Muxgo.

Perched on the rooftop of the Santa Catalina hotel, Muxgo is chef Borja Marrero’s radical tribute to the landscape of Gran Canaria. The menu is a literal extension of Marrero’s ecological farm in Tejeda, following a strict "kilometer zero" philosophy that goes far beyond typical farm-to-table trends. Expect hyper-local ingredients like prickly pear, pine bark, and milk from the chef's own livestock, transformed through precise technique into dishes like deep-sea prawns macerated in burnt almond oil. The dining room is bright and contemporary, featuring murals of native botanicals and views over Parque de Santa Catalina. It is a rare example of a circular economy in high-end dining, where the island’s rugged interior and coastal flavors dictate every element of the experience.