Chef Rigoberto Almeida: A Culinary Journey to ‘19’
Chef Rigoberto Almeida, the heart and soul behind El Pellizco by Rigoberto Almeida located in Costa Calma, is set to unveil his latest culinary venture, ‘19,’ on November 19. Situated within the luxurious, recently renovated Hotel Golf Jandía in southern Fuerteventura, this new restaurant promises a vibrant, rock-and-roll twist on Almeida’s acclaimed Cuban-Majorero fusion cuisine that has captivated both diners and critics alike.
A Unique Concept Inspired by Golf
The name ‘19’ holds a special significance for golf enthusiasts; it refers to the bar or lounge where players unwind after completing their 18 holes. This new space is designed to encourage a leisurely dining experience, offering patrons the chance to enjoy their meals continuously from 12:00 PM to 8:00 PM. As the creative mastermind, Almeida will oversee the culinary direction while also introducing a refreshing, unrestrained dining concept, allowing guests to indulge without the pressures of time.
Culinary Leadership and Vision
In the kitchen, Anaïs González, previously the head chef at the original El Pellizco in Morro Jable, will take the helm. Chef Almeida has also carefully crafted an extensive wine and cocktail menu, collaborating with one of the island’s top mixologists to create signature drinks that complement his imaginative dishes. The blend of flavors and artistry in the drinks will surely enhance the dining experience, making it even more enjoyable.
An Atmosphere of Elegance and Relaxation
Spanning 350 square meters, ‘19’ features various ambiances influenced by British design. Guests can choose from a sheltered terrace with a cocktail bar, a VIP area, a lounge equipped with games like billiards and darts, and even an elegant smoking room for those who appreciate fine cigars. This thoughtfully designed space is not just about dining; it’s about creating memorable experiences in an environment that exudes charm and warmth.
A Playful and Creative Menu
True to Almeida’s playful style, the menu at ‘19’ showcases local ingredients reimagined with global techniques. Among the highlights are the delightful laksa of prawns with green mojo, a decadent brioche with black pig ribs and Canarian barbecue sauce, and vegetable gyozas with green mojo foam. Traditional Canarian flavors are also present, with dishes like almogrote and fish salad and the signature polvito majorero with gofio rounding out a menu that emphasizes creativity and local heritage. Plus, house-made sourdough bread and a variety of mojo aiolis further enhance the dining experience.
A Culinary Star on the Rise
Born in Havana in 1990 to a Canarian family, Almeida’s journey into the culinary world began early. With a foundation in Food Chemistry from the University of Havana, followed by training at prestigious institutions like Le Cordon Bleu and the Basque Culinary Center, he has developed a diverse skill set. Since moving to Fuerteventura with his partner, Yahimara Ferrand, who serves as director and sommelier at El Pellizco, Almeida’s career has soared—earning accolades such as the Gold Medal “La Tapa del Bonito” and recognition as a finalist in the National Tapas Contest of Valladolid 2023. In 2025, he was celebrated as Chef Revelación de Canarias by the Qué Bueno guide, alongside receiving a Repsol recommendation.
The Next Chapter in a Culinary Narrative
At El Pellizco by Rigoberto Almeida, launched in December 2023, Almeida introduced Fuerteventura’s first tasting menu: “Encounter between Two Worlds,” a sensory journey that bridges Cuban and Canary Island flavors. With ‘19,’ he is setting out to expand his culinary narrative by introducing a concept that blends high-end dining with a fun, accessible format rooted in the world of golf.
In this new endeavor, Chef Rigoberto Almeida invites you to step into a dynamic space filled with culinary adventures and soulful dishes that reflect his passion for fusion cuisine. Whether you’re a golf enthusiast or simply seeking a delightful meal, ‘19’ is bound to provide an unforgettable dining experience.
