Stuart Kingsnorth
Google
My wife and I had the pleasure of dining at Restaurante Donaire during our June holiday in Tenerife, and it was an experience that truly lived up to its Michelin star reputation. From the moment we arrived, everything about the decor and service screamed top-tier culinary excellence. The elegant ambiance, paired with impeccable attention to detail from the staff, set the stage for an unforgettable meal. The view, undoubtedly a highlight, offered a stunning backdrop that complemented the sophisticated atmosphere perfectly—though I’ll leave the specifics to your imagination to discover upon visiting!
The tasting menu, aptly named “Victoria Menu,” was a journey through innovative flavors and textures, divided into Overture, Main Act, and Finale. We began with the Overture, where the Salty Petit Fours and Liquid Millet Donut provided a delightful start, followed by the Smoked Sardine with green mojo and sweet potato, which showcased a harmonious blend of smoky and tangy notes. The Textured Guayonje Onion with wakame and Korean mayonnaise was a creative surprise, while the Passion Fruit-Coriander Sour added a refreshing zest. The Airy Bread with yeast ice cream and Osetra caviar was a standout—luxurious yet light. The Appetizer of Canarian tomatoes dressed in the purest Donaire style was a nod to local ingredients, presented with finesse.
The Main Act elevated the experience further. The Choux with tuna, red mojo, papa negra, and peanut offered a playful yet refined dish, while the Beetroot with “macho” vinegar and Aquanaria sea bass, complemented by goat milk chantilly, was a masterful balance of earthy and creamy. The Camarón Soldado with shrimp, chickpeas, and nori seaweed brought a delightful seaside essence, and the Cheesecake with goat cheese, aubergine, roasted garlic, coriander seeds, and Cherne was a bold, savory twist. The Opalys 33% white chocolate with herring roe, capers, Madagascar vanilla was an adventurous pairing that worked surprisingly well. Finally, the Cochino Negro—pork belly with vegetable demi-glace, carrot romesco, and mustard blanquette—was a rich, tender centerpiece that showcased the kitchen’s skill.
The Finale brought a sweet conclusion with the Amalfi, featuring lemon, basil, and olive oil—a light, zesty delight. The Ephemeral Garden with orange, orange blossom, ginger, and mulberry offered a floral, fruity escape, while the Chocopig with Kidawa Chocolate 50%, banana, fried corn, and Iberian ham was an inventive, savory-sweet finale that left us talking about it long after.
Every dish was a testament to the creativity and precision that earned Donaire its Michelin star. The portion sizes were perfectly balanced for a tasting menu, allowing us to savor each course without feeling overwhelmed. The service was attentive yet unobtrusive, with staff who were knowledgeable about the menu and happy to guide us through the experience. If you’re visiting Tenerife and seeking a culinary adventure, Restaurante Donaire is a must-visit. We can’t wait to return on our next trip!
