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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.