Rigolo: A Culinary Triumph in Las Palmas
Some restaurant openings come and go without much fanfare, but what Rigolo has achieved in just one year is nothing short of historic for the culinary scene of Las Palmas de Gran Canaria. Its chef and owner, Matteo Pierazzoli, has crafted this cozy spot into the very essence of an Italian trattoria, celebrating tradition while staying perfectly in tune with creativity and seasonal produce. The restaurant’s public success is no accident.
A Menu That Captivates the Canary Palate
The demanding and curious diners of the Canary Islands have found in Rigolo an honest and tremendously tasty proposition, enthusiastically welcoming every new addition to the menu. Among the most celebrated new offerings is a revamped board of cured meats, imported directly from Italy with selections that rival the best pantries on the mainland. Another standout is a smoked trout that finds its perfect partner in a tomato and fennel salad—a dish that delivers freshness, texture, and perfect harmony in every bite.
Alongside these, you simply must order their exquisite cheese croquettes; you won’t regret it. In fact, I’d wager you’ll order a second round. They are every bit as good as their now-famous Venetto-style sardines in escabeche, N’duja fritters, and their sourdough breads.
The Pasta, Elevated to an Art Form
If pasta is the inevitable benchmark of any trattoria, Pierazzoli’s hands elevate the standards to rarely seen heights on the island. His already legendary ricotta and watercress ravioli have been joined by new companions, such as unbeatable seasonal pumpkin and ricotta cappellacci, which arrive as a comforting and subtle mouthful. Also shining brightly are cappeletti with asparagus and pancetta, which deliver an irresistible aromatic display, while the Nicoletta blue cheese gnocchi surprise with their creaminess and perfect balance.
Don’t Overlook the Grill and the Sweet Finale
Although on my last visit I focused on the pasta, do not forget to ask about the grilled meats and fish handled with a velvet glove by this kitchen. It’s a skill that runs in their blood, and I assure you, they are a must-try not to be missed.
The sweet ending deserves special mention: a homemade tiramisu that wins over even those—like the author of this review—who have never felt seduced by this classic dessert. Rigolo has managed to transform tiramisu from the usual obligatory dessert into a genuine reason to return.
The Complete Rigolo Experience
The dining room at Rigolo is also firmly established, with a young, committed, and well-coordinated team that makes it shine with the same vitality that comes from the kitchen. They skillfully combine the elegance of the dishes with the warmth and professionalism of a service that transmits happiness at every moment.
In short, in its first year, Rigolo has not only consolidated a loyal clientele but has also marked a before and after in Italian dining on Gran Canaria. Home, product, and dedication: the recipe for success is served. If you’d like, you can follow us on Instagram, X, and TikTok under the handle @javiers_gastro.
