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The restaurant at the GF Victoria hotel, led by Jesús Camacho, presented its philosophy and proposal at the world's most influential gastronomic summit.
The Donaire restaurant, located in the GF Victoria hotel in Costa Adeje, was one of the protagonists of the main auditorium of Madrid Fusión 2026, where chef Jesús Camacho gave a presentation in which he presented the philosophy and gastronomic proposal that have made the restaurant one of the benchmarks of haute cuisine in the Canary Islands.
The presentation in the main auditorium marked the central focus of Donaire's presence at this year's congress. During his talk, Jesús Camacho explained the concept that defines the restaurant: a unique approach to haute cuisine that translates pastry into savory dishes, creating signature cuisine from the pastry chef's perspective. This is an unusual identity in contemporary gastronomy, which is also reflected in the team's composition, made up primarily of professionals from the pastry field.
With Jesús Camacho at the helm, Donaire has established itself as a creative laboratory where pastry forms the backbone of the entire cuisine, exploring textures, combinations, and techniques from a holistic perspective. This meticulous discipline, where every gram counts and every gesture is key, translates into creativity, harmony, and a sophisticated and surprising gastronomic offering.
Under this philosophy, Donaire works with the product, applying techniques from haute pâtisserie to savory cuisine, resulting in precision, accuracy, and absolute control over the creative process. Conversely, the sweet section incorporates products and approaches from savory cuisine, consciously breaking down the traditional boundaries between sweet and savory.
Eduardo Reyes and Carolina Hernández, founders of La Granja Sensorial TEA, expressed their gratitude for the donation. “Our project is growing little by little, so help like this gives us a huge boost,” they commented. They also wanted to thank all the customers whose reservations made this contribution possible. “The donation will be used for new sensory modules and, specifically, for the creation of a children's module,” they emphasized.
In addition to his presence in the main auditorium, Donaire participated in the Makro Classroom and in the Tenerife Tourism stand, concentrating all his activity at Madrid Fusion in an intense day that reinforced his role within one of the most important culinary congresses in the world.
Donaire's participation took place within the framework of the 24th edition of Madrid Fusión, considered the most influential gastronomic summit in the world, which brought together more than 25,000 professionals, around 2,000 congress attendees, as well as leading chefs, sommeliers, researchers, journalists and leaders of the gastronomic industry.
Donaire's presence at Madrid Fusión is supported by a track record backed by the country's leading gastronomic awards, including a MICHELIN star and a Repsol Sun.
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The Donaire restaurant, located in the GF Victoria hotel in Costa Adeje, was one of the protagonists of the main auditorium of Madrid Fusión 2026, where chef Jesús Camacho gave a presentation in which he presented the philosophy and gastronomic proposal that have made the restaurant one of the benchmarks of haute cuisine in the Canary Islands.
The presentation in the main auditorium marked the central focus of Donaire's presence at this year's congress. During his talk, Jesús Camacho explained the concept that defines the restaurant: a unique approach to haute cuisine that translates pastry into savory dishes, creating signature cuisine from the pastry chef's perspective. This is an unusual identity in contemporary gastronomy, which is also reflected in the team's composition, made up primarily of professionals from the pastry field.
With Jesús Camacho at the helm, Donaire has established itself as a creative laboratory where pastry forms the backbone of the entire cuisine, exploring textures, combinations, and techniques from a holistic perspective. This meticulous discipline, where every gram counts and every gesture is key, translates into creativity, harmony, and a sophisticated and surprising gastronomic offering.
Under this philosophy, Donaire works with the product, applying techniques from haute pâtisserie to savory cuisine, resulting in precision, accuracy, and absolute control over the creative process. Conversely, the sweet section incorporates products and approaches from savory cuisine, consciously breaking down the traditional boundaries between sweet and savory.
Eduardo Reyes and Carolina Hernández, founders of La Granja Sensorial TEA, expressed their gratitude for the donation. “Our project is growing little by little, so help like this gives us a huge boost,” they commented. They also wanted to thank all the customers whose reservations made this contribution possible. “The donation will be used for new sensory modules and, specifically, for the creation of a children's module,” they emphasized.
In addition to his presence in the main auditorium, Donaire participated in the Makro Classroom and in the Tenerife Tourism stand, concentrating all his activity at Madrid Fusion in an intense day that reinforced his role within one of the most important culinary congresses in the world.
Donaire's participation took place within the framework of the 24th edition of Madrid Fusión, considered the most influential gastronomic summit in the world, which brought together more than 25,000 professionals, around 2,000 congress attendees, as well as leading chefs, sommeliers, researchers, journalists and leaders of the gastronomic industry.
Donaire's presence at Madrid Fusión is supported by a track record backed by the country's leading gastronomic awards, including a MICHELIN star and a Repsol Sun.
