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El Pellizco by Rigoberto Almeida
Caribbean Cuban
A white-toned terrace a short walk from one of Fuerteventura's longest stretches of sand sets the scene for this creative restaurant, where the chef navigates between Cuban memory and Canarian pantry with a steady hand. The kitchen runs on two tasting menus only, and the cooking leans into unexpected technique, including a goat leg cured and shaved after the fashion of Japanese katsuobushi, a detail that earns its place on the plate.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Pez en el agua
“striking dishes like the Pez en el agua (majorero tomato jelly with cured fish, aromatic herbs and basil oil)”
Michelin Guide -
Flor y néctar de cabra
“the one called Flor y néctar de cabra, which is based on a goat leg cured for months with salt and then laminated using the ‘goat-bushi’ technique”
Michelin Guide
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