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THE PINLIZCO by Rigoberto Almeida, In Costa Calm, Fuerteventura, offers the first tasting menu on the island and raises the level of Majorera gastronomy
Located in Costa Calma, In the south of Fuerteventura, THE PINLIZCO by Rigoberto Almeida It is presented as a unique and brave proposal: the first restaurant on the island to offer a tasting menu. And it is not just a novelty in format, but also in depth, because what is cooked there is cuisine with identity, sensitivity and roots.
The place stands out for its discreet elegance. Nothing left, nothing squeaks. The atmosphere invites leisurely enjoyment, unpretentious, but with great pleasure. The room where the tasting menu is served contemplates the large outdoor space through glass windows., balcony over the Atlantic, designed for letter and lighter castings.
It takes little time to make sure that the room service lives up to what is advertised: professional, nearby, knowledgeable about every detail of the menu and every bottle in their splendid wine cellar, with references from the islands, from various regions of Spain and even from outside our borders.
In kitchen, Rigoberto Almeida draws a delicious bridge between the Canary Islands and Cuba, their two homelands, in a fusion that does not seek easy effect, but rather it is built from respect for the product and taste memory. There is a market, there is closeness, There is a season... and there is a lot of creativity. Flavored dishes, with history, with intention. And exclusive tableware resulting from island craftsmanship.
The tasting begins with the appetizers: Black potato with boiled black mojo, Fried gofio pellet with mojo picón and fresh cheese, Local fish crackling with garlic emulsion, the Majorera goat foie gras and tomato jelly and the millet biscuit with tomato butter and dried tuna crumbs.
The open road is soon to be found with three proposals that dazzle: liquid salad, Basket of tuna and Majorera eggplant. Product, technique, creativity, fun and, above all, flavor.
and They are followed by the Escaldón of Fuerteventura octopus hidden in a blanket of bagels, cotufas, millitos, popcorn or whatever everyone calls it, Canarian Turmeric and Carabinero de La Santa respected to the maximum, just sounded, the local fish of the day between the sea and the land and the Ajiaco of Majorera goat.
Desserts such as tropical fruits and flowers, chocolate and goat or the 'Canarian breakfast' complete the experience.
The waste of sensitivity and cooking comes out 75 euros per person to which must be added 45 euros if you want pairing.
