Rigoberto Almeida and El Pellizco Fuse Gastronomy with the Feminine World of Both Shores
The well‑known chef bets on haute cuisine that unites the Canary Islands and the Caribbean in Costa Calma
Rigoberto Almeida, a Canarian‑Cuban chef who heads El Pellizco in Costa Calma, has unveiled a sweeping transformation of both his restaurant and his culinary proposal. After creating the island’s first creative tasting menu in 2025, Almeida now launches two completely new tasting menus—“La Guantanamera” and “La Majorera.” Both menus explore the historic and culinary ties between the Canary Islands and Cuba, presenting dishes and combinations never before seen on the island.
Restaurant makeover
- Installation of advanced kitchen equipment, including a lyophilizer.
- New linen of fine linen and tableware handcrafted by local artisans in collaboration with the chef.
- Redesigned garden area; the sea‑view terrace has become an aperitif lounge with sofas and armchairs.
- Service limited to 16 lunch seats and 16 dinner seats per day, aiming for a more exclusive, carefully curated experience.
“La Guantanamera” – the long menu (tribute to Cuban women and Caribbean influence)
Starters
- Goat chicharrón
- Green banana
- Canary black truffle
- Dried fish
- Pickled Majorero pejín
Main courses
- “Fish in water”
- Airy octopus cracker
- Goat flower
- “Cheese trilogy” (three expressions of Majorero cheese)
- Black fish
- Carabinero shrimp cooked with pork lard
Desserts
- Faux cheese
- “The goat” (ice‑cream made from goat fat and meat, goat‑cheese cotton, caramelised goat‑ham sheets)
- Petits fours inspired by the chef’s childhood
“La Majorera” – the short menu (tribute to the women of Fuerteventura)
Starters
- “My Canary flavours” – black potato with black boiled mojo
- Fried gofio ball (pella)
- Fish chicharrón
- Goat foie
- Tomato jelly
- Corn cracker with tomato butter and codium sea‑weed crumbs
Main courses
- Liquid salad
- Tuna basket
- Majorero‑style eggplant
- Octopus escaldón
- “Fish between sea and land”
- Goat ajiaco
Desserts
- Indian tuna (tuno indio)
- “Our chocolate‑and‑goat encounter”
- Petit four (Canarian breakfast)
Both menus can be paired with an exclusive wine selection.
“Dishes like the goat flower and nectar, made with cabrabushi—a Majorero version of Japanese katsobushi—seek new textures and flavours,” Almeida explained.
“The airy gofio‑and‑octopus cracker, finished with a plankton‑codium emulsion, symbolizes the journey between the Canaries and America.”
Chef’s background and accolades
- Born in Cuba to a Canarian family; studied Food Chemistry in Havana.
- Early career at La Bodeguita del Medio before moving to Fuerteventura.
- Trained at Le Cordon Bleu and the Basque Culinary Institute.
- Opened El Pellizco in 2018 with director and sommelier Yahimara Ferrand; the restaurant relocated to Costa Calma in 2023.
- Awards include the Gold Medal “La tapa del bonito,” the Platinum Tap in Fuerteventura, finalist in the 2023 National Tapas Competition (Valladolid), and Chef Revelation of the Canary Islands 2025 by Guía Que Bueno. The restaurant is also recommended by Guía Repsol.
- The wine cellar holds 220 references from Fuerteventura, the Canary Islands, the Iberian Peninsula, and beyond.
Upcoming projects and practical information
- On 19 November, Almeida will act as advisor for the new restaurant “19” in the Hotel Golf Jandía.
- Opening hours: 14:00 – 23:00; closed on Tuesdays and Wednesdays; no annual closure.
- Tasting‑menu prices: €95 for “La Guantanamera” and €80 for “La Majorera”.