30g “Guayonje” onion

150g black Canarian suckling pig

15ml honey from “La Palma”

9g carrots

10g romanesco (broccoli)

20g young beetroot

9g green asparagus

1g salt

1g black pepper

10g maltodextrin

30g dried figs


Cook the vacuum packed suckling pig at low temperature (67ºC) for 24 hours, so it becomes soft and tender. To accelerate the process, you can use a pressure cooker, cooking the suckling pig for 2 hours. Simmer the “Guayonje” onion with olive oil for around 15 minutes and then put it in the oven (200ºC) for 4 minutes.Cook all the vegetables (carrots, beetroot, romanesco & asparagus). When the suckling pig is cooked start boning it very carefully, leaving the knuckles. Grind the dried figs and mix them with the maltodextrin, so it starts to form like soil. This will be used for the base. Put the suckling pig in a cooking pot with the honey from “La Palma” at a low temperature so it starts to lacquer, for about 20 minutes.

To serve

Put a bit of the dried figs soil on the plate. Use two pieces of the suckling pig, oneput above the soil and one of the knuckles on the other side. With the reduced honey paint with a brush a few lines around the meat. Nowplace two small pieces of the onion on each side and start surrounding the meat with the rest of the vegetables in a creative way.

Bite-Sized Questions with Ruben

How would you describe your cuisine?

It is signature cuisine with great diversity of local and foreign products. I include many soft flavours, but each of them with a specific touch, so all together they create the flavour of the dish.

What do you hope guests take away with them when they eat at La Cúpula?

First, I hope that the guests understand the meaning of each dish, and second that they enjoyed and liked it. We try to accommodate to all tastes, therefore we customize our degustation menu for each guest creating a personalized one, trying to fulfil their gastronomic wishes.

What’s changing on the menu this summer?

The summer menu is completely new, we always try to give it a lighter touch in comparison to the menu of the winter season. In the summer 2014 menu we highlight the salmon from Alaska, hake from Celeiro or the desserts such as the “thai” rice pudding with spicy strawberries. We always change the menu for the summer season, to give our guest the possibility to try something new, different and lighter.

What do you take inspiration from for your cuisine?

An important part of the inspiration has been the environment, we live surrounded by volcanic landscapes and Tenerife is considered the island of the eternal spring. These concepts have arisen many ideas, to create typical dishes full of history that reflect my origins as a person and chef. The other part of the inspiration comes from the joint work of my team and my culinary techniques.

Does your environment affect your cuisine?

The environment is essential to decide the type of cuisine you want to do, and it helps to define what inspires you to create dishes that make sense. This is what we offer in the restaurant La Cúpula.

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