We close for holidays from Monday 12th  to Thursday 15th of December. We re-open again on Friday 16th December

WINTER Opening hours (31st October to 31st March)
Friday to Tuesdays:
1200 – 2300
Kitchen: 1230 – 1500 / 1830 – 2100
Wednesdays & Thursdays: Closed

SUMMER Opening hours (1st April to 30th October)
Friday to Tuesdays: 1230 – 2330
Kitchen: 1300 – 1530 / 1900 – 2130
Wednesdays & Thursdays: Closed

COVID-19 protocols in place

Limited capacity, we recommend reserving in advance

Daniel De Juan Lock and his team, creating modern Spanish and Canarian flavours with an international approach.

Daniel De Juan Lock
Chef Daniel De Juan Lock

A family business founded in 2008 by Joaquin & Jean De Juan, La Pergola’s main philosophy is a conscious and honest cuisine in parallel to the highest standards of customer service and attention to detail that mark the difference.

The restaurant benefits from a unique sea front position, located directly above Las Bajas in Puerto De Santiago, where our customers can enjoy our dishes whilst viewing the most spectacular sunsets in the south west of Tenerife, overlooking our neighbouring Islands of La Gomera and La Palma.

Our Menus

The best quality local meat, fresh local fish, live lobsters and oysters, in season home grown fresh vegetables and salad products, the best local, national and international wines and last but not least our freshly home baked desserts.


Our Wines

We offer a wide selection of the best local, national and international wines. Our team of professional an experienced waiters will be more than happy to recommend the best wine to accompany each of our dishes.

We also have an interesting selection of coffees, spirits and cocktails to help you enjoy the most magnificent sunsets and views from our seafront terrace.

The Team

Lead by our young and dynamic Chef Daniel De Juan Lock and Owner Joaquin De Juan Hernandez, La Pergola’s staff is formed by a highly qualified team of professionals with a broad knowledge and experience in the catering, restaurant and tourism industry.

Daniel started his professional career in the restauration sector in Bristol, UK, where he worked in several renowned restaurants in the city. In 2004 he moved to Barcelona, where he completed a 4 year training course at one of the most prestigious cullinary colleges in Spain, The Hoffman Culiray School. There he initiated and perfected his skills, particularly in the pastries and desserts.

Head Chef at La Pérgola since 2008, Daniel’s persistance and dedication in the kitchen makes him and his team great professionals, who are rewarded daily by all our customers compliments.

Our Allotment

From our allotment straight to your plate! Our allotments fertile soil supplies La Pergola’s kitchen with fresh local and seasonal produce. Many of the fruit & vegetables, herbs & garden produce that we use for our dishes are all organically home grown. Located between Alcalá and Guia De Isora at approximately 250 meters above sea level, our allotment benefits from a moderately smooth sunny climate and is nurtured with the pure gallery waters from the South West Tenerifian mountains.

Our herbs: Parsley, coriander, thyme, rosemary, pepper mint, basil…

Our vegetables: Onions, leaks, pumpkins, green beans, beet root, aubergine, radishes, red peppers, tomatoes, lettuce, lettuce buds, chard, rocket, caulliflowers, broccoli, romanesco…

Our fruits: Mangoes, avocados, guavas, passion fruit, bananas, water melons…