Tenerife’s gastronomy scene continues to shine. Two restaurants have both obtained their first Michelin star, a distinction that recognises their exceptional cuisine, which combines flavours, colours and textures with island roots. These restaurants are the Haydée by Víctor Suárez, in the northern town of La Orotava, and Taste 1973, under the direction of Diego Schattenhofer at the Hotel Villa Cortés in Arona. The Michelin Guide gala was held at the International Convention Centre Auditorium in Barcelona.
A native of La Orotava, Víctor Suárez shows in his cuisine the creativity that characterises him through two menus, Atlántico and Raíz, which update the island’s recipe book. His personality is reflected through his palate, which he links, to perfection, with the memories of his childhood and the air of other cultures.
On the southern side of the island, Taste 1973 is led by Diego Schattenhofer, an Argentinian chef in Tenerife who defines his cuisine with the phrase “we don’t create recipes, we create emotions”. With a full Canarian presence in his dishes, his technique and multidisciplinary team, including marine biologists, neurologists and historians, are combined with the island’s indigenous roots.
With these two new recognitions, Tenerife now has nine Michelin stars in seven restaurants. This comprises the M.B and Kabuki restaurants, both at The Ritz Carlton Abama, which have two stars and one star respectively; the El Rincón de Juan Carlos and the San Hô, both at the Royal Hideaway Corales hotel in Costa Adeje; the Nub, located in Bahía del Duque; and now both Taste 1973 and Haydée by Víctor Suárez, all with one star.
The high quality of Tenerife’s gastronomy has been reflected in the most prestigious culinary awards: Michelin stars; the Bib Gourmand award; Michelin Plate award; and the Spanish Repsol Sun Award, to name a few, of which the island’s culinary offer has been presented with since the beginning of the 2000s.
