A Culinary Gem: The Opening of Restaurant ’19’ in Fuerteventura
Chef Rigoberto Almeida, widely celebrated for his culinary prowess at El Pellizco by Rigoberto Almeida in Costa Calma, has exciting news for food enthusiasts and locals in Fuerteventura. On November 19, he’ll unveil his latest culinary venture: Restaurant ’19’. Located within the recently renovated Hotel Golf Jandía in the southern part of the island, this new establishment promises to blend breathtaking views of both the golf course and the Atlantic Ocean with an innovative dining experience.
Concept and Menu Highlights
Restaurant ’19’ embraces a creative culinary concept that weaves together influences from Cuban cuisine and the local Majorera traditions, staying true to the style Almeida has mastered in his previous endeavors. The menu is meticulously crafted for sharing, catering to patrons looking to indulge between 12 PM and 8 PM. Diners can anticipate a diverse array of dishes such as:
- Laksa de langostinos con mojo verde: A delightful nod to Cuban flavors with a local twist.
- Pan brioche de costilla de cochino negro: Slow-cooked black pig rib served with Canarian barbecue sauce and a crunchy rice element.
- Ensaladilla de almogrote con mojo negro: A local take on a traditional salad.
- Piruletas de gamba y jamón ibérico: Gambas served with Iberian ham and a zesty emulsion.
- Polvito majorero con gofio: A dessert showcasing Majorcan flour in a creative format.
The thoughtfulness of the menu allows diners to savor a variety of tastes and textures, making it perfect for communal dining.
Leadership and Culinary Expertise
While Rigoberto Almeida will act as the chef advisor and menu designer, the kitchen will be led by Anais González. Formerly the head chef at the original El Pellizco in Morro Jable, González brings a wealth of experience and passion to the team. Almeida has also curated a stunning wine list and a cocktail menu in collaboration with a well-known local barman, ensuring that the beverage offerings are as extraordinary as the food.
Restaurant Ambiance and Unique Features
Spanning 350 square meters, Restaurant ’19’ is designed to create a variety of inviting spaces. Guests can enjoy:
- A garden with a central fountain, perfect for leisurely evenings.
- A covered terrace with a cocktail bar, ideal for soaking in the picturesque surroundings.
- A VIP area and lounge space equipped with games like billiards and darts.
- A smoking room adorned with Chesterfield sofas for those who appreciate a fine cigar.
The decor pays homage to traditional English clubs, creating a sophisticated yet cozy environment.
A Touch of Playfulness in the Cuisine
Rigoberto Almeida’s signature playful style is evident in the offerings, which include dishes such as:
- Nachos negros canarios paired with goat cheese sauce and guacamole.
- Smoked cheese croquettes served with local tomato jam.
- Creamy burrata salad with a fig vinaigrette.
- Pulpo bao buns with kimchi mayonnaise.
- Entrecôte skewers served with local potatoes and a spicy chimichurri sauce.
- Vegetable gyozas finished with a green mojo foam.
- Maxorata cheese cake seasoned with paprika or a brownie infused with goat milk.
Every dish is complemented by freshly baked sourdough bread, accompanied by homemade alioli.
Rigoberto Almeida: A Culinary Journey
Rigoberto Almeida’s journey began in Cuba, where he grew up in a Canary family deeply rooted in the culinary world. His academic background in Food Chemistry led him to work in renowned establishments like La Bodeguita del Medio. After meeting Yahimara Ferrand, the current director and sommelier of the group, he relocated to Fuerteventura, starting his climb to success in local kitchens.
In 2018, Rigoberto and Yahimara opened El Pellizco in Morro Jable, followed by Lo Nuestro Jandía, and most recently, El Pellizco by Rigoberto Almeida in Costa Calma. This contemporary restaurant showcased Fuerteventura’s first tasting menu and is designed with three distinct areas for varying dining experiences.
Continued Recognition and New Horizons
Rigoberto Almeida’s culinary talents haven’t gone unnoticed. He has collected numerous accolades, including a Gold Medal for “La tapa del bonito” and was named Chef Revelation of the Canary Islands by Guía Que Bueno 2025. His establishments, like El Pellizco, offer extensive wine selections and an inviting atmosphere.
The opening of Restaurant ’19’ represents yet another milestone in Almeida’s growing legacy within Canary Islands’ gastronomy. His venture is poised to attract not just locals but also visitors eager to experience a unique fusion of traditional flavors with a Caribbean flair.
