Event # 3

IK Restaurante - Consulting and creation of new dishes

Lima, Peru

January & February 2014

About

After our trip to Mexico we continued to Peru to meet with our former colleague and very good friend Franco Kisic. Franco is Peruvian but has lived many years in Barcelona, where we all worked together at both 41° and Tickets. Franco and Sebastian also worked closely together on the creation of the concept of Pakta, where Franco was supposed to be the restaurant manager.

Only a couple of months before the opening of Pakta Franco’s twin brother, Ivan Kisic, one of the most talented and promising young chefs of Peru, very sadly lost his life in a car accident together with some of his team members. At this time Franco’s brother Ivan was just about to open his own restaurant in Lima.

Franco decided to pull out his roots in Barcelona and move back to Lima to realize his brother’s project and dream; IK Restaurant.

Franco is putting all his love and energies into IK, but without a head chef and tons of work related to the opening of a brand new restaurant, he asked us to pass by to give a helping hand.

During our 1,5 month stay in IK Restaurant we helped to organize and structure the team, all aspects of the restaurants daily operations and Sebastian created new dishes for the menu.

Actually this was not Sebastian’s first visit to IK. Just after Franco had left Barcelona in 2012, Sebastian went on a 10 days travel to Lima, where he and Franco spend every minute during these 10 days organizing Ivan’s recipes and assuring that the last constructions and interior design of the restaurant were executed correctly and accordingly to Ivan’s plans. Some nights when it got really late, they even stayed the night sleeping in the still unfinished kitchen of the restaurant.

In August 2014 the hard work, engagement and love being put in to this beautiful restaurant by all members of the Kisic family and the IK team was rewarded with the price “Peru’s best new restaurant 2014”.

We are most happy and proud to be part of this beautiful project. We hope to be back during 2015.

Menu highlights

•  Purple tiradito in chicha morada with aguaymanto, coriander gel, ajíes and cancha corn
•  Smoked trout with maca leche de tigre, huacatay, cushuru (fresh water seaweed) and pickles
•  Octopus with emulsion of Botija olives, potato confit and puffed black quinoa
•  Cuy in three textures (guinea pig); Paté on toast, crispy skin and legs in escabeche
•  Smoked goat’s milk ice cream with red berries and cotton candy