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Koldo Eguren and Rubén Cuesta present, in Madrid Fusion, the philosophy and a sample of the cuisine that has led them to the first Michelin Star in Lanzarote
Maximum expectation in the 360° Hub space Madrid Fusion to know the secrets of the success that has led to A kameez to establish itself as the restaurant that has obtained the first Michelin star of the gastronomic history of Lanzarote. An appointment included in the program Taste Lanzarote at the leading gastronomic fair. On behalf of management, Koldo Eguren, son, and the craftsman in the kitchen, Ruben Cuesta, They presented to the audience how the proposal was born, which was no different from how true love stories are born. In this case, double story. And both starring Koldo Eguren, padre.
The first crush came when the Basque architect, with a long and creative look at most things, falls in love with Lanzarote. He takes refuge – blends in, we would say- in Caleta Caballo and launches his business project in the south of the island. To summarize, Over time, the Kamezí Villas are born. And also with time, start your kitchen. The young man Abel del Rosario He was one of the first tenants of their kitchens. But Del Rosario flew to Tenerife. And that caused Koldo Eguren, padre, open the heart of the vacant payroll.
And the second crush came. This time it was in bever, Gran Canaria, restaurant where the architect tried one of the best pil-pil he had ever tasted in his life. Which, being basque, that's a lot to say. Eguren wanted to meet the chef. It turned out to be a man from La Mancha, such an anti-star, called Ruben Cuesta what, first, he gave him pause: "tell him I'm gone", he snapped at the room staff who requested his presence. But the young chef didn't count on the fact that he had to go out, yes or yes, and cross to the dining room to pick up his electric skateboard. And there he hunted him Koldo Eguren, padre. A brief conversation and see you later.
When you get home, Ruben Cuesta, the chef, He already had the invitation and reservation on his cell phone to spend a few days in Lanzarote and know A kameez. This story happened a couple of years ago.. And until today.
A single menu that looks at the sea
The story was shared, naturally, the chef Cuesta ante Koldo Eguren, son, in a waste of complicity that transcends the employment relationship and turns it into oral communication that translates the soul of a place.
A small sample of the only tasting menu of A kameez It was proof that what they said was absolutely true.. Proximity product, own workshop, solvent winery, affection for the idiosyncrasy of the place "to which we want to give back how much it has given us", in the words of of the day son and a privileged mind and hands for the kitchen of the still very young Ruben Cuesta. A Toledoan who, with a GDP-GDP, captivated the palate of a Basque, which is saying, in a restaurant Gran Canaria.
things of life.
