Chef Víctor Suárez Regains Michelin Star for Haydée in Six Months

Chef Víctor Suárez, from La Gomera, has quickly regained his Michelin star. He lost it in 2024 when he moved his restaurant, Haydée, from the north to the south of the island. Haydée is his tribute to his heritage and his grandmother's cooking, and he got the star back in less than six months.

"Yes, I'm incredibly happy, honestly," he said. "We set up a TV in the restaurant, and the whole team watched the announcement together, which was very exciting." Although they closed the next day, the celebration was brief. The awards gala was held on a Tuesday night in Málaga, and by Wednesday morning, they were already at the airport, heading back to Tenerife to get back to work.

"This time, it was quite a challenge," Suárez explained. "We first earned a Michelin star in 2024, but we lost it when we moved the restaurant to the south of the island." Haydée reopened on May 28th at its new home in the Hotel Gran Tacande in Costa Adeje. "That meant we had a very tight timeframe to get the star back. Achieving it in just six months was a huge challenge, but we did it." He added, "As I always say, we have the hotel's support, a fantastic team, and a really exciting project. Our goal is to constantly improve every detail to reach excellence, and it's clear we've succeeded. Personally, I couldn't be prouder."

"Yes, we finally moved to a dream location," he said. "It's inside the hotel but also has street access. We're also lucky to have La Gomera visible from here, which is a true inspiration for us, especially since my family is from there."

"Not at all," he replied when asked if he expected it. "Even though you get an invitation, it's not something you expect, especially not so quickly. The Michelin Guide sends an email inviting you to the gala, but the message clearly states that an invitation doesn't guarantee an award. So, you don't truly believe it until you see your name appear on the screen."

"From my grandmother," he shared. "She passed away very young, and I remember her every day. Her cooking and the way she cared for her loved ones left a deep mark on our family. She's an angel I have in heaven, and she guided us to achieve this Michelin star."

"Exactly," he confirmed. "The restaurant features many tributes to Canarian tradition, particularly my Gomeran heritage and my grandmother's cooking. We make everything here, from our own liqueurs and fermented products to breads using local wheat and the traditional bollo gomero recipe, just as my grandmother made it. In fact, I also inherited the name Haydée from her; it means to respect, to caress, to pamper. That's exactly what we aim to do for our diners every day." He also highlighted the importance of waiters becoming more involved in the dining room experience. "Our menu comes from those cherished memories, reinterpreted with a modern approach. We use local ingredients and honor traditions that bring back memories, flavors, and emotions that are part of our history."

"I believe this is the best menu we've created since we opened, both here and at our previous location in Puerto de la Cruz," he stated. "The Atlantic menu offers nine to ten courses, while the Root menu features fourteen to sixteen. We've changed about five dishes on the Root menu."

"I have a particular fondness for a new dish we've added to the menu," he shared. "It's a moray eel stew with watercress and escaldón de millo, a small tribute to the traditional watercress stew, but presented in a new way."

"With Haydée, I want to show that tradition can evolve without losing its core identity," Suárez explained. "Our heritage, our local ingredients, and our family stories can be transformed into modern cuisine while keeping that distinct Canarian character. Beyond that, I hope that when people think of the restaurant, they see a place that champions our local culture and produce, always with respect for who we are and the courage to keep moving forward."