The kitchen
American style in Tenerife.
The 28 day ageing process in temperature and humidity-controlled chambers enables the meat to be aged gradually to produce an incomparable texture. If we add to this the Southbend® oven, unique to the Canary islands, the result is tender meat which is succulent inside and which also retains all of its flavour. Porter house, T-bone steak, chateaubriand, fillet... A tough decision, but one you can't fail to get right.