Set within the exclusive surroundings of Las Villas at Bahía del Duque, Nub is far more than just a restaurant; it is a true culinary journey that transcends borders and awakens the senses. Led by chefs Andrea Bernardi and Fernanda Fuentes-Cárdenas, since its opening in 2016 this space blends Italian and Chilean traditions with the finest local Canarian produce to create a menu that moves, surprises, and, above all, evokes memories.
As it approaches its tenth anniversary, Nub has become a benchmark for fine dining in the Canary Islands. We spoke with its chefs and creators to uncover the story, vision, and soul behind this exceptional restaurant.
Origins of the restaurant: a story between cultures
The project was born from the union of two worlds: Andrea’s, with Italian roots, and Fernanda’s, of Chilean origin. Their meeting in 2011 marked the beginning of a collaboration that, five years later, took shape with a clear idea: to tell their story through flavours. From the very beginning, Nub was defined as a space where every dish reflects the personal journey of its creators. “Nub is the living story of our cultures told through a tasting menu,” explain the chefs. The name of the restaurant, which means ‘cloud’, reflects its very essence — a space in constant motion, where each dish becomes a journey across Italy, Chile and the Canary Islands.
Philosophy and cuisine: roots, memory, and evolution
Nub’s culinary proposal is based on what the chefs describe as ‘rooted cuisine’, where innovation harmoniously coexists with tradition. “Bringing our roots into the creation of dishes is a beautiful thing, as it allows us to build a cultural bridge between Chile, the Canary Islands and Italy” says Fernanda. Far from being constrained, their cuisine flows freely between influences: from Mediterranean broths to ingredients such as millo (corn), through to ancestral Chilean techniques, iconic produce of Canarian cuisine, or even unexpected products like colatura di alici (anchovy essence), which enhance flavours while preserving authenticity. As Fernanda points out: “The essential ingredient at Nub is respect for tradition and the memories of our origins.”
Among their signature dishes are the kefir cream, inspired by the classic Italian caprese salad, and the corn crème brûlée with black pig empanada, a reimagining of the Chilean pastelera de choclo. Both dishes have remained on the menu since the very beginning, thanks to the deep emotional connection they hold for the chefs and their popularity among diners.
Nub: Singularity and authenticity in their purest form
With one Michelin star and two Soles Repsol, Nub is a benchmark for anyone seeking a restaurant where technical excellence meets deep emotional resonance. But beyond awards and recognition, what truly sets Nub apart is its authenticity. “The one essential ingredient at Nub is respect for tradition and the memories of our roots.” The blend of cultures, respectful innovation, and a commitment to excellence make Nub an icon among Michelin-starred restaurants in Tenerife, attracting visitors from all over the world who long to discover an authentic and creative cuisine.
Located within the prestigious Bahía del Duque hotel, Nub enjoys a privileged setting that enhances its gastronomic offering. For Andrea, returning to the hotel where his Canarian journey began holds particular meaning: “It means a lot to us to be at Bahía del Duque — we believe it’s the most iconic hotel in the Canary Islands.” The restaurant’s interior has also been meticulously designed to support the sensorial experience of its tasting menu, where every detail — from the presentation to the lighting — adds depth to the experience.
Approaching a decade: a journey through its history
Looking ahead to 2026, Nub is preparing to celebrate ten years of culinary excellence. “For Nub’s tenth anniversary, we will create a menu featuring our finest dishes, taking diners through the highlights of our history.” This will be a chance to rediscover the flavours that have defined their path and to witness how rooted cuisine can evolve without ever losing its soul.
Beyond Tenerife: expanding with identity
Though Nub remains their most intimate project, Andrea and Fernanda continue to expand their culinary universe. They’ve already opened Capogrossi in Chile and Novatore in Miami (2025). These more casual ventures allow them to explore new styles of cooking, while maintaining the essence that defines them. “We simply love good food. We don’t like to be labelled.”
Experience Nub at Bahía del Duque
Dining at Nub means immersing yourself in the world of flavours curated by Bahía del Duque’s exceptional culinary offering. We invite you to discover an unforgettable menu and book your experience here at one of the most acclaimed restaurants in the Canary Islands.
