News

Donaire restaurant, a MICHELIN Star in GF Victoria, will celebrate on December 7th an event in which Ricard Martínez, a regular pastry judge on MasterChef, will participate alongside Jesús Camacho in a unique menu.



Donaire restaurant, awarded a MICHELIN Star and a Repsol Sun, presents the second edition of 'Food In Progress', which will take place on December 7th at the GF Victoria Hotel. This edition revolves around a savory pastry luncheon, created collaboratively by Jesús Camacho and Ricard Martínez, and a prior training session focused on haute pâtisserie led by one of the world's best pastry chefs.



'Food in Progress' is the format through which Jesús Camacho invites renowned pastry chefs from around the world to transfer their techniques—usually associated with the world of sweets—to the savory realm. It's a day-long workshop that combines learning with a gastronomic experience, aimed at professionals, students, and food enthusiasts who want to explore new methodologies and creative approaches to pastry applied to cooking.

Where the menu is born

Before lunch, Ricard Martínez will lead a specialized workshop, accompanied by Jesús Camacho. Martínez, a former member of Espaisucre and one of the most influential figures in modern pastry in Spain, has dedicated more than fifteen years to creative research and expanding the boundaries of the craft. During the session, he will share key aspects of restaurant pastry: precision techniques, working methods, creative processes, and resources that lend identity and coherence to each creation.



Alongside him will be Jesús Camacho, chef of the Donaire restaurant. His beginnings in the world of pastry profoundly shaped his style, allowing him to develop his own culinary language in which sweetness is naturally integrated into the savory universe. For Camacho, this initiative has special value because “it seeks to bring haute patisserie to the Canary Islands and enrich us with knowledge like Ricard's. It is also a magnificent opportunity for people who, for various reasons, cannot travel to see the world's leading pastry chefs.”



Ricard Martínez brings a pioneering career to this edition: he created the world's first pastry restaurant, a milestone that redefined the pastry chef's role in the gastronomic experience. Furthermore, his role as a guest judge on MasterChef has solidified his recognition among the general public, without losing sight of research and cutting-edge pastry techniques.

Donaire In Progress: Innovation in Gastronomy

With this second edition, 'Food In Progress' reaffirms its purpose: to create a place where professionals and gastronomy enthusiasts can delve into new methodologies, understand culinary evolution and discover tools that stimulate creativity.

Within this framework, 'Wine In Progress' also stands out, a parallel proposal focused on experimentation and learning about the world of wine, inviting relevant personalities in the world of wine worldwide to share with the Donaire team.



With these actions, Donaire continues to promote training, knowledge exchange and talent linked to avant-garde cuisine, reinforcing its commitment to gastronomic innovation in the Canary Islands.

An eight-course menu, created by Jesús Camacho, Borja Marrero, Adrián Bosch, and Víctor Suárez, marks the anniversary of Costa Adeje's most exclusive nightlife experience.

Scandal Dinner Show celebrates its fifth anniversary on October 18th with an exceptional event in which Canary Islands haute cuisine and show business unite for an unparalleled evening at the GF Victoria Hotel. Under the name "The Forbidden Chapter," the event will bring together four MICHELIN Stars. From the precise and visual technique of Jesús Camacho (Donaire, GF Victoria) to the roots-based and contrasting cuisine of Borja Marrero (Muxgo, Gran Canaria), through to the contemporary vision of Adrián Bosch (San-Hô, Royal Hideaway Corales) and the creativity of Víctor Suárez (Haydée, Gran Tacande), the experience promises a gastronomic journey where each dish becomes a stage act.

For the first time, dinner takes center stage. The audience will enjoy an eight-course menu, with each chef creating two proposals that will interact with the stage design by Lindsay Nartey, artistic director of Scandal Dinner Show.



Scandal in a gastronomic key

Jesús Camacho, chef at Donaire, acknowledges that this anniversary represents "a great challenge, and we approach it with great respect, because it means uniting four MICHELIN Stars with the best show in the Canary Islands. It's a special occasion to make haute cuisine and spectacle come together in the best possible way." He adds that it's an extraordinary event, and "we don't know when an experience like this will be repeated, so we encourage the public to join this festival of flavor and excitement."

In addition to the culinary offerings, the evening will feature an unprecedented show in the Canary Islands. Lindsay Nartey, artistic director of Scandal Dinner Show, states, "Celebrating five years is an exciting journey, and what better way to do it than with an exceptional partner like Donaire. Joining a four-star Michelin restaurant is a challenge that gives us a privileged status and fills us with excitement. We have some new features for this occasion, because at Scandal, no night is the same, and we want this to be a truly memorable experience."



Eight dishes with the MICHELIN seal

The 5th anniversary of Scandal Dinner Show offers a gastronomic proposal that combines product, technique, and creativity in an exclusive culinary journey.

Jesús Camacho will open and close the event at GF Victoria's Sala Las Olas, a space that reinforces the evening's elegance, with a tuna choux with red mojo sauce and bonito potatoes, and a surprising dessert of milk chocolate pad thai with red curry, sesame, mango, and lime. Adrián Bosch will offer a delicate ode to the sea with pickled carrots and an elegant Bresse pigeon with pickles, smoked meats, and Périgueux sauce. Borja Marrero will bring his vision of regional cuisine to dishes such as flame-grilled broccoli with whey pil-pil sauce and vinaigrette and mussels marinated in burnt almond seed oil with charred onion soup. Víctor Suárez, meanwhile, will bring intensity and creativity with black grouper in boiled mojo sauce and a plantain-based dessert.

The gastronomic tour will be accompanied by a carefully selected pairing of Canarian wines that emphasize the region's importance.

For Victoria López, president of Grupo Fedola, “it's a source of pride to see how Scandal and Donaire, two of our brands, come together to offer an experience that transcends the ordinary. With this celebration, the Canary Islands demonstrate their culinary and performing arts talent, and GF Victoria consolidates its position as a benchmark for innovation, excellence, and creativity.”

With this celebration, Scandal Dinner Show and Donaire, brands belonging to GF Hoteles, a hotel chain of Grupo Fedola, consolidate Costa Adeje as the epicenter of haute cuisine and entertainment in the Canary Islands, offering an evening that promises to become a milestone in the islands' cultural and gastronomic scene.

The Neotrópico Foundation and the Tierra Blanca Animal Protection Center receive 5% of sales made through the hotel chain's website

GF Hoteles reaffirms its commitment to responsible tourism and sustainability with the success of its Green Stay initiative, which has managed to raise 8,200 euros for causes dedicated to species conservation and animal welfare.

From November 29 to December 1, the hotel group pledged 5% of sales made through its website to support the Neotrópico Foundation, which works to rescue and conserve endangered species, and the Tierra Blanca Animal Protection Centre, which focuses on caring for and promoting responsible adoptions. The 4,100 euros raised for each organisation is equivalent to 2,050 kilograms of feed intended to guarantee the well-being of the animals in their care.

At the donation presentation ceremony, GF Hoteles' Sales and Marketing Director, Sandra Herrera, highlighted the success of this campaign: "This initiative is a great example of social sustainability as it has the real support of our guests, who are also aware of the importance of animal welfare."

The Green Stay campaign is part of the actions of the 2024-2028 Sustainability Strategy 'Be Green Life', which seeks to integrate sustainable practices and generate a positive impact on the community.

The show is one of the major nightlife bets of Las Olas Showroom, in GF Victoria

GF Victoria 's Las Olas Showroom was dressed up to celebrate the second anniversary of Olé Flamenco Show . Since its inception, it has been synonymous with quality and passion, transporting attendees to the deepest roots of flamenco with each performance. This second anniversary was no exception: attendees enjoyed a display of talent that left everyone wanting more.

This second anniversary is more than just a celebration; it is a tribute to the passion, dedication and artistic excellence that have defined this show. Olé Flamenco Show has become an unmissable landmark for those visiting Tenerife.

GF Victoria's nightlife proposal not only celebrates two years of success, but also the dedication and effort of the entire team behind Olé Flamenco Show . Their commitment has made this show an unmissable reference for those visiting Tenerife . Directed and created by the Malaga-born flamenco dancer Fran Chafino , it offers a journey of light, colour, strength and race for the south of Tenerife.

Olé Flamenco Show is a journey through Spanish dance that ends by introducing us to the purest flamenco. The choreographic composition, the musical arrangements, the staging, the lighting and the costumes give this masterful show its own identity.

The chef of Donaire Restaurant presented different culinary creations at the Tourism of Tenerife and Binter stands

Donaire Restaurant was part of Madrid Fusion thanks to its chef, Jesús Camacho. During his time at this gastronomic event, he participated in the stands of Tenerife Tourism and that of the Binter airline, where he shared his passion for local cuisine, highlighting the culinary richness of the islands and presenting dishes with local products as the protagonist, especially the honey from Tenerife.

Camacho was part of the round table organized by Tenerife Tourism with beekeepers from the island, where the links between beekeeping and gastronomy were analysed. In the middle of the conversation, attendees enjoyed a small Jesus tapa that consisted of a tartlet of black pig’s trotters with avocado honey.

At lunch, representing the GF Victoria hotel, he stood out with his exquisite desserts. He presented a pre-dessert with different textures of honey and citrus touches and finished with a gofio-based dessert sweetened with honey, paprika cheese and milk chocolate.

At the Binter stand, Jesús Camacho shared his ideal 24-hour route in Tenerife; from breakfast at Makika in La Laguna, to a visit to the Relieve boutique in Puerto de la Cruz, lunch at the Haydée restaurant in La Orotava concluding with a unique gastronomic experience at the Donaire Restaurant. During this tour, he highlighted the philosophy of GF Victoria’s gastronomic restaurant, emphasizing the importance of betting on “the purity and freshness of the local product to enhance its flavour in each dish.”

The presence of the Donaire brand led by Jesús Camacho at Madrid Fusión was a true feast for the senses, highlighting the culinary richness of Tenerife.