sweat and sour:

The passion
to keep cooking.
    The struggle
    to keep going.

Over the last few years, restaurants have been forced to adapt
to new circumstances. Rising rent prices made it harder for them to stay in the same neighbourhoods and close to their clients. Abundant supply and competition created lower margins. A global pandemic forced everyone to shut their doors overnight, and, slowly, come back to life.

As Kitch focuses on creating tools that unite restaurants in the fight to stay open, we get to know them better as well. In the end, this is about more than tech. Or about the money made and saved. There’s a lot more on the table. A lot more at stake.

The Independents is a short documentary series that features stories of sweat and devotion told by the fearless owners, founders and chefs of iconic restaurants in the Kitch community.

We invite you to step inside their kitchens. Get to know what drives them to keep battling, while finding a new way to deliver food outside of their domain: your home.

Episode 02
Boa-Bao with Chris Gielen

family makes
the difference

Boa-Bao is a journey through asian cuisines, inspired by the authentic recipes and local traditions form every corner of the iconic continent.

It's a long trip: from China, to India, to Cambodia, to the kitchen, to the table,
and your house.

Episode 03
100 Maneiras with Nuno Faria

a classic
not so classic

100 Maneiras is a classical yet innovative restaurant operating in the heart of Lisbon founded by Nuno Faria and Ljubomir Stanisic.

As you would expect of a Michelin Star restaurant, they're uncompromising on quality. So how do you reinvent yourself when a global pandemic hits?

Episode 04
Reco Reco with Miguel Peres

pig from
nose to tail

Reco-Reco is the digital brand of Pigmeu,
a conscious, biological and sustainable
restaurant where pork is the hero ingredient, but also the most respected one.

Episode 05
Madam Bō with Leonor Godinho


Madam Bō was born in the middle
of the pandemic with a product created
to survive a trip on two wheels: fresh,
tasty, handmade dumplings.

They have triumphed in the digital era
with street food cooked with mathematical precision, while staying true to the traditional methods that inspired them.