Niki Pavanelli is the chef at Il Bocconcino by Royal Hideaway, a Michelin-starred restaurant in Tenerife. His cuisine blends Emilian roots, contemporary technique and local ingredients, offering an authentic and innovative Italian dining experience.
Originally from Bologna, Niki Pavanelli embarked on a culinary career at a young age, influenced by his family's culinary tradition. At the age of 23, he moved to Spain, settling in Tenerife, where he helped open several restaurants. He later enriched his education by working with the Adrià brothers in the elBulli and elBarri projects, experiences that profoundly influenced his culinary vision.
Since 2018, he has been at the helm of Il Bocconcino by Royal Hideaway, located inside the Royal Hideaway Corales Resort in Costa Adeje, Tenerife. The restaurant has been awarded a Michelin star and a Sole Repsol, standing out for a gastronomic proposal that reinterprets Italian cuisine through the use of local Canary Island ingredients.
Among the emblematic dishes are the "Carbonara 3.0," prepared with artisanal black Canary Island pork cheek, and tortellini stuffed with local meat, served with 42-month aged Parmigiano Reggiano cream and truffle. The "Identidad" menu reflects a balance between memory and innovation, with dishes such as saffron and licorice ossobuco plin, and black cabbage risotto with seasoned pheasant and mustard and pear ice cream.u200b
In 2024, Il Bocconcino was listed in the 50 Top Italy guide at 41st place in the "Best Italian Restaurants in the World" category and in the Identità Golose guide, confirming its role as an ambassador of contemporary Italian cuisine.
In addition to Il Bocconcino, Pavanelli has developed the La Dolce Vita project, a series of trattorias located in different locations, including Puerto Banús and Fuerteventura, with the aim of offering an authentic Italian dining experience in an informal setting. In these spaces, the cuisine is inspired by traditional Italian recipes, emphasizing simplicity and sharing.
Pavanelli is known for his presence in the dining room, where he interacts with guests by explaining dishes and sharing stories related to his childhood and homeland. His culinary philosophy is based on authenticity, quality ingredients and respect for traditions, reinterpreted with creativity and contemporary sensibility.
