As a cook I consider myself a stew, without a doubt cooking is what most seduces me in Mediterranean cuisine. Long and slow cooking that provides intense and deep flavors.
At present sustainability plays an important role both in my life and in my kitchen. At KultO we have incorporated into our menu a section called "From the Garden, 90% vegetable", dishes where seasonal vegetables and legumes from small producers are the protagonists.
What stuck out to me the most about my travels around the world were those fresh, acidic and spicy flavors present in raw and cooked meat and fish, even in some stews. Para acercarnos al Mediterráneo, hemos cambiado los zumos de lima por zumos de mandarina o vinagres de Jerez infusionados, o los ceviches por escabeches en crudo.
I am in love with bars, sharing, fuss and eating with my hands. And also of the traditional, that's why in the KultO bar you can find versions of the classics such as tripe, pepito or fried ear... and in half portions.
I discovered Cádiz by chance, and it was a crush. I fell in love with its light, its land, its times and of course its gastronomy. That is why they continue to accompany me and in my kitchen you can still find products such as tuna, fried foods and wines from the Jerez region.
I'll take everything from Italy. It's like discovering a twin brother who has grown apart from you, a brother who contains all your essence and your similarity. Tradition and the Mediterranean, the diversity by region, the products. A twin brother who has developed a universe of details that make him incredibly different from you, so you could spend a lifetime learning from him.