Chef Rigoberto Almeida, at the helm of El Pellizco in Costa Calma, shares his favourite spots on the island, from guachinches to chiringuitos, and teases his new tasting menu for October.
Rigoberto Almeida, chef of the El Pellizco restaurant in Costa Calma, has unveiled the places he considers essential for enjoying authentic Fuerteventura cuisine. The chef, known for his innovative cooking that fuses Canarian and Caribbean traditions, shared his recommendations in an interview, highlighting everything from traditional guachinches to beach chiringuitos.
Almeida, who has revolutionised Majorera cuisine with his creative tasting menus, noted that in summer his offerings become lighter and more Atlantic. “We look for dishes that refresh. We offer more raw, marinated, lightly pickled, short broths, citrus fruits, fresh herbs, and the product of the day,” he explains. The chef announced that starting in October, he will launch a new menu called “Experience,” which will change weekly and include creations such as the dish fermented in coconut water, the crispy cookie of goat stew, and the escaldón de gofio with Aquanaria sea bass loin, pejines, and pickled onion gel.
Among his recommendations, Almeida highlights Casa Pepe in El Cotillo for the simplicity of its sardines, mackerel, and bonito, which are served grilled or over coals. “It’s pure product, arriving at the table at its perfect point,” he assures. He also mentions El Roque de los Pescadores in the same locality, where fresh fish is cooked whole: “When there’s good produce, eating a whole fish there is to understand Atlantic cuisine.”
The chef also recommends Quesería La Villa in Betancuria to taste Majorera cheese in its original setting. “Eating Majorera cheese in the heart of the island is returning to the origin of the product,” he states, suggesting trying it with palm honey at any guachinche or local eatery.
Almeida confesses his weakness for vieja, also known as parrotfish, one of the most emblematic white fish of the islands, as well as mackerel, bonito, and sardines. In his personal pantry, he always has tuno indio, fresh herbs, citrus fruits, and gofio, although “in a light way,” he clarifies. With Canarian tomatoes, he prepares gazpachos, tomato waters, and gelatins.
Another treasure he reveals is La Vaca Azul in El Cotillo, specialising in grilled fish and limpets. “Places like this sustain the real gastronomy of Fuerteventura,” he points out. He also recommends Avenida Restaurante for its ocean views, and La Marisma in Gran Tarajal, where you can eat a fish sandwich or the fish of the day with a beer for under 20 euros.
Regarding chiringuitos, Almeida believes they should offer a short menu with well-executed dishes, to enjoy with your feet in the sand and a cold beer. Among his favourites, he mentions Sotavento Beach Club, where you can order “gems of the sea” after a swim. Finally, he encourages discovering informal stalls in Costa Calma and on Corralejo beach, where portions of sardines, salad, and papas arrugadas are a classic.
The chef, who has made a significant impact on Fuerteventura's cuisine with his tasting menus like “Guantanamera” and “Majorera,” continues to bet on innovation and the quality of local products. His new project, the “Experience” menu, promises to surprise diners with dishes that are the result of his research and development work.
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