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Tenerife – December, 2015, The Ritz-Carlton Abama, Tenerife, is delighted to announce its success in maintaining its position as the only resort in Spain with three Michelin star-rated restaurants. The recent review recognised the continued excellence of cuisine at the resort’s star-rated restaurants including Martin Berasategui’s M.B and its Japanese fusion outpost of Kabuki.

With a global reputation for gastronomic excellence, The Ritz-Carlton, Abama was honoured its third Michelin star in the 2014 guide. This was the second star awarded to the resort’s M.B. restaurant under Basque Chef Martin Berasategui’s direction, and leadership of his Executive Chef Erlantz Gorostiza. The resort has also retained its star awarded to Abama Kabuki in the 2013 guide, recognising the quality, mastery of technique, personality and consistency of food. This continued recognition further strengthens The Ritz-Carlton Abama’s reputation, standing as the only resort in the Spain offering a total of three Michelin stars.

Basque-born Berasategui’s signature M.B. restaurant offers a menu characterised by the chef’s trademark stamps of creativity, invention, profound understanding of flavour and deep respect for ingredients. With executive chef Erlantz Gorostiza at the helm, the restaurant offers a winning combination. Berasategui’s inspired interpretations of gourmet cuisine have made him a household name throughout Spain and the rest of the world, holding a phenomenal seven Michelin stars. Gorostiza trained with Berasategui at the chef’s Restaurante Lasarte and offers his own exceptional culinary style and standards adding his own innovative twists to the menu at M.B.

Abama Kabuki, the Canary Island outpost of the Madrid-born Japanese fusion concept was awarded its first Michelin star in 2013 under the direction of 28 year old Executive Chef Daniel Franco. Canarian Chef Franco has worked at Abama Kabuki since its launch in 2006 under the supervision of Rafael Carrasco and Kabuki’s founder Ricardo Sanz. In 2010 Franco’s extraordinary talent secured him the position of Executive Chef.

The Kabuki concept was launched by Chef Ricardo Sanz in 2000 with Kabuki Restaurant in Madrid. The concept was a result of the chef’s creative culinary development of tapas combined with his training by Japanese culinary master Masao Kikuchi of the legendary Tokyo Taro Restaurant. Ricardo Sanz launched his second Kabuki outpost – Abama Kabuki – in 2006.

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