Koh, a gastronomic experience with its own personality

Koh, the restaurant for lovers of experimental Asian cuisine, is celebrating its fourth anniversary in the Poblenou neighbourhood. For the occasion we spoke to Kike del Olmo, creator and director of Koh, to tell us more about the success they have had and the restaurant’s future aspirations.

• In 4 years it seems that Koh has established itself as a reference for Asian cuisine in the Creative District and throughout Barcelona, what is the recipe for such success?

I would say that there are several factors that have worked very well. First of all the location in the neighbourhood, the Koh building is very special, next to the Caminal passage, which is very emblematic, but then of course the commitment to make an Asian cuisine different from what people expect in Barcelona. Taking the whole of Asia as a reference to develop a cuisine that is increasingly opening up to the world allows us to be very creative when it comes to developing our recipes. We have a very good public, open to new flavours and that is a luxury. It has also been very important to have put a lot of emphasis on creating a welcoming space where people feel at ease. Many people don’t know this, but we are the only passive restaurant in Barcelona. This means that we are highly energy efficient and at the same time we constantly filter the air in the restaurant so that you can always breathe clean air. We also have handmade crockery made by Ima Garmendia (Adarbakar ceramics) which gives a plus to the food that customers have come to appreciate.

• What can we expect from Koh for the next 4 years and any future projects you can share with us?

Koh will continue to develop new recipes all the time, creativity is part of the project and we never stop researching and trying new things. As we have a lot of regular customers, I think it’s good to know that, from time to time, you will find different dishes. That way Koh is always a surprise.

As for projects, yes there are ideas but I can’t say anything yet.

• How has the experience of opening and managing a restaurant in the Creative District been? Do you see the urban growth of the neighbourhood as a threat or an opportunity?

The experience has been wonderful. You have to bear in mind that I don’t come from the restaurant world. I’ve been a photographer for 20 years and I had certain fears but I think that the choice of neighbourhood has helped this whole experience to work so well. I think the urban growth will be positive for us, but it all depends on how it ends up developing. In Barcelona that’s always a question mark.

• How have you experienced the pandemic and how has it affected Koh? Are you still affected or have you managed to reverse the situation?

The pandemic has been a horrifying situation for everyone. In particular, and after the worst of it, I can say that we have coped quite well, as we are alive and kicking like never before. When it all started, Koh was functioning very well and if we have survived the worst moments, it has certainly been only and exclusively thanks to an extraordinary neighbourhood that came to get food and repeated over and over again that they would not allow us to close. If we had had to wait for official aid, I would already be taking photos again.

• Finally, if you had to describe KOH in 3 words, what would they be?

Experience, discovery, family.

From Poblenou Urban District we strongly invite you to visit Koh and try their very creative dishes.