Restaurant in Costa Teguise, Spain
Michelin-noted rice and seafood on Lanzarote.
SeBE is the strongest case for eating seriously on Lanzarote. A 2025 Michelin Plate and a 4.5 Google rating from over 1,200 visits back up its focus on intense rice dishes and locally sourced Canarian seafood — including the island's own La Santa prawns. At €€€, it is the most credibly grounded dining option in Costa Teguise for food-focused travellers.
If you're deciding between a safe resort-strip dinner and a meal that gives you a real reason to remember Lanzarote, SeBE is the clearer choice. Most visitors to Costa Teguise eat well enough along the seafront without eating particularly well. SeBE, sitting at €€€ pricing with a 2025 Michelin Plate and a Google rating of 4.5 across more than 1,200 reviews, is a different proposition: a kitchen that takes rice and Canarian seafood seriously in a room designed to reflect the island's own aesthetic. It is not competing with the €€€€ tasting-menu circuit of mainland Spain — it is the leading argument for eating thoughtfully while you're on the island.
The Michelin Plate (2025) is the honest benchmark here. It signals cooking that the Guide's inspectors considered worth seeking out, without the full-star complexity and advance-planning that comes with, say, Quique Dacosta in Dénia or Aponiente in El Puerto de Santa María. At €€€, SeBE occupies a practical middle ground: serious food at a price that doesn't require a special-occasion justification. For visitors to Lanzarote, that combination is genuinely rare. The island has no shortage of pleasant fish restaurants, but recognised culinary ambition at this price tier is thin on the ground.
The kitchen's identity rests on two pillars: rice dishes and Canarian fish and seafood. The rice dishes are described by Michelin as intense and central to what the kitchen does — not a side offering but a signature. The prawns from La Santa, a fishing village on the island's west coast, come with a specific recommendation to try them. La Santa prawns have a local reputation for quality rooted in the cold Atlantic upwellings around Lanzarote, so that recommendation carries weight beyond marketing. If you are the kind of traveller who wants produce with a traceable provenance and a sense of place on the plate, this is the framing SeBE is built around.
Interior, designed to reflect Lanzarote's colours and architectural language, gives the room a coherent identity without tipping into theme-restaurant territory. César Manrique's influence on the island's visual culture is well-documented, and a dining room that responds to that context is more interesting than a generic Mediterranean white-and-blue set. It adds to the case for booking SeBE over a comparable meal eaten somewhere with less local character.
Because the menu is organised around two distinct anchors , the rice dishes and the fish and seafood , SeBE is genuinely worth returning to across a stay of several days. On a first visit, the rice dishes are the anchor. This is where the kitchen's identity is sharpest, and where the technical depth of the cooking is most visible. Order one of the rice preparations as your main focus and use the seafood as the frame around it.
On a second visit, shift the emphasis. The La Santa prawns are the clearest single-ingredient test of what the kitchen can do with premium local product. Pair that with whatever the kitchen is doing with the day's fish. Lanzarote's proximity to the Atlantic and to African fishing grounds means the catch changes and the kitchen's response to that is worth exploring on repeat visits rather than trying to cover everything in one sitting.
A third visit, for those with the time, is where you explore the edges: smaller courses, starters that show the kitchen's range beyond its two signature categories. Given the price tier and the booking ease, this is a restaurant where the multi-visit approach is practical rather than aspirational. You are not rearranging a mainland itinerary around a single table; you are choosing where to eat on consecutive evenings during a holiday.
Booking difficulty is rated Easy, which reflects the reality that this is a Costa Teguise restaurant rather than a destination that draws diners from across Europe specifically for the table. That said, the Michelin Plate recognition in 2025 will have raised the venue's profile, and peak Lanzarote season , broadly October through April, when northern Europeans are escaping winter , will tighten availability. Book two to three weeks ahead for peak-season visits; for summer travel, a week's notice is likely sufficient, though booking earlier costs you nothing. The address is Av. de las Islas Canarias, 12, Costa Teguise, which places it accessibly within the resort area. No specific booking method or hours are confirmed in our data, so check current availability directly with the restaurant.
Dress code is not confirmed, but at €€€ with Michelin recognition in a Canarian resort context, smart-casual is a safe read: not beachwear, not a suit. The Spanish dining window applies , expect the room to fill later in the evening by northern European standards, with 9 PM a reasonable dinner time in local rhythm.
For context on what the rice-specialist category looks like elsewhere in Spain, Piripi in Alacant and La Xarxa in Tarragona offer useful reference points. Both operate in the tradition of serious Iberian rice cooking. SeBE's distinction is the Canarian ingredient sourcing and the island-specific context , the La Santa prawns are not something you can replicate on the mainland. If you are travelling Lanzarote specifically and care about eating well, this is where the island's food identity is most coherently expressed at a recognised level of quality.
For the wider Spain trip context, Ricard Camarena in València operates at the far end of what Spanish rice cooking can achieve with full tasting-menu ambition. SeBE is not that , it is a more accessible, more casual expression of similar ingredient priorities. That is not a criticism; for most visitors to Lanzarote, it is exactly the right register.
Explore more options with our full Costa Teguise restaurants guide, and if you're planning the full trip, our guides to Costa Teguise hotels, bars, wineries, and experiences are worth checking before you arrive.
Book SeBE if you are on Lanzarote for more than two nights and want at least one meal that reflects where you actually are. The Michelin Plate, the 4.5 Google rating from over 1,200 visits, and the specific local sourcing (the La Santa prawns in particular) make this the most credibly grounded dining option in Costa Teguise at the €€€ tier. It is not a destination restaurant that justifies a flight on its own , but as the anchor meal of a Lanzarote stay, it earns the booking comfortably.
Start with the rice dishes , they are the kitchen's signature and the most technically focused part of the menu, according to Michelin's recognition. The La Santa prawns are the specific product recommendation from the Michelin listing; La Santa is a fishing village on Lanzarote's west coast with a local reputation for quality Atlantic prawns, so this is not a generic suggestion. Beyond those two anchors, the fish and seafood menu reflects what's available from local Canarian waters. On a first visit, commit to a rice dish and the prawns before exploring elsewhere.
Smart-casual is the right call. SeBE holds a Michelin Plate at €€€ pricing in a Canarian resort setting , the expectation is above beachwear but well below formal. Think a shirt and trousers or a dress rather than shorts and sandals. Costa Teguise is a resort town, so the room will not be rigidly formal, but the cooking and pricing signal that some effort is appropriate. If you're arriving straight from the beach, take twenty minutes to change.
Two to three weeks ahead for visits between October and April, when Lanzarote is at peak occupancy with northern European visitors. Summer visits (May to September) are lower season for the island, and a week's notice is likely enough, though booking earlier is costless. The Michelin Plate recognition in 2025 will have increased demand, so don't assume walk-in availability during busy periods. Booking difficulty is rated Easy overall, but that reflects the category, not the specific peak-season window.
Within Costa Teguise, SeBE is the clearest Michelin-recognised option at €€€. For a broader Lanzarote comparison, check our full Costa Teguise restaurants guide. If you're interested in what serious Spanish rice cooking looks like in a mainland context, Piripi in Alacant is a useful reference. For a full-tasting-menu experience with Canarian or southern Spanish seafood ambition, Aponiente in El Puerto de Santa María is the benchmark, though at €€€€ and with a very different booking difficulty.
Yes, at €€€ with a Michelin Plate and 4.5 across 1,255 Google reviews, the value case is solid. You are paying for recognised cooking quality, local ingredient sourcing (La Santa prawns specifically), and a room with genuine Canarian character. The alternative on Lanzarote is eating equally well for less money , but in practice, the comparable options at lower price points don't carry the same culinary credentials. If the meal matters to you on this trip, SeBE is the practical choice at this price tier.
Our data does not confirm whether SeBE offers a formal tasting menu, so we can't make a specific recommendation on format. What the Michelin listing makes clear is that the rice dishes and the seafood are the kitchen's strengths, and any format that lets you explore both is the right approach. If a tasting menu exists when you visit, judge it against whether it covers those two categories. If the choice is à la carte, build your order around the rice and the La Santa prawns rather than spreading across the menu on a single visit.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| SeBE | €€€ | Easy | — |
| Quique Dacosta | €€€€ | Unknown | — |
| El Celler de Can Roca | €€€€ | Unknown | — |
| Arzak | €€€€ | Unknown | — |
| Azurmendi | €€€€ | Unknown | — |
| Aponiente | €€€€ | Unknown | — |
What to weigh when choosing between SeBE and alternatives.
Prioritise the rice dishes and the prawns from La Santa — both are specifically flagged by Michelin inspectors as the reasons to visit. SeBE's menu runs two clear anchors: rice-based preparations and fresh fish and seafood, so ordering across both gives you a representative read of the kitchen. If you only have one visit, the rice dishes are the clearest differentiator from other Costa Teguise options.
SeBE sits at the €€€ price point with a Michelin Plate, so the room takes its food seriously, but Costa Teguise is a resort town rather than a formal dining destination. Neat, presentable clothing is appropriate — think beach-adjacent smart rather than jacket-required. No venue data specifies a dress code, so err toward tidy casual and you will be fine.
Booking difficulty is rated Easy, which means a few days' notice is typically sufficient rather than weeks. That said, Michelin Plate recognition draws more attention than a standard resort restaurant, so booking ahead for peak summer dates or weekend evenings is sensible. There is no online booking link in the venue data, so check the venue's official channels via the address at Av. de las Islas Canarias, 12.
For rice-specialist cooking elsewhere in Spain, Piripi in Alacant and La Xarxa in Tarragona are the reference-point comparisons — both are serious operations in their own right, though neither is on Lanzarote. Within the island, most resort-strip options don't carry Michelin recognition, which is precisely why SeBE reads as the practical default for anyone wanting a meal with some culinary rigour.
At €€€, SeBE is mid-to-upper range for Costa Teguise, and the Michelin Plate (2025) provides external validation that the cooking justifies the spend. For a resort destination where most competitors are straightforwardly generic, the combination of locally sourced seafood and a kitchen with inspector-level recognition makes the price differential reasonable. If you are visiting Lanzarote for more than two nights, it is the clearest answer to where to spend your one serious dinner.
No tasting menu details are confirmed in the available venue data, so committing to one format over another isn't possible here. What is confirmed is that the kitchen is organised around two distinct strengths — rice dishes and fish and seafood — which makes a meal covering both a practical substitute for a fixed tasting format. Check directly with the restaurant on arrival or when booking for current menu structure.
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