After the 23rd of January 2021, Andrea Bernardi and Fernanda Fuentes will move to the exclusive hotel of the Zamorano family in Adeje, in the south of Tenerife, to offer their traditional roots cuisine.
After the 23rd of January 2021, Bahía del Duque, a member hotel of The Tais Hotels & Villas, will launch the year with a new gastronomic incorporation: Nub, the one Michelin star awarded restaurant.
Founded in May 2016 by the chefs Andrea Bernardi (Italy) and Fernanda Fuentes-Cárdenas (Chile), Nub was awarded in 2018 with one of the prestigious stars during the Michelin guide editions that was held in Tenerife in November 2017. Ever since Nub has revalidated the Michelin star award on three other occasions.
Its culinary concept is based on recovering origins, on a mixture of traditional roots and a cultural bridge between Latin America and Europe. The mastery of the chefs reflects their concerns and their way of living; their cuisine has a very personal style, where stories and new ideas inspired in products from the Canary Islands are intertwined.
As Fernanda Fuentes explains, “Bahía del Duque provides us the best space we could ever imagine to grow and develop a concept that is much more than tasting a menu; it is rather a comprehensive sensory experience. The same way clouds move, diners advance through three stages in three different environments whilst enjoying this experience with all their senses”.
Nub will have a wide and exclusive area where carefully created spaces are part of the gastronomic experience. The restaurant is firmly footed in a concept that includes artisan products, dishes and utensils manufactured by local and national creators as key factors to properly deploy their gastronomic know-how.
The essence of Nub perfectly combines with the identity of Bahía del Duque. Ever since its origins, the hotel has constantly cared for and promoted its Canarian identity, tradition and innovation as the pillars to become a national and international icon for offering the most exclusive service.
As Cristina de Juan, the hotel manager says “the landing of Nub in Bahía del Duque represents a milestone and a new commitment to excellence during this crucial time for tourism, a sector where, more than ever, authenticity and a tailored services gain value to create unique experiences”.
Andrea Bernardi, Fernanda Fuentes-Cárdenas and their team share this illusion. Together they hope to move the success of their cloud-inspired cuisine to a warmer location that will enable them to take a step change ahead of excellence in terms of innovation, physical space and service.
