Located in the heart of Costa Adeje, our gastronomic proposal breaks with the established, fusing the precision of patisserie with savoury cuisine.
This innovative approach has led Donaire to be recognised with a MICHELIN Star and awarded a Sol Repsol, consolidating its position as a benchmark for haute cuisine in the Canary Islands.
Jesús Camacho presents his New Year’s Eve proposal with a menu that showcases his technical mastery and attention to detail. A year-end farewell crafted with precision, balance, and intention.
Book your table and celebrate the end of the year with a unique gastronomic experience.
Book your table at donaire@gfvictoria.com
At Donaire, creativity and precision combine to offer dishes that captivate the diner. Under the direction of chef Jesús Camacho, trained at one of the best pastry schools in the world, the restaurant has broken with traditional norms.
His approach applies haute patisserie techniques to the savoury world, achieving balanced flavours, innovative textures and impeccable presentation.
Each bite is the result of meticulous craftsmanship, with multiple layers of flavour that enhance each ingredient to its fullest.
Discover a different way to experience signature cuisine through our Tasting Menus. At Donaire, pastry and savory cuisine come together to create an experience that defies convention.
With spectacular views of the Atlantic Ocean, every detail of our restaurant is designed to complement our culinary vision.
Technique, creativity, and balance blend in every dish to offer a tasting experience that goes beyond flavor.
Donaire has been honored with the industry’s most prestigious accolades, which mark our distinction in haute cuisine and recognize the quality and culinary creativity we bring to the table: one MICHELIN Star and one Repsol Sun.
At Donaire, haute cuisine becomes a precise exercise where pastry and savory creations intertwine, resulting in dishes that challenge even the most traditional expectations.
Our tasting menu is a sensory journey where sweetness is not just the finale, but an essential part of the culinary narrative.
Every detail is carefully crafted so that the experience transcends the plate. The setting, the service, and the presentation all come together to complement a cuisine that defies convention—striking a delicate balance between technique and emotion.
Leave us your email and discover more about the pastry revolution in savoury cuisine.
We share reflections, techniques and the journey behind each creation. From the inspiration behind each new dish, to our achievements and the evolution of our cuisine.
You will find content that will bring you closer to our gastronomic vision and get to know Donaire’s cuisine from the inside.
A tasting menu is shaped by more than the individual dishes it brings to the table. The order, the contrasts and the connections between each course all influence the way the menu unfolds. At Donaire, that progression is considered from the very first creation to the last.
A piece just a few centimetres in size may seem simple. It arrives at the table, catches your attention for a few seconds and disappears in one or two bites. But its size tells only part of the story.
Chef Jesús Camacho leads this living laboratory, where heritage crops are being rediscovered and studied to unlock their culinary potential and inspire the future creations of the MICHELIN-starred restaurant.
