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He 6 y 7 February, Alarz Lanzarote will host an unrepeatable four-hand menu signed by chefs Mikel Asiain and Rafa Bérgamo
When two cuisines with identity meet, the experience stops being a simple dinner and becomes a gastronomic story. Under this premise, the four-hand menu ALARZ x KUOCO, an ephemeral proposal that turns cooking into a common language between two chefs of the moment who understand the product, travel and memory as fundamental axes of his creativity.
The next Friday 6 and saturday 7 February, at 20:30 hours, the restaurant ALARZ, in Lanzarote, will host this unrepeatable experience signed by Mikel Asiain y Rafa Bergamo, two chefs with their own views but perfectly in dialogue.
It is a meeting between two cuisines with personality, where creativity, technique and product are put at the service of a proposal designed to surprise without artifice. In this menu, the product acts as a common thread and dialogues with influences, travel and gastronomic memories, giving rise to a cuisine of contrasts, nuances and balance.
Rafa Bergamo and KUOCO: technique, contrast and authenticity
KUOCO is, first of all, a cook's house. A personal project led by Rafa Bergamo, where there are no labels or impostures and where precise technique and absolute respect for the product build a timeless experience: “I will not DIE, We do not follow trends nor do we look for currents. “We want every bite to make you lose track of time.”, says the chef.
Your kitchen, marked by travel and memory, integrates influences from Asia, Peru, Mexico or India, which today are expressed more precisely, new nuances and a more refined proposal. Your cuisine evolves organically, guided by the season and honesty with the product, without being subject to calendars and with room for improvisation outside the menu. The result is a kitchen with character, capable of generating loyalty and inviting people to return again and again.
Mikel Asiain and ALARZ: territory, product and memory
For your part, ALARZ is a project that aims to praise gastronomy in Lanzarote from a contemporary and honest perspective.. A kitchen where the product is not disguised, is enhanced by becoming the true protagonist; where the territory dialogues with techniques and flavors learned in the chef's travels, Mikel Asiain.
Beyond its culinary proposal, ALARZ actively works to give prominence to the island's gastronomy through events, special menus and collaborations with other chefs, restaurants and producers, generating experiences that connect cuisine, product and public in a Lanzarote increasingly present on the national gastronomic map.
A four-handed dialogue
In this four-hand menu ALARZ x KUOCO, two views are found aligned from respect, technique and authenticity. Dishes where travel coexists, memory and territory, building a unique experience designed exclusively for these two nights.
The public response has been immediate: the reserves, available through www.restaurantealarz.es they are almost sold out, confirming the interest in this type of high-level gastronomic proposals and the growing attractiveness of Lanzarote as a culinary destination.
