Kar Bon

Kar Bon Cocina de mercado, sabores frescos y locales. Explorando la esencia de cocinar a la brasa.

There's a Canarian word that only makes sense on the ground: medianía.It's the strip running from the coast to the summi...
19/06/2026

There's a Canarian word that only makes sense on the ground: medianía.

It's the strip running from the coast to the summit, where almost everything that reaches our kitchen grows. Platense tomato, black bonita potato, palm pepper, round pumpkin. The garden, fifteen minutes from the Josper.

Local cuisine isn't a label.

Amber in color, deep.Aromas of slow reduction, with toasted notes, almost smoky.We work it for hours to extract its esse...
17/06/2026

Amber in color, deep.
Aromas of slow reduction, with toasted notes, almost smoky.

We work it for hours to extract its essence,
and it finishes each dish with precision, in the final gesture.

A great product simply deserves to be accompanied.

o

15/06/2026

At Kar Bon everything revolves around one single idea: Canarian produce deserves the embers.

Volcanic wine, coastal fish, midland vegetables, old-vine wood. And a chef who understood that to cook is also to wait.

Cristian Castro · Kar Bon ·

Some manifestos are read. Ours is served.Five words hold us up. Seven pages to tell you.→ Swipe
13/06/2026

Some manifestos are read. Ours is served.
Five words hold us up. Seven pages to tell you.

→ Swipe

Behind every dish, a pair of hands that made it possible:1. Los Cristianos fisherman · catch of the day2. Arico cheesema...
11/06/2026

Behind every dish, a pair of hands that made it possible:

1. Los Cristianos fisherman · catch of the day
2. Arico cheesemaker · majorera goat cheese
3. Vilaflor volcanic winery · listán negro
4. La Orotava farmer · heirloom tomatoes
5. Mount Teide beekeeper · retama honey

Tenerife in five gestures.

Before reaching your table, this rice passes through two fires.The first, the kitchen's, for the stock, hours of waiting...
09/06/2026

Before reaching your table, this rice passes through two fires.

The first, the kitchen's, for the stock, hours of waiting. The second, the embers', where it finishes, browns and sets without being moved again.

Carabinero, clam, coastal shellfish. What this island still knows how to offer, cooked the way it deserves.

92% of our ingredients travel less than 80 km to reach the embers.Caring for Tenerife means caring for what we serve. Pr...
05/06/2026

92% of our ingredients travel less than 80 km to reach the embers.

Caring for Tenerife means caring for what we serve. Proximity cuisine, minimal waste, reused embers. Excellence is also measured in footprint.

An ancestral technique: fish skewered and slow-cooked over live flames and embers, perfected by local fishermen over gen...
03/06/2026

An ancestral technique: fish skewered and slow-cooked over live flames and embers, perfected by local fishermen over generations.

At Kar Bon we honour it with our sardine espetos, cured in sea-salt brine and finished with a drizzle of olive oil. Natural juiciness, unmistakable smoke, the legacy of the sea.

Vines growing on lava, roots drinking ancient minerals, grapes that have lived on the island for centuries: listán, malv...
30/05/2026

Vines growing on lava, roots drinking ancient minerals, grapes that have lived on the island for centuries: listán, malvasía, negramoll.

Our sommelier curates small family wineries to pair every ember with a glass that tastes of Tenerife.

28/05/2026

Holm-oak embers. Buenavista olive oil. Ten years of craft.
This is what happens before you walk through the door.

Cristian Castro at the helm.
Kar Bon ·

Dirección

Calle Roques Del Salmor Nº7
Adeje
38679

Horario de Apertura

Lunes 13:00 - 16:00
18:00 - 23:00
Martes 13:00 - 16:00
18:00 - 23:00
Miércoles 13:00 - 16:00
18:00 - 23:00
Jueves 13:00 - 16:00
18:00 - 23:00
Viernes 13:00 - 16:00
18:00 - 23:00
Sábado 13:00 - 16:00
18:00 - 23:00
Domingo 13:00 - 16:00
18:00 - 23:00

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