The Magic of Eggs in Tenerife: A Culinary Tribute by Diego Schattenhofer
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- In the press
This article is an adapted version of the original piece written by the renowned food critic José Carlos Capel (@jccapel), founder and president of Madrid Fusión, who for 35 years was the culinary voice of El País and author of more than 50 books on culinary literature.
Capel, a lover of good food, especially at breakfast time, gives us a detailed account of the unique experience offered by chef Diego Schattenhofer at Hotel Villa Cortés in Tenerife.
As the chef and protagonist of this culinary story, I am proud to share and reflect on Capel’s observations, adding my own personal perspective to this culinary adventure that we have created in the heart of Tenerife.
The breakfast show
Every morning, alongside my team of talented cooks, we embark on what José Carlos Capel aptly describes as a “frantic exercise that takes on theatrical notes”. Behind our imposing hard chrome griddle, we dedicate ourselves to creating more than 10 egg specialities, turning breakfast into a truly memorable experience.
Technical precision and culinary passion
Capel highlights our meticulous attention to technical detail, something I consider fundamental to our kitchen. As he mentions in his article, we work with precise temperatures:
- Eggs boiled at 61°C and 62.5°C for different preparations.
- A griddle with zones at 200°C, 220°C and 80°C.
This precision allows us to achieve perfect textures and flavours in every dish, from our famous “guanchitos” to the rolled omelette that so impressed Capel.
A fusion of tradition and creativity
I’m delighted that Capel appreciated our fusion of Mexican and Canarian flavours in dishes such as the “guanchitos”. This combination reflects our philosophy of respecting tradition while constantly innovating.
Beyond the eggs
Although eggs are our star dish, I’m proud that Capel also noticed our dedication to other aspects of breakfast. As he mentions, we “go to great lengths to look after the fruit and the selection of artisan Canarian cheeses, as well as the cured meats, pastries and coffee”.
A breakfast that is “almost a gastronomic religion”
I fully agree with Capel’s closing observation. At Hotel Villa Cortés, we have turned breakfast into a complete culinary experience. Serving 250 breakfasts a day is a challenge we take on with enthusiasm and dedication.
An invitation to a unique experience
As chef and host, I invite all lovers of good food to experience this first-hand. Whether staying at our hotel or visiting specifically for breakfast, I promise a culinary experience that will defy your expectations and delight your palate.
I am deeply grateful to José Carlos Capel for his detailed and glowing review, which drives us to keep innovating and perfecting our culinary art day after day, comments Chef Diego Schattenhofer.
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