Restaurant La Langostera
In the year 1970, our grandparents placed the first stones of what we are today. They cooked and sold the goods that the sea offered them to their neighbors, some local visitors, and a few tourists who, in that time, started coming to these still desert places. They would be proud of what we have become today…
We are located in Los Abrigos, Granadilla de Abona, Tenerife South, Canary Islands, in an incomparable and unique setting.
Placed in the beautiful and picturesque bay of this fishing village, we offer an exquisite and matchless menu based on live seafood, fresh fish and a modern and international cuisine.
We have a large and pleasant dining room reserved for about 20 guests. The perfect place to host family and business events, or just enjoy a little bit of privacy. We also have at your disposal a terrace with outstanding sea sights, able to host another 40 guests. Wonderful sunsets can be enjoyed from this terrace, a unique, romantic and appealing place where you can benefit from a splendid gastronomic experience.
The main dining room of the restaurant features our ample lobster and shellfish tank, where you will be able to check the quality of our products by yourself.
We are the only restaurant in Tenerife with a hatchery, where we take very good care of our product so this can always be of the most exceptional quality.
Come and enjoy a “TRULY SEA-FLAVOURED TASTE”.
Sebastián Rodríguez Ortiz
He left his home country to relocate to New York, where he had the opporunity of working with a master Kosher chef.
In the Canary Islands, he has studied with great masters and chefs in the field. Runner-up of ‘Chef of the Year 2011’ award, given by the gastronomic guide “Que Bueno”.
Now he puts all his creativity and talent in each of the dishes he creates, always giving a homemade touch to his innovations-. He mainly focuses on the quality of the products and the presentation of the every course.
He embodies the third generation of head waiters in the establishment, a dynasty that was initiated in the year 1970 by his grandfather. Faithful to the gastronomic tradition, he is an enthusiast that has been keeping up to date with modern times.
Learning every day and from each meeting, with people who live their lives with wine.
He is deeply committed to the attention of the customer, what he conceives as connecting to a dance of emotions. For him, every moment devoted to somebody is an opportunity to improve their lives.