Updated March 2025:
Ever since our visit soon after SeBe opened in 2020, we’ve been meaning to go back and see if the place is as good as we remembered it. We’ve left our original, full, review below, but here’s the update.
We visited with another couple and we enjoyed a pre dinner drink at The Kiosko Bar in CC Las Maretas, before arriving at SeBe for our reservation at 8PM.
There are plenty of staff at SeBe. A young lady showed us in and we had been allocated the round table we had asked for. The decor remains as it was soon after opening, looking elegant and classy.
The menu has slimmed down, and our waiter, Ady, explained that the restaurant has chosen to focus on doing a small number of dishes exceptionally. There’s a good selection of starters, but the mains are limited to either a fish of the day, or a choice of two rice dishes, one with fish and other with Iberian pork.
But we were there for the rice, and the whole table agreed to share a main of the Paella carne fiesta 100% pluma ibérica de bellota con chichas de Joselito. I’ll come back to it shortly, but let’s start with the starters, and also point out we were given delicious home made bread with almogrote as a pre starter.
Julie chose the grilled La Santa Prawns, which were served simply on a plate and with some sea salt sprinkled over them. She described as them fresh, sweet and salty and beautifully presented. The La Santa prawns are a rare delicacy here.
I went for a sashimi of La Santa prawns, served with a coriander foam. The sashimi was delicious, with a hint of chilli, presumably in the marinade, but the show stopper were the four “pearls” dotted around the outside of the bowl that Ady told me were made from the prawn heads. They were little balls of the purest, most perfect prawn flavour you can imagine.
Our rice arrived in a huge paella dish, with both a spoon to serve it, and a scraper for the Socarrat. The rice was perfectly cooked, with chunks of delicious pork around the outside, and in the centre, some crumbled chorizo and two grilled orange segments, which Ady told us to squeeze over the chorizo section. The dish was world class, with perfectly cooked rice, bursting with the flavour of an intense stock. I especially liked the chorizo, which provided a really interesting contrast. And once the upper layer had been despatched we set about the socarrat with gusto, scraping it up and enjoying the flavour explosion. For those who don’t know, the socarrat is an essential element of a genuine Valencian paella. It’s the layer of rice that sticks to the bottom of the pan after the stock has boiled off, and it caramelises to a sticky, intensity that’s delicious.
During the meal three of us weren’t drinking, but SeBe not only has a superb zero alcohol beer, they also have three different zero alcohol wines on their menu. I loved the beer, but the zero Verdejo wine was a little sweet for me.
All of us decided to go for desserts and I chose the soufflé de chocolate, con helado del chocolate y mojo picón. Without wishing to resort to hyperbole, I can honestly describe it as the best dessert I’ve ever had! A heavenly chocolate soufflé, filled with the richest chocolate, and served with a chocolate and chilli ice cream. My mouth is watering as I type this, remembering the taste.
Julie went for todo de millo, merengue de maíz y mousse, Lanzarote en boca. The meringue was both crispy and chewy, with a corn flavoured mousse, which was an interesting combination of sweet and salty. There was also a toasted corn powder dusted over it.
So there you have it – we waited nearly five years to revisit this restaurant, and that was far too long. Not only have they become even better than they were the first time around, the service, which was fine before, has moved up a level too.
Prices, as you’d expect, have increased over the years Our three courses, with beers, wine and water, cost us 190 € per couple, but as our friends said: “You don’t mind paying those sort of prices when the food is exceptional.”
We’ll be back again, and this time much sooner!
Below is our original review, from 2020 – we’ve left it here as a reference, and for the photos.
SeBE is a new restaurant that opened in Costa Teguise in October 2020. It’s located at CC Las Cucharas in the unit that was El Guachinche de Luis.
The new team carried out a total refurbishment of the premises and it’s now very smart and tastefully decorated.
On the night we visited SeBE, with friends, our waiter was Iker, from the Basque country, and we said a brief hello to the chef, who is from Valencia.
The menu is intriguing and refreshingly different. We were given complimentary tasters of delicious sweet mussels while we made our minds up. The starters included chicken and pork cheek croquettes, Galician clams with gofio and a local fish ceviche. The mains included a large selection of rice dishes, tuna tataki, a cod confit, a steak with puff pastry potato, which looked interesting, and two slow cooked pork dishes.
We elected to share two starters – a tomato salad, served with smoked fish from La Gomera, and a rabbit puff pastry with chocolate mojo. The salad was excellent, and the fish a little lightly smoked for my taste. It was served covered in rice paper, an interesting visual addition, but which didn’t add to the flavour. The rabbit dish was simply amazing! Slow cooked rabbit, bursting with flavour, in a puff pastry “Pastie” and with a swirl of mojo flavoured with chocolate. Everything went together beautifully, in perfect balance and it left me wanting more. If I could give an award for 2020’s best starter, this would win by a mile.
Having heard the chef at SeBE was a Valenciano, we knew we should try a rice dish, and we chose the Arroz Barceloneta, which was billed as a seafood rice. Iker told us that they have four different rices, and our dish was to be made with Bombita Molino Roca. The rice dishes are for two to share.
Ours arrived in a very large paella pan, but was made with a thin layer of rice, Valencian style. The best part of a rice dish is the socarrat, which is the crusty, slightly sticky rice on the bottom of the dish, and this thin layer creates more of that! There was some kind of buttery sauce dotted around the rice, and Iker told us to mix it in. The rice was superb, with the kind of full flavoured fishiness you can only get by creating a world class fish stock over hours and by hand. It was served with prawns, mussels and squid. But the main event was the rice and that impeccable stock. I can still remember the detail of the taste several days later.
For dessert, I went for two chocolate flan, and Julie went for a meringue “Husk” with corn mousse, and which was “bashed” by Iker once he’d brought it to the table. Again, the desserts were rich, home made and very tasty.
As you can see, we were impressed, and SeBE is another great restaurant to add to Costa Teguise’s portfolio – the resort is fast becoming the place to go for foodies in Lanzarote and attracts good numbers from close-by Arrecife on nights out.
While it’s not expensive for the quality of food, SeBE isn’t a budget restaurant. Starters are from around €10, the rice dishes range from €15 to €20 per person, and other mains from €15 to €22. We had three courses, and two bottles of wine between the four of us, and the total was €95 per couple.
You’ll find SeBE at Avenida Islas Canarias 8, very close to the post office, in Costa Teguise, with ample parking right outside. You can call them to book a table on 928 593 155.
For Information, we don’t give reviews in return for free food or advertising and we never tell the restaurant we’re planning to review them. We simply rock up, eat our meal, pay the bill, and then write our review.
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