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 01 Lupita with Duda Ferreira
dough is where the heart
Lupita is a pizzeria founded by two Brazilian friends who share a love for local ingredients, natural wines and above all, the dough.
Every pizza coming out of their oven is expertly crafted with handmade sourdough and a lot of care.
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 Ljubomir Stanisic, Nelson Santos and Nuno Faria
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.