At Donaire, dinner is a carefully crafted experience. Our Victoria Menu, the more elaborate of our two tasting menus, unfolds naturally—always following a meticulously thought-out sequence. That is precisely its strength.

Each course has its place, purpose, and intention—qualities that have earned it a MICHELIN Star and a Repsol Sun.

The Beginning: establishing the language

It all starts with what we call Savory Petit Fours, a series of small bites that introduce guests to the philosophy of our team. Precise technique, multiple preparations, and an eye for detail. The liquid millo rosette, smoked sardine with green mojo, and Guayonje onion with wakame immediately reflect the approach of Jesús Camacho and his team.

The passionfruit and cilantro sour refreshes the palate and paves the way for one of the menu’s most emblematic dishes: the airy bread with yeast ice cream and Osetra caviar. A dish that brings together texture, flavor, and contrast—while staying coherent with the rest of the menu.

The development: harmony between ingredients and technique

The journey continues with Canarian tomatoes seasoned “Donaire style.” From here, the experience evolves through dishes that seamlessly integrate ingredient, technique, and balance. Highlights include the tuna choux with red mojo, black potato, and peanut, beetroot with Aquanaria sea bass and goat chantilly, and the soldier prawn with chickpeas and nori seaweed.

Each dish is made up of multiple elements. The result is a layering of flavors that maintains the narrative thread of the menu. No ingredient overshadows another. Everything adds up.

Intensity without overload

One of the most intense dishes is the black pork belly, served with vegetable demi-glace and carrot romesco. Despite its richness, it doesn’t upset the balance. The menu remains light, digestible, and coherent.

The Finale: Continuity Instead of Disruption

Rather than a sharp break, the transition into the sweet portion is fluid. The ending begins with a light and refreshing piece: Amalfi (lemon, basil, and olive oil). Ephemeral Garden offers a sensation that is clean, delicate, and well-balanced. We close with Chocopig, one of our latest creations, which stays true to the same culinary language, combining Kidavoa chocolate, Iberian ham, and banana.

Dining in Tenerife from a Different Perspective

Dining at Donaire means experiencing a well-paced and coherent gastronomic proposal. Our goal is to build a meaningful journey, where each dish flows naturally into the next. Nothing is random. It’s not just a sequence of plates, but a dinner that evolves with its own rhythm.