Lanzarote chef Rayco Arbelo brings the volcanic soul of the island to the table through a contemporary, product-led approach to Canarian cuisine.
As the chef behind Raro Food Lab, Rayco works with the flavours, textures and identity of Lanzarote, creating dishes that connect local ingredients with modern culinary techniques. His cooking reflects the character of an island shaped by fire, sea, wind and tradition — from volcanic-grown produce to Atlantic seafood and the unmistakable personality of Canarian mojos.
Rayco has represented Lanzarote in gastronomic showcases with Saborea España, including international activity in Oporto, where Raro Food Lab was presented as part of Lanzarote’s culinary offer. He has also taken part in Saborea Lanzarote initiatives at Madrid Fusión 2026, where his creations highlighted ingredients such as jable sweet potato, fish cured with Sal de Janubio, Malvasía Volcánica wine pairings and goat cheese mojo.
At Tasting Spain, Rayco invites guests to discover a different side of the Canary Islands: creative, rooted in the landscape and full of flavour. His cuisine is a journey through Lanzarote’s volcanic pantry, celebrating local product, island heritage and the exciting future of Canarian gastronomy.
