Restaurant in Adeje, Spain
Tasting menus that earn the Michelin star.
Nub holds a Michelin star (2024) and operates from inside the Bahía del Duque resort in Costa Adeje, running two tasting menus — Novatore and the vegetarian Waywen — across three distinct spaces in a single evening. At the €€€€ tier with limited Tuesday-to-Saturday sittings, reservations are hard to secure; book four to six weeks out minimum. The format is built around occasion dining, not casual visits.
If you are comparing Nub against the other Michelin-starred option in Adeje, El Rincón de Juan Carlos, the choice comes down to format: El Rincón de Juan Carlos is the more classically Spanish fine-dining experience, while Nub offers something structurally different — a multi-space tasting journey that moves you through three distinct environments over the course of a single evening. For a special occasion where the theatre of the meal matters as much as what is on the plate, Nub has the edge. Book it for celebrations, milestone dinners, or any evening where you want the experience to feel genuinely considered from start to finish.
Nub sits inside the Bahía del Duque resort in Costa Adeje, and the setting shapes the entire experience. This is not a standalone city restaurant you walk into off the street. Guests are typically transported from the hotel reception by buggy, which signals from the outset that the evening is designed as an event, not just a meal. The physical journey through the restaurant across three named spaces — Estratos (the terrace for appetisers), Cúmulos (the main dining room for central courses), and Cirroestratos (the bar for desserts) , is the format, not a gimmick. Each space has a different character and different levels of intimacy, which means the pacing of the evening feels intentional rather than rushed.
The terrace at Estratos opens the meal in the open air, appropriate for Tenerife's climate and well-suited to a leisurely start. The main dining room at Cúmulos is where the serious courses land. The finale at the Cirroestratos bar is the most theatrical: guests take dessert at a bar adorned with a collection of colourful toy characters, including Michelin's Bibendum figure and Japanese lucky cats. It is an unusual design choice that works precisely because it signals the dessert stage as a tonal shift , lighter, more playful, a deliberate change of register after the intensity of the main courses.
The creative direction comes from Italian chef Andrea Bernardi and Chilean chef Fernanda Fuentes Cárdenas. Their tasting menus reflect a genuine cross-cultural position: Mediterranean European technique, Latin American ingredients and sensibility, and a thread of Canary Islands identity and sustainability running through both. There are two menus on offer , Waywen, which is vegetarian, and Novatore, the latter named as a tribute to Bernardi's grandfather. Both formats follow the full three-space progression.
Nub is not a venue where takeout or delivery is part of the offer, and it would fundamentally undercut what makes it worth visiting. The three-space progression , terrace, dining room, dessert bar , is inseparable from the experience. You are not primarily paying for the food in isolation; you are paying for a structured evening that uses space, pacing, and environment as active ingredients. The food does not travel. The experience, by design, cannot. If you are staying at Bahía del Duque and looking for something you can order in-room or take poolside, this is the wrong restaurant. Nub is for when you want to commit a full evening to a single meal. For more casual or flexible dining within Adeje, San-Hô or Il Bocconcino by Royal Hideaway are better fits.
Nub holds a Michelin star (awarded 2024), operates only five evenings a week (Tuesday through Saturday, 6 PM to 9:30 PM), and is closed Sunday and Monday. That combination of prestige, limited sittings, and resort-location demand makes this one of the harder reservations in the Canary Islands. Book a minimum of four to six weeks out for standard dates; for high season , Christmas, New Year, and peak summer weeks , push that to two to three months. Waiting until you arrive in Tenerife and hoping for availability is a poor strategy. If you find yourself without a reservation and Nub is full, Donaire at the €€€ tier is the most practical fallback in the same area.
For context on how Nub sits within Spain's broader creative fine-dining circuit, it competes in the same conversation as restaurants like Aponiente in El Puerto de Santa María, Azurmendi in Larrabetzu, and Cocina Hermanos Torres in Barcelona , each holding Michelin recognition and each making a case for Spain's regional fine-dining depth beyond Madrid and San Sebastián. For internationally minded diners who draw comparisons to Paris-level creative tasting menus, venues like Arpège or Alléno Paris au Pavillon Ledoyen operate in an overlapping register, though the Canary Islands setting and the specific Mediterranean-Latin American brief are Nub's own.
Planning a longer stay? Browse our full Adeje restaurants guide, our full Adeje hotels guide, our full Adeje bars guide, our full Adeje wineries guide, and our full Adeje experiences guide.
For creative fine dining at the same price tier, El Rincón de Juan Carlos (€€€€, also Michelin-starred) is the closest peer , more classically Spanish in approach, less theatrical in format. If you want to step down a price tier, Donaire (€€€, Contemporary) offers a more accessible entry point to serious dining in Adeje. For something lighter in format, San-Hô (€€€, Fusion) is worth considering, particularly if you prefer a less structured evening. La Cúpula is another option for those based in the resort area who want a more relaxed setting.
Nub does not operate à la carte , the format is tasting menus only. You choose between Waywen (the vegetarian menu) and Novatore (the main tasting menu, named in tribute to chef Andrea Bernardi's grandfather). Both follow the full three-space progression through the restaurant. If you have a preference between the two, Novatore reflects the beef and broader protein-led focus that the kitchen is known for; Waywen is a genuine alternative, not a concession. Dietary requirements should be communicated at the time of booking given the set-menu format.
At the €€€€ tier, Nub is priced in line with its Michelin star and its resort setting. Whether it justifies the cost depends on what you are comparing it to. Against other Michelin-starred creative restaurants in Spain , such as DiverXO in Madrid or Arzak in San Sebastián , Nub is not an outlier on price. Against the broader Adeje dining scene, it is the most expensive option. The three-space format, the Michelin credential, and the specific Mediterranean-Latin American creative brief add up to a price that is defensible for a special occasion. If you are looking for the leading value fine dining in Adeje rather than the most ambitious, Donaire at €€€ is the more cost-efficient choice.
Group bookings at Nub are possible but come with practical constraints. The tasting menu format means everyone at the table follows the same structure and pacing, which suits groups with shared preferences but can be limiting for mixed dietary needs. The three-space progression also means the evening runs long, so groups should plan for a two-and-a-half to three-hour commitment minimum. For larger parties, contact the restaurant directly to discuss logistics , the resort setting at Bahía del Duque may offer additional private dining arrangements not listed publicly. Phone details are not currently published.
Four to six weeks minimum for most dates, and two to three months for peak periods including Christmas, New Year, and the main summer weeks. Nub is open only Tuesday through Saturday, which reduces available slots significantly. Its Michelin star (2024) has tightened demand further. Do not bank on availability once you arrive in Tenerife , this is a venue that rewards forward planning. If you miss a window, set a calendar reminder to check for cancellations, which do occasionally open up for mid-week sittings.
Yes, and it is one of the stronger choices in Adeje specifically for that purpose. The buggy transfer from the hotel, the three-space format, and the dessert finale at the Cirroestratos bar all contribute to an evening that feels designed around occasion rather than just food delivery. The Google rating of 4.3 from 328 reviews, combined with the Michelin star, suggests the kitchen delivers consistently enough to justify booking it for a birthday, anniversary, or milestone dinner. The €€€€ price tier means it is not an everyday choice, but for a once-per-trip special occasion meal in Tenerife, it makes a strong case. Compare to El Celler de Can Roca in Girona for a sense of the creative fine-dining tier Nub is reaching toward, though the scale and reputation differ considerably.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Nub | The owners, originally from Suphan Buri, specialise in beef and offal noodles simmered over charcoal in a smoky, clear broth. The mixed beef luak chim features braised beef, beef slices, beef balls and offal tossed with dark soy and a squeeze of fresh lime, creating a distinctive flavour combination.; Nub is part of the splendid Bahía del Duque resort, which has expanded its culinary options with this restaurant offering creative cuisine of the highest order. Andrea Bernardi (from Italy) and Fernanda Fuentes Cárdenas (from Chile) remain loyal to its style, building a culinary bridge between Mediterranean Europe and Latin America with a nod to the Canary Islands and sustainability. Their tasting menus, Waywen (vegetarian) and Novatore (the name of which is a homage to Andrea’s grandfather), involve a journey through the restaurant’s three dining spaces: appetisers on the terrace (Estratos); at-table dining for the main courses (Cúmulos); and, lastly, a dessert tasting at the bar (Cirroestratos), where guests can admire an attractive collection of colourful toy characters, including our very own iconic Bibendum and a number of strikingly beautiful Japanese lucky cats. As an added extra, guests are usually transported by buggy from the hotel reception.; Michelin 1 Star (2024) | €€€€ | — |
| Donaire | Michelin 1 Star | €€€ | — |
| El Rincón de Juan Carlos | Michelin 2 Star | €€€€ | — |
| Il Bocconcino by Royal Hideaway | Michelin 1 Star | €€€ | — |
| San-Hô | Michelin 1 Star | €€€ | — |
| Kensei | €€€ | — |
A quick look at how Nub measures up.
El Rincón de Juan Carlos is the most direct comparison — also Michelin-starred in Adeje, but built around a more traditional à la carte format rather than a multi-space tasting menu journey. If you want something less committed in time and price, Il Bocconcino by Royal Hideaway, San-Hô, and Kensei are all solid options in the area for Italian, Japanese, and Asian-fusion respectively, without the tasting menu format or the €€€€ price point.
Nub runs two tasting menus: Waywen (vegetarian) and Novatore (named after chef Andrea Bernardi's grandfather), so there is no à la carte ordering. The format moves you through three distinct spaces — terrace appetisers, table mains, and a dessert bar — so choosing Nub means committing to that full progression. Pick Novatore if you want the full Mediterranean-Latin America-Canary Islands range; go Waywen if plant-based cooking is the priority.
At €€€€ with a Michelin star awarded in 2024, Nub sits at the top of the Adeje dining market and largely justifies it — the multi-space tasting format, the resort setting at Bahía del Duque, and the creative pairing of Italian and Chilean culinary perspectives give it a distinct identity that standard fine dining restaurants in the Canary Islands do not replicate. If tasting menus are your preferred format, the value case is strong. If you prefer flexibility or à la carte, El Rincón de Juan Carlos is a more comfortable fit at a comparable level.
The restaurant operates within the Bahía del Duque resort and moves guests through three separate dining spaces over the course of the meal, which suits groups who are happy to move together through a structured experience. For large private celebrations, confirm group capacity directly with the resort when booking — the tasting menu format is designed for immersive dining rather than large communal tables.
Book at least three to four weeks in advance — Nub holds a Michelin star (2024), opens only five evenings a week (Tuesday through Saturday, 6 PM to 9:30 PM), and is closed Sunday and Monday. Peak season on the Canary Islands will compress that window further. Leaving it to the week before is a risk; leaving it to the day before is not viable.
Yes — the format is purpose-built for it. The three-space progression (terrace, dining room, dessert bar), the resort setting at Bahía del Duque, and the buggy transfer from hotel reception all signal occasion dining rather than a casual evening out. A Michelin star (2024) and a €€€€ price point confirm this is not an everyday booking. Anniversaries and milestone dinners are well served here; a low-key midweek dinner is not what this venue is designed for.
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