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.
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