The Lilium Restaurant, located in Marina Lanzarote, has been distinguished with a Sun in the 2026 edition of the Repsol Guide, a recognition that confirms the maturity of the project led by chef Orlando Ortega and the consolidation of Lanzarote on the national gastronomic scene.
The gala, held in Tarragona, left seven new recognitions for the Canary Islands, raising to 46 the total number of restaurants in the Archipelago that have Repsol Suns. In that list now appears Lilium, which thus sees its trajectory marked by the defense of local produce and the contemporary reinterpretation of traditional Canarian cuisine supported.
After receiving the Sol concession, Orlando Ortega and Sandra Guadalupe shared a message of gratitude on their social media: “Thanks to Guía Repsol for recognizing our work, giving us greater visibility and amplifying our voice like never before. From now on we will redouble our responsibility with the trust you have placed in us”.
About Lilium
Orlando Ortega, born in Arrecife, has built his own culinary discourse based on respect for the island's pantry and refined technique. After training in reference kitchens such as El Bulli, alongside Ferran Adrià, he returned to the island to develop, alongside Sandra Guadalupe, a project that began in 2006 as a gastrobar in Tías and evolved to its current location in Marina Lanzarote.
Today, Lilium is an elegant and welcoming space, with views of the marina, where tradition and innovation dialogue in each dish. Offerings such as the Carabineros Coastal Noodles or the Black Pork exemplify that reinterpretation of recipes rooted in Canarian collective memory. Its tasting menu offers a journey through the flavors of the Archipelago from a current, technical, and creative perspective.
Sandra Guadalupe, head of the dining room, completes the experience with attentive and professional service that reinforces the restaurant's identity. The establishment is also listed in the Michelin Guide and is part of the Biosphere Committed program, reflecting its commitment to sustainability, the promotion of local produce, and the reduction of environmental impact.
A recognition that not only endorses Lilium's work, but also places Lanzarote's gastronomy at a moment of special projection and prestige.
