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Haydée by Víctor Suárez (Tenerife), nominated 'White Star' for its wine list, also presents the first No and Low alcohol pairing, unpublished in the Canary Islands
With its inalienable culinary philosophy of exploration, avant-garde and sustainable rescue and recreation of the Canarian gastronomic culture (with a special accent on La Gomera), Victor Suarez, in front of his Haydee in it Hotel Gran Tacande Wellness & Relax 5* in the south of Tenerife (Costa Adeje), has created an unusual non-alcoholic pairing (NoLo) advancing once again in the latest international trends in haute cuisine.
Suarez, whose ironclad culinary commitment to the Canary Islands and La Gomera from strict global sustainability is expressed from the daily preparation of their bread in the early morning to the heroism of having recovered the endangered chin wheat (and turn it into one of their most emblematic dishes), sensitive to social changes and the increasingly diverse needs of the public, has designed a new pairing (which is added to those already existing) without alcohol to accompany its extraordinary menu, an example of 'high local creativity' throughout Spain.
The harmony, titled 'Atlantika', It goes far beyond alcoholic. Even having different alcohol-free wines in its superb wine list (like other great restaurants on the planet), Víctor wanted to create a new gastronomic wall, an innovative landscape of union between cooking and drinking that not only excludes alcohol, but represents its culinary ideology in constant progression.
In this way, Atlántika It is presented as a fascinating and unprecedented liquid journey that begins on the islands and looks towards the Atlantic Ocean. A pairing that celebrates Atlantic biodiversity and transforms it, through ancestral and contemporary fermentation techniques, in one of the great hallmarks of Haydée by Víctor Suárez.
Each drink is designed as a piece of a sensory archipelago:kombuchas, kefirs, kvass, mocktails that explore the richness of tropical fruits, wild herbs, endemic species and local crops. Culinary innovation is intertwined with agricultural and botanical memory, exhibiting a liquid repertoire that vindicates and cares for Canarian food sovereignty and its powerful cultural identity.
Haydée nominated in 'Star Wine List'
La ‘White Star’, novelty in the famous 'Star Wine List', It is the first step towards the 'Red Star', the definitive confirmation of an exceptional wine list. With inspectors around the world, and without any type of economic transaction, This list requires very rigorous criteria to admit a restaurant.
This is the case of Haydée by Víctor Suárez, only nominated establishment in the Canary Islands.
The choice of restaurants considers various parameters: selection of high-end wines, including national and international references; specialized staff who advise and guide clients on their journey through the menu; presentation and pairing that elevate the overall gastronomic experience; and compliance with transparency criteria, care of raw materials and impeccable service.
So that, Haydée by Víctor Suárez is presented as 'White Star', meeting the highest quality standards, variety and service.
This nomination underlines Haydée's commitment to offering an exceptional wine experience, where each wine has been carefully selected under the supervision of Alfredo Di Marzi, Head Sommelier y Wine Buyer, to harmonize with the creativity and culinary excellence that characterize the restaurant.
