Our Story
1993. From the kitchen of his restaurant in Lanzarote, Bernardo gazed at the native Canarian flora with curiosity. He wondered what flavours could be extracted, what combinations might be possible. That artisanal exploration transformed, over the years, into what we are today — a brand that distributes its products across the Canary Islands and beyond, reaching Michelin-starred restaurants. It wasn't a master plan from the start, but an evolution guided by two principles: uncompromising quality and adaptation without losing identity.
We make mojos that honour traditional Canarian recipes, jams that capture the flavour of local fruits, and liqueurs that explore new territory, among others. Each product is born from the balance between respect for origin and curiosity for the new. Quality is not a slogan — it is a decision made every day in the packaging we choose, the raw materials we select, the people we work with, and every control we apply.
Being honest with those who buy our products and with ourselves is not always comfortable. Making liqueurs with real fruit rather than flavourings, or rejecting additives even when they reduce costs, has closed commercial doors for us — but it is what allows us to remain who we are and offer what we offer. We select packaging for its quality and elegance, place artisan cloth over our jams, and choose raw materials with care. It has a cost, yes, but it is what allows the products to stand out and the exterior to be consistent with what's inside.
More than three decades after that first exploration in Bernardo's restaurant kitchen, we are still here. The market has changed, Canarian tourism has gone through cycles, consumer preferences evolve. We have weathered moments when tourism stopped and we had to rethink who our consumer was. What you learn over time is that adapting is as important as knowing what not to change — recognising when to evolve and when to hold firm.
We explore new possibilities without losing sight of what is essential. Every investment, every decision, is evaluated with the same question: does it allow us to do better what we know how to do? We work on projects that excite us — organic jams with more fruit and less sugar, distilling our own gin with 67% local ingredients, flavour combinations that only make sense in the Canary Islands. The process is slow, but we believe it is worth doing well.
The company is now in the hands of the second generation, with Bernardo's support and counsel. We think about continuity — how to prepare the next stage without losing what is fundamental. These conversations are already part of our medium and long-term planning. We don't aim to transform the sector; we aspire to keep doing what we know how to do, ever better. Consolidate what has been built, explore when it makes sense, maintain identity while evolving.
Bernardos does not have a linear trajectory or a history without mistakes. We have evolved, we have learned, we keep searching for ways to do better. We don't sell idealised images — we offer products made with dedication, backed by more than three decades of experience and distributed with the care they deserve. The curiosity that led Bernardo to explore the Canarian flora from his restaurant window in 1993 is still alive. Now in the hands of the second generation, but with the same principle: only do what deserves to be done well.
In over 32 years we haven't actively collected awards, but some have come: best organic product at the Salón Gourmets 2024 (four awards among over 1,500 participants), and international recognition for our gins at the World Gin Awards and IWSC in London. Our products have been used in Michelin-starred kitchens such as Arzak (San Sebastián), Kamezí (Lanzarote) and Coque (Madrid), among others.
