“If you are looking for the finest meat dishes in Tenerife, our restaurant has created a menu designed for true lovers of premium cuts.”
Premium meat dishes: our highlights
At Brunelli’s, we understand that the secret behind the finest meat dishes lies in respecting the product. That is why we select only the best cuts, chosen for their marbling, tenderness and unmistakable flavour, all of which evoke the authenticity of flame-grilled cuisine.
Chateaubriand tenderloin
A noble cut of French heritage, meticulously taken from the upper section of the tenderloin. It stands out for its incomparable tenderness and a texture so smooth that it practically melts on the palate.
Dry-aged Galician Blonde ribeye
Sourced from the upper section of the loin, closer to the front of the animal. As this area boasts magnificent natural marbling, this cut stands out for its outstanding juiciness and remarkable depth of flavour.
Tomahawk Steak
An impressive cut that captivates before the very first bite. Its secret lies in its exceptional marbling and deeply distinctive aroma, which are the result of careful selection of the piece and its natural infiltration.
T-Bone Black Angus
Expertly cut from the rear section of the loin, this steak brings together the best of two worlds in a single piece. Its high level of marbling and intramuscular fat creates an unmistakable, highly distinctive flavour.
Why are we the go-to steak restaurant in Puerto de la Cruz?
Achieving the perfect meat dish takes more than the finest raw ingredients; it requires true mastery of fire. As a restaurant specialising in meat, our kitchen is equipped with a Southbend oven that is unique in the Canary Islands, capable of cooking our cuts at an impressive 800ºC.
A first-class dining experience is never complete without the right accompaniment. At Brunelli’s, we have created an exceptional wine cellar, with carefully selected labels designed to enhance, balance and elevate the nuances of each of our meat dishes.
Canarian wines with volcanic character
For those seeking an authentic, locally rooted experience, we offer a carefully curated selection of wines from the different Designations of Origin across the Canary Islands. Their mineral and fruity notes pair perfectly with the intensity of our dry-aged meats.
Gran reservas and international labels
From the most iconic reds of Rioja and Ribera del Duero to exclusive international gems from the world’s most prestigious wine regions, this selection provides the perfect companion to your chosen cut.
Enjoy our meat dishes with views of the Atlantic
A beautifully laid table, the unmistakable aroma of the grill and the ocean breaking right in front of you. At Brunelli’s, dining becomes a spectacle for all five senses, thanks to our large panoramic window, which opens fully to fill the dining room with the breeze from the north of the island.
“Do not simply look for somewhere to have dinner: come and experience the ultimate gastronomic journey at the best steak restaurant in Tenerife.”
At our restaurant specialising in meat, respect for the product guides every step in the kitchen. The ageing process delivers a unique texture and flavour, which only reach their full potential when each cut is cooked to its ideal point.
Our grill masters recommend enjoying dry-aged cuts rare or medium rare. In this way, the fibres remain incredibly tender, the marbling melts delicately and all the juiciness and complex aroma that define Brunelli’s are preserved. Nevertheless, we always adapt the cooking point to each guest’s exact preference, ensuring a flawless dining experience.
Rare
Quickly seared over high heat to create a crisp outer crust while the inside remains intensely red, warm, and exceptionally tender. This preserves the steak’s natural texture and maximum juiciness.
Medium Rare
The doneness level recommended by our kitchen team. The heat reaches the center, giving the meat a vibrant pink color. The fine marbling melts gently, allowing the full depth of the dry-aged flavors to develop.
Medium
A longer cooking time reduces the pink center while the outer edges turn a light brown. This doneness is ideal for those who prefer a firmer texture without sacrificing the steak’s juiciness.
Well Done
Cooked evenly all the way through until the meat reaches a uniform grey-brown color with no traces of pink juices. The steak develops a firm, compact texture and a rich char-grilled flavor.
Selección de vinos y champán denominación de origen
La autenticidad y seguridad forman parte de nuestro compromiso de excelencia. En Brunelli’s solo encontrarás vinos, cavas y champán cuidadosamente seleccionados, procedentes de bodegas con denominación de origen reconocida. Nuestro equipo se encarga de revisar cada etiqueta, garantizando que cumpla con los estándares más exigentes y que ofrezca una trazabilidad completa, asegurando el origen, el proceso de elaboración y el respeto por la tradición vitivinícola.
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Address
Puerto de la Cruz
Santa Cruz de Tenerife
Contact
Timetable
Everyday
13:00 – 15:30 / 19:00 – 23:00
Frequently asked questions about our steak restaurant in Tenerife
Dry ageing consists of resting the meat in an environment where temperature and humidity are strictly controlled. During this time, the water contained in the meat gradually evaporates, naturally concentrating its flavours. In addition, enzymes break down the connective tissues of the cut, resulting in extraordinarily tender meat that melts in the mouth.
Yes, we strongly recommend it. To ensure the best possible experience and secure a table with privileged views beside our large panoramic window overlooking the Atlantic Ocean, it is advisable to book in advance through our transactional website widget.
Of course. Although we are a restaurant specialising in meat, we have thought of every guest. Our menu includes exquisite alternatives such as fresh fish from the Tenerife coast, gourmet salads, carefully selected starters and vegetarian options, all prepared with the same level of quality, care and freshness.
Our Southbend oven is a piece of gastronomic engineering that is unique in the Canary Islands. By cooking at an extreme temperature of 800ºC using top-down radiant heat, it prevents the meat from losing its internal juices through dripping or slow evaporation. The result is the perfect contrast: a caramelised, crispy exterior and an intensely juicy interior.