(projects)
every project
is a test.
(project #1 · cocina beta: set menu)
one test kitchen.
two set menus.
three months to operate.
driven by the opportunity to express myself, cocina beta was the push to finally start what had been on my mind for years.
cocina beta was an experiment lab. we tried dishes, gathered feedback and had a lot of fun.
special thanks to eliott, sof, javi, gerardo, paula and the unmar team, fermín, tamara, lorena, elias, begoña and alejandro for their unconditional support during that time.
- guests
- 567
- dishes created
- 57
- litres of (good) wine
- 86
- dates
- 12 dec → 28 feb
(some of the creations)
- beef filet, béarnaise
- mussels, artichoke, sobrassada
- calçot tempura, romesco
- celeriac, matcha, perfect egg, aubergine, rose
- marinated red cabbage
- île flottante, granola, nutmeg custard
- kefir, limequat, mandarin and lime
- mole blanco, caramelised carrots, mandarin
- red cabbage, demi-glace, feta, lime
- 100% cauliflower
- romanesco alla carbonara
- white riñón beans, bone broth, habanero
- butternut risotto, sage, red pepper
- 100% apple
- filet, peppercorn sauce
- gougères, anchovies & butter
featured in el país ↗ · condé nast traveler ↗ · más de arte ↗ · excelencias gourmet ↗
(project #2 · cocina beta: sandwiches)
bonito melt:
the starting point.
we ordered a 15 kg bonito for the opening of infinito delicias, and turned it into fried bonito in citrus escabeche, rose mayo and seeded sourdough. a sandwich.
it was f*cking insane.
craving fast food
+ conscious mind
= insane sandwich
(the build)
- toasted grains sourdough
- 40-month aged pitchfork cheddar
- dill pickles
- escabeche bonito mayo
- chives, mint, basil
(product first)
we work with fresh, top-of-the-game product. we cook heartfelt recipes from scratch, with seasonal product, and make them tasty without preservatives or processed ingredients. great product plus technique: that's the whole idea.
once you go insane, you never go back.
(project #3 · insane market study)
market study =
going out to eat and drink.
to be completely clear: take pictures, form your own opinion. the best part of opening a restaurant.
some pictures from the journey below. some recent, some not so much. (sorry if you're reading this before lunch.)
