April: What’s been on the menu recently

What we’ve been eating: Vitello Tonnato

This month’s vitello tonnato combines delicate veal with bold, savoury notes in a refined, balanced dish. Thinly sliced, tender veal is served with a light tuna mayo espuma, bringing a contrast of richness and freshness, and finished with Gordal olives, mustard seeds, and crispy capers for texture and brightness.

What we’ve been drinking: 2024 Bodegas Viñátigo Listán Blanco Tenerife

Bodegas Viñátigo is a renowned wine producer in the Canary Islands, a region still free from phylloxera and home to many rare, original vine varieties. Rooted directly in volcanic soils, the vines show a strong sense of place, often marked by a distinctive mineral edge. 

The vineyards are cooled by the Alisios trade winds and shaped by a range of microclimates across Tenerife, conditions that lend themselves to the wine's freshness, balance and individuality.

The estate was founded in the 1990s in the village of La Guancha, where the project began by bringing traditional grapes such as Listán Blanco and Listán Negro back to prominence in a historic family winery. Over time, the focus has broadened to highlight the islands’ diversity, with increasing attention on lesser-known varieties like Gual, Marmajuelo and Vijariego.

In the glass, it’s a vibrant white with aromas of citrus blossom, green apple and a gentle saline lift, supported by a clear volcanic minerality. The palate is crisp yet gently textured, showing lemon zest, orchard fruit and a subtle smoky note, driven by acidity and finishing clean, long and mineral.