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Rigoberto Almeida, from El Pellizco, and Víctor Valverde will share a menu that combines Majorera goat with Lanzarote products
The gastronomy of Lanzarote and Fuerteventura will meet next Sunday, 25 October, in the kitchens of the Palacio Ico restaurant, in the town of Teguise. Rigoberto Almeida, head of El Pellizco Costa Calma, y Victor Valverde, responsible for the kitchen of the host establishment, They will star in a new day of gastronomic culture with a four-handed menu that will explore the possibilities of the products of both islands.
The event has a particular attraction in the presence of Almeida, one of the chefs who is most researching the culinary possibilities of the Majorera goat. The Cuban-Canarian chef, whose restaurant in Costa Calma is among those recommended by the Michelin Guide, has developed different preparations with this meat, traditionally linked to the popular cuisine of Fuerteventura, which now moves to the field of contemporary gastronomy.
Part of this work will be present in the appetizers that will open the meeting in the courtyard of Palacio Ico. The program includes a preparation called "Canarian black truffle", a goat stew chicharrón and a vertical tasting of Majorera goat sausages, one of the lines of research that Almeida develops in his restaurant.
The product from Lanzarote will also take center stage in a menu that will cover different expressions of island cuisine.. Among the dishes announced are the red shrimp from La Santa with aloe vera and fig tree, a basket of red tuna, grilled cherne with gofio miso and pickle, a preparation called “Goat Toaster” and the white jable sweet potato. The proposal will conclude with the so-called "Iconic dessert of Rigoberto".
Beyond the succession of dishes, The meeting will allow you to learn two ways of interpreting the Canarian pantry. On the one hand, Almeida's research on ingredients and preparations linked to the Majorera food culture; for another, Valverde's kitchen, built around the products of the sea and the land of Lanzarote, with a contemporary look.
The day will begin at 12.15 hours with a chat and snacks on the patio, before moving to the dining room to enjoy the tasting menu. The price will be 85 euros per person, with aperitif drinks included, but not the lunch ones.
The activity is part of the program of gastronomic culture days that Palacio Ico has been developing since 2023, with meetings between guest chefs and their resident chef. On this occasion, The proposal incorporates the collaboration of Taste Lanzarote.
Reservations can be made over the phone 928 594 942 or email info@hotelpalacioico.com.
