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Chef Rigoberto Almeida (The pinch, Costa Calma) announces the upcoming opening of the '19' restaurant in the luxurious and renovated Golf Jandía hotel in Fuerteventura
After a few brilliant months in which, with its surprising and unprecedented Canarian cuisine in dialogue with Cuban and Caribbean gastronomy, the chef Rigoberto Almeida (THE PINLIZCO by Rigoberto Almeida, Costa Calma, Fuerteventura) has become the most daring culinary reference of the Archipelago, just announced the opening of a new restaurant, he ‘19’, in the luxurious and recently renovated Hotel Golf Jandia, in Jandia, in the south of the island.
The restaurant ’19’ (in reference to the golfer's rest after completing the 18 regulation holes), which will be inaugurated precisely next 19 of November, Almeida has designed it as a casual and rock version of his Canarian-Caribbean culinary narrative, with an original letter and different from that of its flagship –THE PINLIZCO by Rigoberto Almeida, in Costa Calma-, a philosophy of playful gestures in the preparations and the possibility of eating uninterruptedly from the 12 from noon until 20 hours of the night.
Rigoberto, who in '19' will act as consulting chef and generator of the menus, the chef has stood out in the kitchen Anais Gonzalez, who until now held the culinary leadership of The pinch original, in Morro Jable. Besides, Almeida He has also designed the wine list and the avant-garde cocktails, counting on one of the top bartenders on the island for its service.
The '19′
Con 350 m2, he ‘19’ offers different spaces with views of the golf and the Atlantic. Perhaps the most spectacular is the garden, an expanse of grass with a central fountain. Besides, covered terrace (with the cocktail bar), VIP zone, living room and games (billiards, darts…) with bar, sofas, snack and drinks menu, and smoking room to enjoy cigars on elegant chester sofas.
The set, with a look&very English golf club feel.
The '19' letter
With the creative Majorero-Cuban style of Rigoberto Almeida, The menu includes very playful preparations, perfect to eat at any time of the day and even share. Uninterrupted hours from noon to eight in the afternoon.
Among them, la Laksa (traditional peranacan soup from singapore) of prawns and green mojo; Homemade Black Canarian Nachos with goat cheese sauce and guacamole '19'; Smoked goat cheese croquette with tomato jam from Fuerteventura; Green and creamy Fuerteventura burrata salad with rested fig vinaigrette, avocado and toasted cashews; Black pork rib brioche bread at low temperature, Canarian barbecue sauce and crispy rice; Warm roasted eggplant salad with tomato sauce, peppers and fresh cheese shavings; Vegetable Gyozas in textures with green mojo foam and garlic mayonnaise; Almogrote Salad, black mojo and grilled fish of the day; the Skewer of entrecot, majorera potatoes, vegetables and habanero chimichurri; Octopus bao bread with kimchi mayonnaise and fresh sprout salad; shrimp lollipops, Iberian ham and sour emulsion; Maxorata paprika cheesecake; Polvito majorero with gofio; or the Deconstructed Brownie with Goat Milk Infusion.
Y, naturally, sourdough bread and green mojo and red mojo aiolis.
