A Culinary Encounter in Fuerteventura: The Rise of “Lo Nuestro”

In a time defined by unprecedented challenges, a serendipitous meeting between Mari Carmen Vélez, a celebrated chef from La Sirena in Petrer, Alicante, and Rigoberto Almeida, a Cuban culinary artist, sparked a new gastronomic venture in Morro Jable, Fuerteventura. This meeting, born out of the pandemic’s restrictions, has blossomed into a beautiful partnership, ultimately leading to the opening of “Lo Nuestro,” a restaurant set to become a hallmark of culinary excellence on the island.

The Initial Connection

The pandemic’s lockdown prompted Mari Carmen and her husband to seek refuge in their home in Morro Jable. On the very first day of their arrival, as fate would have it, they dined at El Pellizco, a local restaurant. The meal, which featured an imperfect rice dish, led Mari Carmen to engage with the chef, offering her culinary wisdom. That day, she found herself immersed in the kitchen, turning the dish from a disaster into a delightful creation overnight. That chef was none other than Rigoberto Almeida.

From Cuba to the Kitchen

Rigoberto, hailing from a Cuban family with roots in the Canary Islands, discovered his passion for cooking at a young age in Havana. Following his dreams, he pursued a degree in food chemistry while exploring culinary opportunities throughout South America. His journey led him to Fuerteventura, where his life took an unexpected turn after meeting Mari Carmen. Initially working as a dishwasher, Rigoberto embraced every opportunity that came his way — a distance cooking course, heading the kitchen at San Borondón Hotel, and eventually, establishing his own restaurant, El Pellizco, which quickly gained popularity for its contemporary take on traditional dishes.

A Blossoming Friendship

As their culinary bond deepened, Mari Carmen prolonged her stay in Fuerteventura. Their friendship flourished, and they began collaborating on innovative dishes. With Mari Carmen’s upcoming opportunity in Saudi Arabia lingering in the background, the allure of Fuerteventura proved too strong to resist. Together, they envisioned “Lo Nuestro,” a restaurant accentuating both traditional paellas and creative culinary expressions. Mari Carmen, impressed by her talented team back at La Sirena, stated that her heart now lay with “Lo Nuestro.”

The Restaurant’s Ambiance

Perched against the stunning backdrop of the Morro Jable lighthouse and the stunning Atlantic Ocean, “Lo Nuestro” opened its doors to the public just days ago. The restaurant boasts a grand terrace with an open kitchen and an automatic bioclimatic pergola that provides the ideal ambiance by balancing sunlight and the coastal breeze. The atmosphere is electric, with both chefs seamlessly transitioning between roles in the kitchen — emphasizing collaboration over hierarchy.

A Culinary Fusion

As I arrived at “Lo Nuestro,” I was immediately struck by the vibrant energy within. The culinary prowess of Mari Carmen blends beautifully with Rigoberto’s Caribbean influences, showcasing a menu that transcends boundaries. Their creations focus on harmony, finesse, and a playful approach to flavors and presentation.

Signature Dishes to Savor

The culinary journey kicked off with a crispy yuca drizzled with palm honey, offering a refreshing mix of textures. Following this was a delightful play on flavors — tempura cheese skewers paired with homemade jams. The beetroot hummus presented an explosion of colors and flavors, enhanced by goat cheese and pumpkin seeds — a culinary twist on a beloved classic.

Notably, the refined brandade de bacalao was served with fried rice and crystal shrimp, all presented with a touch of smoke during service, delivering both intrigue and taste. The menu also includes a remarkable twenty-five-day aged beef tartare artfully complemented by the smoky notes of Rigoberto’s creativity, along with a Galician-style octopus served over a squid ink-infused potato puree that captured the essence of the sea.

Celebrating Local Ingredients

No meal in Fuerteventura would be complete without savoring goat dishes, and “Lo Nuestro” doesn’t disappoint. Traditional goat stew is presented in stylishly crafted cones, allowing diners to enjoy authentic flavors in a modern twist. Rigoberto’s Thai-style shrimp güira showcased the delightful intersection of American and Asian influences.

However, the star of the menu is undoubtedly the meloso rice, featuring lobster and octopus — a breathtaking blend of textures and flavors. Fans of noodles will also appreciate the fideuá de marisco, a must-try that pays homage to local traditions.

An Exciting Culinary Future

“Lo Nuestro” presents a culinary landscape that celebrates the richness of flavors found in Mediterranean, Atlantic, and Caribbean cuisines. There’s a spirit of collaboration, adventure, and innovation present in every dish, making it clear that Mari Carmen and Rigoberto are just getting started. Fuerteventura is buzzing with excitement about this vibrant new establishment, and patrons will undoubtedly flock to experience the magic crafted by these two talented chefs.

This captivating restaurant is a testament to how unexpected meetings can lead to remarkable ventures, leaving food enthusiasts eager for what’s to come.