Rigoberto Almeida serves the summer in five passes

| Rigoberto Almeida moves the pieces of its culinary universe again. The chef of El Pellizco Costa Calma, in Fuerteventura, premieres this Thursday, 18 of June, your new Experience Menu, a fresher proposal, light and summery that expands the gastronomic story with which it has placed its cuisine among the most unique on the current Canarian panorama.

After menus Guantanamera y Majorera, Almeida incorporates a third way: a five-pass experience—snacks, two main, dessert and petits fours—which works as a celebration of summer, but also as a living laboratory. This is not a menu set in stone, but a dynamic proposal, designed to change every week and to feed the R&D&I work that the chef is already developing for his new long menu, scheduled for October 2026.

Rigoberto Almeida's kitchen has been built on a recognizable idea: Canary Islands and the Caribbean not like a postcard, but as a common territory of memory, product, migration, mixing and technique. In The Pinch, that connection between Fuerteventura and Cuba is expressed through an emotional avant-garde, with dishes that do not give up the root, but they subject it to a contemporary language, precise and often unexpected.

The new Experience Menu born under that same logic, although with a more seasonal breathing. Reflected in the colors of summer, in the lightness of the products and in that celebratory feeling, playful and bright that so many Canarian and Caribbean tables share when the heat arrives.

The tour begins with some of the chef's most recognizable snacks: he fermented banana in coconut water, the canary black truffle, a surprising version of gofio pella, and the crispy goat stew biscuit. Three bites that sum up the tone of the house well: identity product, insular and technical perspective put at the service of impact.

As a first course, Almeida proposes a Fuerteventura shrimp ceviche tiradito with seaweed and coconut tiger milk, a preparation that looks at the Atlantic from the acidic freshness of the ceviche and the marine depth of the seaweed. The coconut, far from functioning as a simple tropical nod, helps round out a sequence designed to whet your appetite without weighing it down.

At the main pass, the diner can choose between meat or fish. The meat option will be a goat spoon with egg yolk gel and a salad reinterpreted in a creative key, with confit tomato, unctuous foam of cheese and toasted millet powder. The marine alternative will be a gofio scallop with sea bass loin Aquanaria, pejines and pickled onion gel, a current reading of one of the great taste codes of the Canary Islands.

The dessert arrives in the form of a canary brownie, a deconstruction of the classic sweet with banana cream, smoked and salted chocolate ice cream, finished in the room with a hot chocolate infusion. A closure that plays with the recognizable memory of the brownie, but it moves it towards a more insular territory, more aromatic and more scenic.

The experience concludes with three petits fours: a new reading of the pella de remember, made with creamy caramelized chocolate wrapped in gofio crumble; and coconut cake; y the facade, a traditional sweet from the center of Fuerteventura that Almeida synthesizes in a bite where advanced technique becomes nostalgia.

He Experience Menu will have a price of 40 euros and will be presented this Thursday at El Pellizco Costa Calma. From there, will change weekly, like a kitchen in motion that looks at the summer, but also to the immediate future of one of the most personal gastronomic projects in Fuerteventura.