Donaire.

Perched on the fourth floor of the GF Victoria hotel, Donaire offers a distinct perspective on Canarian gastronomy by blurring the lines between savory cooking and haute patisserie. The dining room’s glass-fronted, semi-circular design provides expansive views of the Atlantic, but the real focus is on chef Jesús Camacho’s technical "Belle Cuisine." Drawing on his background as a pastry chef, Camacho applies the precision, layering, and textural play of a dessert kitchen to the entire menu. This results in adventurous combinations, such as local cherne fish paired with white chocolate and Madagascar vanilla, or sea bass served with goat’s milk Chantilly. It is a highly polished, tasting-menu-driven experience where native ingredients are reimagined through a sophisticated, pastry-led lens.