Discovering Kamezí Deli & Bistro: A Culinary Gem in Lanzarote
Nestled at the far end of Lanzarote, right near the enchanting Isla de Lobos and under the watchful light of the Pechiguera Lighthouse, lies one of the island’s premier private villa complexes. Amidst this breathtaking backdrop is Kamezí Deli & Bistro, a burgeoning hub of high cuisine that has rapidly become one of the most intriguing culinary offerings not only in Lanzarote but across the Canary Islands.
Entering the Culinary Paradise
Upon crossing the threshold of Kamezí, the vibrant atmosphere instantly captivates you. The setting is like a gourmet market where premium local products beckon from every corner. One standout item is the exquisite tuna preserves crafted right here in Lanzarote—definitely something I regrettably forgot to snag during my visit, serving as a perfect excuse to return!
The interior radiates a unique charm, featuring an array of fresh fruits, vegetables, and aromatic herbs within arm’s reach of the open kitchen. The heart of this culinary establishment is led by Chef Abel del Rosario, who masterfully orchestrates the symphony of flavors and aromas around the restaurant. Each corner of Kamezí holds an exquisite detail waiting to be uncovered, inviting diners to discover rather than merely observe.
The Art of Fresh Ingredients
Kamezí takes pride in sourcing the freshest ingredients, with an in-house bakery producing artisanal bread daily. This aspect is particularly refreshing given the ongoing predicament of quality bread on the island. As I savored my experience, I couldn’t help but marvel at the sheer thoughtfulness with which each element is curated—an invitation to immerse in a world where local produce reigns supreme.
Spotlight on Ruth Nieves: A Rising Star
Among the treasures of Kamezí is the talented Ruth Nieves—an individual whose depth of experience in the culinary arts matches her undeniable talent. Her unique take on classic cocktails has left a mark, particularly her reimagined Bloody Mary named after the establishment itself. This creation, infused with picón (a local chili) and smoked black pork, stands out as one of the most remarkable drinks I indulged in this year.
Immersive Dining Experience
As the sun sets over Fuerteventura and Isla de Lobos, Kamezí’s ambiance transforms into one of intimate delight. The restaurant is artfully designed, ensuring that tables are spaced comfortably, giving patrons not only a magnificent dining experience but also the added sense of safety and comfort that is so essential.
Sitting among guests, I was fortunate to share the space with a lovely Galician-Catalan couple on their honeymoon, sparking a delightful conversation that added yet another layer of warmth to the evening.
A Journey Through the Menu
Once the dining journey commences, the dishes serve as a testament to the creativity and vision of Kamezí. With attentive service from Sergio, the restaurant manager, the tasting menu unfolds spectacularly. We began with red tuna paired with a crisp alganori (a type of seaweed) and fresh fruits from Finca Marchinda, imparting a refreshing culinary awakening.
One highlight was the exquisite carabinero (a local shrimp) enhanced by its crispy head, served alongside a bullabesa of crab and sea urchin—a dish that captures the essence of local marine life. The finale of this array brought us a playful twist; a gallo (fish) with passion fruit and popcorn ice cream that created an unexpected crescendo of flavors.
A Symphony of Flavors
The dining experience continued with selected dishes that finely balance the sea and land. The sama (a type of local fish) paired beautifully with kale, carrot, and fennel, showcasing elegance on the plate. The preparation of the vieja (another local fish) was executed with remarkable finesse, merging mellow wheat and sweet potato for a divine completion to a majestic tasting journey.
As we moved on to the meat section, the play on traditional recipes unfolded with incredible craftsmanship. The cabrito (kid goat) presented alongside hand-crafted naifes (traditional knives) became a centerpiece, while a creative corn dog made of rabbit with Canarian salmorejo made for a whimsical yet delectable twist.
Confection and Conclusion
Desserts at Kamezí avoid unnecessary extravagance, favoring a subtle approach that emphasizes clean flavors. A pre-dessert of mango, cilantro, avocado, and lime served to refresh the palate, setting the stage for a crème brûlée crafted with sweet potato and semi-cured cheese—a guarantee of indulgence.
Amid the exceptional service led by Sergio and the budding sommelier Victor, I did sense a slight disconnection in the wine pairings—while not flawed, they could align more cohesively with the innovative dishes presented.
Abel del Rosario’s Culinary Vision
At the helm is Abel del Rosario, the heart and soul of Kamezí’s kitchen. He expresses genuine gratitude for the opportunity granted by the Eguren Kertudo family to realize his vision of Canarian cuisine. Abel seeks not only to highlight local products but also to build partnerships that celebrate the essence of Lanzarote’s culinary heritage.
As the evening unfolded, Abel shared his aspirations for the establishment amid the island’s evolving gastronomic landscape. He remains optimistic, viewing every obstacle as just a chapter in their culinary journey.
Kamezí Deli & Bistro isn’t just a restaurant; it’s a celebration of culinary excellence that demands recognition. Its dedication to quality and innovation shapes an exciting narrative for Lanzarote’s dining scene, marking it as a must-visit destination for food enthusiasts eager to savor the rich natural bounty of the Canaries.
