ABOUT PROJECT
We created a seafood restaurant for people who are in love with the food, wine, and gastronomic experiences. A special place for gathering and pure hedonism.
Architect Alberto Foyo combined his Spanish passion for food with New Yorker cosmopolitanism. As a result, the place turned out to be gastronomic, and festive.
To find the best fish and seafood we travel all over Europe from Galicia in Spain to Mezze and the biggest Rungis Fish Market in France. That's how we found the most delicious octopus, oysters, and fresh fish. And our brand chef Nicola Batavia (Italy) and fish fillet master Arie Kuijt (Netherlands) helped the freshest seafood reveal the taste buds of our guests with all the colors of taste.
Architect Alberto Foyo combined his Spanish passion for food with New Yorker cosmopolitanism. As a result, the place turned out to be gastronomic, and festive.
To find the best fish and seafood we travel all over Europe from Galicia in Spain to Mezze and the biggest Rungis Fish Market in France. That's how we found the most delicious octopus, oysters, and fresh fish. And our brand chef Nicola Batavia (Italy) and fish fillet master Arie Kuijt (Netherlands) helped the freshest seafood reveal the taste buds of our guests with all the colors of taste.
ABOUT PROJECT
We created a seafood restaurant for people who are in love with the food, wine, and gastronomic experiences. Special place for gathering and pure hedonism
Architect Alberto Foyo combined his Spanish passion for food with New Yorker cosmopolitanism. As a result, the place turned out to be gastronomic, and festive
To find the best fish and seafood we travel all Europe from Galicia in Spain, to Mezze, and the biggest Rungis Fish Market in France. That's how we found the most delicious octopus, oysters, and fresh fish. And our brand chef Nicola Batavia (Italy) and fish fillet master Arie Kuijt (Netherlands) helped the freshest seafood reveal the taste buds of our guests with all the colors of taste.
Architect Alberto Foyo combined his Spanish passion for food with New Yorker cosmopolitanism. As a result, the place turned out to be gastronomic, and festive
To find the best fish and seafood we travel all Europe from Galicia in Spain, to Mezze, and the biggest Rungis Fish Market in France. That's how we found the most delicious octopus, oysters, and fresh fish. And our brand chef Nicola Batavia (Italy) and fish fillet master Arie Kuijt (Netherlands) helped the freshest seafood reveal the taste buds of our guests with all the colors of taste.
OUR ROLE IN THE PROJECT:
Co-Founders & Concept Creators
Research & Development
Startup launch
Co-investors
