Contracorriente is a Colombian restaurant born out of chaos and determination. From the hand of the French chef Víctor Lanz you can taste innovative traditional dishes. Always with some new touch, but what they will never make you forget their classic flavors. An example of this is their amazing white fish and trout chorizo. These ingredients are two of the most popular in this kitchen. Which always bet on sustainable fishing. Do you want to know more about this place? We give you all its details here.
The first foundations of Countercurrent
"I prefer a simpler and more improvised life" with these words the French chef Víctor Lanz embarked on a new adventure. He left aside his recognized restaurants awarded with a Michelin star: Tedoide, Dinner by Heston Blumenthal and Bonham's Restaurant. And it is that, a trip to Colombia made him fall in love, promising himself that he had to come back to stay. “When the plane landed and I smelled the greasy emog, I knew that I wanted to stay”, assures Lanz.
He still didn't even know what he was going to prepare in his kitchen. But what he was sure of was that I was going to do it in Colombia. Now all that remained was to find the perfect place. She took a motorcycle, along with her “sous-chef” Esteban Álvarez and toured the Bogota town of Chapinero street by street. Until finding the corner 65 with 4A, where they were installed and began designing their restaurant. They mimes were in charge of knocking down the walls and decorating the establishment.
At first, they were more concerned with appearance than with the most important thing: food. “I would never do anything like that again. We were so crazy that I think that's why it worked. Everyone jumped into the water with us. It was very hard but fantastic.” The excited chef comments. It was one day, a few weeks after opening, when his partner asked him, what about the menu?
A menu committed to sustainable fishing
Although they had been distracted organizing the physical space of the restaurant, the idea of the menu was clear to them: provide a new gastronomic proposal that combines artisanal, honest and high quality seafood. “What matters most to me is the quality of the product. They are dishes that always have a classic anchor, but with a requirement regarding the product. There is a balance of venture into something a little new, but it will never seem new to you”. assures Lanz.
The raw material par excellence of Contracorriente is fish. In this way they take great care of their origin. betting and always advocating for sustainable fishing. Moreover, one of his most famous dishes, the white fish chorizo and trout, has this food as its protagonist. This recipe mixes cultures, as the chorizo is marinated with miso, tucupí and rooftop herbs. Miso from China and the herbs of the Pacific peoples. “Pacific food is, in my opinion, the best in the country. It is a food that has a lot of soul”. Recognize.
“Sea food is proposed from a different angle, in which different ripening techniques, in addition to including a grill (BBQ) of fish and raw. All our processes are handmade: charcuterie, fish sausages, or, for example, pasta, or lactofermentation processes to season the dishes” informs the owner of Contracorriente.
For dessert? cocktails
When you have had your fill of all the dishes from sustainable fishing, it's time to throw yourself into the desserts. Although you cannot leave Contracorriente without trying its incredible cocktails. “Each of the cocktails was carefully developed to give customers different flavors that go hand in hand with the gastronomic proposal of the restaurant. The use of unconventional ingredients is part of that unique touch. Sweet and citrus cocktails with paprika cut, or a variation of the famous aperol spritz with a touch of cotton candy, are just part of what you can experience that Visitantes".
Contracorriente started from nothing and has become a obligatory stop for food lovers. In addition, it is important to assess your intention to please and look for the common good. With actions like search for sustainable fishing or making recipes for all tastes. “I don't want my food to be for an intellectual elite. I want to make food that everyone likes” declares Víctor Lanz. And you? What would be the first thing you organize in your restaurant?
