Rigoberto Almeida's New Gastrobar, El 19 by El Pellizco, Opens to Great Success at the Renovated Golf

The chef offers a fresh perspective on his acclaimed Canary‑Caribbean culinary universe of El Pellizco Costa Calma through a playful, colorful menu presented in a relaxed, informal format.

Rigoberto Almeida’s newest venue, El 19 by El Pellizco, opened this week inside the newly refurbished, upscale Golf Jandía Hotel on Fuerteventura.

“El 19,” as its name suggests—referring to the relaxation and socialising that follows the 18‑hole round—offers an informal, open‑air experience with a menu that is both ludic and bursting with colour.

The gastrobar occupies 350 m² and draws aesthetic inspiration from classic English golf clubs. It features several distinct areas:

• Garden – a grassy terrace centred around a fountain.
• Covered terrace – home to a signature cocktail bar.
• VIP zone.
• Lounge & games room – equipped with billiards, darts, sofas, a snack menu and a drinks bar.
• Smoking room – where guests can enjoy cigars on traditional Chester‑style sofas.

Service runs from 12 p.m. to 8 p.m., offering a menu that adapts to any time of day while maintaining a high level of creative intensity.

Signature Dishes

• Shrimp laksa with green mojo.
• Black Canarian nachos with goat‑cheese sauce and “19” guacamole.
• Smoked goat‑cheese croquette with Fuerteventura tomato jam.
• Green burrata salad with fig‑infused vinaigrette, avocado and toasted cashews.
• Black pork rib brioche (slow‑cooked) with Canarian BBQ sauce and crispy rice.
• Warm roasted eggplant salad with tomato sauce, peppers and fresh cheese shavings.
• Vegetable gyoza served with green‑mojo foam and garlic mayo.
• Almogrote‑style potato salad with black mojo and grilled fish of the day.
• Entrecôte skewer with Majorero potatoes, vegetables and habanero chimichurri.
• Octopus bao with kimchi mayo and fresh sprout salad.
• Prawn, Iberian ham, and spicy‑pepper emulsion “piruletas.”
• Maxorata‑pepper cheesecake.
• Majorero dust with gofio.
• Deconstructed brownie infused with goat‑milk.

All dishes are accompanied by sourdough bread and mojo sauces (green and red).

With the launch of El 19, Chef Rigoberto Almeida solidifies his reputation across Fuerteventura and the Canary Islands as an innovator who fuses his Cuban and Caribbean memories with the Majorero landscape. He revives the historic culinary links between the Canaries and the Americas, channeling them into a surprisingly creative swing that leads diners toward unexpected flavour territories.

Almeida is already preparing new culinary experiments for his flagship restaurant, El Pellizco Costa Calma, slated for early 2026.