Rigoberto Almeida rises the level in Fuerteventura

A bold move and, both, expected in Fuerteventura and in the entire Canary Islands in the thriving context of the New Canarian Cuisine: the first decidedly contemporary and creative gastronomic look to the island, its products and its cuisine, from a global tasting menu.

The chef Rigoberto Almeida he has not doubted it, converting your restaurant THE PINLIZCO by Rigoberto Almeida In Costa Calm, in the first to offer, in addition to the letter, a tasting menu (with optional pairing) that allows you to travel, from avant-garde gestures, the great products of the island and its culinary traditions nuanced with the Caribbean colors.

Because Rigoberto was born in Havana (Cuba), of Canarian-Cuban parents, what made him live since he was little (your grandparents, both canaries, they had a restaurant there) the traditions of the islands that have already marked him forever. In this way, with the traditions of Fuerteventura in the mind and in the hands, sharing heart with his native Cuba and the Caribbean, and backed by the success of his other restaurant, The Pinch Morro Jable (Recently Recommended Repsol), has created a new gastronomy in its new establishment in Costa Calma, a meeting between two worlds that, from the strictly local and sustainable, projects the Majorera island with nuances from the other side of the Atlantic based on unrepeatable creativity, lots of fun, impeccable technique and haute cuisine finishes.

Its brand new menu has a captivating starter of appetizers that proposes its Canarian memories, like black potatoes with boiled black mojo, Fried gofio pellet with mojo picón and fresh cheese from La Pared, local fish chicharrón with garlic emulsion, Majorera goat foie gras and tomato jelly or millet biscuit with tomato butter and dried tuna crumbs; Fascinating mains like liquid salad, the tuna basket, Majorera eggplant, the Fuerteventura octopus scald, Canarian turmeric and grilled Fuerteventura prawns, the local fish of the day between the sea and the land or the ajiaco (colombian recipe) Majorera goat; and desserts such as tropical fruits and flowers, chocolate and goat or the 'Canarian breakfast'.
A whole manifesto of sensitivity and horizons. Its price, 75 euros (45 euros the great pairing).

The tasting menu It is served only in one of the restaurant spaces, a discreet dining room with views of the Atlantic, for 18 pax, where the large glass cellar is also located, con 70 reference between Fuerteventura, Canary Islands, France, Italy and the two Americas.
The restaurant (600 m2 in total), located in the paradisiacal Costa Calma of Fuerteventura, on Sotavento beach, a contemporary lightweight construction, completely open to the Atlantic Ocean, whose great blue penetrates all its spaces and is, always, the horizon from the table, It also presents other tasting spaces from the menu: the covered terrace, with open ocean views, recreating a large minimalist porch to offer all the comfort of the outdoors without climate problems; y the frescoed terrace-viewpoint, a large veranda right above the Atlantic, both to have drinks and to enjoy the dishes.
All of them designed with great separation between the tables for greater privacy. An exquisite detail: All room staff wear original Cuban guayaberas, hand-sewn by the famous Havana seamstress Hilda Rosa.

Sustainability policies. As a restaurant dedicated to Fuerteventura and its great sea and land products, El Pellizco by Rigoberto Almeida has local, Proximity and respect for the environment are the basis of its strict philosophy of sustainability..
In the restaurant, all waste is recycled into fine; the tableware is made by themselves with local artists, they work with solar energy, The kitchen machinery is low consumption and is connected to photovoltaic energy; he 90% of raw materials for the menu and the menu are from local producers; policy 0 plastics; cloth napkins, oil recycling…

THE PINLIZCO by Rigoberto Almeida leads the contemporary and creative cuisine of Fuerteventura, enrolled in the New Canarian Cuisine, from the products and traditions of Fuerteventura launched to the creative vanguard with a fresh and playful look at the Caribbean.