The World's Best Restaurants · 2026
Guía de Isora, Spain
MB has spent sixteen years proving that a resort restaurant in Tenerife can develop a serious culinary life of its own.
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M.B has spent sixteen years proving that a resort restaurant in Tenerife can develop a serious culinary life of its own. Erlantz Gorostiza has led the kitchen since 2010, interpreting Martín Berasategui's technical repertoire through island fish, El Hierro soldier shrimp, Canarian black pork and the produce of the archipelago. The current menu is unusually transparent about time: dishes carry their year of creation, so established work and 2026 additions can be judged in the same sitting. Its consequence is regional as well as culinary, having helped move Tenerife from holiday dining toward a more ambitious producer-led culture.
Fish, shellfish and Canarian livestock are handled through a disciplined modern repertoire, giving local ingredients both clarity and enough structure for a long tasting menu.
Erlantz Gorostiza has led the Tenerife kitchen since 2010. That duration turns what might have been a visiting-chef outpost into a restaurant with its own operational memory.
The restaurant's early commitment to ambitious island dining helped create demand, confidence and producer relationships that now support a broader local gastronomic culture.
The assessment verifies chef continuity, current dated menus, service schedule, island ingredients and the restaurant's documented regional consequence. It does not assume every inherited creation is equally successful and makes increasing Tenerife-specific authorship a condition of the highest band.
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