Visitors to Santa Cruz de Tenerife’s Hotel Escuela now have the chance to enjoy a dining experience inspired by the menu served to Pope Leo XIV during his visit to the Canary Islands earlier this year.
The exclusive menu was offered during special dining events held at the Hoteles Escuela de Canarias (Hecansa) in both Gran Canaria and Tenerife, giving around 150 diners the opportunity to sample the same dishes prepared for the Pontiff.
Priced at €25 per person, the menu showcased the best of Canarian cuisine using locally sourced ingredients from across the islands.
A Taste of the Papal Menu
Guests were treated to a carefully crafted three-course meal featuring dishes inspired by those served during the Pope’s visit.
The menu included:
- Watercress cream with a courgette cannelloni filled with Hermigua cheese and Canarian gofio.
- Pressed Canarian black pork, wrapped in cabbage and served with baby courgettes, crispy pork crackling and carrot hummus.
- A chocolate dessert featuring different textures, accompanied by candied Gran Canaria orange.
The meal also included a glass of wine, water and coffee.
Hecansa has indicated that some of the dishes may eventually become permanent features on the restaurant’s menu.
Months of Preparation
The menu was designed by Borja Fleitas, Head Chef at Hotel Escuela Santa Brígida, who began planning the meals months before Pope Leo XIV’s arrival on 11th June.
Even before the Vatican officially confirmed the visit in February 2026, Fleitas and his team had already started developing proposals showcasing produce from every Canary Island while ensuring a balanced menu.
When the chefs asked about the Pope’s preferences, Vatican officials revealed one important detail: he loves chocolate and has no dietary restrictions.
Following months of testing, a team of twelve chefs, staff and hotel school students prepared the meals served during the Pope’s stay.
What the Pope Ate
For lunch following his arrival from Barcelona, Pope Leo XIV was served a menu including:
- A salad with La Santa prawns and Canarian black pork.
- A dessert inspired by a deconstructed lemon meringue pie.
Dinner continued the focus on Canarian produce with local Teror chorizo, blood sausage, regional cheeses, watercress cream, sea bass risotto, and a chocolate dessert specially chosen to suit the Pope’s tastes.
Before travelling to Tenerife the following morning, the Pontiff opted for a simple breakfast consisting mainly of goat’s milk and cold meats.
A Memorable Achievement
Chef Borja Fleitas, who has previously cooked for King Felipe VI and NBA players, described preparing meals for the Pope as one of the highlights of his career.
While he joked that the occasion did not earn him a Michelin star, he said receiving a commemorative medal from the Pope’s visit to Gran Canaria and hearing the Pontiff describe the food as “delicious” were honours he will always treasure.