Donaire is creativity, fusion and Canarian flavours at their best. With some of the most privileged views of the
Hotel GF Victoria***** GL , our à la carte restaurant par excellence offers an unprecedented gastronomic experience and
its main architect is Francisco Expósito. His training began in the advanced cooking courses he completed in Tenerife, but at GF Hoteles we have
witnessed his evolution as a hospitality professional thanks to his experience of more than 16 years at GF Gran Costa Adeje and also due to his innate sense of self-improvement and curiosity. His technical and creative advances culminate today in his work as Head Chef at the Donaire restaurant.
His insistence on Canarian flavours is reflected in his words as well as in his cooking.
“At Donaire we like to respect 'what's here' and we always give priority to the flavours of the Islands” says our head chef. He assures us that Canarian products do not limit his creative proposal and clarifies that
“just because I work with black pig, which is from the Canary Islands and is wonderful, does not mean I have to make oriental recipes . I prefer to work with local marinades and give diners something that reminds them of our gastronomy.”
And obviously, in a restaurant that is visited by visitors from all five continents, the responsibility of making our flavours known is even greater. “I have always been very clear that, although we work for foreign tourists,
the objective is to show guests and diners what we do on the Islands . It is what we must defend and we do not have to feel bad about doing what we know how to do, but rather to show a gastronomy that for me is spectacular.”
“Canarian gastronomy has been on the rise for years… and now more than ever”
Francisco Expósito's ability is only surpassed by the passion he puts into each of his dishes. As
the creator and author of the new concept of the Donaire Restaurant , the chef proposes two types of menus for the autumn-winter season. “Right now we have the
Victoria menu , made up of nine dishes; and the
Donaire menu , which has six dishes. Our intention is to respect the product as much as possible, without having to spoil it and, of course, to turn the dish upside down so that it is known that there is someone from the Canary Islands behind all the creations.”
Over the last month,
Expósito has had the opportunity to participate in the well-known radio programme Tajaraste, on the SER channel , where he was able to speak in depth about the new Donaire menu and the gastronomic panorama of the Islands. “The Canary Islands have been on the rise for years… and now more than ever. Some of the islands’ leading figures, such as Víctor Suárez (Restaurante Haydeé) or the Padrón brothers (El rincón de Juan Carlos), have given talks at such prestigious events as San Sebastián Gastronomika. That already says something.”
“There is no need to implement so many new techniques because, sometimes, it leads to confusion”
“I have always considered myself a very restless person and I try to be up to date in the world of cooking,” says the chef. “One of the things I have been lucky enough to be working in this company is that they are committed to training.
During my time at the Fedola Group I have had the opportunity to attend important conferences such as Madrid Fusión, where the best chefs in the country attend.”
Although he is indeed very interested in advances and trends, Francisco Expósito is not easily swayed by the multitude of fashions that emerge daily in this field. “A year ago there was a boom in fermentation and everyone wanted to do it. It’s quite good… you do it, you try it and if it turns out well, you incorporate it into your restaurant’s work.
What we try to do at Donaire is to make the product known and cook as deliciously as possible. There is no need to implement so many new techniques because, sometimes, it leads to confusion.”
