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MELVIN is a restaurant designed with a concept that combines the personality of the architect Melvin Villarroel, with the culinary expertise of Martín Berasategui who, with 10 Michelin stars, is recognised as one of the best chefs in the world.

In magical surroundings, in which the panoramic views of the Atlantic and the island of Gomera are essential ingredients, the restaurant space plays with clean modern volumes creating a magnetic atmosphere and an exquisite elegance.

One of the areas you will particularly enjoy is the al-fresco terrace which is wonderful at any time of the day, though it is especially captivating in the evening with its beautiful lighting.

MELVIN RESTAURANT offers guests a variety of dining options in which the common thread is: the creativity of the suggestions, a profound understanding of flavour and a depth of knowledge of the raw materials. On the menu, designed by Berasategui, is a special selection of local products that constitutes a unique culinary offer with a marked island essence.


To make a reservation at Melvin, please call [+34] 922 839 157 or send an email to: reception@mywayresorts.com

The Melvin Restaurant will be closed for diners from the 1st to the 30th June 2018

  • OPENING TIMES: Breakfast (from 8.00 a.m. to 11 a.m.) Dinner (Summer from 6:30 p.m. to 10:30 p.m. - Winter from 6:00 p.m. to 10:00 p.m.)
  • MENU: Breakfast and dinner
  • DRESS CODE: Smart casual

The chef. Diego Dato

When you are born to do something in life, you cannot go against the flow. I grew up being the official taster of all the stews and food that was made at home. If anybody was in the kitchen, I was there too. Little by little I hardened to the life offered by this great profession and after finishing studying, I landed in Lasarte, in Martín Berasategui’s amazing kitchen.

I continued my journey at Can Fabes, where Santi Santamaría taught me the importance of excellence. In 2012 I arrived at Tenerife, at the M.B. Restaurant in The Ritz-Carlton, Abama where Erlantz Gorostiza polished my knowledge and learning. After a year of training I undertook the position of sous chef at the Txoko Restaurant.

Eleven years later, at the age of 31, my dream came true. It is an honour and a privilege to form part of the “My Way Hotels” team backed by Gorostiza, Berasategui and their teams, and to be the figurehead at the MELVIN Restaurant.