The gastronomic brand of the new five-star luxury hotel GF Victoria is making its way into the avant-garde cuisine of the Canary Islands.
Its name evokes a space with its own identity that invites you to be surprised by innovative, fun flavours inspired by the culinary culture of the islands. The gourmet restaurant is presented as the space that completes the circle of exclusive experiences that
GF Victoria offers to its guests. We speak of the care of the mind, body and spirit as a philosophy that is perceived as soon as you enter the room; the excellent views of the sea and the relaxing atmosphere that the place presents invite you to enjoy a multitude of flavors, in a serene environment that is also full of expectation to discover the surprises that the team led by the head chef, Fran Expósito, and the restaurant's maître d', Mayta Meza, has prepared.
The proposals are based on fresh, local, top-quality products selected at the source. A culinary space of great luxury takes great care of these products and their preparation. In the kitchen of Donaire there is an atmosphere of a creative “laboratory” in which a true obsession with introducing a signature stamp is breathed.
This is a team that has been tested in the best local, national and international kitchens, where “it is not enough to know how to cook and have talent”, says Expósito, convinced of the level that his team must have. When talking about his colleagues, he says that most of them are young, “but with constant training, collecting the latest techniques and trends at fairs and events around the world, and that forces you to go one step further in that dish, in that final proposal that we serve to the diner”.
The head chef says that the Canarian culinary tradition is present on the menu and that “guests will know what a stew tastes like, but will surely find an unexpected presentation of the dish or a texture far from what they can see in a traditional restaurant.”
Canarian-inspired cuisine that encourages the consumption of local products such as wines (16 references of local wines) or cheeses (8 references). The dynamism is also reflected by Mayta Meza, the restaurant's maître, who defends the search for new proposals and invites you to enjoy what he describes as the 'Donaire Experience'. Meza assures that the menu of a classic luxury restaurant does not usually change much, but "we break with that concept and although we have just opened, we are determined to always surprise the guest."
The tasting menus of his new gastronomic proposal include products so closely linked to the island's imagination, such as the Guayonje onion, the black potato or dishes with local 'black pig', "always looking for new ways of cooking and avant-garde presentations," concludes the maître d'.
Donaire Staff
GF Victoria Restaurant.
