Indulge in this exquisite four Hands menu in Tenerife. This type of culinary event is one of the most exciting formats in haute cuisine. It brings together two chefs who jointly design a unique menu, where each dish is the result of a creative dialogue between two distinct culinary philosophies. This is not a conventional fusion, but rather the union of two talents who respect and inspire one another.
Within Tenerife and the Canary Islands’ gastronomic landscape, these events represent truly unrepeatable experiences — limited in time and seating capacity — combining haute cuisine with the exclusivity of the finest signature restaurants.
Eliana Real and Lucas Ordóñez: two styles, one menu
In this edition, Upalupa Moments & Tastes host two chefs with complementary backgrounds and visions.
Eliana Real, chef de partie at La Brasserie by Pierre Résimont — the restaurant of the renowned Belgian chef holding two Michelin stars at his restaurant L’Eau Vive — has been developing her craft at Bahía del Duque since 2016. Her cuisine blends the richness of Canarian produce with the sophistication of Belgian and French culinary traditions, with a particular focus on aromatic herbs, citrus notes, and avant-garde techniques.
Lucas Ordóñez, chef at Upalupa Moments & Tastes and head chef at Las Villas and Alisios Market Food, among other restaurants at Bahía del Duque, has spent more than two decades refining a distinctive style shaped by his Mediterranean and Italian roots, his use of spices, and a fine balance between tradition and innovation.
Together, they have crafted a menu in which every course emerges from a dialogue between two culinary perspectives resulting in something entirely new.
A tasting menu — six courses to savour
This 4 Hands menu unfolds across six courses, including an aperitif, designed to be enjoyed at a leisurely pace over an approximately two-hour dinner. It is the perfect choice for lovers of haute cuisine seeking a truly memorable gastronomic experience in Tenerife.
The evening opens with a steak tartare as an aperitif. The menu then reveals a celebration of flavours, including:
- Foie gras ravioli, mushroom broth, white miso and black truffle — aromatic depth and refined technique in a single bite.
- Pork belly, corn purée, pickled onion, black olive and lime — Mediterranean intensity with a refreshing citrus lift.
- Amberjack, crispy papa bonita (Canarian potato) flakes, brown butter and fennel salad — the power of the sea and Canarian terroir, presented with elegance.
- Rack of Lamb with red wine and pomegranate reduction, smoked cauliflower and gremolata — the centrepiece dish that best embodies the dialogue between both chefs.
The meal closes with a mandarin tart with burnt meringue, followed by a white chocolate brownie with ginger ice cream, mango, coconut crumble, lime and lemon basil — a finale that weaves indulgence and freshness together in a masterful display of pastry artistry.
Volcanic pairings to elevate every flavour
The menu may be complemented by an entirely Canarian wine pairing and signature cocktails, conceived course by course to enhance each dish.
The steak tartare aperitif is served alongside a Bloody Mary — fresh, vegetal and lightly spiced — to awaken the palate and prepare it for what lies ahead.
For the foie gras ravioli, the pairing is Vega Norte Albillo Criollo (D.O.P. Islas Canarias, La Palma), whose roundness balances the richness of the foie, its freshness cleanses the palate, and its minerality brings out the elegance of the mushrooms and truffle.
The pork belly is paired with Rubicón Rosado (D.O. Lanzarote), crafted from Listán Negro grapes. Its acidity cuts through the fat of the dish, lifts the saltiness of the black olive, and its red fruit notes achieve a fresh, well-rounded contrast.
With the amberjack comes Louis Goudard Viña Frontera (D.O. El Hierro), made from Baboso Blanco and Verdello grapes: a wine of broad expression on the palate that embraces the brown butter whilst its acidity balances the richness of the fish.
For the rack of lamb, Origen 1989 Tinto de Varietales (D.O.P. Islas Canarias, Tenerife) — Listán Negro, Vijariego Negro, Tintilla and Castellana — uses its tannic structure to support the intensity of the lamb, melding with the smokiness of the cauliflower and balancing the brightness of the gremolata.
The desserts are equally well matched. The mandarin tart is paired with Gran Salmor Viña Frontera (D.O. El Hierro), made from Marmajuelo, Gual and Verijadiego grapes, whose honeyed notes and subtle saline finish create a perfect harmony with the sweetness and acidity of the dessert. To close, the white chocolate brownie is served with the Pink Blush cocktail — vodka, Limoncello, lemon juice and grapefruit — whose acidity balances the sweetness of the chocolate whilst the grapefruit adds an elegant bitterness that lightens the finish.
The Upalupa 4 Hands gastronomic evenings will take place on the 1st and 2nd of May 2026, with limited availability, for dinner service from 6:30 pm to 9:30 pm.
If you are looking for something out of the ordinary — a romantic dinner in the south of Tenerife, or a special occasion to experience the very best of signature cuisine — these evenings are not to be missed.
