La Cuevita del Mar en Arona

En restaurante muy TOP para residentes, en un lugar muy de turistas. Totalmente recomendable!!

¡El mejor restaurante de Tenerife!. Carina, nuestra camarera, es tan amable que nos gusta su vibra.

Muy buenos consejos sobre todos los platos y cultura alimentaria. La comida estuvo deliciosa y el precio de la visita inmejorable.

Excelente comida y servicio que supera con creces el precio. ¡Muy recomendable!

Un pequeño gran restaurante tradicional con un excelente menú del que la camarera nos habló. Toda la comida está recién hecha y los entrantes y platos principales estaban deliciosos. El vino también estuvo genial. Definitivamente lo recomiendo y probablemente sea mejor reservar ya que no es un lugar grande.

Ambiente familiar con cocina local. Excelentes platos servidos con amabilidad.

Saludos a la señora, muy amable y simpática.

El mejor pulpo a la gallega se come aqui garantizado ademas la señorita es muy amable me encanta

Paella buonissima e fatta come si deve con ingredienti ottimi. Si deve aspettare ma ne vale la pena!!! Niente al confronto con altri ristoranti che ti offrono un riso riscaldato. Ambiente famigliare!

This is one of those places that never lets you down. If it was at home, I’d be a regular. It’s a small place – maybe nine tables – with a short menu, chalked up on a board. It’s in Spanish but Senora will give you a quick translation into English. Bear in mind that her command of my language is about as good as my command of hers – more limited than in the more touristy restaurants. But, if you know the difference between your lomo and your llubina, you’ll get along famously. There’s good bread, of course. And it comes with alioli and a rich, spreadable pate. For one starter, there was a good version of ham croquettes – crisp coating, tasty béchamel. And, for the other, reveulto con morcilla – scrambled egg with black pudding. Both of them chassic Spanish dishes and classic for good reason. Two thick fillets of sea bass (that’s your llubina) were perfectly fried. Crisp skin, with the flesh falling away in chunks. It comes with mashed potato and strips of crispy fried leek. The other main course was duck breast, cooked accurately as requested, although no crispy skin here. There’s more of the mash and some mixed veg. But the absolute standout was a powerful sauce, using Pedro Ximenez sherry – you’ve got richness, booze and a slight fruity sweetness. It went so well with the duck.. One of the best sauces I’ve had in a long time. We didn’t fancy dessert (and I had a plan for pistachio ice cream from one of the stands on the “Golden Mile”), so just got coffee and the bill.