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Building from 1690.

A unique place.

A space for art, culture and gastronomy.

A quiet place.

"The new understated elegance."

Nominations. "Culinary Hotel Awards 2025": 

*Best hotel breakfast.
 
*Best gastronomic boutique hotel.

*Best sommelier.

INCLUDED IN THE MICHELIN GUIDE 2025-2024-2023 as a recommended restaurant. 

Awarded UN SOL REPSOL 2025.

Award for the best Canary Islands wine list in 2025. 
https://www.canarywine.com/concurso-de-cartas-de-vino-de-canarias  

Iván Monreal, Sommelier Placio Ico, among the best sommeliers in Spain ("nº 11 Top Sommeliers Spain 2024")

César Manrique included the Ico Palace in his book "Lanzarote, unpublished architecture", (1973), as a reference of the traditional architecture of the island.

Palacio Ico is in the Villa de Teguise, one of the most charming villages on the island, due to its historical-artistic heritage, declared as "one of the most beautiful villages in Spain".

Perfect location in the centre of the island to go out and discover it. 

9 rooms, each with its own personality. 

Its restaurant offers the best Lanzarote products with simplicity, freshness, creativity and commitment to the territory.

Guanche Mythology

Legend has it that Princess Ico, illegitimate daughter of the aboriginal King Zonzamas, had to pass a life-or-death test to prove that royal blood ran through her veins so that her son Guadarfía was named king

Unprecedented architecture

The hotel is located in a large manor house from 1690 that preserves original architectural details of great value, such as the teawood floors, the 5-meter-high coffered ceilings, the wide stone walls or its wooden balconies, all carefully restored so that history will continue to shine for many centuries to come. The artist César Manrique included this property in his book "Lanzarote, unpublished architecture", published in 1973, a reference work of the traditional architecture of the island.

In 2017, the Government of the Canary Islands granted it the category of Emblematic Hotel as it is located in a building listed as historical heritage, being the first Emblematic hotel in Lanzarote.

The Canarian courtyard

It is one of the favorite places of customers. An example of traditional Canarian architecture, this is the space that César Manrique collected in his book "Lanzarote, unpublished architecture", in which he catalogued the best examples of the original constructions of the island to serve as a guide for future generations. A corner to enjoy the outdoors while sharing a glass of Malvasia wine and listening to the ringing of the bells of the church of Teguise surrounded by History.

Art at the Palace

A hotel related to art. In the restaurant room and in the rooms, paintings by Heidi Bucher, the artist Ildefonso Aguilar, and images of César Manrique taken by the Swiss photographer Linus G. Jauslin in the 70s are exhibited, among others. A large part of the pieces used in the Ico Palace come from artists and artisans from Lanzarote (ceramics, tableware, sculptures, paintings, photographs, lamps...). 

Art fascinates its owners (Sonsoles López and Eduardo Riestra) and it already permeated these walls before their arrival. The visionary Swiss artist Heidi Bücher, who based her work on the historical and the architectural, skinning and skinning spaces that had a personal meaning for her, fell in love with this house, who was its previous owner. The artist has exhibited, among other places, at the MoMA, the Pompidou, the Metropolitan Museum of Art in New York, or at the Venice Biennale. + in www.heidibucher.com

Room design

Wabi Sabi Inspiration

That is why there are unique pieces in the rooms that over time embellish them more.

 Wabi Sabi, "is a Japanese  aesthetic term  that describes a type of aesthetic vision based on "the beauty of imperfection" and minimalism.

Only nine rooms have been created (five suites and four doubles), each with its own personality, trying to preserve the original size of the spaces, some reaching up to 60 and 70 square meters, designed in a rational, minimalist way and with natural elements. Spacious bathrooms in microcement and volcanic pieces with the intention of transmitting freshness, stillness, a feeling of serene melancholy and spiritual longing to the whole.

Read and listen to music

The Hotel has more than 300 books related to Art and in different languages to accompany guests during their stay. Immerse yourself in a relaxing afternoon of reading and unwind. If you like music, you will enjoy our vinyl collection. They have tried to be eclectic in the selection, but they have not been able to resist the preferences of their owners. Rediscover the magic of listening to vinyl and enjoy the touch of its covers and its charming sound, or enjoy the Palacio Ico playlist, with a varied selection of 300 songs for all tastes. Put a soundtrack to your stay, B52 ́s, Roxy Music, The Cure, Sparklehorse, Nick Cave, Yo la tengo, Brian Eno, The XX, Love of Lesbian, Belle and Sebastian, Television, Joy Division, Michael Nyman, Philip Glass...

More music

We take great care of the music in the room, with a very personal selection where there is no shortage of Sparklehorse, Nick Cave, Yo la tengo, Brian Eno, The XX, Love of Lesbian, Belle and Sebastian, Television, Joy Division, Michael Nyman, Philip Glass, among many others.  You can follow the list of Hotel Palacio ico on Spotify.

The inspiration

What did the artist Heidi Bucher see in Princess Ico's Palace?

It could not have been a matter of chance that Heidi turned this enclave into her home. The artist has exhibited, among other places, at the MoMA, the Pompidou, the Metropolitan Museum of Art in New York, or at the Venice Biennale. + in www.heidibucher.com

The living-dining room

Interior, warm and comfortable, exhibits a contemporary design and wrapped in the luminosity that penetrates through the windows.

Original paintings by different artists are exhibited, such as Ildefonso Aguilar, photographs by César Manrique from the 70s, lamps inspired by the work of Heidi Bucher designed exclusively for Palacio Ico by the artist Juan González (Art 23int), the tableware, vases, and all the reception ceramics are handmade and unique pieces designed by different local artists.  a whole aesthetic universe that immerses the diner in the spirit of its art and history, which is the distinctive symbol of Palacio Ico and the Villa de Teguise.

In the dining room and in the central courtyard. Served, comme il faut, at a table, with market and seasonal gastronomic inspiration. Daily brunch (10.30-12.00).

Breakfast

Without a doubt one of the strengths of the Hotel, one of the most valued by customers. 

The concept of cuisine. Sustainability and territory.  

Commitment to sustainability and the territory. 

• The restaurant has an ecological transition plan that includes the transition to the use of renewable energies. Installed heat pumps and solar panel project. 
• The restaurant has an economic benefit derived from a policy of reducing resource consumption and/or reducing waste generation through bulk products, durable tableware materials and a responsible cooking policy.  
• The restaurant has a line of action that generates a direct positive impact on the local economy by buying great art from the raw material from local producers, as well as materials from artisans and artists from Lanzarote.  

• The restaurant participates with SPEL (Society for Foreign Promotion of Lanzarote) 
• Where its objective is the revitalization of the local economy 
• The restaurant actively promotes local purchases by its customers and/or suppliers from its corporate media and information in the establishment itself. 

• The restaurant favours access to its service to the local population and does not jeopardise their access to the natural resources of the territory by offering a Brunch and containing the use of resources external to the perimeter of the establishment.
• The restaurant collaborates with entities or projects dedicated to social action through vocational training entities for young people.

• El restaurante dispone de un plan de formación en el que se incluyen aspectos sobre la sostenibilidad.
• Se forma en aspectos medioambientales, sociales, de salud, sobre seguridad, calidad y cultura a la plantilla del restaurante.
• El restaurante colabora en programas de capacitación sectoriales para formar a futuros profesionales. 

• he restaurant contemplates the sustainable development of the local community and territory in its planning, constructions and in all construction work evident in the building itself and its corporate communication. 
• The restaurant contributes to the preservation and dissemination of the cultural heritage of the territory, including the prevention of the extraction of artistic objects and favoring the positive impact of its customers.
• The restaurant guarantees that its purchases of land and rights have not been made at the cost of the damage shown to part of the community.

• The restaurant declares to carry out its activity without significantly affecting the natural environment. 
• The restaurant has local specialists in projects in which social, environmental and/or cultural impacts occur to reduce negative impacts and ensure the most sustainable operation possible. 
• The restaurant shows its written commitment to the fight against the introduction of invasive species and to the preservation of the space.

• The restaurant considers insularity in the preparation of its strategic plan from sales to resources, logistics and use of attractions
• The restaurant tries to concentrate its purchases on producers from Lanzarote or the archipelago. 
• The restaurant prefers to train and hire people who live on the island. More than 50% of the employees are from Lanzarote, and another 25% are from other Canary Islands
• The restaurant tries to minimize and compensate for the negative impacts derived from the transport of the products necessary for the operation of the establishment

• The restaurant's staff knows the cultural heritage of the place. 
• The restaurant promotes the cultural heritage of the territory.
• The restaurant participates in projects or actions dedicated to the dissemination of the cultural heritage of the place, its people and/or its native peoples such as the rehabilitation of the building that is more than 300 years old. 
• The restaurant incorporates cultural heritage as part of its market value. 

• The restaurant has a plan for the measurement, reduction and reuse of solid waste, including a food purchasing policy aligned with the fight against food waste. 
• The restaurant provides information on the use and conservation of cultural heritage. 
• The staff is trained and motivated for its management and appropriate recommendations on the responsible use of cultural heritage. 
• The restaurant contributes to the preservation of cultural heritage through the rehabilitation and maintenance of the building of the Ico Palace dating back to the seventeenth century. 
• The restaurant trains its staff in environmental matters. 
• The restaurant encourages environmentally responsible action from its customer and supply chain. 
• The restaurant sees its impact on biodiversity as one of its focuses, including its compliance with related international laws. 
• The restaurant incorporates the care of biodiversity into its operations.
• The restaurant collaborates in the transmission of good practices in relation to local biodiversity, including the fight against the extraction and commercialization of wildlife. 
• The restaurant incorporates operational improvements that facilitate its ecological transition plan through the digitalization of processes, substitution of materials and energy transition. 

Enjoy a casual brunch in a unique and special place in Lanzarote.

Brunches at the Palacio Ico have become a classic in Lanzarote.    

Natural, local, daily and own products such as jams, biscuits, artisan bread, 100% juices, seasonal fruit salad, accompanied by Lanzarote cheeses, ham, homemade tomato, yogurt with cereals, and eggs to taste. A coffee or water included.  

Brunch price: €35 (from 10.30am every day with prior reservation).

MOMENTS ICO PALACE.

They are brief but significant moments in our lives that leave a mark on the memory. These moments are often filled with emotion, sensitivity, or beauty, capturing the essence of living.

"It's not about knowing how long we live, but how many moments, in which time stands still, we can enjoy" (Fernando Sabater).

"We don't sell experiences, live the moments."

- BRUNCH PALACIO ICO. 35€.

Brunch in the unique and exclusive setting of the ICO Palace, an emblematic space endorsed by César Manrique in his book "Lanzarote, Unpublished Architecture". Located in the heart of Teguise, our space is the perfect place to enjoy the authenticity and tranquillity of Lanzarote.

Healthy and nutritious brunches, made daily with fresh and local ingredients. Highlights include our homemade jams of seasonal fruits, natural juices, artisanal biscuits, eggs from free-range hens in Tabayesco, organic bread from Tinajo, and a selection of local cheeses that have won international awards. All accompanied by cold meats and Iberian ham cut to order, with a glass of cava to complete the experience.

Valid for 3 months. 1 person.

- TASTING MENU 300 €.  (2 people).

An unforgettable moment, a unique place, a dinner with your loved ones at the Palacio Ico restaurant recommended by the MICHELIN Guide.

Validity. 3 months.

Includes:
Delivery of a bouquet of flowers at the time of entry.
Two tasting menu 01. Classic pairing. (There is a non-alcoholic option.)

- INTIMATE NIGHT: 690 €. (2 people)

The intimacy of a moment shared with the one you love the most. 1 night in a suite at the Palacio Ico with a tasting menu in the restaurant recommended by the MICHELIN Guide.

Valid for 6 months. (2 people)

Includes: Bouquet of flowers in the room and champagne. Palacio Ico suite room with breakfast included.
Two tasting menu 01. Classic pairing. (There is a non-alcoholic option.)

- THE HEDONIST
1600 €. (2 people)

Hedonism is a philosophical current that maintains that the search for pleasure is the ultimate and main end of human life. It's not that either, but many times you feel like it.

Includes:

Day 1
Transfer Airport – Hotel Palacio Ico.
One night in a suite room at the Ico Palace with breakfast included. Bouquet of flowers in the room and champagne. Two massages in the room. (45´person).
Tasting menu 01 in the restaurant recommended by the MICHELIN Guide. Classic pairing. (There is a non-alcoholic option.)

Day 2
Private sailboat with skipper from Puerto Calero to the beaches of Papagayo. Includes drinks, cava, and snacks. (From 10.00 a.m. to 2.00 p.m. approx.).

SUSTAINABILITY AND COMMITMENT AT THE PALACIO ICO GASTRONOMIC HOTEL. 

The PALACIO ICO hotel, of which the PALACIO ICO RESTAURANT is part, has been audited and certified in accordance with the ARC360  certification scheme at AMBASSADOR level within the Competitive Regenerative Hotel project. This distinction is recognized both by GOOGLE and BOOKING.COM as a model of sustainability. 

The content of this certification is developed in a report and highlights the following policy carried out by the PALACIO ICO hotel:  

Sphere Good Governance. Corporate Identity.  

• The hotel has a vision, mission, values and/or purposes expressed in a written document that is shared with the entire workforce. 
• The hotel has a code of ethics reflected in writing that all the people on staff know and are committed to complying with.
• Risk analysis has been carried out that includes environmental, social or cultural information. 
• The company has a written declaration of its responsibility for the well-being of people, the environment and/or cultural heritage. 

Relationship with the team

• The hotel applies meritocracy and equity in the career plan of its staff. 
• The hotel has meritocracy and equity in the career plan of its staff.
• There is a work-life balance policy that facilitates the personal and professional life of the workforce. Case of flexibility evidenced within the needs of the jobs.
• An accessible internal communication system is in place. 

Commitment against corruption and/or any form of abuse

• Se dispone de un protocolo anticorrupción o un documento similar donde se reglen los compromisos y normas de la empresa sobre su cumplimiento con la legislación y prevención de riesgos. 
• Se dispone de un plan escrito de lucha contra el abuso y otras formas de violencia en el ámbito laboral.
• El equipo ha recibido alguna formación en la prevención, detección y gestión de situaciones de abuso o violencia en el entorno laboral. Formación dada y acreditada por un especialista externo. 
• El hotel dispone de sistema de consultas y quejas ante situaciones de corrupción o abuso. Contacto directo de la dirección en la operación con líneas medias y base operativo.

Commitment against corruption and/or any form of abuse.

• The company's management has training in its functional areas, including knowledge of CSR. Participation in the Regenerative Innovation Program of the Chamber of Commerce of Lanzarote and La Graciosa.
• There is a written organizational chart within the reach of the staff and a functional description of the relationship between the professionals who make it up. 
• Open government in the company is favored . Improvements applied to suggestions, such as change in organization, menus, Brunch. 
• There are mechanisms for periodic meetings between the company's departments. Between management, dining room, kitchen, maintenance, mainly.

 Stakeholder Relations

• The company maintains long-standing relationships with its stakeholders, especially those in the local community and/or at risk of vulnerability. Long-term agreements with local suppliers. 
• The company has alliances on which it bases part of its business results. For example, Dossier with experiences of external entities and people.

Relationship with Stakeholders (Customers)

• The hotel takes into account the special needs of part of its market niche when designing the service and/or enabling access to the service. Special focus on languages and needs linked to the restaurant.
• The hotel has advantageous conditions of access to the service for its staff. For the workforce there is free food and beverages. 

Relationship with Stakeholders (Suppliers)

• The hotel has a responsible purchasing code and supply chain protocol.
• There is a specific commitment or policy on the purchase of KM 0 product.
• The hotel prioritises purchasing from local suppliers and fair trade suppliers. 
• The hotel promotes the sale of products made by local artisans made in a way that respects the environment, history and culture of the territory. 

Economic Strategy

• A financial plan is in place.
• The company includes social, environmental and cultural aspects in the company's economic results. 

Financial Management

• The company includes in its financial plan aspects related to its sustainability, such as those related to adaptation to climate change or care for the environment, such as the conservation of the historic building (17th century) and energy transition plans. 

Participation in Circular Economy

The PALACIO ICO hotel provides training in aspects of sustainability to its staff.

• It has an ecological transition plan that includes the transition to the use of renewable energies. Installed heat pumps and solar panel project. 
• It has an economic benefit derived from a policy of reducing resource consumption and/or reducing waste generation through bulk products, durable tableware materials and a responsible cooking policy.  
• It has a line of action that generates a direct positive impact on the local economy by buying great art from the raw material from local producers, as well as materials from artisans and artists in Lanzarote.  

Participation in the local economy 

• The hotel participates with SPEL (Sociedad de Promoción Exterior de Lanzarote) 
• Where its objective is the revitalization of the local economy 
• The hotel actively promotes local purchases by its customers and/or suppliers from its corporate media and information in the establishment itself.

People relationship management

• The hotel favours access to its service to the local population and does not jeopardise their access to the natural resources of the territory by offering a Brunch and containing the use of resources external to the perimeter of the establishment.
• The hotel collaborates with entities or projects dedicated to social action through vocational training entities for young people. 

Education, training and training management

• The hotel has a training plan that includes aspects of sustainability.
• The restaurant staff is trained in environmental, social, health, safety, quality and culture aspects.
• The hotel collaborates in sectoral training programs to train future professionals. 

Relationship management with local communities, indigenous communities and indigenous peoples

• The hotel contemplates the sustainable development of the local community and territory in its planning, constructions and in all construction work evident in the building itself and its corporate communication. 
• The hotel contributes to the preservation and dissemination of the cultural heritage of the territory, including the prevention of the extraction of artistic objects and favoring the positive impact of its customers.
• The hotel guarantees that its purchases of land and rights have not been made at the cost of the damage shown to part of the community.

Management for the sustainable development of territories

• The hotel declares that it carries out its activity without significantly affecting the natural environment. 
• The hotel has local specialists in projects that produce social, environmental and/or cultural impacts to reduce negative impacts and ensure the most sustainable operation possible. 
• The hotel shows its written commitment to the fight against the introduction of invasive species and to the preservation of the space, including protocols that improve its surveillance and detection of infractions

Adaptation and preservation of the island territory

• The hotel takes insularity into account in the development of its strategic plan, from sales to resources, logistics and the use of attractions
• The hotel tries to concentrate its purchases on the producers of Lanzarote or the archipelago. 
• The hotel prefers to train and hire people living on the island. More than 50% of the employees are from Lanzarote, and another 25% are from other Canary Islands
• The hotel tries to minimise and compensate for the negative impacts derived from the transport of the products necessary for the operation of the establishment

Management for the knowledge and recognition of cultural heritage

• The restaurant's staff knows the cultural heritage of the place. 
• The hotel promotes the cultural heritage of the territory.
• The hotel participates in projects or actions dedicated to the dissemination of the cultural heritage of the place, its people and/or its native peoples, such as the rehabilitation of the building that is more than 300 years old. 
• The hotel incorporates cultural heritage as part of its market value. 

Sustainable management of cultural heritage

• The hotel has a plan for the measurement, reduction and reuse of solid waste, including a food purchasing policy aligned with the fight against food waste. 
• The hotel provides information on the use and conservation of cultural heritage. 
• The staff is trained and motivated for its management and appropriate recommendations on the responsible use of cultural heritage. 
• The hotel contributes to the preservation of cultural heritage through the rehabilitation and maintenance of the building dating back to the seventeenth century. 
• The hotel trains its staff in environmental matters. 
• The hotel encourages environmentally responsible action by its customer and supply chain. 
• The hotel considers its impact on biodiversity as one of its focuses of attention, including its compliance with related international laws. 
• The hotel incorporates the care of biodiversity into its operations.
• The hotel collaborates in the transmission of good practices in relation to local biodiversity, including the fight against the extraction and commercialization of wildlife. 
• The hotel incorporates operational improvements that facilitate its ecological transition plan through the digitalization of processes, substitution of materials and energy transition. 

Exclusivity, haute cuisine and charm in an emblematic building of Lanzarote.

In a world where personalisation and exclusivity are increasingly valued, the Hotel Palacio ICO has established itself as the ideal destination for those who wish to celebrate their wedding in an intimate and elegant setting. Located in the heart of Lanzarote, this boutique hotel offers a unique space where every detail is designed for couples to enjoy their big day surrounded only by the most important people in their lives.

Intimate weddings have taken on a new meaning, moving away from big celebrations to make way for more authentic, exclusive and memorable experiences. In this context, the Hotel Palacio ICO, with its historic architecture and haute cuisine cuisine, provides the perfect setting for a unique wedding.

A Space with History and Character.

Housed in an emblematic building from the 17th century, the Hotel Palacio ICO combines the elegance of traditional Canarian architecture with a sophisticated and welcoming atmosphere. Its Patio Canario, surrounded by stone walls and native vegetation, is the ideal setting for a welcome cocktail, while its private room offers the perfect setting for an exclusive celebration, reserved only for the bride and groom and their guests.

Haute Cuisine in a Michelin Guide Recommended Restaurant.

One of the great attractions of the Hotel Palacio ICO is its haute cuisine gastronomic proposal, endorsed by its recommendation in the Michelin Guide. Each wedding features a bespoke menu, designed with the utmost care to offer an exceptional culinary experience. Based on top quality local products and a balanced combination of tradition and innovation, the cuisine of the ICO Palace is a guarantee of flavour and excellence.

From creations inspired by Canarian cuisine to more avant-garde dishes, the hotel's gastronomic team adapts to the tastes and needs of each couple, ensuring that each bite is a reflection of the exclusivity of the celebration.

Exclusivity and Personalized Attention.

With a maximum capacity of 35 people, each wedding at the ICO Palace Hotel becomes a truly unique experience. The hotel team accompanies the bride and groom throughout the process, ensuring that every detail is carefully planned so that the protagonists and their guests only have to worry about enjoying themselves.

GASTRONOMIC CULTURE at Palacio Ico

Since 2023, we have been leading an UNPRECEDENTED HAUTE CUISINE PROJECT IN SPAIN. "14 MICHELIN stars" have shone at the Palacio Ico under a TRAINING and TASTING format, where all these chefs present their cuisine, their work and research. 

SOON Chef Juan Carlos Padrón  

* * 2 MICHELIN stars and 3 SOLES REPSOL. El Rincón de Juan Carlos Restaurant (Tenerife).

* 1 MICHELIN star and 1 SOL REPSOL.  Poemas Restaurant (Gran Canaria).

In 2017 he was named Chef of the Future by the International Academy of Gastronomy.  

Event at Palacio Ico: Saturday, October 25, 2025. 

- Lecture and aperitif in the Canarian courtyard.   
-Tasting menu in the room. 

Her cuisine is signature cuisine where flavour and balance are the pillars of her preparations. A perfect combination of local produce and the most select international products. 

SOON Chef Germán Ortega  

 * 1 MICHELIN star.  
2 SOLES REPSOL.
 La Aquarela Restaurant. Gran Canaria.

Event at Palacio Ico: September 27, 2025.

- Lecture and aperitif in the Canarian courtyard.   
- Tasting menu in the room. 

He has been distinguished as "Best Chef in the Canary Islands". Its cuisine is characterised by the mixture of modern technique with respect for local products and Canarian tradition.   German Ortega, head chef of the restaurant La Aquarela trained in different places, leaving in the memory the restaurant "Vassa Eggen" in Stockholm, the restaurant "The Letonnie" (England) awarded with two Michelin Stars and finally the Hacienda Benazuza "El Bulli Hotel" with two Michelin Stars.

SOON Chef Marc Rennhack

* * 2 MICHELIN stars (2013-18).
* 1 MICHELIN star (2019-25).

Sterneck restaurant (Lower Saxony). 

 In 2017 he was named "Chef of the Future" by the International Academy of Gastronomy.

Event at Palacio Ico: December 2025 (Date to be confirmed). 

- Lecture and aperitif in the Canarian courtyard.   
-Tasting menu in the room. 

Marc Rennhack, German chef whose first steps in haute cuisine led him to train with Juan Amador in Michelin-starred restaurants. His professional career includes important destinations such as Zur Alten Post (2 Michelin stars), the Main Tower in Frankfurt, l'Orchidee in Bremen, Olivio in Stuttgart and the award-winning Heritage by Juan Amador in Bucharest. Rennhack's gastronomic approach places him as one of the leaders of modern German cuisine, capable of fusing seasonal products with French and Spanish techniques, generating balanced, elegant and memorable dishes.

Chef Niki Pavanelli

* 1 Michelin star. 1SOL REPSOL.

IL BOCCONCINO Restaurant by Royal Hideaway. Tenerife.

 Il Bocconcino has been recognized as one of the 50 BEST ITALIAN RESTAURANTS IN THE WORLD and is considered the BEST ITALIAN RESTAURANT IN THE CANARY ISLANDS.

 Event at Palacio Ico: held on Saturday, May 17, 2025. 

- Lecture and aperitif in the Canarian courtyard:   "high creativity based on Italian tradition and the best product of the Canary Islands". 

Appetizer: nigiri-suppli of Atlantic sea bass in two textures, bergamot and codium; goat ricotta and passion fruit bonbon with cured amberjack; Canarian beef overrib tartlet, cured yolk and truffle

-Tasting menu in the room.  Niki proposed tonno vitellato with his seaweed, belly and caviar ravioli; carbonara 3.0; and Il tortellino (parmesan 42 months, truffle and balsamic). For his part, Valverde presented the carabinero of La Santa, boiled mojo of Indian prickly pear and barrilla; the sirloin of black pork with oloroso; and hazelnut and rum cream.


Chef Diego Schattenhofer

New * 1 MICHELIN star.
1 SOL REPSOL.

Taste Restaurant 1973. Tenerife.

Event at Palacio Ico: held on Saturday, March 2, 2024. 

Presentation in the Canarian courtyard:  "The world's first edible and emotional perfumes". Presented at Madrid fusion 2024 causing great expectation.  What would be the edible fragrance of Lanzarote? Diego is also an expert in the maturation of fish.  

Tasting menu in the room. 

Chef Víctor Suárez

New * 1 MICHELIN star.
Haydee Restaurant. Tenerife .

Event at Palacio Ico: held on Saturday, April 6, 2024

Presentation in the Canarian courtyard:   "Traditional island recipe book with a creative look. Peruvian nuances and Asian memories". 

Tasting menu in the room. 

Chef Borja Marrero

Only green MICHELIN star in the Canary Islands 2023.
*1 red MICHELIN star 2024. 
 

Muxgo Restaurant. Hotel Santa Catalina. Las Palmas.

Event at Palacio Ico: held on Saturday, May 4, 2024.

Presentation in the Canarian courtyard:   "The prickly pear and the pine needle in haute cuisine". 

Tasting menu in the room.

Chef Abraham Ortega 

* 1 MICHELIN star.
 1 SOL REPSOL. 

Tabaiba Restaurant, Gran Canaria.

Event at Palacio Ico: held on Saturday, September 28, 2024. 

Lecture and aperitif in the Canarian courtyard:   "Creative vision of Canarian cuisine from roots". 

Tasting menu in the room. 

He proposed to all the participants as an appetizer his recreation of the 'enyesque': chicken broth (version); carajacas tartlet; crispy bread with pine, cheese and caviar; and tuna tart with tomato ice cream and olive powder. The menu was completed with textures of tomatoes, Vieja-vazpachuele-vinegar, herbs-aromatics and different proposals by Víctor Valverde.

Chef Adrián Bosch

* 1 MICHELIN star.
1 SOL REPSOL.

San Ho Restaurant, Tenerife.

Event at Palacio Ico: held on Saturday, November 16, 2024. 

Lecture and aperitif in the Canarian courtyard:   "The avant-garde vision "from the Canary Islands to the world" of the San Hô and its groundbreaking techniques". 

Appetizer and menu: cauliflower and black garlic sandwich and their celery and codium tartlet. -Tasting menu in the room.  Adrián made, in addition to the cauliflower and black garlic sandwich and the celery and codium tartlet as an appetizer, his famous marinade, carrot and oyster; Canarian prawn vs bigeye tuna and rice vinegar broth; forgotten plants from the Canary Islands, smoked eel and cured bud; and wreckfish, pilpil from their heads and tricontinental stew broth, as well as different proposals from Víctor Valverde.

Chef Andrea Bernardi

*1 MICHELIN star
 2 REPSOL SOLES. 

Nub* Restaurant, Tenerife.

Event at Palacio Ico: held on Saturday, December 14, 2024. 

Lecture and aperitif in the Canarian courtyard:   "the subtle ties between Italy, the Canary Islands and Chile, three of the gastronomic universes that inhabit his ideology, with the sensitivities of the Mediterranean, the Atlantic and the Pacific". 

Appetizer: raw prawn and merkén, tomato meringue, tomato and anchovy kefir and cold green soup.

Tasting menu in the room.  Andrea cooked, for the shared lunch, in addition to a powerful appetizer, her hake with marine toffee and potato and sweet potato millefeuille, lamb with garlic and salted cabbage and, for dessert, the 'Italian salad'. For his part, Víctor Valverde presented the salmorejo with papaya and smoked goat cheese, the raw tuna with ginger consommé and the prawn dumpling from La Santa with boiled red mojo.

Oscar Caballero 

A GASTRONOMIC JOURNEY THROUGH TIME. 

Event at Palacio Ico: held on Saturday, March 1, 2025. 

Lecture and aperitif in the Canarian courtyard. 

Recreation of the most emblematic dishes of Nouvelle Cuisine.

"Haute cuisine must be impregnated with solid classical foundations" (Vergué).

"Whoever ignores the classics cooks in his own sauce" (E. Riestra).

Master class by the writer Óscar Caballero on the history and influences of French Nouvelle Cuisine together with Víctor Valverde, who designed a unique menu, a tribute to Alain Chapel, Pierre Troisgros, Alain Ducasse, Michel Guérard and Paul Bocuse.

A unique and unrepeatable event in Spain: a keynote speech by the writer, journalist and gastronomic scholar Óscar Caballero, author of more than 20 books, correspondent of La Vanguardia in Paris and considered one of the great scholars of the history of gastronomy, who lived from the Nouvelle Cuisine until now both in the French capital and in Spain and other countries.

Óscar Caballero wrote the first book about elBulli, and he was also the one who introduced Ferrán Adriá in 1996 to Robuchon, being the moment of his presentation to the world through a TV program in France that the great chef hosted.

Oscar Caballero personally met the generation of the golden age of what we now know as haute cuisine.

Caballero (member of the SGDL - Société des Gens de Lettres, member of APCIG - Association des chroniqueurs gastronomiques and member of the Académie Internationale du Vin) developed, in the magical inner courtyard of Palacio Ico, an intimate and interactive conference on the history (and personal anecdotes) of the French Nouvelle Cuisine, which changed the world of cuisine between the 60s and 80s of the twentieth century, in a relaxed chat with the owner of Palacio Ico, Eduardo Riestra, the journalist Xavier Agulló and all those present.

At the end of the presentation, and after an aperitif with a selection of cult artisan French cheeses, Óscar Caballero signed one of his most famous books, 'A History of Nouvelle Cuisine', for those who wished to do so.

An 'impossible' lunch in homage to Nouvelle Cuisine to illustrate the conference gastronomically, the chef of Palacio Ico, Víctor Valverde, cooked a tribute to Nouvelle Cuisine with some of its best-known and most emblematic dishes, those that produced the culinary revolution.  A gastronomic journey through the Nouvelle Cuisine of the 60s-80s, highlighting delicate flavors, refined textures and precise technique.

This was the menu: ·      

 - Champagne Fumet (Alain Chapel)

Delicate wild mushroom fumet, infused with aromatic herbs and light cream thread. Accompanied by a crusty bread for a contrasting texture.

- Salmon in sorrel (Pierre Toisgros)

 Poached and breaded salmon fillet with an sorrel sauce, balancing the acidity and sweetness of the fish Served with a thin garnish of spring legumes and a touch of beurre blanc ·      

- Gourmande salad (Michel Guérard)

Refined assembly of young shoots, white asparagus and black truffle. Sublimated with a vinaigrette with sherry vinegar and walnut oil. ·      

- VGE Soup (Paul Bocuse)

Interpretation of the famous soup created for the president of France, Valery Giscard d'Estaign. An intense consommé of poultry and truffles, covered in a golden puff pastry enclosing its delicate aromas. ·   

- Soufflé Grand Marnier (Alain Ducasse)

Grand Marnier-scented air soufflé, served with a vanilla crème anglaise and bitter orange sorbet for a fresh, light finish.  

The wines Menu with a large selection of French wines and champagnes by the Sommelier of the Ico Palace, Iván Monreal. French pairing on request

Vive la Nouvelle Cuisine! 

CHEF DIEGO SCHATTENHOFER. 
February 10, 2023. 

"Gastroscience"

Chef of the restaurant 1973 Taste, (hotel Villa Cortés) Tenerife. Awarded a Michelin star 2024 and Sol Repsol 2023. Presentation on the extreme maturation of fish and meat and aged mojo sauce.

XESC REINA.
March 11, 2023.

"Best butcher in Europe".

Guru of Mallorca's sobrasadas and "Best butcher in Europe", declared one of the 25 personalities in the gastronomic world "Most Influential in Spain" in 2022 reflected on (and attendees enjoyed) the Canarian black pig and the Mallorcan 'porc negre'.

JUAN CARLOS CLEMENTE.
May 13, 2023.

"The snoring of Canarian bluefin tuna".

Juan Carlos Clemente, one of the greatest experts on tuna in the Canary Islands, responsible for the gastronomic area of large 5-star hotels in Tenerife, snored a 200 kg bluefin tuna at the Ico Palace and taught the attendees the cycle of these tuna as they passed through the Canary Islands. Later he performed the snoring and showed the different parts of the bluefin tuna. 

CHEF VICENTE RIOJA.
September 23, 2023. 

"El Paco de Lucía de la paella."

Valencian chef who, according to the Valencia Academy of Gastronomy (2023), cooks "the best paella in the world", or as Quique Dacosta has defined him, "the Paco de Lucía of paella."

CHEF BRAULIO SIMANCAS.

(Michelin 2023).
November 18, 2023.

"The master of the mojos".

Braulio Simancas, through his renowned restaurant "Silvo Gomero", has become one of the references in the Canary Islands on the study and research of a sauce as special as mojo. The chef enlightened the attendees about the mojos, the origin, the trends, uses, and the selection of ingredients, to then move on to a practical part where each of them with their own mortar and pestle could create their own mojo under the direction of the chef.        

FORMAT OF THE CONFERENCE

PRESENTATION IN THE CANARIAN COURTYARD WITH APERITIF.

+

DISCUSSION AND SYNERGIES with guest chef.

+

TASTING MENU IN THE DINING ROOM.

By MICHELIN Guest + Chef Víctor Valverde (Palacio Ico. Recommended by MICHELIN). 

HOTEL

Number of rooms: 9.

Type of rooms: 5 suites and 4 doubles.

Double room price: 225€ (average, depending on the season).

Suite price: 350 € (average, depending on the season).

Services: Room service with drinks, air conditioning, hairdryer, smart TV, Wi-Fi, Nespresso coffee machine, tea, coffees and teas and courtesy, complimentary mineral water, complimentary snacks, minibar, Damana ammenities (ecological).

Breakfast price: €35 (free room service).

Brunch price: €35 (from 10.30 a.m.).

RESTAURANT

Opening: 2018.

Property: Sonsoles López and Eduardo Riestra.

Chef: Víctor Valverde.

Head waiter: Sonsoles López.

Sommelier: Iván Monreal.

Pastry chef: Víctor Valverde.

Address: Calle El Rayo, 2. Villa de Teguise. Lanzarote (Canary Islands).

Phone: +34 928 594 942.

Web: www.restaurantepalacioico.com.

Mail: info@hotelpalacioico.com

Social Media: @restaurantepalacioico (Instagram).

Opening hours: Wednesday to Saturday from 6.30 pm to 10 pm; on Sunday, from 1 pm to 3.30 pm and from 6.30 pm to 10 pm.

Closed days: Monday and Tuesday.

Menus: tasting menu, 95 € / 75 €.
Pairings: Classic €55 / Premium €89 / Experience €285. 

Total area: 80 m2.

Capacity: 35 pax.

Spaces: Indoor dining room, central terrace-patio and outdoor terrace

Wine cellar: 250 references. See https://hotelpalacioico.com/es/restaurante/ menu.  

PRESS CONTACT: eduardo@hotelpalacioico.com