As travellers increasingly seek authentic local experiences, food is becoming a bigger part of how destinations are explored – and Tenerife's mix of Canarian cuisine, volcanic wines, seafood restaurants and Michelin-starred dining is helping drive the trend.

Hilton's 2026 trend research found 77% of travellers enjoy exploring local food offerings while away, highlighting growing interest in experiencing destinations through food.

"People are definitely more curious about food than they used to be on holiday," says Robinson. "Across our hotels, we think a lot about how we bring a sense of Tenerife into that - from Canarian dishes and local wines to ingredients sourced on the island wherever possible. We're also seeing guests place more value on experiences connected to food, whether that's discovering local flavours or enjoying social occasions built around eating and drinking."

From seafood restaurants in coastal villages such as Los Abrigos and La Caleta to traditional guachinches serving home-style Canarian dishes alongside locally produced wines, food offers visitors another way to explore the island beyond its beaches.

Tenerife is also home to nine Michelin-starred restaurants holding a total of eleven Michelin stars, while its volcanic landscape and varied microclimates have helped establish it as one of Spain's most distinctive wine regions.

Hotels are increasingly responding to demand for food-led and social experiences. At Sir Anthony Hotel, part of Spring Hotels' Mare Nostrum Resort, Canarian Soul Night combines local cuisine, live entertainment and Canarian culture, while Palapa Beach Club reflects the growing popularity of tardeo-style social dining.

"For us, gastronomy is about much more than simply feeding people well," says Robinson. "We want guests to feel connected to Tenerife through what they eat. That means working with local producers wherever possible and championing Canarian dishes and ingredients."

For more information, visit springhoteles.com.