El Pellizco Costa Calma: A New Culinary Star in Fuerteventura
A Culinary Breakthrough
In a remarkable display of culinary artistry, chef Rigoberto Almeida has placed El Pellizco Costa Calma firmly on the gastronomic map, just four months after its debut. Located in the sun-soaked paradise of Fuerteventura, this restaurant has already earned a prestigious spot in the coveted Michelin Guide—an achievement that marks Fuerteventura’s return to the legendary “Red Guide” after a decade-long hiatus.
Unique Culinary Experience
What sets El Pellizco Costa Calma apart is its innovative take on traditional cuisine. By seamlessly blending the flavors and culinary techniques of his Cuban heritage with the best local ingredients from the Canaries, Chef Almeida has crafted a menu that is both nostalgic and groundbreaking. The restaurant features two exclusive tasting menus: ‘La Guantanamera’ and ‘La Majorera’. These are not just meals; they are experiences, designed to take diners on a journey between the Caribbean and the Canary Islands.
Highlight dishes such as “Pez en el Agua”—a delicate gelatin made from local majorero tomatoes paired with cured fish, aromatic herbs, and basil oil—are emblematic of Almeida’s artistry. Another standout is the “Flor y Néctar de Cabra,” which features meticulously cured goat leg, thinly sliced using the unique “cabra-bushi” technique, a creative nod to Japanese culinary methods.
Michelin’s Endorsement
In its July 2026 edition, the Michelin Guide praises El Pellizco Costa Calma, describing it as a “suggestive restaurant” just a stone’s throw from the expansive sands of Costa Calma. It notes the restaurant’s incredible culinary offerings paired with a welcoming and aesthetically pleasing terrace—perfect for enjoying a meal under the Canarian sun.
The guide emphasizes Almeida’s cooking philosophy, particularly the Cuban-Canarian fusion that he has developed. This unique approach has led to a culinary revolution in Fuerteventura, captivating both locals and visitors alike.
The Vision Behind the Culinary Mastery
Chef Rigoberto Almeida’s journey into the world of culinary excellence is deeply rooted in his background. Born in Cuba, he is the grandson of Canarian ancestors, which makes his culinary journey a rich tapestry of cultural influences. Almeida’s passion for cooking began at a young age while helping in his grandparents’ restaurant in Havana, aptly named El Pellizco.
After earning a degree in Food Chemistry, he cultivated his culinary skills in renowned establishments like La Bodeguita del Medio in Havana. A pivotal moment came when he met Yahimara Ferrand, a Cuban native who was living in Fuerteventura and working in local hotels. Following love and opportunity, they moved to the island together, where Almeida began working in the kitchens of San Borondón and eventually expanded his culinary prowess through further education at Le Cordon Bleu.
The Future of Contemporary Canarian Cuisine
The opening of El Pellizco Costa Calma does not merely restore Fuerteventura’s presence in the Michelin Guide; it signifies a bold step toward the future of Canarian cuisine. Coupled with the rising interest in Nueva Cocina Canaria, Almeida’s restaurant is positioned to captivate gastronomes seeking novel dining experiences.
The impact of El Pellizco extends beyond just culinary boundaries. It serves as a beacon of inspiration for budding chefs in the region, proving that blending cultures can yield extraordinary flavors and innovative dishes. Almeida’s approach embodies the new wave of culinary exploration, reflecting a world where gastronomy intertwines with heritage, memory, and creativity.
In the heart of Costa Calma, El Pellizco offers more than just food; it presents a rich narrative woven through each dish, inviting everyone to engage with and taste the stories of a vibrant culinary heritage.
