Menus
The Finest Spanish Restaurant Tenerife Experience
Discover a menu shaped by creativity, seasonality, and precision at M.B in Tenerife. Each dish reflects a refined dialogue between contemporary technique and the finest ingredients, thoughtfully curated to deliver balance, depth, and elegance. Guided by a philosophy of innovation and respect for flavor, our menus offer a distinctive journey through modern gastronomy, positioning M.B among the most exceptional Spanish restaurants Tenerife has to offer.
MENUS
M.B À-La-Carte
Following the tradition, choose a starter, main and dessert or select half portions to taste more courses.
€ 180 | Only served in complete tables.
COLD STARTER
Red tuna, green apple juice, chives essence and slightly spicy powder
Soldier shrimp from “El Hierro”, almond kernel pannacotta, green pepper gazpacho and shiso sorbet
HOT STARTER
Hand-caught line squid “Pelayo” style, ink pil-pil and its jus infused with galangal
Canarian black pig Char siu style with scarlet prawn dressed with caviar, basil pesto and chili crab sauce
FISH
Wild seabass, thai green sauce, langoustine tartare and fishbone cracker
Wild turbot, contemporary meunière, cabbage trinxat and crispy kale
MEAT
French lamb rack, lettuce hearts dressed with pistachio, spiced aubergine and crispy yoghurt
Wagyu millefeuille, glazed turnip with hazelnut and spinach gnocchi
DESSERTS
Strawberry textures, clotted cream skin, and pistachio sauce with caviar
Sake ice cream on hazelnut sponge cake, toasted sesame cream and cocoa flakes
Smoked corn ice cream on salty caramel knot, cocoa and coffee
M.B Great Tasting Menu
€240 | Only served in complete tables.
Menu
Red tuna, green apple juice, chives essence and slightly spicy powder
Soldier shrimp from “El Hierro”, almond kernel pannacotta, green pepper gazpacho and shiso sorbet
Amberjack with ember notes, jasmine extract, sweet and sour nuances
Canarian black pig Char siu style with sea urchin yolk dressed with caviar, basil pesto and chili crab sauce
Hand-caught line squid “Pelayo” style, ink pil-pil and its jus infused with galangal
Wagyu millefeuille, glazed turnip with hazelnut and Comté cheese
Wild turbot, contemporary meunière, cabbage trinxat and crispy kale
Desserts
SWEET COURSES TO FINISH
Lemon
Sake ice cream on hazelnut sponge cake, toasted sesame cream and coconut flakes
Smoked corn ice cream on salty caramel knot, cocoa and coffee