The curious and restless self-defying character Rafa, chef of Kuoco 360 °, is well reflected in his cuisine.
The rhythm of the dishes marks Latin America, but the dance of the ingredients is not limited to those coordinates. The name of the restaurant comes from being born in the Chueca neighborhood. The 360 ° is neither a coincidence nor an elevated cooking temperature. 360 ° means fusion. The menu provides a trip around the globe to Europe and Asia.
The experience in Kuoco 360º starts with a series of “dishes to share” that seek (and find) an “explosion of flavors”, with a mouthful of crispy Wonton, for example.
7 potencies is the refined version of a typical recipe from the beaches of Venezuela, the country of origin of Rafa and Andrés. The other part of the tandem serves as a host and explains the history of each dish in a very didactic way. 7 powers is freshness, which means the product is fresh out of the sea; Its reason for being: to encourage the spirit, whether you are under the scorching sun of the Venezuelan Caribbean coast or in the center of Madrid. It is not only known by this name, although it is the most naíf. Rompecolchones, Come back to life, Lifting dead are other alternatives. Ask Andrew the reason how he explains so well.. (Hint: the aphrodisiac manner of seafood…)
We also find a lot of sea flavor, but in this case another ocean, the Pacific, in the Chupe, a Peruvian soup with a shrimp broth served on a table that combines perfectly with any whites.
As we closed the marine chapter, we viewed the second part of the letter (that of the main dishes), with a delicious corvina very well married with each one of its companions. In Kuoco 360º only wild fish are served. They depend, of course, on the market, so it is interesting to ask what the menu of the day is. It is always a good choice for the repeat visitor that wants to try new things.
Among the eight main dishes, there are two types of rice: soupy, Asian and sweet, made with two kinds of mushrooms. For carnivores, Rafa and his elaborate team- a lamb cooked in 12 hours at low temperature.
All the chef’s dishes are bits of places they’ve lived, a mixture of memories that they want to bring to Madrid. They are looking for a loyal client who finds dishes in the menu that he has not tried or sought. This outlook seems to be working. Congratulations from the diners as they leave the restaurant give proof of this.
Don’t forget to leave room for dessert!
Horario: de martes a domingo de 13.30 a 16.30h y de 20.30 a 24h
Precio medio: 20-25€ (Aceptan reservas)
Texto: Beatriz Domínguez Cao
Fotos: Miriam Barral