SeBE is, without a doubt, an oasis within the gastronomic offer that surrounds the heart of the coastal town of Teguise, on the island of Lanzarote. A small but coquettish place, recommended by the Repsol Guide 2022, where Santi Benéitez, the mind behind the stoves, and Begoña Ratón, head waiter and sommelier, bet on an interesting concept where the main protagonist is the excellent raw material.
The beginnings of this couple were far away from gastronomy, although it was always present in their lives. Begoña Ratón says: "Santi, as far back as he can remember, already liked gastronomy and cooking. Our vacations were gastronomic trips". She also adds that they set foot on Lanzarote for the first time 25 years ago, on their honeymoon: "We knew that Lanzarote was our place and the Canarian gastronomy was a world to discover".
Begoña Ratón and Santi Benéitez: "We knew that Lanzarote was our place and that Canarian gastronomy was a world to be discovered".
SeBE is an oasis in the form of traditional Canarian architecture, cozy and warm. In the restaurant, recycled elements are given a second life and the spirit of César Manrique, a great inspiration for the couple, is always present. "You know you are in Lanzarote", this is how Begoña Ratón and Santi Benéitez describe their cozy restaurant in Costa Teguise: "We have filled it with everything we know and have learned through the senses. A magical and cozy space that changes depending on the light".
Begoña Ratón and Santi Benéitez: "Our goal is to reach the customer through the senses".
At the restaurant, Begoña Ratón and Santi Benéitez explore the intersection between traditional Canarian cuisine and contemporary cuisine, often using rice as a common thread. "Our goal is to reach the customer through the senses, doing what we like best, and that our happiness is their happiness," says the couple.
"We didn't want to miss the opportunity to build things the way we dreamed they would be," they both explain when asked how the concept behind SeBE came about, adding that it is still in development: "It is a project that is growing to become what it will really be in the future. SeBE tastes like the sea and we want the sea to be even closer".
Begoña Ratón and Santi Benéitez: "SeBE tastes like the sea and we want the sea to be even closer".SeBE tastes like the sea and we want the sea to be even closer".
At SeBe, Begoña Ratón and Santi Benéitez are committed to a contemporary cuisine sprinkled with traditional preparations, where they try to elevate to another level products as simple as sweet potatoes, corn or onions, but also, and especially, those from the sea.
In the restaurant's menu you can appreciate the importance given to local produce and both say that for them it is vital to give that value: "The double insularity penalizes our island. The support of a network of local suppliers is the daily sustenance of our cuisine". However, they are aware that in certain situations it is almost "heroic" to be able to obtain certain products: "We never give up the best product, wherever it comes from".
In SeBE they also faithfully bet on the wines of the Archipelago, 70% of the wines on their menu are from the Canary Islands, and especially for the wines of Lanzarote: "They are our wines, and as Manuel Vázquez Montalbán said: "a people that does not drink its wine and does not eat its cheese, has a serious identity problem", adds the couple. They are passionate about the world of wine and this is reflected in their project with the Puro Rofe winery in Lanzarote: "A wine by Puro Rofe, BeSE, as wines were made in Lanzarote in the past".
Begoña Ratón and Santi Benéitez believe that Canarian gastronomy is at its best moment: "Very interesting things are happening, very professional and of high quality" and, without hesitation, both would describe the essence of SeBE with this brief phrase: "To be strange today is to be on the right track".