The Spritz: at Yumbo, some places do more than serve food, they set a mood. Opened in 2023, is one of them. Behind the restaurant is a duo, Mirco in the kitchen and Luca on the floor, a couple at work, and two Italians who chose to make aperitivo a way of life.
Between carefully selected imports, recipes from Tuscany, Liguria, Rome and beyond, and a distinctly Italian sense of welcome, they explain how you build an address people want to return to.
From Tuscany and Liguria to Maspalomas
A path shaped by hospitality
Based in Maspalomas since 2018, Luca is from Arezzo in Tuscany, and Mirco from La Spezia in Liguria. Before signing their own name on the door, they managed two poolside bar-restaurants in tourist complexes. It was a demanding training ground: international guests, fast pace, and the need to understand every moving part of the job.
In 2019, they took a first big step with their own pool bar. Then, in 2023, they changed scale and style: The Spritz was born with a clear idea, moving away from the classic “pool bar” to a true restaurant, focused on Italian cooking and aperitivo culture.
Why “The Spritz”? A promise of atmosphere
The name is an obvious nod to one of Italy’s best-known aperitifs, but it is also a statement. For Mirco and Luca, a Spritz is not just a cocktail, it is a social moment, a ritual of relaxation, a way to be together.
At The Spritz, the goal is simple: you feel welcomed from the first minute, you share, you take your time, and you leave with a feeling, not just a taste memory.
Italian cooking, not “only Tuscan”
Identity: Italy in the plural
Even if Tuscany is a strong root through Luca, they do not claim to be a purely Tuscan restaurant. The menu embraces a multi-regional Italy: Ligurian touches (like pesto Genovese), Roman classics, and recipes from other regions.
The common thread never changes: quality ingredients, tradition, and clean, confident flavours. Cooking that does not chase effects, it chases accuracy.
Dishes that tell Tuscany’s story
When asked what best represents Tuscany on the plate, their answers are direct and very “home”:
- Crostini with chicken liver pâté
- Pappa al pomodoro
- Pappardelle with wild boar ragù
- Tagliata
Food of memory, transmission, and unapologetic simplicity.
Ingredients in the Canaries: imports and local produce
What comes from Italy, and what comes from here
To stay close to Italian flavours, Mirco and Luca import part of their products, especially cured meats, cheeses, and wines. But they do not play the “everything imported” card: local vegetables and salads matter, because freshness is non-negotiable.
On an island, some supplies require more planning. Still, they prefer that constraint to any compromise on quality.
Purists? Not exactly
Their starting point is tradition, and they like to explain a dish’s story without posturing. But they work in the heart of an international destination: understanding expectations, adjusting without betraying the dish, that is hospitality too.
Their balance: stay true to Italian cooking, while making sure every table has a great experience.
First time at The Spritz: what to order
The “signature” trio to get the spirit of the place
For a first visit, they suggest starting with bruschetta, then choosing a dish that speaks to everyone:
- Tagliatelle al ragù, or
- Spaghetti with meatballs
For the drink, the choice is almost obvious: an Aperol Spritz, the house signature and the symbol of aperitivo time. The Spritz in Maspalomas, here, is not just a phrase, it is a reflex.
And if the evening allows it, tiramisu remains a safe bet.
In the kitchen with Mirco: the taste of slow time
“Tradition first”
Mirco sums up his philosophy without detours: good ingredients, simple recipes, respect for flavour. For him, Italian food does not need to be complicated, it needs to be done properly.
The invisible work: sauces, ragù, porchetta
The most time-consuming work is not always what you imagine. It is often the sauces: marinades, slow cooking, hours of patience. Wild boar ragù, meat ragù, or homemade porchetta demand time and precision.
Nothing is rushed, even when the room fills up, and that is what makes the difference when you are looking for a real The Spritz.
Childhood memories as a compass
Pesto Genovese, lasagna, ricotta-and-spinach ravioli: dishes tied to family Sundays, and to the idea that cooking, ultimately, is about sharing.
On the floor with Luca: reading a table, creating a connection
Service: warm first
For Luca, guests remember the welcome as much as the plate. His goal is a relaxed dining room, attentive service, and an easy, natural energy.
Telling Tuscany without giving a lecture
His method is elegant: let the food speak. A dish often tells a region better than long explanations. And if curiosity is there, he shares the story, always lightly.
Regulars and tourists: loyalty that matters
The clientele is mostly international, but locals are very present too. What moves them most: people who come back year after year, to the point of becoming friends. For them, The Spritz means a reliable landmark.
Working as a couple, living as a couple: the duo’s reality
A personal energy in the place
Being a couple in charge makes the experience more intimate: they are everywhere, in the details, in the atmosphere, in the relationship.
The hard part: switching off
The honest downside is universal: separating private life from the restaurant is difficult. Even on days off, the topic comes back.
The Spritz at Yumbo: an address, not a “scene”
International as daily life
At Yumbo, diversity is constant: a French table, then Spanish, German, British, Scandinavian. That variety still surprises them, and feeds the pleasure of the job.
“Just a great restaurant”
They do not try to follow a trend. Their ambition is more durable: be a sure thing, a place where you eat well, drink well, and feel good. If you type The Spritz before heading out, you quickly understand why.
Tomorrow: growing without losing the soul
In a year, they would like people to say the same thing as today: “it feels like home.” Growth is tempting, of course, but only if it does not break the identity.
And to sum up the spirit of the house, they have a line that sounds like a promise: come hungry, leave happy. It is exactly that.
Key takeaway
The Spritz, at Yumbo in Maspalomas, is built on a simple idea: Italian cooking as a culture of shared time. Between tradition, quality, and warm service, Mirco and Luca are shaping an address people want to return to, again and again. For many, He has become a must.
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