In Cordoba, the restaurant Choco cooks Andalusia from the highest evolution. An establishment that reflects on the culinary traditions of the place where it sits.
Kisko Garcia says it clearly: "I Have decided to count every day, on the table, a story of pleasure." Kisko was born in 1978, in the intimate humble surroundings of a simple Cordoba district. There He went to the fire without fear and without burning, helping in what he could in the family bar of his parents. Immediately glimpsed that his was stew, that impulse led him to the School of Hospitality and Tourism Great Captain of Cordoba, and after his academic studies, to undertake a fast-paced adventure throughout Spain, knowing the kitchens of several of the most Reputed restaurants in the country. After satisfying his need to travel the country's stoves, he returned to Córdoba with a good harvest of experiences and an ambitious idea: to start up his own project. In this way, he took over in Choco, his father's tavern, to bypass the barriers of tradition and set up a very intimate and differentiated culinary proposal.
Choco is Andalusia. Andalusia is an enigma, an enigma in which beauty and grace are hidden. The character of the region, the freshness and temperament shake the kitchen team of Cordoba, which through the tools of haute cuisine, create a series of menus full of soul, root, essence and ingenuity. Kisko García visits all the gastronomic landscapes of the south of the peninsula to draw a total perspective on Andalusia. There is roots and there is a future in its luminous cuisine that neither forgets nor stagnates in the classicism, a gastronomic gift that takes this Cordovan chef to the Olympus of the most avant-garde chefs of the country. Its Transgression has a prize: a Michelin star, two Repsol Suns and the satisfaction it brings to live at the expense of imagination and creativity with common sense.
In its menus Kisko García and Old Quarter are dishes such as the hot gazpachuelo of shrimps, the pickled bud of partridge with caviar or the personal version of tuna in onions, compositions that depart from the local pantry and traditions Cordoba and regional culinary for, after arduous studies, to achieve the definitive technical and sensory transgression. Even MORE: The Norway lobster with oyster leaf and tomato paper, the Choco stew in yellow-dish of deep family traits-or the lilies of sweet plankton are a symphony of textures, compositions and presentations that make clear that the Kisko is a style of remarkable Personality and reflective intent.
This commitment to the feeling of the South takes place in an elegant and quiet atmosphere, a simple and clean dining room, with light colours, classic furniture and long tablecloths. The ornamentation here is of no importance, the substance is on the plate, that more than a piece of tableware is a window to the mixture of civilizations printed in Andalusia. Temperance, delicacy and impulse to manipulate the most select foods and turn them into a pleasure vehicle.