sin and be seen
What is SEEN about? A premium menu shaped by global influences, fresh Atlantic seafood and the creative hand of Chef Olivier da Costa: all designed to be shared.
From fresh Atlantic produce to premium cuts, through sharing plates and the chef’s recommendations, SEEN Tenerife’s gastronomic offering is designed for tables where everything is meant to be shared. Oysters, fish and meats cooked over Josper charcoal, premium seafood, and contemporary plates shaped by global influences, rooted in the Atlantic coast of Tenerife.
Raise a glass with SEEN Tenerife. Our wine list brings together the best of the Canary Islands, the Spanish mainland and the international wine scene. From the volcanic soils of Tenerife to the great European appellations: a varied selection of national and international bottles, each one chosen to complement the menu and elevate the evening.
A long, relaxed lunch with the Atlantic stretching out before you. The SEEN Tenerife lunch menu offers the full experience under the Canarian sun: premium dishes, signature cocktails and an ocean view you won’t find anywhere else in Costa Adeje. Currently available every Friday, with expanded service from September.
At SEEN Tenerife, dessert is not an afterthought: it is an extension of the experience. Reinterpreted classics and contemporary creations with a strong visual identity and a sharing spirit at their core. Fresh fruit, bright flavours and signature chocolate plates that look as good as they taste. The perfect close to the night.
SEEN Tenerife welcomes families with a dedicated kids menu, designed with the same care and attention as everything else on the table. Because a complete experience means every guest is looked after: from the youngest diners to the last cocktail of the night, everyone has their place at SEEN.
Chef Olivier da Costa is one of the most influential figures in contemporary Portuguese gastronomy. Inspired by his father, Michel da Costa, one of the first chefs to earn a Michelin star in Portugal, Olivier developed a passion for cooking from an early age. After completing his studies, he took his first steps in the industry with an internship at the Ritz Four Seasons Hotel.
In 1996, Olivier opened his first restaurant, Olimpio, introducing the concept of contemporary Brazilian cuisine to Portugal. His entrepreneurial and innovative vision continued to expand with the launch of more than 30 restaurants across various cities, including Tenerife, Porto, Cascais, Algarve, São Paulo, Paris, Nice, Rome, London, and Bangkok.
With a career spanning over 25 years, Olivier da Costa continues to push the boundaries of gastronomy while staying true to his commitment to quality and excellence.