrus. A touch of chili adds warmth, while smoked oil, fresh herbs, grapes, and baked celery root complete the dish.
Cod and Scallops — 38
Fresh cod steamed en papillote and oven-finished with scallops in a tomato, caper, olive, and garlic sauce. Served with seasonal vegetables for a balanced, Mediterranean-inspired plate.
Beef Fideuà — 34
A Spanish pasta dish prepared with tender beef carrilleras, roasted aubergine, tomato, and peppers. Finished with an ajada aioli for richness and depth.
Salted white chocolate, sweet potato and berries — 15
A playful balance of sweet and savory with white chocolate, sweet potato, and fresh berries — lifted by Brie cheese and yogurt for brightness.