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The Fedola Group hotel chain brings together a large part of its staff at an event to present its five-year strategy that reinforces its commitment to reducing emissions, the well-being of its staff and enhancing the heritage of the Canary Islands.

GF Hoteles celebrated the launch of its new Sustainability Strategy 2024-2028, called BeGreenLife, at an event held at the GF Victoria hotel, with the participation of more than 300 attendees, including employees and strategic collaborators of the chain. The presentation included the intervention of Victoria López, president of Grupo Fedola, and Juan Carlos de León, director of Operations of GF Hoteles, who underlined the importance of this ambitious sustainability project for the hotel chain and its impact on the sector.

During the event, attendees were able to learn in depth the details of this strategic plan through the interventions of Moisés Expósito, Sustainability Coordinator at GF Hoteles, and Víctor Escobar, deputy to the Sustainability Department. Both shared the specific actions and objectives for the next five years. BeGreenLife is a collaborative document aligned with the Sustainable Development Goals and the Canary Islands Agenda 2030.

The event also had the support of the UN Global Compact, represented by Cecilia Rivero, the organization's account manager, who highlighted GF Hoteles' commitment to sustainability. Rivero praised the chain's efforts over the past few years, highlighting BeGreenLife as "a clear example of how business strategy can be aligned with the Sustainable Development Goals."

One of the highlights of BeGreenLife is the strategy development process, which included the participation of the GF Hoteles team. “This approach has allowed not only a connection with sustainability objectives, but also a high level of commitment and involvement of all departments of the chain,” said Moisés Expósito, who emphasized the comprehensive vision of this living document with the aim of “being a benchmark in sustainability within the hotel industry.”

Link with the Canary Islands Agenda 2030

GF Hoteles' BeGreenLife strategy sets ambitious goals and specific actions for the next four years, reaffirming the chain's commitment to sustainability around four pillars: the planet, people, innovation and the Canary Islands Agenda. The main goals include reducing CO2 emissions by 70%, reducing water and electricity consumption by 15%, achieving 90% use of renewable energy and introducing more innovation in efficiency and data management. It also introduces the promotion of local culture and heritage as a result of the new link with the Canary Islands Agenda 2030.

To achieve this, the chain will expand the Food Waste initiative to all its establishments and will continue to promote the reduction of plastic and paper in all departments. It is also working on the implementation of shared transportation for employees and internal communication and strengthening the sense of belonging through training and internal promotion.

With this living document, GF Hoteles reaffirms its commitment to moving towards a more respectful and conscious tourism business model, in line with the Sustainable Development Goals (SDG).

The GF Victoria hotel restaurant receives this award for its unique proposal in which its chef, Jesús Camacho, transforms savoury cuisine through pastry techniques

Donaire Restaurant, a benchmark for haute cuisine in Tenerife, located in the GF Victoria hotel in Costa Adeje, has been awarded the "T de Oro" by the renowned gastronomic magazine Tapas Magazine as the best restaurant in the Canary Islands. This award, which celebrated its third edition and is organized by one of the most influential magazines in national gastronomy, was presented during the gala held this Monday in Madrid and which brought together the most prominent names in Spanish gastronomy.

Jesús Camacho, the restaurant's chef, received the award along with 17 other Spanish chefs who have proven their worth. This recognition not only highlights the restaurant's culinary offering, but also the creative and technical capacity of a team that has managed to create its own seal within the culinary offering of the Canary Islands.

Jesús Camacho, very grateful after receiving the award, highlighted Donaire's approach to cooking: "We have a unique way of seeing pastry and cooking within the national panorama and this recognition does justice to all the effort of the group of people who make up Donaire."

Precision and innovation: from pastry to savoury

One of the highlights of the evolution of Restaurante Donaire has been the incorporation of an innovative approach led by a chef specialising in pastry making, who brings unique precision and meticulousness to each dish.

This concept has allowed the restaurant to merge pastry techniques with savoury cuisine, creating dishes that surprise both for their aesthetics and for their complexity of flavours. “The T de Oro indicates that we are going in the right direction with a unique project where every day we try to eliminate the border that divides savoury cuisine from sweet cuisine,” Camacho explained.

The T de Oro Award joins a list of accolades that position Donaire Restaurant as an essential destination for gastronomy lovers. With spectacular views, an innovative menu and a passionate team, Donaire continues to make a difference in the culinary offering of the Canary Islands.

Victoria López, as president of Grupo Fedola, the company that owns Donaire, accompanied the entire team to Madrid to support the work carried out over all these years. A task that has led her to become a benchmark for the emerging gastronomic proposal of the islands.

The nightlife show is consolidated by offering two nights a week at Las Olas Showroom in GF Victoria

The show that has revolutionised Tenerife's nights, Scandal Dinner Show, is further consolidated in the island's nightlife scene by adding one more night to its calendar. From now on, entertainment lovers will be able to enjoy this experience on both Fridays and Saturdays at Las Olas Showroom at GF Victoria.

The opening night was a huge success, with the presentation of new numbers and an audience that responded with the same energy that has characterized Saturday nights since the beginning of the show. “It is a pride to see how each night becomes a unique experience, and Friday was no exception. The complicity with the audience is what makes each Scandal Dinner Show different,” highlights Lindsay Nartey, artistic director of the show.

Since its premiere, Scandal Dinner Show has captured the interest of residents and visitors alike, offering a fusion of haute cuisine and spectacle. The show's success lies in its ability to reinvent itself, offering a unique atmosphere every night, where every detail is thought out for enjoyment.



With a duration of two hours, Scandal Dinner Show offers a mix of emotions through a careful combination of music, acrobatics, dance and a lot of humor. After almost four years, Scandal has demonstrated its power of seduction because it knows how to entertain the audience from the minute with touches of humor and transgression.

The burlesque touch is provided by Dita Dubois, a fun, mischievous, provocative and sensual master of ceremonies, who guides spectators through an evening full of sassiness and fun. It is a show that is constantly evolving. "Every month, we add new elements to the show, allowing spectators to enjoy fresh sensations with each visit," says Lindsay.

The decision to add an extra night underlines Scandal Dinner Show’s commitment to being the benchmark in Tenerife’s nightlife. With a talented cast and top-level production, the show promises to remain a must-see destination for those seeking unique experiences on the island.

Wine in Progress was a day dedicated to exploring and enjoying wine, highlighting the excellence of Ocampo's white and red wines

Donaire Restaurant opened its series of gastronomic events “Donaire in Progress” this weekend with an event in which Canarian wine was a constant reference point for the entire culinary offering. In this way, in the first chapter called “Wine in Progress”, the restaurant’s chef, Jesús Camacho, created a culinary proposal that was accepted by the public that filled the room located in GF Victoria by combining his creativity with the exquisite wines of Ocampo , under the guidance of the renowned winemaker Jonatan García.

From the very beginning, it was clear that the collaboration between Donaire and Ocampo not only sought to highlight the excellence of their respective proposals, but also to offer a unique experience that fused the best of oenology and gastronomy.

The selection of four Ocampo wines—two whites and two reds—carefully presented by Jonatan García resulted in a happy balance with the dishes and snacks specially created for the occasion.

With his proposal, Jesús Camacho showed reasons to be considered one of the most stimulating chefs of the moment. His ability to integrate innovative flavours and textures without losing sight of the roots of Canarian cuisine was highlighted by many of the attendees as one of the great achievements of the event.

GF Victoria and ITH seal an agreement to promote innovation and digital transformation in the hotel establishment

GF Victoria has signed a strategic agreement with the Instituto Tecnológico Hotelero (ITH) to implement new technologies and promote innovation and digital transformation in its facilities. This agreement reinforces the commitment to a more efficient and sustainable management model, adapting to the demands of the current market.

"We have joined forces with ITH to carry out an innovation and digitalisation project," says Gustavo Hernández, director of GF Victoria. "At GF Victoria, we have always been committed to quality and excellence in service. With this alliance, we are not only improving our operational efficiency, but we will also offer a more enriching and personalised experience to our guests."

For his part, Álvaro Carrillo de Albornoz pointed out that this alliance is a significant step for the advancement of the hotel industry in Spain. “The adoption of new technologies and digital transformation are crucial to maintaining competitiveness and responding to new market demands.”

Wine in Progress was a day dedicated to exploring and enjoying wine, highlighting the excellence of Ocampo's white and red wines

Donaire Restaurant opened its series of gastronomic events “Donaire in Progress” this weekend with an event in which Canarian wine was a constant reference point for the entire culinary offering. In this way, in the first chapter called “Wine in Progress”, the restaurant’s chef, Jesús Camacho, created a culinary proposal that was accepted by the public that filled the room located in GF Victoria by combining his creativity with the exquisite wines of Ocampo , under the guidance of the renowned winemaker Jonatan García.

From the very beginning, it was clear that the collaboration between Donaire and Ocampo not only sought to highlight the excellence of their respective proposals, but also to offer a unique experience that fused the best of oenology and gastronomy.

The selection of four Ocampo wines—two whites and two reds—carefully presented by Jonatan García resulted in a happy balance with the dishes and snacks specially created for the occasion.

With his proposal, Jesús Camacho showed reasons to be considered one of the most stimulating chefs of the moment. His ability to integrate innovative flavours and textures without losing sight of the roots of Canarian cuisine was highlighted by many of the attendees as one of the great achievements of the event.