The first Michelin star awarded to Kamezí solidifies Rubén Cuesta as one of the most exciting voices in the new Canarian gastronomy. Trained in technical discipline, guided by a refined creative instinct, and deeply connected to the essence of the land, Cuesta has become a chef who shuns artifice and moves effortlessly between precision, emotion, and sustainability. Without grand gestures, his cuisine manages to synthesize a mature vision of contemporary luxury: a proposition where excellence is expressed through absolute respect for local produce and a quiet, meticulous, and honest culinary aesthetic.
At Kamezí—a true laboratory of gastronomic ideas rooted in the unique characteristics of Lanzarote—Cuesta has found the perfect space to project this vision. His dishes not only engage with the island’s volcanic heritage, but also reinterpret it from a contemporary perspective that aligns with international fine dining trends and the growing interest in cuisines of origin. This first Michelin star being added to the map of Canarian haute cuisine is not an isolated gesture: it’s part of a broader movement that champions the archipelago’s potential as a leading gastronomic destination. And it is precisely in this transition, between local identity and global ambition, that Rubén Cuesta’s figure acquires its full meaning.
Question: Rubén, first of all, congratulations on this Michelin star. Looking back, was there a specific moment in your career when you felt you were destined to lead a restaurant like Kamezí?
Answer: Well, you never know what the future holds. But you always aspire to be in a place like Kamezí.
Q: What personal and professional challenges did you have to overcome to reach the level of excellence that haute cuisine demands?
A: Professionally, it obviously requires absolute commitment, as it demands countless hours of work without seeing the light of day. On a more personal level, the biggest challenge was moving from the mainland to the Canary Islands to lead a restaurant, leaving my family behind.
Q: The Michelin star is undoubtedly an accolade that reflects a daily “know-how” and grants international recognition. How has your perception of your own cuisine and the Kamezí project changed after receiving this award?
A: The biggest change is that the recognition raises the bar, especially in terms of meeting expectations and living up to the recognition, but also in the self-imposed demands you place on yourself as the person responsible for the concept and the project.
Q: Your cuisine manages to fuse tradition and innovation. What is your secret to innovating without losing the essence of Lanzarote in each dish?
A: Always being at the forefront, constantly evolving with new trends, and never losing the essence of my cuisine, which is stews and broths.
Q: Can you share a personal experience, trip, or discovery that inspired a signature dish at Kamezí?
A: Not a specific dish, but when I first went to Azurmendi, I wanted to replicate the diner’s experience, not just at the table but throughout the entire establishment.
Q: The Kamezí tasting menu is a 14-course sensory journey. How do you decide which story you want to tell in each menu, and how does that narrative evolve?
A: The first and most essential thing is always to choose the island’s products to use, considering their availability, and from there, begin working to give everything meaning and consistency.
Q: Lanzarote has a unique ecosystem and products. Has a local ingredient ever made you rethink a dish or discover a new culinary technique?
A.- One of them is the lichen found on the island, of which there are many varieties, but not so much to create a culinary technique, but to address the rest of trying to use that product meaningfully in our cuisine, so that it is integrated into the Kamezí tasting menu.
Q: In haute cuisine, excellence lies in the details. What rituals or practices do you consider essential before opening Kamezí each day?
A: Ensuring all the dishes for service are ready, impeccable cleanliness, and confirmation of the day’s allergies, so that everything runs smoothly.
Q: How do you manage the tension between technical precision and spontaneous creativity in a demanding menu like yours?
A: As best I can. Ultimately, the day-to-day running of Kamezí isn’t easy. Undoubtedly, the reality of Lanzarote means we have limited raw materials, and that presents a constant challenge when it comes to creating new courses for our menu.
Q: If you had to define your cuisine’s “signature” in one sentence, what would it be?
A: Local produce and Canarian stews.
Q: The Michelin star signifies absolute excellence, but what do you think makes a restaurant emotionally memorable beyond the food?
A: The overall experience, from the moment you walk in until you leave, is best when you attend to every detail. In the case of Kamezí, we have the great advantage of an unbeatable beachfront location, spectacular architecture, and all of it complemented by excellent service. The entire experience our customers enjoy lives up to our culinary offerings.
Q: Looking to the future, what challenges and goals have you set for yourself to continue evolving Kamezí’s cuisine?
A: Above all, the challenge is to have a very good team so we can continue developing all the ideas with which we want to strengthen and enrich the concept behind Kamezí’s offering.
