The notebook of chef Diego Schattenhofer (Taste 1973, Hotel Villa Cortés, Tenerife): research on matured Canarian goat, cooking, congresses and press.https://diegoschatten.comen-GBhttps://diegoschatten.com/en/tenerife-experience-milan-turismo-de-tenerife-2026https://diegoschatten.com/en/tenerife-experience-milan-turismo-de-tenerife-2026Turismo de Tenerife's corporate blog reports on the sensory lunch Diego Schattenhofer put together on 18 September at the Magna Pars hotel in Milan.Mon, 21 Sep 2026 00:00:00 GMTIn the pressEventshttps://diegoschatten.com/en/que-bien-la-toca-diego-el-dia-2026https://diegoschatten.com/en/que-bien-la-toca-diego-el-dia-2026El 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.Thu, 17 Sep 2026 00:00:00 GMTIn the presshttps://diegoschatten.com/en/taste-1973-new-dining-room-gastrocanarias-2026https://diegoschatten.com/en/taste-1973-new-dining-room-gastrocanarias-2026GastroCanarias reports on the unveiling of the new Taste 1973 dining room, presented to the suppliers and partners of Europe Hotels International.Wed, 16 Sep 2026 00:00:00 GMTIn the pressRestaurantshttps://diegoschatten.com/en/gassmann-family-50-years-of-europe-taste-1973https://diegoschatten.com/en/gassmann-family-50-years-of-europe-taste-1973Sol del Sur Tenerife reports on the Gassmann family's GET TOGETHER at the renovated Taste 1973, the day that brought together EUROPE's network.Tue, 15 Sep 2026 00:00:00 GMTIn the pressEventshttps://diegoschatten.com/en/taste-1973-number-1-topten-fine-dining-tenerife-2026https://diegoschatten.com/en/taste-1973-number-1-topten-fine-dining-tenerife-2026Canarias Gourmet places Taste 1973 at number 1 in its TopTen of fine dining in Tenerife 2026, and Diario de Avisos picks up the ranking.Wed, 02 Sep 2026 00:00:00 GMTIn the pressAwardshttps://diegoschatten.com/en/los-cristianos-fish-fair-2026-el-digital-surhttps://diegoschatten.com/en/los-cristianos-fish-fair-2026-el-digital-surEl Digital Sur reports on the XII Los Cristianos Fish Fair and Diego Schattenhofer's showcooking alongside the harbour's fishermen.Wed, 19 Aug 2026 00:00:00 GMTIn the pressEventshttps://diegoschatten.com/en/ecos-del-mar-prime-video-filmed-at-taste-1973https://diegoschatten.com/en/ecos-del-mar-prime-video-filmed-at-taste-1973The crew of "Ecos del Mar", the Prime Video documentary series about Spain's coastline, filmed at Taste 1973, in the Hotel Villa Cortés, on 25 June 2026.Thu, 25 Jun 2026 00:00:00 GMTEventsRestaurantsCanarian gastronomyhttps://diegoschatten.com/en/trendencias-diego-schattenhofer-profile-2026https://diegoschatten.com/en/trendencias-diego-schattenhofer-profile-2026Trendencias profiles Diego Schattenhofer, chef of Taste 1973: his hard beginnings and the controlled maturation of fish in Tenerife.Mon, 18 May 2026 00:00:00 GMTIn the presshttps://diegoschatten.com/en/diego-schattenhofer-profile-in-clarin-2026https://diegoschatten.com/en/diego-schattenhofer-profile-in-clarin-2026Clarín publishes the profile of Diego Schattenhofer: his Argentine roots, his arrival in Europe and the maturation of fish at Taste 1973.Sun, 10 May 2026 00:00:00 GMTIn the presshttps://diegoschatten.com/en/viii-encuentro-de-los-mares-2026https://diegoschatten.com/en/viii-encuentro-de-los-mares-2026Diego Schattenhofer, of Taste 1973, brought his vision of local fish to the VIII Encuentro de los Mares, in Garachico, alongside Pablo Vicari, Gil Fernandes and Benito Gómez.Tue, 05 May 2026 00:00:00 GMTCongressesEventsGastronomyhttps://diegoschatten.com/en/ull-taste-1973-canary-islands-marine-resources-researchhttps://diegoschatten.com/en/ull-taste-1973-canary-islands-marine-resources-researchProfessor Enrique Lozano Bilbao (ULL) and Diego Schattenhofer's team study metals, histamines and anisakis in Canarian fish, in Taste 1973's R&D&i room.Wed, 11 Mar 2026 00:00:00 GMTResearchScienceCanarian gastronomyhttps://diegoschatten.com/en/reinventing-the-hot-buffet-clave-fb-2026https://diegoschatten.com/en/reinventing-the-hot-buffet-clave-fb-2026Diego Schattenhofer (Taste 1973) brought his method for renewing the hotel hot buffet to the VI Congreso Nacional CLAVE F&B: produce, waste and science in the kitchen.Mon, 09 Mar 2026 00:00:00 GMTCongressesEventsIndustryhttps://diegoschatten.com/en/taste-1973-michelin-guide-and-repsol-guide-2026https://diegoschatten.com/en/taste-1973-michelin-guide-and-repsol-guide-2026The 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.Mon, 16 Feb 2026 00:00:00 GMTIn the pressAwardshttps://diegoschatten.com/en/michelin-canarias-2026-plaques-caixabank-taste-1973https://diegoschatten.com/en/michelin-canarias-2026-plaques-caixabank-taste-1973Diego Schattenhofer, invited by CaixaBank and the MICHELIN Guide to speak on rigour and mental health in the kitchen, alongside psychologist José Barroso, in Gran Canaria.Tue, 10 Feb 2026 00:00:00 GMTAwardsEventsCanarian gastronomyhttps://diegoschatten.com/en/enzymatic-fish-maturation-masterclass-basque-culinary-center-2026https://diegoschatten.com/en/enzymatic-fish-maturation-masterclass-basque-culinary-center-2026Diego Schattenhofer, Michelin-starred chef at Taste 1973, shared his research on enzymatic fish maturation at the Basque Culinary Center.Tue, 03 Feb 2026 00:00:00 GMTCongressesResearchEventshttps://diegoschatten.com/en/madrid-fusion-2026-dreams-panel-fish-maturationhttps://diegoschatten.com/en/madrid-fusion-2026-dreams-panel-fish-maturationDiego Schattenhofer, chef at Taste 1973, judged the V National "Cocinando el Mar" Contest at Madrid Fusión 2026 and discussed fish maturation at the Dreams panel.Tue, 27 Jan 2026 00:00:00 GMTCongressesEventsResearchhttps://diegoschatten.com/en/four-hands-dinner-with-david-arauz-taste-1973-2026https://diegoschatten.com/en/four-hands-dinner-with-david-arauz-taste-1973-2026El Digital Sur previews the four-hands dinner by Diego Schattenhofer and David Arauz at Taste 1973, with an Atlantic thread and very limited seats.Wed, 21 Jan 2026 00:00:00 GMTIn the pressEventshttps://diegoschatten.com/en/taste-1973-best-cheese-trolleys-diario-de-avisos-2025https://diegoschatten.com/en/taste-1973-best-cheese-trolleys-diario-de-avisos-2025Diario de Avisos reports that the MICHELIN Guide places the Taste 1973 cheese trolley, with 50 Canarian cheeses, among the best in Spain.Sat, 06 Dec 2025 00:00:00 GMTIn the pressAwardshttps://diegoschatten.com/en/ii-jornada-carnicola-2025https://diegoschatten.com/en/ii-jornada-carnicola-2025The II Jornada Cárnicola brought Frimancha Canarias, Ibéricos Montesano and Jamones La Joya to Taste 1973 (Hotel Villa Cortés), with live ham carving and matured meats.Thu, 30 Oct 2025 00:00:00 GMTEventsRestaurantsIndustryhttps://diegoschatten.com/en/best-hotel-chef-culinary-hotel-awards-2025https://diegoschatten.com/en/best-hotel-chef-culinary-hotel-awards-2025COPE 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.Thu, 16 Oct 2025 00:00:00 GMTIn the pressAwardshttps://diegoschatten.com/en/matured-goat-fillet-tartare-pellagofio-2025https://diegoschatten.com/en/matured-goat-fillet-tartare-pellagofio-2025Pellagofio interviews Diego Schattenhofer about goat meat maturation, the ICIA's book and the matured fillet tartare.Wed, 01 Oct 2025 00:00:00 GMTIn the pressResearchhttps://diegoschatten.com/en/taste-1973-joins-bollinger-embassy-circle-2025https://diegoschatten.com/en/taste-1973-joins-bollinger-embassy-circle-2025On 21 August 2025 Taste 1973 announced it had joined Grupo Varma's Bollinger Embassy circle, one of ten restaurants chosen in Spain.Thu, 21 Aug 2025 00:00:00 GMTAwardsRestaurantsEventshttps://diegoschatten.com/en/canary-islands-oceanographic-centre-ieo-csic-visit-2025https://diegoschatten.com/en/canary-islands-oceanographic-centre-ieo-csic-visit-2025The Taste 1973 team visits the Canary Islands Oceanographic Centre (IEO-CSIC), guided by its director, Jesús Arrieta, and researchers from the University of La Laguna.Tue, 15 Jul 2025 00:00:00 GMTResearchScienceMultidisciplinaryhttps://diegoschatten.com/en/vii-encuentro-de-los-mares-2025-tuna-sustainabilityhttps://diegoschatten.com/en/vii-encuentro-de-los-mares-2025-tuna-sustainabilityDiego Schattenhofer, of Taste 1973, brought tuna as a model of sustainability to the VII Encuentro de los Mares 2025, with researchers from the ULL and the IEO.Mon, 30 Jun 2025 00:00:00 GMTCongressesEventsSciencehttps://diegoschatten.com/en/v-congreso-nacional-clave-fb-2025-scent-of-movementhttps://diegoschatten.com/en/v-congreso-nacional-clave-fb-2025-scent-of-movementDiego Schattenhofer (Taste 1973) brought a presentation on smell, posture and wellbeing in gastronomy to the V Congreso Nacional CLAVE F&B, in Adeje.Mon, 26 May 2025 00:00:00 GMTCongressesEventsMultidisciplinaryhttps://diegoschatten.com/en/gastrocanarias-2025-taste-1973-team-awardshttps://diegoschatten.com/en/gastrocanarias-2025-taste-1973-team-awardsNahuel Campos Núñez, best chef in the Canary Islands, and Iván Alfaro, best assistant: the Taste 1973 team took the podium at the 19th Championship at GastroCanarias 2025.Tue, 20 May 2025 00:00:00 GMTAwardsCongressesCanarian gastronomyhttps://diegoschatten.com/en/taste-1973-academia-de-gastronomia-annual-award-2024https://diegoschatten.com/en/taste-1973-academia-de-gastronomia-annual-award-2024The Taste 1973 team receives the 2024 Annual Award from the Academia de Gastronomía de Santa Cruz de Tenerife.Mon, 05 May 2025 00:00:00 GMTAwardsEventsCanarian gastronomyIn the presshttps://diegoschatten.com/en/launch-of-the-matured-goat-meat-bookhttps://diegoschatten.com/en/launch-of-the-matured-goat-meat-bookOn 29 April, "La Magia de la Carne de Cabra Madurada" was launched, the book by Dr Marichu Fresno and chef Diego Schattenhofer, with thirteen recipes.Fri, 02 May 2025 00:00:00 GMTBooksEventsCanarian gastronomyResearchhttps://diegoschatten.com/en/madrid-fusion-2025-revolucionarios-of-spanish-cuisinehttps://diegoschatten.com/en/madrid-fusion-2025-revolucionarios-of-spanish-cuisineMadrid Fusión 2025 brings together in "Los Revolucionarios" the chefs who have transformed Spanish cuisine; among them, Diego Schattenhofer.Thu, 30 Jan 2025 00:00:00 GMTCongressesEventshttps://diegoschatten.com/en/gastronomic-products-of-the-canary-islands-guidehttps://diegoschatten.com/en/gastronomic-products-of-the-canary-islands-guideDiscover the most outstanding gastronomic products of the Canary Islands. From artisan cheeses to matured fish, learn about the archipelago's culinary richness.Thu, 07 Nov 2024 00:00:00 GMTGastronomyhttps://diegoschatten.com/en/tenerife-at-gastronomika-2024https://diegoschatten.com/en/tenerife-at-gastronomika-2024Diego Schattenhofer represents Tenerife at Gastronomika 2024 as a culinary ambassador, championing Canarian ingredients.Wed, 23 Oct 2024 00:00:00 GMTCongressesIn the presshttps://diegoschatten.com/en/wine-pairing-with-matured-goat-meathttps://diegoschatten.com/en/wine-pairing-with-matured-goat-meatPairing Canarian wines with matured goat meat: how to create harmony between the meat's intensity and the diversity of the islands' wines.Wed, 09 Oct 2024 00:00:00 GMTCanarian gastronomyhttps://diegoschatten.com/en/fish-maturation-in-tenerifehttps://diegoschatten.com/en/fish-maturation-in-tenerifeDiego Schattenhofer, the Argentine chef at the helm of Taste 1973 in Tenerife, redefines Canarian cuisine with his research into fish maturation.Mon, 07 Oct 2024 00:00:00 GMTCookingScienceIn the presshttps://diegoschatten.com/en/x-fish-fair-in-los-cristianoshttps://diegoschatten.com/en/x-fish-fair-in-los-cristianosThe X Fish Fair of Los Cristianos, an unmissable date for restaurant professionals and lovers of seafaring cuisine.Fri, 04 Oct 2024 00:00:00 GMTEventsIn the presshttps://diegoschatten.com/en/sustainable-innovations-in-goat-farminghttps://diegoschatten.com/en/sustainable-innovations-in-goat-farmingGoat farming in the Canary Islands faces the sustainability challenge: innovations in feed, water, waste, genetics and animal welfare.Fri, 04 Oct 2024 00:00:00 GMTIndustryMultidisciplinaryCanarian gastronomyResearchhttps://diegoschatten.com/en/history-of-goat-farming-in-the-canary-islandshttps://diegoschatten.com/en/history-of-goat-farming-in-the-canary-islandsGoat farming in the Canary Islands, from the Guanches to today: a thousand-year history that underpins the islands' economy, culture and gastronomy.Mon, 23 Sep 2024 00:00:00 GMTCanarian gastronomyhttps://diegoschatten.com/en/ai-chef-pro-artificial-intelligence-for-chefshttps://diegoschatten.com/en/ai-chef-pro-artificial-intelligence-for-chefsAI Chef Pro, the artificial intelligence suite for chefs and hospitality professionals, with Diego Schattenhofer on the team of experts.Wed, 18 Sep 2024 00:00:00 GMTGastronomyhttps://diegoschatten.com/en/aday-martin-canarian-master-of-paellas-and-rice-disheshttps://diegoschatten.com/en/aday-martin-canarian-master-of-paellas-and-rice-dishesAday Martín, a young master paella chef from La Laguna, has established himself as one of the world's leading names in paellas and rice dishes.Tue, 17 Sep 2024 00:00:00 GMTFriendsCanarian gastronomyhttps://diegoschatten.com/en/artisan-goat-milk-cheeses-canary-islandshttps://diegoschatten.com/en/artisan-goat-milk-cheeses-canary-islandsDiscover the exquisite Canarian goat cheeses: PDO varieties, artisan production, pairings and recipes from Michelin-starred chef Diego Schattenhofer.Mon, 09 Sep 2024 00:00:00 GMTCanarian gastronomyResearchhttps://diegoschatten.com/en/whole-animal-use-of-the-canarian-goathttps://diegoschatten.com/en/whole-animal-use-of-the-canarian-goatHow the whole-animal use of the Canarian goat is revolutionising sustainable gastronomy: innovation, nutrition and recipes.Fri, 06 Sep 2024 00:00:00 GMTCanarian gastronomyhttps://diegoschatten.com/en/multidisciplinary-collaboration-in-canarian-gastronomyhttps://diegoschatten.com/en/multidisciplinary-collaboration-in-canarian-gastronomyMultidisciplinary collaboration in Canarian gastronomy goes beyond cooperation: it is a fusion of knowledge and passions that redefines cuisine.Wed, 04 Sep 2024 00:00:00 GMTCookingScienceCanarian gastronomyhttps://diegoschatten.com/en/science-behind-meat-maturationhttps://diegoschatten.com/en/science-behind-meat-maturationDiscover the science behind meat maturation with chef Diego Schattenhofer. Explore the molecular processes that transform flavours and textures in fine dining.Wed, 04 Sep 2024 00:00:00 GMTProjectsScienceGastronomyhttps://diegoschatten.com/en/gastronomic-innovation-in-goat-productshttps://diegoschatten.com/en/gastronomic-innovation-in-goat-productsGastronomic innovation in goat products is revolutionising Canarian cuisine: avant-garde techniques and unique flavours.Tue, 27 Aug 2024 00:00:00 GMTProjectsCanarian gastronomyResearchhttps://diegoschatten.com/en/goat-butter-gourmet-canarian-producthttps://diegoschatten.com/en/goat-butter-gourmet-canarian-productDiscover goat butter: a gourmet product revolutionising Canarian cuisine. Learn about its production, benefits and uses in fine dining.Mon, 26 Aug 2024 00:00:00 GMTCanarian gastronomyResearchhttps://diegoschatten.com/en/nutritional-benefits-of-matured-goat-meathttps://diegoschatten.com/en/nutritional-benefits-of-matured-goat-meatDiscover the nutritional benefits of matured goat meat, a Canarian gastronomic treasure. Learn about its health properties and how to include it in your diet.Sat, 24 Aug 2024 00:00:00 GMTProjectsScienceCanarian gastronomyResearchhttps://diegoschatten.com/en/behind-the-scenes-working-on-a-new-bookhttps://diegoschatten.com/en/behind-the-scenes-working-on-a-new-bookDiscover how Diego Schattenhofer, Michelin-starred chef, is reinventing Spanish gastronomy with his focus on local ingredients and avant-garde techniques.Sat, 24 Aug 2024 00:00:00 GMTBooksProjectsCanarian gastronomyResearchhttps://diegoschatten.com/en/what-is-culinary-innovationhttps://diegoschatten.com/en/what-is-culinary-innovationWhat culinary innovation actually is and how it is transforming our dishes and palates, from technique to experience.Thu, 08 Aug 2024 00:00:00 GMTGastronomyResearchhttps://diegoschatten.com/en/canarian-goat-meat-maturation-techniqueshttps://diegoschatten.com/en/canarian-goat-meat-maturation-techniquesMaturing goat meat is an art revolutionising Canarian gastronomy: the most innovative techniques to elevate its quality and flavour.Tue, 06 Aug 2024 00:00:00 GMTCanarian gastronomyResearchhttps://diegoschatten.com/en/history-and-tradition-of-the-canarian-goathttps://diegoschatten.com/en/history-and-tradition-of-the-canarian-goatHistory and tradition of the Canarian goat: discover its impact on the gastronomy and culture of the Canary Islands.Sun, 04 Aug 2024 00:00:00 GMTCanarian gastronomyhttps://diegoschatten.com/en/magic-of-matured-goat-meathttps://diegoschatten.com/en/magic-of-matured-goat-meatCanarian gastronomy is undergoing a culinary revolution, with matured goat meat as its undisputed star.Thu, 18 Jul 2024 00:00:00 GMTCookingEventsScienceGastronomyhttps://diegoschatten.com/en/tenerife-eats-with-the-nosehttps://diegoschatten.com/en/tenerife-eats-with-the-noseThis article is based on information published by Javier Varela in the newspaper HOY, available at the following link: Tenerife eats with the nose.Wed, 17 Jul 2024 00:00:00 GMTIn the pressGastronomyResearchhttps://diegoschatten.com/en/culinary-magician-revolutionising-canarian-gastronomyhttps://diegoschatten.com/en/culinary-magician-revolutionising-canarian-gastronomyHow Diego Schattenhofer revolutionises Canarian gastronomy by fusing science, tradition and creativity at the Taste 1973 restaurant in Tenerife.Tue, 02 Jul 2024 00:00:00 GMTIn the presshttps://diegoschatten.com/en/magic-of-eggs-in-tenerifehttps://diegoschatten.com/en/magic-of-eggs-in-tenerifeBreakfast at Hotel Villa Cortés, where Diego Schattenhofer turns eggs into masterpieces, as reviewed by José Carlos Capel.Mon, 01 Jul 2024 00:00:00 GMTIn the pressGastronomyhttps://diegoschatten.com/en/vi-encuentro-de-los-mares-tenerife-2024https://diegoschatten.com/en/vi-encuentro-de-los-mares-tenerife-2024Discover how marine health and sustainability connect at the VI Encuentro de los Mares Tenerife 2024, with experts in gastronomy and marine conservation.Sat, 22 Jun 2024 00:00:00 GMTCongressesEventsGastronomyhttps://diegoschatten.com/en/matured-goat-meat-in-7-canibaleshttps://diegoschatten.com/en/matured-goat-meat-in-7-canibalesA study opens the door of fine dining to matured goat meat because it improves its flavour, texture and nutrients.Sat, 08 Jun 2024 00:00:00 GMTIn the presshttps://diegoschatten.com/en/top-dinners-2024-frimanchahttps://diegoschatten.com/en/top-dinners-2024-frimanchaTOP DINNERS 2024, sponsored by Frimancha, with chef Chele González of Gallery By Chele and our chef Diego Schattenhofer.Sat, 08 Jun 2024 00:00:00 GMTFriendsChefsEventsGastronomyhttps://diegoschatten.com/en/gastronomic-and-wine-journey-volcanic-heart-canary-islandshttps://diegoschatten.com/en/gastronomic-and-wine-journey-volcanic-heart-canary-islandsHaute cuisine and Canarian wines in three ventures: Borja Marrero's extreme cuisine, El Grifo's volcanic wines and matured goat meat.Mon, 03 Jun 2024 00:00:00 GMTChefsIn the pressGastronomyhttps://diegoschatten.com/en/marichu-fresno-and-diego-schattenhofer-on-rtve-somos-8https://diegoschatten.com/en/marichu-fresno-and-diego-schattenhofer-on-rtve-somos-8Marichu Fresno and Diego Schattenhofer on RTVE Canarias' Somos 8, talking about the scientific study on the maturation of goat meat.Tue, 28 May 2024 00:00:00 GMTScienceIn the pressResearchhttps://diegoschatten.com/en/canary-islands-chefs-championship-2024-the-citizenhttps://diegoschatten.com/en/canary-islands-chefs-championship-2024-the-citizenGuillermo García Santos and Nahuel Núñez, of 1973 Taste, win the Canary Islands Chefs' Absolute Championship 2024: the review from The Citizen.Thu, 23 May 2024 00:00:00 GMTGastronomyhttps://diegoschatten.com/en/guillermo-garcia-nahuel-nunez-canary-islands-champions-2024https://diegoschatten.com/en/guillermo-garcia-nahuel-nunez-canary-islands-champions-2024Guillermo García Santos and Nahuel Núñez, from Restaurant 1973 Taste, win the 2024 Canary Islands Absolute Chefs' Championship.Wed, 22 May 2024 00:00:00 GMTAwardsChefsCookinghttps://diegoschatten.com/en/scientific-study-on-matured-goat-meathttps://diegoschatten.com/en/scientific-study-on-matured-goat-meatCulinary scientific study on matured goat meat by chef Diego Schattenhofer and Dr Marichu Fresno.Thu, 09 May 2024 00:00:00 GMTCookingScienceIn the pressGastronomyResearchhttps://diegoschatten.com/en/first-findings-of-the-goat-meat-study-2024https://diegoschatten.com/en/first-findings-of-the-goat-meat-study-2024El Digital Sur publishes the first findings of Diego Schattenhofer and Marichu Fresno's dry-maturation study on Canarian goat meat.Tue, 07 May 2024 00:00:00 GMTIn the pressResearchhttps://diegoschatten.com/en/revolution-of-rural-gastronomy-terraehttps://diegoschatten.com/en/revolution-of-rural-gastronomy-terraeDiscover how leading chefs discussed sustainability and technology in rural cuisine during the II International Rural Gastronomy Gathering TERRAE.Fri, 03 May 2024 00:00:00 GMTCongressesEventsGastronomyhttps://diegoschatten.com/en/video-discover-taste-1973-restauranthttps://diegoschatten.com/en/video-discover-taste-1973-restaurantDiscover Taste 1973 in Tenerife, an award-winning restaurant led by chef Diego Schattenhofer at the Hotel Villa Cortés.Mon, 15 Apr 2024 00:00:00 GMTRestaurantsCookingGastronomyhttps://diegoschatten.com/en/what-does-tenerife-smell-like-edible-perfumeshttps://diegoschatten.com/en/what-does-tenerife-smell-like-edible-perfumesEl Día de Tenerife highlights an unprecedented innovation in gastronomy and tourism: chef Diego Schattenhofer's edible perfumes at Taste 1973.Mon, 18 Mar 2024 00:00:00 GMTAwardsIn the pressGastronomyhttps://diegoschatten.com/en/rediscovering-aboriginal-canarian-cheese-with-iciahttps://diegoschatten.com/en/rediscovering-aboriginal-canarian-cheese-with-iciaAboriginal Canarian Cheese: how Taste 1973 and the ICIA unite science and gastronomy to revive an ancestral craft, blending tradition with modern innovation.Wed, 13 Mar 2024 00:00:00 GMTMultidisciplinaryCookingScienceGastronomyResearchhttps://diegoschatten.com/en/culinary-journey-through-the-humble-egghttps://diegoschatten.com/en/culinary-journey-through-the-humble-eggChef Diego Schattenhofer thanks Benjamín Lana for spotlighting his innovative cuisine, where every dish tells a story of creativity and passion.Thu, 07 Mar 2024 00:00:00 GMTIn the presshttps://diegoschatten.com/en/edible-perfumes-of-pinar-and-medianiashttps://diegoschatten.com/en/edible-perfumes-of-pinar-and-medianiasDiscover Diego Schattenhofer's innovative edible perfumes, inspired by Tenerife for a unique dining experience.Wed, 14 Feb 2024 00:00:00 GMTCongressesIn the presshttps://diegoschatten.com/en/first-michelin-star-taste-1973-2023https://diegoschatten.com/en/first-michelin-star-taste-1973-2023Diego Schattenhofer and the whole Taste 1973 team celebrate their first Michelin star on Instagram, awarded at the MICHELIN Guide Spain 2024 gala in Barcelona.Tue, 28 Nov 2023 00:00:00 GMTAwardsRestaurantsCanarian gastronomyhttps://diegoschatten.com/en/goat-meat-sensory-analysis-workshop-icia-2023https://diegoschatten.com/en/goat-meat-sensory-analysis-workshop-icia-2023In July 2023 we hosted at Taste 1973 the first goat meat sensory analysis workshop of the ICIA's CAIA project, delivered by the Centro Tecnológico de la Carne.Thu, 06 Jul 2023 00:00:00 GMTResearchScienceEventshttps://diegoschatten.com/en/aged-mojo-with-soleras-masscultura-2022https://diegoschatten.com/en/aged-mojo-with-soleras-masscultura-2022MassCultura publishes the feature on Diego Schattenhofer's aged mojo, a Canarian sauce with soleras served at Taste 1973.Wed, 27 Jul 2022 00:00:00 GMTIn the pressResearchhttps://diegoschatten.com/en/best-consume-canario-restaurant-award-2022https://diegoschatten.com/en/best-consume-canario-restaurant-award-2022Taste 1973 and chef Diego Schattenhofer receive the Best Consume Canario Restaurant Award 2022.Thu, 07 Jul 2022 00:00:00 GMTAwardsIn the presshttps://diegoschatten.com/en/chef-revolutionising-canarian-cuisine-with-goat-researchhttps://diegoschatten.com/en/chef-revolutionising-canarian-cuisine-with-goat-researchDiscover how Diego Schattenhofer revolutionises cuisine with Canarian goat, blending science and tradition for a unique experience.Wed, 09 Mar 2022 00:00:00 GMTMultidisciplinaryIn the pressResearchhttps://diegoschatten.com/en/csic-spanish-national-research-councilhttps://diegoschatten.com/en/csic-spanish-national-research-councilWhat an incredible day I have had walking around Santa Cruz de Tenerife.Sun, 20 Sep 2020 00:00:00 GMTMultidisciplinaryScienceGastronomyResearchhttps://diegoschatten.com/en/icia-canary-islands-agricultural-research-institutehttps://diegoschatten.com/en/icia-canary-islands-agricultural-research-instituteThe ICIA, the Canary Islands Institute of Agricultural Research, opened its doors to us, and with Alexandr Torres Krupij we learned some very interesting information.Sun, 20 Sep 2020 00:00:00 GMTMultidisciplinaryScienceGastronomyResearchhttps://diegoschatten.com/en/spanish-institute-of-oceanographyhttps://diegoschatten.com/en/spanish-institute-of-oceanographyWe visited one of the leading marine science research institutions and got to know it from the inside.Tue, 14 Jul 2020 00:00:00 GMTMultidisciplinaryScienceGastronomyResearchhttps://diegoschatten.com/en/taste-1973-opening-2018https://diegoschatten.com/en/taste-1973-opening-2018In December 2018, Taste 1973 was presented at the Hotel Villa Cortés before opening its doors in January 2019: as Diego Schattenhofer told it on Instagram.Sat, 22 Dec 2018 00:00:00 GMTRestaurantsEventsCanarian gastronomy