Empire of Kike Dacosta.

So that you don’t have the feeling that I want to empty your wallets with my notes, let’s talk in conclusion about whether a good kitchen is always too expensive. Not really. There are two ways to go to high-quality, but inexpensive food. The first way, so to speak, from below: to improve the quality of simple and traditional dishes. This way goes hamburgeries in fashion with “sort of” hamburgers. A worthy path, but now it is not particularly interesting to us.

The second path is the path “from above”: adaptation of the achievements of haute cuisine and creation of more democratic concepts with cool food. Continue reading →