The kitchen is built on the Canarian pantry, land products, spiced and intense flavours, a cuisine Cruz traces to humble island roots. Beyond the rabbit trucha, the menu runs to a shrimp dish in cardamom mojo with a creamy millet broth. Three tasting menus are on offer, Gofio Express at €95, Canariedad Máxima at €125 and Canariedad Máxima Plus at €185, with capacity capped at 20 diners a service, and the wine list is built on small Canarian producers.

Safe Cruz and Aída González opened Gofio in 2015 in a small space on Calle de Lope de Vega, in Barrio de las Letras, to show Madrid the Canarian cooking they grew up with. It won its Michelin star in November 2019 and holds two Repsol Soles.

After nine years at the original address, Gofio served its first meal at Calle Caballero de Gracia 20 on 12 July 2024, in a space of more than 300 square metres over two floors. In 2025 it was named Restaurante del Año at the Premios Metrópoli, where González also won the award for best dining-room direction.

The islands remain the starting point for everything, and the couple still take the kitchen home: in August 2026 the whole Gofio team cooked in Gran Canaria to close the first Maspalomas Golf Star Nights, a summer series that also brought Ugo Chan and Diego Guerrero to the island, with a menu built on the rabbit trucha, the cazuela de millo and the chicken croquette. OAD placed Gofio 473rd in its Europe Top Restaurants list for 2025 and 501st in 2026.

Cruz comes from a farming family in El Tablero, Tenerife, that lives entirely off the land. He learned to cook day to day, in the pure Canarian home cooking that is now hard to find, and after travelling through Europe and mainland Spain he opened Gofio with González, his partner, who runs the dining room. The kitchen is built on the Canarian pantry: land products, some well known and some less so, spiced and intense flavours, and a cuisine born of poverty and of islands cut off from a continent.

The Plantea studio designed the new Gofio around the colours and architecture of the Canarian landscape and César Manrique's work on Lanzarote. Black and white carry through the whole space, with whitewashed walls, microcement floors, and wood, marble, wicker and clay. Downstairs are the open kitchen, a bar and a round private table for 12; upstairs, the main dining room is styled like a volcanic cave.

Gofio serves tasting menus only: the shorter Gofio Express at €95, Canariedad Máxima at €125 and Canariedad Máxima Plus at €185, all three unchanged through the move. Dishes that have defined the menus include rabbit trucha with injected salmorejo and herbs, and boiled shrimp in cardamom mojo with a creamy millet broth.

A few dishes have become the restaurant's calling cards. The rabbit trucha is one; the cazuela de millo, a corn casserole, goes back to Gofio's first years; and the 'croqueta de pollo con todo', a chicken croquette with everything in it, is a classic that keeps evolving and keeps finding its way onto each new menu. The bread course is a brioche made with toasted-corn gofio, served with goat's-milk butter.

The list looks almost entirely to the Canary Islands: natural, minimal-intervention wines from honest producers, native grapes and traditional growing. It is rounded out by a few dozen Champagnes and wines with an affinity for the islands, from Madeira, Portugal, Jerez and Sicily, all from small producers, and the cellar holds more than 3,700 bottles. There are also beers, specialty coffee and teas.

Gofio serves lunch from 13:00 to 16:00 and dinner from 20:00 to 23:00, Wednesday to Sunday, and is closed on Monday and Tuesday. It seats just 20 diners a service, and bookings are taken only through its own website; for more than eight people, get in touch first. A card is needed to book, and no-shows or cancellations less than 48 hours ahead are charged €50 per person. Every diner is expected to order a tasting menu, tables are held for 15 minutes, and allergies or dislikes should be flagged in advance so the menu can be adapted.