Diego Schattenhofer:  BEST CHEF OF CANARY ISLANDS 2025. (Hotel Culinary Awards). 
Diego Tornel: BEST SOMMELIER OF CANARY ISLANDS 2025. (Hotel Culinary Awards).

Diego Schattenhofer: 1 MICHELIN star. 1 SOL REPSOL.

- Presentation in the Canary Island courtyard:  THE MATURATION OF FISH.

The day will be dedicated to the maturation of fish, an ancestral technique reinterpreted with a contemporary vision.

In the courtyard of the ICO Palace, Diego Schattenhofer will share his experience and maturation method, while Diego Tornel will guide an exclusive pairing designed to highlight the evolution of the flavor and texture of the product.

- Tasting menu in the dining room Diego Schattenhofer & Víctor Valverde and wine pairing by sommelier Diego Tornel.

* 1 star MICHELIN
2 REPSOL SOLES.

- La Aquarela Restaurant. Gran Canaria.

- Event at Palacio Ico: September 27, 2025.

- Presentation: "The Canarian product taken to excellence".

- Aperitif in the Canarian patio.

-Tasting menu in the room.

He has been distinguished as "Best Chef in the Canary Islands".

Its cuisine is characterised by the mixture of modern technique with respect for local products and Canarian tradition.

German Ortega, head chef of the restaurant La Aquarela trained in different places, leaving in the memory the restaurant "Vassa Eggen" in Stockholm, the restaurant "The Letonnie" (England) awarded with two Michelin Stars and finally the Hacienda Benazuza "El Bulli Hotel" with two Michelin Stars.

https://www.restaurantelaaquarela.com/es

* 1 Michelin star. 

1 Repsol SOL.

Restaurante IL BOCCONCINO by Royal Hideaway.

Il Bocconcino has been recognized as one of the 50 BEST ITALIAN RESTAURANTS IN THE WORLD and is considered the BEST ITALIAN RESTAURANT IN THE CANARY ISLANDS.

- Event at Palacio Ico: held on Saturday, May 17, 2025.

- Lecture and aperitif in the Canarian courtyard:

"high creativity based on Italian tradition and the best product of the Canary Islands".

-Appetizer: nigiri-suppli of Atlantic sea bass in two textures, bergamot and codium; goat ricotta bonbon and passion fruit with its cured amberjack; Canarian beef overrib tartlet, cured yolk and truffle

-Tasting menu in the room.

Niki proposed tonno vitellato with his seaweed, belly and caviar ravioli; carbonara 3.0; and Il tortellino (parmesan 42 months, truffle and balsamic). For his part, Valverde presented the carabinero of La Santa, boiled mojo of Indian prickly pear and barrilla; the sirloin of black pork with oloroso; and hazelnut and rum cream.

* 1 MICHELIN star.

1 REPSOL SOL.

Taste Restaurant 1973. Tenerife.

- Event at Palacio Ico: held on Saturday, March 2, 2024.

- Lecture and aperitif in the Canarian courtyard:

"The world's first edible and emotional perfumes".  
Presented in Madrid fusion2024 causing great expectation.

What would be the edible fragrance of Lanzarote?

Diego is also an expert in the maturation of fish.

*Tasting menu in the room.

Only green MICHELIN star in the Canary Islands 2023.

*1 red MICHELIN star 2024.

Muxgo Restaurant. Hotel Santa Catalina. Las Palmas.

- Event at Palacio Ico: held on Saturday, May 4, 2024.

- Lecture and aperitif in the Canarian courtyard: "The prickly pear and the pine needle in haute cuisine".

- Tasting menu in the room.

* 1 MICHELIN star.

1 REPSOL Sol. 

Tabaiba Restaurant, Las Palmas.

- Event at Palacio Ico: held on Saturday, September 28,  2024.

- Lecture and aperitif in the Canarian courtyard:

"Creative vision of Canarian cuisine from roots".

- Tasting menu in the room.

He proposed to all the participants as an appetizer his recreation of the 'enyesque': chicken broth (version); carajacas tartlet; crusty bread with pine, cheese and caviar; and tuna cake with tomato ice cream and olive powder. The menu was completed with textures of tomatoes, Vieja-vazpachuele-vinegar, herbs-aromatics and different proposals by Víctor Valverde.

* 1 MICHELIN star.

1 REPSOL SOL.

San Ho Restaurant, Tenerife.

- Event at Palacio Ico: held on Saturday, November 16, 2024.

- Lecture and aperitif in the Canarian courtyard:

"The avant-garde vision "from the Canary Islands to the world" of the San Hô and its groundbreaking techniques".

Appetizer: cauliflower and black garlic sandwich and their celery and codium tartlet.

-Tasting menu in the room.

Adrián made, in addition to the cauliflower and black garlic sandwich and the celery and codium tartlet as an appetizer, his famous marinade, carrot and oyster; Canarian prawn vs bigeye tuna and rice vinegar broth; forgotten plants from the Canary Islands, smoked eel and cured yolk; and wreckfish, pilpil from their heads and tricontinental stew broth.  as well as different proposals by Víctor Valverde.

*1 MICHELIN star

2 REPSOL SOLES.

Nub* Restaurant, Tenerife.

- Event at Palacio Ico: held on Saturday, December 14, 2024.

- Lecture and aperitif in the Canarian courtyard:

"the subtle ties between Italy, the Canary Islands and Chile, three of the gastronomic universes that inhabit his ideology, with the sensitivities of the Mediterranean, the Atlantic and the Pacific". 

Appetizer: raw prawn and merkén, tomato meringue, tomato and anchovy kefir and cold green soup.

-Tasting menu in the room.

Andrea cooked, for the shared lunch, in addition to a powerful appetizer, her hake with marine toffee and potato and sweet potato millefeuille, lamb with garlic and salted cabbage and, for dessert, the 'Italian salad'. For his part, Víctor Valverde presented the salmorejo with papaya and smoked goat cheese, the raw tuna with ginger consommé and the prawn dumpling from La Santa with boiled red mojo

A GASTRONOMIC JOURNEY THROUGH TIME.

- Event at Palacio Ico: held on Saturday, March 1, 2025.

- Lecture and aperitif in the Canarian courtyard.

Recreation of the most emblematic dishes of Nouvelle Cuisine.

"Haute cuisine must be impregnated with solid classical foundations" (Vergué).

"Whoever ignores the classics cooks in his own sauce" (E. Riestra). 

Master class by the writer Óscar Caballero on the history and influences of French Nouvelle Cuisine together with Víctor Valverde, who designed a unique menu, a tribute to Alain Chapel, Pierre Troisgros, Alain Ducasse, Michel Guérard and Paul Bocuse.

A unique and unrepeatable event in Spain: a keynote speech by the writer, journalist and gastronomic scholar Óscar Caballero, author of more than 20 gastronomie books, correspondent of La Vanguardia in Paris and considered one of the great scholars of the history of gastronomy, who lived from the Nouvelle Cuisine until now both in the French capital and in Spain and other countries. Óscar Caballero wrote the first book about elBulli, and he was also the one who introduced Ferrán Adriá in 1996 to Robuchon, being the moment of his presentation to the world through a TV program in France that the great chef hosted.    

Oscar Caballero personally met the generation of the golden age of what we now know as haute cuisine. Caballero (member of the SGDL - Société des Gens de Lettres, member of APCIG - Association des chroniqueurs gastronomiques and member of the Académie Internationale du Vin) developed, in the magical inner courtyard of Palazzo Ico, an intimate and interactive conference on the history (and personal anecdotes) of the French Nouvelle Cuisine, which changed the world of cuisine between the 60s and 80s of the twentieth century,  in a relaxed chat with the owner of Palacio Ico, Eduardo Riestra, the journalist Xavier Agulló and all those present.

At the end of the presentation, and after an aperitif with a selection of cult artisan French cheeses, Óscar Caballero signed one of his most famous books, 'A History of Nouvelle Cuisine', for those who wished to do so.

An 'impossible' lunch in homage to Nouvelle Cuisine

To illustrate the conference gastronomically, the chef of Palacio Ico, Víctor Valverde, cooked a tribute to Nouvelle Cuisine with some of its best-known and most emblematic dishes, those that produced the culinary revolution.

A gastronomic journey through the Nouvelle Cuisine of the 60s-80s, highlighting delicate flavors, refined textures and precise technique.

·        Fumet de champagne (Alain Chapel)

Delicate wild mushroom fumet, infused with aromatic herbs and light cream thread.

Accompanied by a crusty bread for a contrasting texture.

·       Salmon in sorrel (Pierre Toisgros)

Poached and breaded salmon fillet with an sorrel sauce, balancing the acidity and sweetness of the fish

Served with a thin garnish of spring legumes and a touch of beurre blanc

·       ‘Gourmande’ salaD (Michel Guérard)

Refined assembly of young shoots, white asparagus and black truffle.

Sublimated with a vinaigrette with sherry vinegar and walnut oil.

·       VGE Soup (Paul Bocuse)

Interpretation of the famous soup created for the president of France, Valery Giscard d'Estaign.

An intense consommé of poultry and truffles, covered in a golden puff pastry enclosing its delicate aromas.

·      Soufflé Grand Marnier (Alain Ducasse)

Grand Marnier-scented air soufflé, served with a vanilla crème anglaise and bitter orange sorbet for a fresh, light finish.

Menu with a large selection of French wines and champagnes. French pairing on request

Vive la Nouvelle Cuisine !