2023-05-21 02:00:28
Chefs Carolina Sánchez and Iñaki Murúa open their second restaurant. Photo: Patricio Terán/ELCOMERCIO
After the success of the two editions of the pop-ups of the Ikaro restaurant in Quito, Carolina Sanchez e Inaki Murua finally they open a permanent proposal of their kitchen in the capital. One of the most anticipated gastronomic openings of the year.
The inauguration of Criollo, as they have named their second restaurant, is scheduled for this Tuesday, March 23. Over the past few weeks, they have gradually revealed the details of their new project.
Kriollo for Icarus physically rises in the north of Quito (on Manuel Guzmán and Eloy Alfaro streets) and conceptually it is based —as its creators have shared— on the usual seasoning, on those home recipes that are prepared by the grandmothers.
The idea behind Kriollo, explains Sánchez in the restaurant’s presentation video, is to exalt these recipes Ecuadorian traditional“those flavors that we know from our grandmothers, from our mothers, but elevated to a high level”.
In their “second home”, Sánchez and Murúa want to demonstrate, in the words of the Spanish chef, that “to make Vanguard and haute cuisine we must always have that traditional base. Value those kitchens in the houses that bring us such good memories and try to elevate them to make them compete with others gastronomies Worldwide. We believe that this food has a lot to say, a lot to talk about”. And the cook from Cuenca adds: “That is why Kriollo is ahigh home kitchen”.
A new challenge
These days, the chef —the only Ecuadorian with a michelin star, awarded to Ikaro in Logroño, Spain—has shared some details of the space and the preparations to get the restaurant ready. This was built in an old house with a garden, where a urban garden and a greenhousewhich allows them to have some fresh ingredients, such as vegetables and herbs, on hand.
The first time that the people of Quito were able to try part of the preparations that were made in Ikaro was in January 2022. For a month the chefs transferred part of their staff from Logroño to offer a sample of the delicacies that earned them that Michelin star . He pop-up It was so well received that they repeated this year and were extended for another month.
Unlike the pop-ups that replicated the fusion style (from Ecuadorian gastronomy with the Basque and La Rioja) that makes Ikaro stand out, Kriollo assumes its own concept. At the same time, he assumes the challenge of turning Quito and Ecuador into a demanded gastronomic destination.
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