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Michelin incorporates El Pellizco as recommended, Citurna and La Tegala, three restaurants that reinforce the gastronomic leap outside the capital islands
The Michelin Guide has incorporated three projects located on non-capital islands of the Canary Islands as recommended restaurants: THE PINLIZCO by Rigoberto Almeida, In Costa Calm, Fuerteventura; citron, in Playa Blanca, Lanzarote; y La Tegala, in Macher, also in Lanzarote.
The entry of these three restaurants into the Michelin selection does not imply a star, pero sí un reconocimiento relevante dentro del mapa gastronómico de las Islas. Above all because it confirms a movement that goes beyond a proper name: Canarian cuisine of interest continues to gain strength outside of Tenerife and Gran Canaria.
Beyond the capital islands
for years, buena parte de la visibilidad gastronómica del Archipiélago ha estado asociada a las dos islas capitalinas. La recomendación de Michelin a estos tres restaurantes refuerza una lectura distinta: las islas no capitalinas están generando proyectos con personalidad, ambición y capacidad para entrar en el radar de las grandes guías.
Fuerteventura y Lanzarote aparecen en esta actualización con propuestas muy diferentes entre sí. Una cocina majorera con horizonte caribeño, una casa de fusión viajera en Playa Blanca y un restaurante lanzaroteño que revisa la identidad insular desde una mirada contemporánea. Tres caminos distintos que apuntan en la misma dirección: más calidad, más discurso y más presencia exterior.
The pinch, Fuerteventura desde el Caribe
In Costa Calma, THE PINLIZCO by Rigoberto Almeida It has become one of the most significant openings of the new Majorera cuisine. The restaurant offers a personal reading of Fuerteventura through the chef's biography: Canary Islands, Cuba, Caribbean and local products coexist in a round-trip cuisine.
Rigoberto Almeida has built a proposal that is based on tasting menus, contemporary technique and a very recognizable look at the Majorera pantry. The result is a cuisine that is not limited to reproducing traditional recipes., but it displaces them, mixes them and turns them into a longer-lasting gastronomic experience.
The Michelin recommendation comes at a particularly active time for the restaurant, which has been consolidating Costa Calma as a new point of gastronomic interest in Fuerteventura.
Suppose, besides, the return of the Majorera island to the Red Guide, ten years after the last recorded entry.
citron, traveling cuisine in Playa Blanca
In White beach, citron represents another form of gastronomic growth in non-capital islands. His proposal combines Latin American roots, Lanzarote product and Asian and global influences in a fresh fusion cuisine, direct and designed to share.
The project, powered by brothers Ruben and Chana Rivera, has found its space in the south of Lanzarote with a menu with a traveling vocation and a less solemn tone than other gastronomic restaurants.. That's part of your interest.: kitchen with personality, but without rigidity; technique and flavor, but with a close language.
Its entry as Michelin recommended confirms Playa Blanca - where Kamezí resides, only Michelin Star on the island- in a gastronomic conversation that goes beyond the conventional tourist offer. Citurna shows that also from an apparently casual format you can build a proposal with enough identity to attract the attention of the guide..
La Tegala, a new stage in Mácher
The third name is La Tegala, in Macher, one of the spaces with the most gastronomic history in Lanzarote. Under the direction of the chef Daniel Jimenez, The restaurant has been betting on creative Canarian cuisine for some time., with local product, references to the volcanic landscape and a contemporary staging.
La Tegala works from a very recognizable enclave: a house of unique architecture, with views of the Lanzarote territory and a gastronomic memory that is part of the recent history of the island.
Its Michelin recommendation recognizes both the value of the space and the attempt to place La Tegala in a prominent role within Lanzarote cuisine.. At a time when the island is expanding its presence in guides and conferences, Mácher's restaurant adds one more argument in favor of Lanzarote's good gastronomic moment.
A sign for island gastronomy
The incorporation of El Pellizco, Citurna and La Tegala to the Michelin Guide allows us to read the current moment with some clarity. The non-capital islands are no longer occupying a secondary place in Canarian gastronomy. They are no longer just product territory, landscape or tourism, but also restaurants with their own speech.
Fuerteventura begins to find a more visible contemporary gastronomic voice. Lanzarote, for his part, confirms that his cuisine is moving in several directions. And almost all good.
Michelin's recognition does not close any path, but it does indicate an evolution. The gastronomic quality of the Archipelago is decentralizing and beginning to draw a more balanced map, in which non-capital islands provide personality, risk and new reasons to also travel to eat.
