The chef of Donaire Restaurant presented different culinary creations at the Tourism of Tenerife and Binter stands
Donaire Restaurant was part of Madrid Fusion thanks to its chef, Jesús Camacho. During his time at this gastronomic event, he participated in the stands of Tenerife Tourism and that of the Binter airline, where he shared his passion for local cuisine, highlighting the culinary richness of the islands and presenting dishes with local products as the protagonist, especially the honey from Tenerife.
Camacho was part of the round table organized by Tenerife Tourism with beekeepers from the island, where the links between beekeeping and gastronomy were analysed. In the middle of the conversation, attendees enjoyed a small Jesus tapa that consisted of a tartlet of black pig’s trotters with avocado honey.
At lunch, representing the GF Victoria hotel, he stood out with his exquisite desserts. He presented a pre-dessert with different textures of honey and citrus touches and finished with a gofio-based dessert sweetened with honey, paprika cheese and milk chocolate.
At the Binter stand, Jesús Camacho shared his ideal 24-hour route in Tenerife; from breakfast at Makika in La Laguna, to a visit to the Relieve boutique in Puerto de la Cruz, lunch at the Haydée restaurant in La Orotava concluding with a unique gastronomic experience at the Donaire Restaurant. During this tour, he highlighted the philosophy of GF Victoria’s gastronomic restaurant, emphasizing the importance of betting on “the purity and freshness of the local product to enhance its flavour in each dish.”
The presence of the Donaire brand led by Jesús Camacho at Madrid Fusión was a true feast for the senses, highlighting the culinary richness of Tenerife.
