Rigoberto Almeida opened ‘The 19 by El Pellizco’

With a very fresh and casual proposal, created from its unique culinary universe of Canarian-Caribbean inspiration back and forth, the majorero chef Rigoberto Almeida opened ‘The 19 by El Pellizco’, your new place, in the form of advice, in the renovated and luxurious Hotel Golf Jandía.

'The 19th', just as its name suggests (rest and socialization after 18 regulation holes), proposes an enjoyment in an open informal tone, with a playful and colorful menu in an environment - with views of the golf course and the ocean- with different spaces and possibilities: the garden, a relaxing expanse of grass with a central fountain; the covered terrace (with the signature cocktail bar); the VIP area; the living room and games (billiards, darts…) with bar, sofas, snack and drinks menu; and the smoking room to get drunk with cigars while resting on traditional Chester sofas..
Con 350 square meters and an elegant aesthetic inspired by English golf clubs, gastronomy, advised by Rigoberto Almeida and executed by a team created especially by the chef with chef Anais González at the helm, proposes, from the 12 from noon until 20 hours of the night, a letter suitable for any time of day but, always, creative high voltage.

between the dishes, the 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; the 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; textured vegetable gyozas with green mojo foam and garlic mayonnaise; the 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; the majorero powder with gofio; or the deconstructed goat's milk-infused brownie.
All of this, with sourdough bread and green mojo and red mojo aiolis.
With the opening of 'El 19', Chef Rigoberto Almeida consolidates his innovative and groundbreaking culinary style in Fuerteventura and the Canary Islands, in which he brings together his Cuban and Caribbean memories with the Majorero landscape that he inhabits., conceptually rescuing the historical paths crisscrossed between the Canary Islands and America and promoting them, with a surprisingly creative swing, towards unusual taste regions.