Blog

Menus for Cristmas Eve and New Year’s Eve

Enjoy our Special Menus for Christmas Eve and New Year’s Eve in a warm and relaxing atmosphere. Only with reservation.

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Abstract Painting Exposition

Enjoy a new exhibition in Tasca Tierras del Sur by the hand of the local artist Miguel Angel González Marrero. This exhibition is dominated by abstraction where the color highlights in his compositions show a remarkable originality and very personal aesthetic. The viewer is given the posibility to take his own conclusions about what he is seeing.

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Enjoying a beer 100% Artesenal

Enjoying a beer 100% Artesenal and Canary, made with water from Realejos (Tenerife). A clean and bright reds toast beer with an intense aroma of malt, highlighting them candy, chocolate and vanilla and licorice espesias type. It is a sweet beer, round, smooth, with aromas reminiscent of candy and roasted. Very smooth, balanced and easy to drink.

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Photo exhibition “Queens” (Juanmi Alemany)

You can enjoy these lovely fotos until may 15 2014 Juanmi Alemany is a canary fotograf who does fotos underwater, photojournalism and fashion fields. He got more than fifty national and international awards, among them the young Canary Award, First Prize Photo Creative FOTOCAM Spain, Slovakia Scubacam First Prize and Gold Medal Indonesia Photo Competition. His work has been published many times by prestigious headers as National Geographic, The Country, LATimes and Lifestyle Magazine. This time he shows us his latest photo exhibition called QUEEN. A sample of ten images created in some of the many weddings that performs both

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Have you already tried our tatin?

What is a Cake Tatín? Research shows that the tarte Tatin was first created accidentally at the Hotel Tatin in Lamotte-Beuvron, France, about 100 miles (160 km) South of Paris, in the 1880s.[1] The hotel was run by two sisters, Stéphanie and Caroline Tatin.[2] There are conflicting stories concerning the tart’s origin, but the most common is that Stéphanie Tatin, who did most of the cooking, was overworked one day. She started to make a traditional apple pie but left the apples cooking in butter and sugar for too long. Smelling the burning, she tried to rescue the dish by putting the pastry base on top of

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