El Pellizco in Costa Calma: A Culinary Love Letter to Fuerteventura

Let's address the elephant in the room. You may have seen headlines suggesting El Pellizco by Rigoberto Almeida has been recommended by the Michelin Guide 2026. As of now, that information cannot be verified. What we can confirm, however, is a stack of accolades that firmly place this Costa Calma gem on the culinary map of the Canary Islands. It is recommended by the Guía Repsol, and its chef, Rigoberto Almeida, was named Chef Revelación de Canarias 2025 by the Guía Qué Bueno. Add to that a near-perfect rating from diners on platforms like Tripadvisor, and you have a restaurant that doesn't need an unverified rumour to shine.

Opened in December 2023, El Pellizco is the realisation of a dream for Chef Almeida, whose own story—a blend of Canarian roots and Cuban heritage—is told on every plate. The restaurant sits directly on the seafront at Calle Montaña Azufra 1, a roughly 600 m² space designed for intimacy. With only 16 covers per service in its degustation area, spread between a tasting room, a covered terrace, and an open mirador terrace, the experience feels personal and unhurried. The sound of the Atlantic is your dinner music.

A Kitchen Without Borders

Chef Almeida describes his food as "cocina de autor con acento canario"—author cuisine with a Canarian accent. That accent speaks in the ancient language of gofio and cabra majorera, the local goat that is a pillar of Fuerteventura's gastronomic identity. But the conversation quickly becomes a lively, transatlantic dialogue. The chef's Cuban heritage introduces Caribbean sunshine, acidity, and spice, creating a fusion that feels both deeply rooted and excitingly novel. It's Mediterranean and Spanish in its bones, healthy in its respect for prime ingredients, and fusion in its fearless combinations.

The heart of the experience lies in two main tasting menus: "La majorera" and "La guantanamera". The former is a deep dive into the island's larder, celebrating Fuerteventura produce. The latter is where the Caribbean influence dances most freely. A third, more accessible "Experience" menu offers a shorter introduction to Almeida's philosophy. Prices currently range from about €40 for the Experience menu to around €110 for the flagship "La guantanamera", with "La majorera" sitting at roughly €80. With a considered wine pairing, you can expect a total spend in the region of €75 to €150 per person—a remarkable value for cooking of this calibre.

Signature Dishes: From Sushi Majorero to Smoked Wahoo

The menus are a journey through Almeida's imagination, where Canarian staples are playfully reimagined. You'll find papas arrugadas with mojo picón and local cheeses, but they share the stage with creations like "sushi majorero"—a dish that uses local products in a sushi format. A standout is the "taco méxico–canario", an octopus taco that marries Mexican and Canarian elements in a single, joyful bite.

From the tasting menus, certain dishes have become calling cards. The degustación de croquetas is a must, featuring a vibrant beetroot and goat cheese croqueta alongside a deeply savoury octopus and mojo picón version. A dish of grilled lobster tail arrives with an infusion of green mojo and coconut, a salad of shoots, and trout roe—a perfect example of the kitchen's elegant, tropical-tinged surf. The smoked wahoo tiradito, bathed in a passion fruit aguachile with mango and trout roe, is a masterclass in balance. Heartier creations include a slow-cooked black pig brioche and an entrecôte with a habanero chimichurri and Fuerteventura fries. Even the desserts tell a story, like the crunchy gofio with a salted chocolate caramel bonbon.

The Man Behind the Menu

Rigoberto Almeida is more than a chef; he is a storyteller and a craftsman. His deep connection to Fuerteventura's primary ingredients is evident in his own production of embutidos de cabra majorera—cured goat sausages that appear on his menus. This hands-on approach, from charcuterie to the final garnish, speaks to a chef in complete control of his narrative. The recognition as Chef Revelación de Canarias 2025 by Guía Qué Bueno was not just for his technical skill but for his role in redefining Fuerteventura's gastronomic landscape, proving that the island's cuisine can be as sophisticated and exciting as any in the archipelago.

The atmosphere he has cultivated at El Pellizco matches the food: refined but unpretentious. The service is knowledgeable and warm, guiding diners through the complex layers of history and flavour on each plate. It's the kind of place where a special occasion feels perfectly at home, but a curious diner in shorts and a linen shirt is equally welcome. The common thread is a genuine passion for what's happening in the kitchen and on the plate.

Planning Your Visit to Costa Calma

El Pellizco is a destination restaurant in the truest sense, located in the relaxed southern resort of Costa Calma in the municipality of Pájara. The name of the town is fitting; this is a place to slow down. The restaurant's seafront position makes it an ideal spot for a long, leisurely lunch watching the windsurfers and kiteboarders on the turquoise water, or a romantic dinner as the sun melts into the Atlantic. Given the tiny number of covers, spontaneity is rarely an option. Reservations are essential, often weeks in advance, especially for weekend evening services.

While the tasting menus are the main event, the kitchen's philosophy of using hyper-local ingredients and applying global techniques makes every visit a unique snapshot of the season. Don't be surprised if the menu has evolved slightly since the last review you read; that's a sign of a kitchen that cooks with the market, not just from a fixed playbook. For anyone staying in the Jandía peninsula, from Morro Jable to Esquinzo, the short drive to Costa Calma for this experience is, quite simply, a no-brainer.