Garcia Sababria park in Santa Cruz is not a nice refreshing place to walk arround , enjoying lots of trees and plants varieties, it’s also an open air museum as it has some sculptures and monuments, fabulous pieces of art is strategic places in the park that are abviously an added value to do the Free guided walk in Santa Cruz at Garcia Sanabria Park.
García Sanabria Park ROUTE Information:
Meeting point: Flower Clock at García Sanabria Park every Friday at 11.00h
Duration: 90 m
what monuments are we visiting at the free guided walk at García Sanabria?
The magical walk goes arround 9 sculptures and monuments:
Tribute to García Sanabria
Monument to cat
Tribute to Gaudi
Tribute to the Canary Islands
The Four figures
Monument to Climate
Happy magical walk!
But….wait a minute! There are more FREE guided visits you might find interesting:
Healthy and organic food are increasingly demanded day by day in our society. That’s why we decided to mention Restaurante Plaza at Hotel Laguna Nivaria but opened to general customers and which menu are 100% organic. All the ingredients of all the dishes at Restaurant Plaza menu come from their own organic farm or from eco providers.
Organic Menu Restaurant Plaza Tenerife
These are the fab dishes found in the winter menu at Restaurante Plaza by Chef Stephane Jaumain
Smoked Canarian Cheese grilled with red fruits and pineapple sauces
Sauces were brilliant, with “real” fruit taste and not too sweet. Divine
Beef carpaccio with mature cheese and coriander oil
Peppers filled with veges and grilled with hollandaise sauce
Veges were al dente. A Perfect vegetarian dish
Smoked salmon on sweet potatoes and caper grilled with hollandaise sauce
Organic Salmon, homely smoked, not dry at all. At the time to serve drops of beetroot sauce are found that matches so well with this dish, one of my favourites.
Foie Pate with caramelized in wine onions
Personally I found the caramelized onions more than fantastic. The ones in red wine with a fruity tasty, crunchy texture and the ones in white wine so delicate. I have to confess I’m a fan of both. They were my Favourites.
I’m sorry to say the three other people at my table didn’t give me the chance to take a picture, but our sweet end included:
Belgium chocolate mousse
We shared the dishes above between four people and amounts were plenty for us.
And after such a glorious lunch, I went upstairs to practice something that should be a must, siesta, in my favourite suite at Hotel Laguna Nivaria. A very special Suite as it has a special place with a jacuzzi that I really recommend you to book if you are staying in La Laguna.
Dinning at Restaurant Rincón de Juan Carlos in Los Gigantes is more than an ultimate pleasure for me as it’s in the very top of my favourite restaurants in Tenerife list. If I’m told there’s a new tasting menu, then , pleasure multiplies.
Since I knew about the new autum-winter 2013 tasting menu, Restaurante Rincón de Juan Carlos became an obsesion but fortunately shared with great friends to book a table with.
we arrived sharp on time to find out the restaurant had been redecorated. I liked it. ” Juan Carlos wants the star ( michellin one)” – I thought, he confirmed it later . Not surprised, he deserves it.
Autum – winter 2013 El Rincon de Juan Carlos tasting menu
welcomed by a great glass of pink cava, picual olive oil and garlic and basil bread, my gastro adventure began.
Excited to try the new menu, dishes started to arrive to our table:
Picled tomatoes in garnacha vinegar and mint served in a funny mason glass, like those we use at home when we make jams
Toasted chicken coca with smoked eel and teriyaki mayonaise and dried raspberry. Quite interesting and probably my favourite.
Gillardeau oysters with leechees vinegar, Persé caviar and mint came with Fruity white Albariño wine, with citric notes.Really fresh
Black pork neck with French truffle, mustard sprouts and truffles’ oil, with a hidden touch of salt and the fabulous parfume that goes with this elegant bite.
Flamed Lobster and green beans
Goat meat dumplin with goat’s stock made without flour.
Mussels a la marinera with coconut and coriander sauce
San Pedro Fish with olive oil emulsion and herring roes
Rus-Al-Hanout Lamb with cardamom, coriander and ginger as last dish before dessert