Luis Léon, who is the chef at Toro Restaurante in Puerto del Carmen has achieved another award to add to his growing collection. He has been named in Binter Magazine as one of the top 12 chefs in the islands.
Toro started five years ago, and Léon’s cuisine has justifiably become famous for using the very best ingredients - meats that have hung for more than 70 days, the vey best Spanish meat from acorn fed black pigs, and plenty of local ingredients, including wild rabbit.
