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The tour operator has awarded the establishment the 'Customer Excellence Award 2023'

GF Victoria hotel has been awarded the 'Customer Excellence Award 2023' , presented by the tour operator British Airways Holidays . This annual recognition is given to the highest rated hotels and is based on guest feedback, highlighting the exceptional service and quality of the experience provided. This year they have awarded nearly 730 awards to the top 7% of hotels.

The award is also based on ratings made through the verified buyer review platform where guests gave the hotel a score of 4.6 out of 5 stars.

“We are delighted to receive this award, which not only provides a boost of happiness and motivation for our team, but also recognises the hard work that makes us one of the best hotels internationally,” says Gustavo Hernández, director of GF Victoria.

Víctor Suárez and Lázaro Rodríguez, chefs of the restaurants Haydée and La Laja respectively, merge their talents during Holy Week to offer a MICHELIN star gastronomic experience in Costa Adeje.

GF Gran Costa Adeje's La Laja Restaurant is preparing to host a MICHELIN-starred culinary event next Friday, March 29. Lázaro Rodríguez, head of La Laja, joins chef Víctor Suárez, MICHELIN-starred chef of Restaurante Haydee , to offer a unique four-handed culinary experience.

The tasting menu consists of nine dishes, four created by Lázaro and five by Víctor. From caviar from La Gomera as an appetizer, to sardine in vinegar with cream cheese as a main course, to the tempting cheesecake with biscuit and citrus that will end the evening. Each dish is designed to awaken the senses and offer an explosion of flavors.

Lázaro Rodríguez highlights this event as “an opportunity to merge our passion for cooking with Victor’s creativity and talent. Together, we have created a menu that reflects the best of our local gastronomy with an innovative and sophisticated touch.”

Chef Victor Suarez , for his part, highlights this collaboration with Lazaro “as an extraordinary event.” Both have different culinary techniques and styles “and I am sure that it will result in an unforgettable experience for all those who accompany us.”

This four-handed dinner at La Laja, the à la carte restaurant at GF Gran Costa Adeje, promises to be a unique opportunity to enjoy a first-class gastronomic experience in the south of Tenerife.

Víctor Suárez's Haydée Restaurant recently joined the list of the best gastronomic establishments awarded with a MICHELIN star. This restaurant is located in La Orotava and clearly demonstrates the excellence of chef Víctor Suárez's cuisine.

The hotel chain holds a workshop with its human team on the application of the three “Rs”

GF Hoteles continues to strengthen its sustainability initiatives with a renewed focus on the three “Rs”: reduce, reuse and recycle. In an effort to care for the environment and promote responsible practices, the company held a workshop led by Moisés Expósito, Sustainability Coordinator

In this workshop, the human team of the hotel chain received the keys to adopting sustainable practices in their daily lives and in the workplace. From strategies to reduce resource consumption to methods to reuse materials and effective recycling options, the team committed to implementing concrete actions to minimize the environmental impact of hotel operations.

“At GF Hotels, our mission goes beyond offering unforgettable experiences to our guests. We strive to do so responsibly, demonstrating our commitment to the planet,” emphasized Moisés Expósito. “Every action count, and we are committed to leading the charge toward a more sustainable future.”

The initiative is part of a series of ongoing efforts by GF Hoteles to integrate sustainability into all areas of its operation. From implementing waste management practices to adopting energy efficient technologies, the company exemplifies environmental leadership.

With this renewed commitment, GF Hoteles reaffirms its position as a key player in the promotion of sustainability and demonstrates that, with determination and collaboration, it is possible to build a more respectful future.

The ‘Qué Bueno Canarias’ Awards have highlighted Donaire as the ‘Best Restaurant in the Canary Islands 2023’ for offering creative cuisine with a local essence led by Jesús Camacho

The restaurant, located in the GF Victoria hotel, has become a reference for lovers of haute cuisine in the Canary Islands.

The Donaire Restaurant, located in the GF Victoria hotel in Costa Adeje, has been awarded ‘Best Restaurant in the Canary Islands’ in the XII Edition of the TOP10 ‘Qué Bueno Canarias’ Awards. The ceremony, organized by the archipelago’s reference gastronomic guide, brought together leaders and culinary experts at the Adán Martín Auditorium of Tenerife who annually highlight the excellence of Canarian cuisine.

Jesús Camacho, chef at Donaire, received this recognition along with Victoria López, president of Grupo Fedola, the parent company that supports the success of the restaurant. This award highlights the work of a young and very talented team that works in Costa Adeje on culinary excellence, innovation and exceptional service. “It is an incredible honour to receive this award,” said Jesús Camacho, chef of the Donaire Restaurant. “For us, this recognition represents the result of the work of an entire kitchen and dining room team that has spent years of dedication in creating a gastronomy of marked flavours that leaves its mark on everyone who visits us.”

Grupo Fedola chain renews its catalogue of ISO and EMAS quality certifications as the most reliable guarantee of comprehensive resource management

GF Hoteles, a chain belonging to Grupo Fedola, shows its real commitment to sustainable management of hotel activity by receiving the updated ISO 9001, 14001, 21401 and EMAS certifications at Fitur. Together, they position the hotel firmly in the leading group of Canarian companies with a comprehensive approach to environmental, economic and social sustainability.

Within the framework of one of the most important tourism fairs in the world, the certifier Bureau Veritas, together with the consulting firm Innovaris, presented the renewal of the quality seals. A simple act, but with high symbolic value because, in the words of the Director of Operations of GF Hoteles, Juan Carlos de León, “we came out stronger with our strategy of placing people at the centre of resource management.”

De León wanted to highlight that the renovation is not an act of digital marketing, “it is serious and verifiable proof that working for efficiency in consumption, customer satisfaction or an open relationship with the community has positive results.” The Director of Operations at GF Hotels assures that much of the success is explained by the great effort made to measure activity in all possible spaces. “It is the central starting point to later make decisions that help achieve the objectives. We cannot let ourselves sleep, this is an ongoing race,” said de León.

First in Europe in ISO 21401

GF Hoteles was the first hotel chain to obtain ISO 21401:2019 certification. This specific certification recognizes compliance with the environmental, social and economic requirements of the sustainability management system for tourist accommodation. For Francisco Martín Santamaría, head of clients and president of the CSR committee at Bureau Veritas, this certification demonstrates “the great work of GF Hoteles in the involvement of the entire organization in the sustainable management of resources.”

By achieving this distinction, GF Hoteles renews its commitment to the application of sustainable practices and the integration of environmental criteria in all its operations.

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.