Chef Francisco Expósito recreates a philosophy of haute cuisine and freshness with great products, refined nods to island aromas and a colorful contemporary look at the world.
Its menu and two set menus are illustrated with desserts by the young and daring pastry chef Jesús Camacho, while maître Mayta Meza and his team round off the experience with impeccable service in the restaurant's spectacular dining room, facing the Atlantic, on the fourth floor of the GF Victoria hotel. The Donaire restaurant (Adeje, Tenerife) offers its new seasonal menu for this summer, which reflects with a very "fresh" air the philosophy of chef Francisco Expósito, in his line of
culinary elegance, aesthetic subtlety and "cool" preparations , imbued with high technical precision in the treatment of local and foreign products presented for maximum enjoyment of all the senses.
The menu is a refreshing proposal full of avant-garde-inspired creations, with nods to the aromas of the islands, such as the
sweet blood sausage snack wrapped in a crunchy stick, with yogurt powder or the
sweet potato bonbon with seaweed caviar ; but also with a broad look at the contemporary, such as the
black pearl oyster on tomato jelly, cucumber granita and gin and tonic spheres .
Romantic evenings in front of the sunset or dinners sharing complicity with friends acquire a special “je ne sais quoi” in
Donaire , thanks to its location on the fourth floor of the
GF Victoria hotel, in Costa Adeje, facing the Atlantic, and with a high-standing service, with services in gueridon, directed by the head waiter
Mayta Meza .
The gastronomic festival can be directed to the dishes on the menu or be carried away by one of the two proposed tasting menus: Victoria (9 courses) and Donaire (6 courses). You can start with the delicate
seasonal vegetables, turnip noodles, chickpea broth reduction and parmesan , or opt for the chef's version of 'squid' in sauce that is transformed into a
flame-grilled squid on the traditional sauce of this Canarian stew, accompanied by escaldón and goat's butter .
The local fish, which arrives fresh from our shores, is served on a broth of watercress, yam, ginger and with its crunchy scales in the case of
the vieja , or shines with
goat yoghurt, papaya, passion fruit and yuzu in the case of the sama roquera. The
duck magret sways on a purée of bubango and fennel accompanied by a Marba barrica wine ice cream , while the
Iberian presa rests on a creamy Canarian rice, Uga cheese mojo and coriander with palm honey .
The talented
pastry chef Jesús Camacho is the ultimate sweet delicacy (but with a kaleidoscope of taste sensations, acids, earth, spiciness..., beyond the usual), with delightful universes such as the refreshing
amaranth based on strawberry, bourbon vanilla, beet foam and male vinegar; the spicy Thai mango with creamy lactée, mango candied in ginger and chili, lemongrass, lychee, coriander and coconut or the spectacular
1866, based on smoked chocolate, Jack Daniel's and passion fruit topped with hazelnuts .
Sips and sips
Donaire's bartender,
Joao Batalha , has designed a menu of refreshing and sparkling cocktails based on suggestive ingredients, in the coolest presentations for this summer. From classics such as the
Manhattan, the Martini, the spritz or the Basil Whiskey Smash , to his own creations such as the already famous
Donaire cocktail , a refreshing and spicy starter, illuminated by the fruity and alcoholic balance based on vodka with passion fruit, watermelon syrup, squeezed lime and a touch of Tabasco. Drinks and sips that can be enjoyed in the living room - bar area or during the meal. In addition, the Donaire room has direct access to the hotel's spectacular roof terrace:
Zambra SkyBar , where you can enjoy a long after-dinner conversation with high-precision cocktails and mixed drinks.
