The Lanzaroteño Alejandro Betancort, with a vision that combines the island's gastronomic tradition and cuisine designed for sharing, opened the doors of El Baifo Gastrobar in Arrecife after achieving initial success in the capital's popular food stalls.
In an interview on the radio program Más de Uno Gourmet on Radio Lanzarote-Onda Cero, Betancort reviews his professional career—from his family experiences in Uga and his career as a pathological anatomy technician to his passion for hospitality—and details the culinary keys, hours, and cultural offering of El Baifo Gastrobar.
- What has been your career path before opening El Baifo Gastrobar?
I am from Lanzarote and have been living in Arrecife since 1989; before that, I lived in La Tiñosa. I grew up in El Lomo and El Charco de San Ginés. My first work memories in hospitality were from a very young age at my uncle Gregorio and aunt Nina's restaurant in Uga, peeling shrimp when I could to earn a few euros. I have always loved this world because I have experienced it very closely.
However, my usual profession had nothing to do with it: I studied and am a pathological anatomy technician, and I work for the Institute of Legal Medicine of Las Palmas at the courthouse. I am currently on leave to dedicate myself fully to my gastronomic project.
- Had you had any previous experience in the hospitality sector?
Yes, I had a first attempt in El Charco around 2008 or 2009, before the area grew so much. We opened a cocktail bar with a partner that did very well in its first year, but then we each went our separate ways.
Beyond that period, what truly attracted me to starting a hospitality business again is the daily interaction with different people and the opportunity to learn something new from every customer who walks through the door; that synergy that is created to satisfy both the diner and ourselves as entrepreneurs.
- How did the project come about and what role did the food stalls play in the concept?
It all stems from the food stalls at Arrecife's local festivals. I am enormously grateful to the City Council for the facilities they provided us. There, along with Ayose Morales (from La Miñoca), we jumped in headfirst. At first, we didn't even have a name, but we saw that there was an audience that wanted Lanzarote products, but with a twist.
What we sold the most of was marinated tuna and goat kid tacos. Our priority was for it to be food that was easy to eat with your hands while standing and enjoying the party. That signature tuna and goat kid became so popular that it became the essence of our project.
- Where does the name "El Baifo" come from?
It stems directly from our focus on goat kid. In the food stalls, we prepared goat kid empanadas and fried goat kid rolls that were great for eating on the street. Remembering that composed dish, the name El Baifo emerged. Also, I have to thank Quevedo for the indirect publicity with his song "Mi cabrillo," which coincided almost with our move to a new location and was perfect for us.
- How was the transition from parties to a permanent location in Arrecife?
At the beginning of 2025, I was looking for space and ran into Paco, from La Despensita. As he knew my situation, he offered to share his premises on a coworking basis: he worked there in the mornings, and I rented it from him in the afternoons to develop my ideas and attend to my clients. It was a very valuable period of laboratory work and research.
In May, we moved to our permanent space at Calle Canalejas number 14, very close to La Plazuela. It is a pre-1900 house that has been completely renovated and adapted. It retains the original tiles and wooden floors of the old house, with a cozy patio for about 20 diners and two main rooms for 30 people each.
- How would you define the culinary offering that the gastrobar currently provides?
We started with a short Canarian menu featuring onion tuna, marinated tuna, chickpeas, and tacos. Thanks to the work in the laboratory, we saw that what our visitors enjoy most is trying different things and sharing them at the table.
We have focused on recreating the essence of that atmosphere we experienced as children during family gatherings in my grandmother's or uncle's garage, where we ate good goat kid and shared a good time. We maintain the marinated tuna as an essential dish, the goat kid burger, high-quality grilled meats, and we always work hand in hand with local suppliers like Huerto Canario to guarantee local vegetables and products.
- In addition to the gastrobar, you offer cafeteria service and weekly events. How is your offering structured?
We have several formats integrated with a great team. The gastrobar is open from Thursday to Saturday from 2:00 PM to 11:00 PM continuously, and on Sundays during lunch hours from 1:00 PM to 5:00 PM.
From Tuesday to Saturday, from 9:00 AM to 2:00 PM, Laura Fontes is in charge of the cafeteria, where we serve artisanal focaccias made by ourselves, quality sandwiches, and fresh fruit from Huerto Canario.
For its part, on Wednesdays, with the support of Luis Rodríguez, we organize special events such as "Descorches," where we offer three glasses of Canarian wine —with guests from other islands such as a Negramoll from La Palma— paired with three small tapas for the customer to compare and appreciate. We also hold the "Convidados" initiative once a month, bringing together a guest chef, a musician, and a visual artist at the venue.
- What is your analysis of the evolution of gastronomy in Lanzarote?
In Lanzarote, we currently have a quality of chefs and gastronomic entrepreneurs worthy of consideration. I have always loved going out to eat, traveling, and researching what is being done elsewhere. On the island, we have superb products, and fantastic work is being done to revalue what our grandparents used to do.
However, I believe we must be careful not to "go crazy" or excessively increase prices on menus with frills. It is important that anyone can access and enjoy the island's local products at reasonable prices.
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