Pedro Nel Restrepo Osorio

Before cooking, he learned the house from the dining room.

He trained first as a head waiter, then as a sommelier and finally as a chef. “I belong to the first class of sommeliers from the Santa Cruz Chamber of Commerce,” he recalls.

He studied cooking in Colombia and also trained in the United States, and he says he is still learning. Among his role models he names Jesús González in the Canary Islands and Joël Robuchon beyond the islands.

He describes himself as a businessman and a cook, but if he has to keep just one word, he chooses “cook”.

SourcesLa Mesa Habla (opens in a new tab)7 Caníbales, July 2023 (opens in a new tab)GastroCanarias, 9 November 2020 (opens in a new tab)

“I came to Tenerife looking for new opportunities, and its people and its food made me fall in love.”

He came to the island because someone told him it would be easy to find work picking tomatoes. He ended up in hospitality, as a waiter, and it was from the dining room that he began his path in Tenerife.

The island’s press calls him a “Tinerfeño at heart” and a “Colombian-chicharrero”. He works with many local suppliers and considers it a duty to champion the island’s fish and its fishermen: tuna, carabinero prawns, mackerel, wreckfish, parrotfish, redbanded seabream or moray eel, which reach his kitchen within the hour.

SourcesHule y Mantel, April 2020 (opens in a new tab)7 Caníbales, July 2023 (opens in a new tab)GastroCanarias, 9 November 2020 (opens in a new tab)Fama Tenerife, 14 August 2022 (opens in a new tab)

At Calle San Antonio 63, in the El Toscal neighbourhood, he opened his own house: Etéreo by Pedro Nel.

He runs it with his wife, Viviana Sarria, Colombian like him and co-owner: an economist, sommelier and pastry chef, she shares in the management and looks after the sweet side. Of his family he says that “it is my heart, my engine and the fuel that keeps me working every day”.

Today he cooks alongside Santiago Romero Russi, the house’s head chef, and the dining room is run by Olga Esanu. In 2024 Ángela Peña joined as sommelier, for a cellar of some 300 wines.

The pandemic nearly made them give up. In April 2020 the house went out to find its customers with a private chef at home service, and kept going with what he sums up as meticulousness, perseverance, the strength of the team, professional retraining and enthusiasm.

As well as Etéreo he opened La Relinda, a meat empanada workshop that also supplies other restaurants.

The house opens its kitchen to other cooks, many of them fellow Colombians, at special events that showcase the food of their country. And he cooks away from home: he was a guest chef at the Festival Gourmet Internacional in Puerto Vallarta, Mexico, in November 2023, and in October 2025 he took part in a series of food events in Miami.

In 2022 he said the project was still “in its infancy, considering the goals we aspire to”.

SourcesCanarias7, 5 September 2026 (opens in a new tab)Fama Tenerife, 14 August 2022 (opens in a new tab)Diario de Avisos, January 2024 (opens in a new tab)Canarias Gourmet, March 2022 (opens in a new tab)Canarias7, July 2023 (opens in a new tab)Diario de Avisos, March 2026 (opens in a new tab)Radio Televisión Canaria, October 2025 (opens in a new tab)

“I would describe my cooking as an extremely simple market cuisine, with great respect for the produce.”

The grill and meat are at its heart. “My culinary philosophy is based on the market and on good produce, of course, but I can’t help my Colombian loves slipping in”: plantain, encocados, cassava or the sauces of his homeland.

He sums it up in one sentence: “Cooking has no passport.”

The MICHELIN Guide describes a mestizo cuisine, with a special section for dry-aged meat from breeds such as Rubia Gallega, Simmental, Friesian or Black Angus, and several ageing cabinets on view in the dining room. The Repsol Guide speaks of a chef who champions local produce and grilled dry-aged meats without losing his Latin American roots.

• IRespect for the produce
• IITechnique
• IIIEmotion
• IVBalance

SourcesGastroCanarias, 9 November 2020 (opens in a new tab)7 Caníbales, July 2023 (opens in a new tab)Canarias7, 6 June 2023 (opens in a new tab)MICHELIN Guide (opens in a new tab)Repsol Guide (opens in a new tab)

For him, every award is an incentive to keep going: “a surprise that gives our daily work one more seal of quality,” he said of the 2024 National Award.

In 2024 the Fundación Diario de Avisos gave Etéreo the Best Restaurant award at its 39th National Gastronomy Awards. The jury praised “the rigour, perseverance, solidity, enthusiasm and training of Pedro and Viviana, as well as their whole team”.

The Embassy of Colombia in Spain named him one of the ten outstanding Colombians of 2024, in Gastronomy, at a ceremony in Madrid on 21 February 2025.

Etéreo has been in the MICHELIN Guide selection since June 2022. In 2023 it received Tripadvisor’s Travellers' Choice “Best of the Best”, which places it among the top one per cent of restaurants in the world, and in 2024 Restaurant Guru gave it its award for best service.

SourcesCanarias Gourmet, 23 June 2024 (opens in a new tab)Diario de Avisos, June 2024 (opens in a new tab)Embassy of Colombia in Spain, February 2025 (opens in a new tab)MICHELIN Guide, 29 June 2022 (opens in a new tab)Canarias7, 29 September 2023 (opens in a new tab)