Restaurant | Catalina Plaza | Sustainable Hotel in Las Palmas de Gran Canaria

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MUXGO Restaurant by Borja Marrero

SUSTAINABLE LOCAL CUISINE

Located on the rooftop of the Catalina Plaza Hotel, in the very heart of the city of Las Palmas de Gran Canaria, the Muxgo restaurant provides a culinary experience based on local island products, in a sustainable, efficient and responsible way.

Local cuisine offered by renowned Chef Borja Marrero. His culinary philosophy is that of local products and nearby producers.

“The dishes in Muxgo Restaurant do not begin their existence in the kitchen but in our own ecologic and sustainable Borja Marrero ranch”

RESTAURANT TIME SCHEDULE

Lunch

from 13:00 to 17:00 under reservation
Dinner

from 19:00 to 00:00h under reservation
Contact number:

" +34 628 225 212 – +34 928 65 63 80"

See digital menu

Book table

see web

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Borja Marrero

The Chef

He started his career learning from prestigious chefs like Ferrán Adrià, Arzak and Ramón Freixa.

Nowadays, he himself is a renowned culinary consultant and manager, not only in Spain but in Mexico and the United States, too.

He is the founder and creator of the Texeda Philosophy, comprised of the Texeda restaurant, awarded by Michelin guide, Texeda Beer, Tejeda Sweets, La Leche Ice-Cream Parlour or Kcer⌀. He is co-founder of the gastronomic space Cinco Chefs in the historic district of Triana.

Restaurant MUXGO by Borja Marrero is born out of his deep necessity of bringing closer together his sustainable local cuisine and the city and its visitors. A project encompassed in the sustainability, efficiency and environmental responsibility of the Catalina Plaza Hotel, in the very heart of the Santa Catalina Park in the Harbour of Las Palmas de Gran Canaria.

Book table

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Borja Marrero’s
Product

CUISINE

Based on the product cuisine, delicate and with the least possible transformation since the flavour quality and the luscious features derive from the ingredients. Local ecological products and meats of the Canary Islands. Both our wildlife plants and the sea products are very present in his cuisine.

40% of Muxgo’s main product is self-produced. Sustainability and circularity through local producers and small producers of near-by products are strong parts of the restaurant’s culinary philosophy.

“Our mission is to safeguard our culinary and historic culture based on the primary sectors of agriculture, livestock and fisheries.”