In the press
This page brings together what the press and television have published about the work of Diego Schattenhofer. He has appeared in Diario de Avisos, 7 Caníbales, RTVE and El Día de Tenerife, and has taken part in the Gastronomika and Madrid Fusión congresses. It also includes distinctions such as the 2022 "Premio al Mejor Restaurante Consume Canario" (Best Canarian Produce Restaurant Award), given to the restaurant Taste 1973.
Discover the latest press coverage
News, articles, posts, interviews and much more.
Diego Schattenhofer recibe el premio al Mejor Restaurante Consume Canario 2022
Restauración News · screenshot from 21 February 2024. The award was received by the restaurant Taste 1973 at the 37th edition of the Diario de Avisos Gastronomy Awards.
El chef Diego Schattenhofer investiga la cabra canaria y la presenta en todas sus partes y con altas maduraciones
MassCultura · screenshot from 27 February 2024. About the study of Canarian goat with the ICIA and the minimum 122 days of maturation.
¿A qué huele Tenerife?
El Día · La Opinión de Tenerife, Saturday 16 March 2024, page 53. Presentation of the edible and emotional perfumes at the Cabildo de Tenerife.
Dated and sourced recognition
Sensory lunch “Tenerife Experience” at the Magna Pars hotel in Milan, with Turismo de Tenerife and the Spanish Tourism Office in Milan.
Taste 1973 opens its new dining room at Hotel Villa Cortés.
Taste 1973, nominated for Best Km 0 Cuisine at the Culinary Hotel Awards 2026.
Taste 1973, number one in the TopTen of fine dining in Tenerife.
Taste 1973 keeps its Sun in the Guía Repsol 2026: a fourth consecutive guide with a Sun, since 2023.
The Taste 1973 cheese trolley, with some fifty Canarian cheeses, among the best in Spain according to the MICHELIN Guide.
Taste 1973 keeps its star in the MICHELIN Guide 2026, a third consecutive guide with a star; Tenerife reaches eleven stars.
Diego Schattenhofer, best hotel chef at the Culinary Hotel Awards 2025.
Taste 1973 receives the 2024 Annual Award, decided by the Board under Minute No. 27 of 15 January 2025.
Diego Schattenhofer among “Los Revolucionarios”: a tribute to the chefs who transformed Spanish gastronomy from 1995 onwards.
Michelin star for the cuisine at Taste 1973 Restaurant (2024 guide), kept in the 2025 and 2026 guides.
Talk “Inéditos perfumes comestibles, emociones disruptivas”, with the perfumes “El Pinar” and “Medianías de las Islas”.
Guillermo García Santos and Nahuel Núñez, of the Taste 1973 team, win the Campeonato Absoluto de Cocineros de Canarias under the direction of Diego Schattenhofer.
Appearance at Gastronomika 2024 as culinary ambassador for Tenerife.
“La magia de los huevos en Tenerife”, on the breakfasts at Hotel Villa Cortés.
“Carne de cabra madurada: un manjar cargado de futuro”, by Esperanza Peláez.
“Un viaje gastronómico y vinícola por el corazón volcánico de Canarias”.
Marichu Fresno and Diego Schattenhofer on the set of “Somos 8”, talking about the maturation of goat meat.
The edible, emotional perfumes “¿A qué huele Tenerife?”.
Repsol Sun for Taste 1973 Restaurant (2023 guide), kept in the 2024, 2025 and 2026 guides.
Taste 1973, Best “Consume Canario” Restaurant Award at the 37th Premios de Gastronomía.
Best Technological Innovation Award for the Astrochefs team’s “flying tapas”.
All posts
31 posts · The whole Journal
Diego Schattenhofer in Milan with Turismo de Tenerife: "Tenerife Experience"
Turismo de Tenerife's corporate blog reports on the sensory lunch Diego Schattenhofer put together on 18 September at the Magna Pars hotel in Milan.
Diego Schattenhofer in El Día: "Qué bien la toca Diego"
El Día publishes Jose Luis Reina's column on Diego Schattenhofer and Taste 1973: a well-rounded menu, a refurbished dining room and a talented team.
Taste 1973 in GastroCanarias: we unveil our new dining room at Hotel Villa Cortés
GastroCanarias reports on the unveiling of the new Taste 1973 dining room, presented to the suppliers and partners of Europe Hotels International.
Taste 1973 at Sol del Sur Tenerife: the Gassmann family celebrates 50 years of EUROPE
Sol del Sur Tenerife reports on the Gassmann family's GET TOGETHER at the renovated Taste 1973, the day that brought together EUROPE's network.
Taste 1973 in Canarias Gourmet: No. 1 in the TopTen of fine dining in Tenerife
Canarias Gourmet places Taste 1973 at number 1 in its TopTen of fine dining in Tenerife 2026, and Diario de Avisos picks up the ranking.
Diego Schattenhofer in El Digital Sur: the Los Cristianos Fish Fair
El Digital Sur reports on the XII Los Cristianos Fish Fair and Diego Schattenhofer's showcooking alongside the harbour's fishermen.
Diego Schattenhofer in Trendencias: from borrowed notes to maturing fish
Trendencias profiles Diego Schattenhofer, chef of Taste 1973: his hard beginnings and the controlled maturation of fish in Tenerife.
Diego Schattenhofer in Clarín: from a club canteen to the revolution of fish
Clarín publishes the profile of Diego Schattenhofer: his Argentine roots, his arrival in Europe and the maturation of fish at Taste 1973.
Taste 1973 in the MICHELIN Guide and the Repsol Guide 2026
The Taste 1973 entry in the MICHELIN Guide credits a star, and the restaurant appears among the winners of the Repsol Guide 2026, according to El Nacional.
Diego Schattenhofer in El Digital Sur: four-hands dinner with David Arauz
El Digital Sur previews the four-hands dinner by Diego Schattenhofer and David Arauz at Taste 1973, with an Atlantic thread and very limited seats.
Taste 1973 in Diario de Avisos: among the best cheese trolleys in Spain
Diario de Avisos reports that the MICHELIN Guide places the Taste 1973 cheese trolley, with 50 Canarian cheeses, among the best in Spain.
Diego Schattenhofer on COPE Tenerife: Best Hotel Chef at the Culinary Hotel Awards
COPE Tenerife reports on the award given to Diego Schattenhofer as best hotel chef at the Culinary Hotel Awards, and Taste 1973 is nominated for Best Km 0 Cuisine.
Diego Schattenhofer in Pellagofio: the matured goat fillet tartare
Pellagofio interviews Diego Schattenhofer about goat meat maturation, the ICIA's book and the matured fillet tartare.
Taste 1973 Receives the 2024 Annual Award from the Academia de Gastronomía de Santa Cruz de Tenerife
The Taste 1973 team receives the 2024 Annual Award from the Academia de Gastronomía de Santa Cruz de Tenerife.
Michelin-starred chef Diego Schattenhofer represents Tenerife at Gastronomika 2024
Diego Schattenhofer represents Tenerife at Gastronomika 2024 as a culinary ambassador, championing Canarian ingredients.
Diego Schattenhofer's culinary innovation: Exploring fish maturation in Tenerife
Diego Schattenhofer, the Argentine chef at the helm of Taste 1973 in Tenerife, redefines Canarian cuisine with his research into fish maturation.
The X Fish Fair in Los Cristianos: Seafaring Tradition and Gastronomic Delight
The X Fish Fair of Los Cristianos, an unmissable date for restaurant professionals and lovers of seafaring cuisine.
Tenerife Eats with the Nose: Diego Schattenhofer's Sensory Revolution
This article is based on information published by Javier Varela in the newspaper HOY, available at the following link: Tenerife eats with the nose.
Diego Schattenhofer: The Culinary Magician Revolutionising Canarian Gastronomy
How Diego Schattenhofer revolutionises Canarian gastronomy by fusing science, tradition and creativity at the Taste 1973 restaurant in Tenerife.
The Magic of Eggs in Tenerife: A Culinary Tribute by Diego Schattenhofer
Breakfast at Hotel Villa Cortés, where Diego Schattenhofer turns eggs into masterpieces, as reviewed by José Carlos Capel.
Delighted with the Latest Mention of Our Work in the Prestigious Publication 7 Caníbales
A study opens the door of fine dining to matured goat meat because it improves its flavour, texture and nutrients.
A Gastronomic and Wine Journey through the Volcanic Heart of the Canary Islands, a Review of the RTVE Feature
Haute cuisine and Canarian wines in three ventures: Borja Marrero's extreme cuisine, El Grifo's volcanic wines and matured goat meat.
Marichu Fresno and Diego Schattenhofer Visit the Set of RTVE's Somos 8, Study and Innovation on the Maturation of Goat Meat
Marichu Fresno and Diego Schattenhofer on RTVE Canarias' Somos 8, talking about the scientific study on the maturation of goat meat.
Culinary Scientific Study on Matured Goat Meat by Chef Diego Schattenhofer and Dr Marichu Fresno
Culinary scientific study on matured goat meat by chef Diego Schattenhofer and Dr Marichu Fresno.
Diego Schattenhofer in El Digital Sur: first findings on matured goat meat
El Digital Sur publishes the first findings of Diego Schattenhofer and Marichu Fresno's dry-maturation study on Canarian goat meat.
What Does Tenerife Smell Like? Revolutionising Gastronomy with Edible and Emotional Perfumes: A Culinary Innovation from Tenerife
El Día de Tenerife highlights an unprecedented innovation in gastronomy and tourism: chef Diego Schattenhofer's edible perfumes at Taste 1973.
A Culinary Journey That Transcends Through the Humble Egg: My Thanks to Benjamín Lana
Chef Diego Schattenhofer thanks Benjamín Lana for spotlighting his innovative cuisine, where every dish tells a story of creativity and passion.
Edible Perfumes of Pinar and Medianías: the new venture from Chef Diego Schattenhofer
Discover Diego Schattenhofer's innovative edible perfumes, inspired by Tenerife for a unique dining experience.
Diego Schattenhofer in MassCultura: the aged mojo with soleras
MassCultura publishes the feature on Diego Schattenhofer's aged mojo, a Canarian sauce with soleras served at Taste 1973.
Culinary Innovation Shines at Taste 1973: Diego Schattenhofer Wins the Best Consume Canario Restaurant Award 2022
Taste 1973 and chef Diego Schattenhofer receive the Best Consume Canario Restaurant Award 2022.
Chef Diego Schattenhofer revolutionises Canarian cuisine with his research into native goat
Discover how Diego Schattenhofer revolutionises cuisine with Canarian goat, blending science and tradition for a unique experience.
Press and contact
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