A trustworthy gastronomic corner that showcases the talents of Chef Pedro Santana. What is on offer: fresh top quality products (freshly caught from the sea) which are lovingly prepared. The restaurant is located in a privileged position in the Rubicon Marina.
Snacks or things to pick at include a wide selection of delicacies: clams, prawns, tuna ‘ventresca´ (belly of tuna fish, a delicacy) with seasoned tomato or the delicate mackerel carpaccio (served in thin raw slices and marinated). When we dined there we sampled a surprising portion of baby cuttlefish filled with local cheese from Lanzarote.
The Chef is a master in preparing paellas and rice dishes and this is reflected in the menu: paella, fish and seafood fideau (a dish similar to paella but made with noodles instead of rice), black rice with cuttlefish and prawns, rice broth served with deep sea prawns and seafood or lobster and seafood.
And not forgetting...fish
Casa Brigida can always be relied upon for a good quality grilled fish. An excellent tuna with palm honey, the delicious tuna belly, or the wreckfish or stone bass loin, are good examples of some of the fish on offer at this restaurant.
The dessert menu also has a traditional element: bienmesabe with ice cream (Canarian dessert made from ground almonds, sugar syrup, cinnamon and lemon zest), baked milk pudding and a selection of local Lanzarote cheeses. Nevertheless what attracts your attention is the chocolate soufflé and a warm apple puff pastry.
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