A culinary treasury nestled between the white salts and the black lava.
In perfect harmony with its surroundings, an epitome of how to interact with a Protected Nature Reserve Espacio Natural Protegido, without altering its nature or visual landscape, the El Jardín de la Sal Thematic Restaurant has been open since September 2013.
The young head chef Juan Carlos Rodríguez Curpa has learned to quickly absorb the family, social and cultural legacy that ties the saltpans to the Hernández family, and infuses all the flavours of the values pervading this family business into his dishes.
His motto,“Cocina con alma, sentimiento y corazón”, or “Cooking with soul, emotion and pluck”, is written on one of the walls in his kitchen as a daily reminder. Curpa’s kitchen has become a laboratory for the expansive universe of salt and a testing ground for the new lines of aromatic salts that will soon be marketed. Flor de sal with black olives, baby squid ink, lime, etc., or even the first tests on liquid salts and even the highly popular “Garum”.
Juan Carlos Rodríguez Curpa, studied at the IES Virgen de las Nieves in Santa Cruz de la Palma and gained experience working at the regional Parador. He has a special interest in local products, La Palma cheeses (DOPQ), honeys and particularly fish from the small pier next to the Fuencaliente Lighthouse, which are all featured in his creations. To fully understand, you need only look at his bright eyes and huge smile as he handles not so commercially popular species such as a simple escolar or halibut, beltfish or hairtail, which he can skilfully transform into a culinary delight.
Contact
Telephone number for contact and reservations: 922 979 800
Fax: 922 411 523
Email: info@salinasdefuencaliente.com
Ctra. La Costa-El Faro, 5.
38740, Fuencaliente de la Palma. Isla de La Palma.
Santa Cruz de Tenerife, Spain.
Opening hours
Kitchen hours: 12 pm to 6 pm
Weekly closing: Dinnertime, except Easter Week and Fridays and Saturdays in July and August.
Plato estrella: Pescados.
Platos fuertes: Jarrete de cordero confitado con rehogado de col lombarda y frambuesas.
Vino de la casa: Teneguia y Vega Norte (D.O. La Palma).
Aceite de oliva: 6 variedades.
Quesos: 3 variedades
Entrantes: Cuscús de verduras y garbanzos con lactonesa de parchita.
Postres: Espuma de plátano con gofio de mezcla y miel de caña.
Otros vinos: D.O.local, Otras D.O.
Carta de aceites: Si
Carro o tabla de queso: No
Capacidad de la sala: 80 personas.
Ambiente y Decoración: Agradable, Marinera.
Criterios Restaurante: Menú celiacos, Menú vegetariano.
Gerente: Andrés F. Hernández.
Director sala: Omar Gómez.
Año de Inauguración: 2013
Tipo de cocina: Actualizada, Canaria.
Clientela: Familiar, Empresa, Joven, Turística, Elegante.
Propietario: Salina Marinas de Fuencaliente, S.L.
Jefe de cocina: Juan Carlos Rodríguez Curpa.
Sumiller: Jacinto Rodríguez.
