The kitchen was designed as an open space, visible to customers, and the Ekaa team worked to ensure that it became part of design history. “Each dish at Ekaa has several components and requires different equipment and expertise to be created. So, when designing the kitchen, I had to make sure that all of these components arrive at the center of the prep table where the dish will be assembled before reaching the guest. And since the kitchen was not separate from the restaurant, I had to make sure that the appearance of the kitchen was in sync with the place, ”says Rao.
Ekaa: Local materials, Nordic influence
The most striking space in Ekaa is the main dining room which is reminiscent of an old Nordic courtyard. Tinted in neutral tones with long sharing tables and ceiling lights that would be Dan Flavin’s pride, the vibe at Ekaa is both grown-up and down-to-earth. During the day, the light entering through the sunlight gives the wood furniture and jute and ceramic accessories (all from local brands) a warm glow.
Minimalism at Ekaa is interspersed with whimsy, in the form of fermentation pots used as wall installations on wooden shelves. Currently they are occupied by sea urchin shells as the restaurant offers a sea urchin course in the tasting menu. Chances are, the material presented in the jars will be something else on your next visit, another ingredient being used in the lessons. In all respects, Ekaa remains true to its promise to be an “ingredient first” restaurant. The food is the hero, but the neocolonial building and the neat decor complement the stellar menu perfectly!