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Diego Schattenhofer: The Culinary Magician Revolutionising Canarian Gastronomy

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Article from Fama Tenerife magazine with a portrait of chef Diego Schattenhofer in his chef's jacket

Diego Schattenhofer, executive chef of the Taste 1973 restaurant at the Hotel Villa Cortés in Playa de las Américas, Tenerife, is far more than a simple cook. He is a true culinary artist, a tireless innovator and a passionate researcher of Canarian gastronomy. His career and achievements make him one of the most prominent figures on the gastronomic scene of the Canary Islands.

From Argentina to the Canaries: A Culinary Journey

Born in Argentina, Diego Schattenhofer arrived in the Canary Islands two decades ago, bringing with him a solid training acquired alongside great chefs in Buenos Aires. His time in the kitchens of renowned cooks such as Joan Coll, Pablo Massey and Francis Mallman laid the foundations of his extraordinary career.

Once in Spain, Schattenhofer continued perfecting his culinary art working with some of the most prominent figures in Spanish gastronomy:

This experience allowed him to absorb diverse culinary techniques and philosophies, which he would later integrate into his own cooking in a unique and personal way.

Taste 1973: The Stage for Culinary Magic

The Taste 1973 restaurant, located in the luxurious Hotel Villa Cortés, is where Schattenhofer displays all his talent. Here, the chef has managed to create a gastronomic experience that goes beyond simple sustenance, offering his diners a sensory journey through the culture and flavours of Tenerife.

Tasting Menus: A Journey Through Tenerife

The two tasting menus offered at Taste 1973 are a true masterpiece. Designed to “eat the island of Tenerife”, these menus include dishes that stand out for their innovation and respect for local produce:

  1. Gamba OA prawn
  2. Limpets
  3. Bigeye tuna
  4. Intense king crab broth
  5. Smoked scarlet prawn tartare
  6. Wahoo
  7. Cherne negro (black wreckfish)
  8. Sea bass
  9. Papa antigua (heritage Canarian potato)
  10. Canarian black pig royale
  11. Kid goat shoulder
  12. Traditional mojo sauces

The carefully selected wine pairing complements each dish, creating a culinary synaesthesia that fascinates diners.

Innovation and Tradition: Schattenhofer’s Philosophy

What sets Diego Schattenhofer apart is his ability to combine innovation with tradition. His approach is not limited to creating delicious dishes; it goes much further, delving into research and the development of new culinary techniques.

Signature dish with fish, orange sauce, flowers and green leaves on blue ceramic

Gastrosinapsis: Science and Gastronomy

One of Schattenhofer’s most ambitious projects is Gastrosinapsis, an interdisciplinary team bringing together specialists from various universities. This project aims to:

  1. Seek scientific solutions applied to gastronomy
  2. Study and apply the food history of the Guanche population
  3. Recover ancestral aboriginal techniques
  4. Work on the recovery of native marine fauna

Research and Development

Schattenhofer’s passion for innovation has led him to take part in cutting-edge research projects:

  • Collaboration with scientist José Manuel Pérez de la Lastra to create a functional food based on neutralising antibodies against Covid-19 and the influenza virus.
  • Development of revolutionary edible perfumes, a unique creation in the culinary world.

Commitment to Local Produce

Diego Schattenhofer is a firm advocate for local Canarian produce. His cooking is based on fresh, high-quality ingredients from the islands:

  • Native fish and seafood
  • Local meats such as Canarian black pig and baifo (kid goat)
  • Canarian cheeses
  • Tropical fruits such as mango and banana

This commitment not only raises the quality of his dishes but also supports the local economy and promotes sustainability.

The Future of Canarian Gastronomy

With his Michelin star and Repsol Sun, Diego Schattenhofer has become a benchmark for Canarian gastronomy. His work not only raises the culinary standard of the islands but also:

  • Promotes Canarian gastronomy internationally
  • Inspires a new generation of local chefs
  • Contributes to the preservation and evolution of Canarian culinary traditions

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Conclusion

Diego Schattenhofer is far more than a Michelin-starred chef. He is an innovator, a researcher and a passionate advocate for Canarian gastronomy. His work at Taste 1973 and his research projects are redefining what Canarian cuisine means in the twenty-first century.

Through his creativity, scientific knowledge and respect for tradition, Schattenhofer is taking Tenerife’s gastronomy to new heights, offering his diners unique culinary experiences that are a true reflection of the richness and diversity of the Canary Islands.

We invite you to visit the original source of this content at FamaTenerife.com (opens in a new tab)

Frequently asked questions

Where is the Taste 1973 restaurant located?
The Taste 1973 restaurant is located in the Hotel Villa Cortés, in Playa de las Américas, Tenerife. It is a privileged spot with views over the Atlantic Ocean.
What type of cuisine does Diego Schattenhofer offer?
Diego Schattenhofer offers a signature cuisine that fuses Canarian tradition with innovative techniques. His culinary offering is based on high-quality local produce, presented in a creative and avant-garde way.
Is it necessary to book in advance?
Yes, due to high demand and the limited number of tables, it is strongly recommended to book in advance, especially for weekends and high season.
Do they offer options for special diets?
Yes, the Taste 1973 team can adapt the menus to cater for specific dietary needs, such as allergies, intolerances or vegetarian or vegan preferences. It is important to mention these needs when booking.
What is the average price of a meal at Taste 1973?
Prices vary depending on the menu chosen, but you can expect a range of between 100 and 200 euros per person for a full tasting menu with wine pairing.
What accolades has the restaurant received?
Taste 1973, under the direction of Diego Schattenhofer, has been awarded a Michelin star and a Repsol Sun, placing it among the best restaurants in the Canary Islands.
What is Gastrosinapsis?
Gastrosinapsis is a research project led by Diego Schattenhofer that brings together experts from various disciplines to explore the intersection between science and gastronomy, with a particular focus on Canarian cuisine and its native ingredients.
Can you visit the kitchen or meet the chef?
Although it is not a common practice, on special occasions or upon prior request, it is possible to arrange kitchen visits or meetings with chef Diego Schattenhofer, subject to his availability.
What is the appropriate dress code for dining at Taste 1973?
Smart casual attire is recommended. Jacket and tie are not required, but it is advisable to avoid sportswear or overly casual clothing.
Do they offer sommelier service?
Yes, Taste 1973 has a team of expert sommeliers who can advise on the perfect pairings to accompany each dish, including a selection of Canarian and international wines.

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