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Diego Schattenhofer
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Diego Schattenhofer, in a Taste 1973 cap, finishing a dish at the kitchen pass of the restaurant

Question.Create.Cook.

Cooking, territory and research from Tenerife.

Discover Taste 1973Meet Diego

Taste 1973 · Hotel Villa Cortés · TenerifeMichelin star since 2024 (opens in a new tab) · Repsol Sun since 2023 (opens in a new tab)

Watercolour cards showing dishes and island landscapes, stacked on the steel worktop of the kitchen
Photograph courtesy of Turismo de Tenerife

My cooking: exalt the produce,
question the established order

He was born in Chajarí (Entre Ríos, Argentina) on 21 July 1978 and has lived in Tenerife for more than twenty years. He is executive chef of Hotel Villa Cortés and of the Taste 1973 restaurant. He co-founded Gastrosinapsis Think Tank, which is backed by IPNA-CSIC, the IEO and the ICIA, and researches matured Canarian goat. With Dr Marichu Fresno (ICIA) he co-authored the book “La Magia de la Carne de Cabra Madurada”.

In my kitchen, every ingredient tells its own story, defying convention to reveal hidden flavours and unexpected textures. I immerse myself in the art of the possible and the impossible, bringing science and tradition together in every dish, always looking for the purest essence of each ingredient and of its flavour.

Diego Schattenhofer · translated from the Spanish
Meet Diego

Taste 1973

The culinary concept of Taste 1973 Restaurant grows out of the memory of the island’s cooking, and especially of the south of the island, where Europe Hotels International pioneered this project.

Signature cuisine, creative and personal, with innovative culinary techniques that bring out flavour. The restaurant also has a space of its own given over to research, experimentation and innovation (R&D).

Where
Hotel Villa Cortés
Avenida Rafael Puig, 38 · 38660 Playa de Las Américas
Tenerife
Open since
January 2019
Book a table (opens in a new tab)Discover Taste 1973
The Taste 1973 dining room: round tables dressed in white beneath wooden beams and warm light

The produce is the starting point

A herd of Canarian goats resting in an earthen pen
History and tradition of the Canarian goatFirst three years of life · 90 kilos
A hand grinding red mojo with a stone pestle in a volcanic stone mortar, chillies and cumin alongside
Mojo aged with solerasA mother sauce, aged with soleras
Stacked artisan goat’s milk cheeses, their rinds marked by the mould
Artisan goat’s milk cheesesGoat’s milk
Canarian goat’s butter spread on the blade of a knife
Goat’s butterDairy products
The old town of Garachico and the Roque de Garachico, on the north coast of Tenerife
Food products of the Canary IslandsThe territory

Research and Gastrosinapsis

  1. 122 days of minimum maturation

    That is the threshold set by the published parameters of the research into Canarian goat meat. The other two: the animal’s first three years of life and a weight of 90 kilos.

    Day 0122 days

  2. A team of twenty specialists

    They make up Gastrosinapsis Think Tank, which Diego co-founded: neuropsychology, biochemistry, marine biology, veterinary science, history, law and cooking.

  3. Institutional support

    The Cabildo de Tenerife, Arona Town Council, the CSIC Institute of Natural Products and Agrobiology, the Spanish Institute of Oceanography and the Canary Islands Institute of Agricultural Research, among other institutions, support Gastrosinapsis.

See the researchGastrosinapsis Think TankGastronomy glossary

Beyond the kitchen

  • Gastrosinapsis

    A multidisciplinary research team bringing science and gastronomy together, co-founded by Diego. Twenty published profiles and the backing of five Canarian and national institutions.

    Gastrosinapsis

  • Astrochefs

    Experts in physics, engineering and cooking looking for scientific solutions applied to gastronomy. This is where the “flying tapas” came from — Best Technological Innovation 2010 at Madrid Fusión.

    Astrochefs

  • La Magia de la Carne de Cabra Madurada

    Research led by Dr Marichu Fresno (ICIA) and Diego Schattenhofer, published by Pellagofio Ediciones with the support of the ICIA and the Government of the Canary Islands. Thirteen recipes and a free PDF.

    The book

  • Congresses

    Madrid Fusión 2024 with the edible perfumes “El Pinar” and “Medianías de las Islas”; Madrid Fusión 2025 in the “Los Revolucionarios” tribute; Gastronomika 2024 as culinary ambassador for Tenerife.

    Madrid Fusión 2025Gastronomika 2024Encuentro de los Mares

Consultancy, talks, R&D and events.

Propose a project

Dated and sourced

  1. Sensory lunch “Tenerife Experience” at the Magna Pars hotel in Milan, with Turismo de Tenerife and the Spanish Tourism Office in Milan.

    Turismo de Tenerife · Forbes España

  2. Taste 1973, number one in the TopTen of fine dining in Tenerife.

    Canarias Gourmet · Diario de Avisos

  3. Taste 1973 keeps its Sun in the Guía Repsol 2026: a fourth consecutive guide with a Sun, since 2023.

    Repsol Guide · El Nacional

  4. Taste 1973 keeps its star in the MICHELIN Guide 2026, a third consecutive guide with a star; Tenerife reaches eleven stars.

    MICHELIN Guide · Abocados

  5. Diego Schattenhofer, best hotel chef at the Culinary Hotel Awards 2025.

    COPE Tenerife · La Provincia

  6. Taste 1973 receives the 2024 Annual Award, decided by the Board under Minute No. 27 of 15 January 2025.

    Academia de Gastronomía de Santa Cruz de Tenerife

  7. Diego Schattenhofer among “Los Revolucionarios”: a tribute to the chefs who transformed Spanish gastronomy from 1995 onwards.

    Madrid Fusión

  8. Michelin star for the cuisine at Taste 1973 Restaurant (2024 guide), kept in the 2025 and 2026 guides.

    MICHELIN Guide (opens in a new tab)

  9. Talk “Inéditos perfumes comestibles, emociones disruptivas”, with the perfumes “El Pinar” and “Medianías de las Islas”.

    Madrid Fusión

  10. Appearance at Gastronomika 2024 as culinary ambassador for Tenerife.

    Gastronomika

  11. “Carne de cabra madurada: un manjar cargado de futuro”, by Esperanza Peláez.

    7 Caníbales

  12. Marichu Fresno and Diego Schattenhofer on the set of “Somos 8”, talking about the maturation of goat meat.

    RTVE Canarias

  13. Repsol Sun for Taste 1973 Restaurant (2023 guide), kept in the 2024, 2025 and 2026 guides.

    Repsol Guide (opens in a new tab)

  14. Taste 1973, Best “Consume Canario” Restaurant Award at the 37th Premios de Gastronomía.

    Diario de Avisos

  15. Best Technological Innovation Award for the Astrochefs team’s “flying tapas”.

    Madrid Fusión

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