- Chef Francisco Expósito recreates a philosophy of haute cuisine and freshness with quality products, subtle hints of the island aromas and a colorful contemporary look at the world
- His menu and two tasting menus are enhanced by the desserts of the young and daring pastry chef Jesús Camacho, while Maître Mayta Meza and his team complete the experience with an impeccable service in the spectacular restaurant salon, facing the Atlantic, on the fourth floor of GF Victoria hotel
This summer, restaurant Donaire (Adeje, Tenerife) proposes its new seasonal menu, which reflects, with a very “fresh” note, the philosophy of chef Francisco Expósito, in its line of culinary elegance, aesthetic subtlety and “cool” elaborations, produced with high technical precision, using local and foreign products presented for the maximum enjoyment of all the senses.
The menu is a refreshing offer and full of avant-garde-inspired creations, with hints of the aromas of the islands such as the sweet crispy-wrapped blood sausage with yogurt dust or the sweet potato bonbon with seaweed caviar; but also with a broad look to the contemporary with dishes such as the black pearl oyster on tomato jelly, cucumber slush and gin & tonic spheres.
Romantic evenings watching the sunset or dinners sharing complicities among friends acquire in Donaire a “je ne sais quoi”, touch thanks to its location on the fourth floor of GF Victoria hotel in Costa Adeje, facing the Atlantic, with a quality service including gueridón trolley service, directed by the head of room Mayta Meza.
The gastronomic festival can include the menu dishes or the temptation of one of the two proposed tasting menus: Victoria (9 courses) and Donaire (6 courses). You can start with the delicate seasonal vegetables, turnip noodles, reduction of chickpea and parmesan broth, or opt for the chef’s version of Calamare in sauce that transforms into a flamed squid with the traditional sauce of this Canarian stew, accompanied by escaldón and goat’s butter.
The local fish, which arrives fresh from our coasts, is served on a broth of watercress, yam, ginger and, in the case of the Vieja, with its crispy scales or resplendent with goat’s yoghourt, or papaya, passion fruit and yuzu in the case of the Rock Sama. Duck magret is served on a bubango and fennel puree accompanied by a Marba barrel wine ice cream, while the Iberian pork rests on a creamy Canarian rice, Uga cheese mojo and coriander with palm honey.
The talented pastry chef Jesús Camacho offers the final sweet delicacy (but with a kaleidoscope of taste sensations, acids, earth, spicy…, beyond the usual), with delicious universes such as the refreshing strawberry-based amaranth, bourbon vanilla, beetroot foam and macho vinegar; the spicy Thai mango with creamy lactée, mango confit in ginger and chili, citronella, lychee, coriander and coconut or the spectacular 1866, based on smoked chocolate, Jack Daniel’s and hazelnut-topped passion fruit.
Drinks and shots
Donaire’s bartender, Joao Batalha, has created a menu of refreshing and sparkling cocktails based on suggestive ingredients, in some cool presentations for this summer. From classics such as Manhattan, Martini, spritz or Basil Whiskey Smash, to his own creations such as the already famous Donaire cocktail, a refreshing and spicy drink, illuminated by the fruit and alcoholic balance of vodka with passion fruit, watermelon syrup, squeezed lime and a touch of tabasco. Drinks and shots that can be enjoyed in the lounge – bar area or during the meal. In addition, the Donaire salon has direct access to the spectacular ‘roof’ terrace of the hotel: Zambra SkyBar, where you can enjoy great conversation with cocktails and high precision combinations.
