The Vostok blog

T-bone steak at Asador Amaia. An undiscovered, unpretentious little gem in Legazpi.

It’s no secret that we make a big deal about eating well at Vostok. If there’s one thing Javier, Ricardo and I have in common is just that. Sure we try to eat healthy but, what really rocks our boat is good, hearty, unpretentious food.

The correlation is quite obvious once you get your mind around it because the same reasoning that guides our design principles, guides our eating habits. Or at least, what we –with more or less luck– aspire for them to be. In other words:

In this comparison we’re not taking into account food à la Ferran Adrià. Not because we don’t consider it food or we don’t like it, but basically because it can’t be separated from Art*. In Adrià’s own words: food at El Bulli isn’t meant to nourish you (though it does), it’s meant to be an emotional experience, an event. And we don’t consider Design to be that. For Vostok, Design (with a capital letter D) is, to quote Mr. Eames, a method of action: a tool to solve problems. And therefore something that can only be compared to basic, hearty food. Food that is useful, that has a purpose. That has no artistic aspirations.

At a first glance this appreciation might be quite banal but if you take a closer look, you’ll realize it all makes sense. Because these principles aren’t just our design principles, or our food principles, they’re the principles that guide who we are and what we do.

What about pleasure, you might ask? Eating good food for the mere pleasure of it? Well, to quote Charles Eames again, who would say that pleasure is not useful?

*There’s a wonderful exception to this: La Comida de la Familia, a recipe book that has been recently edited and that includes most of the dishes the team at El Bulli had for lunch before the action started. These are all good, traditional, hearty and timeless recipes. A little gem.

Fabada asturiana in Asturias. In the cute town of Lastres to be precise. You want to try it? Make a reservation for a table near the window at Restaurante El Mirador.

A quick snack. Any guesses?

Tender and succulent pork loin braised in Perdo Ximénez with a side of juicy grapes braised in Drambuie and sweet apple purée. The chef: Marcelo Soria. The occasion: nothing in particular, just good friends sharing good food one Friday afternoon. Thank you sir.

This is a staple at Vostok. Popeye had spinach, we have this. Any idea of what it is?

Original recipe by @richmanblues

Or better still, what’s for breakfast? It’s Ricardo’s birthday today so we’re having cake. Chocolate cake to be more precise.

Bought this yuminess at Mallorca Market near Colón.

Happy Birthday, Ric!

This is how we celebrate ‘5 de mayo‘ at Vostok. Better late than never. Not the most important of Mexican holidays but, anything’s a good excuse to roll-up a couple of tortillas and indulge in some spicy salsas. Slow-cooked pork in chile sauce, red pickled onions, cream (real cream, not that liquidy stuff), tortillas and nopales salad.

An array of beautifully-colored fusion-syled sushi from Miyama.

Or better still what’s for breakfast? Pound cake with strawberry coulis and Moscovitas from Oviedo. Yum, yum? here’s the recipe for the pound cake and if you want to taste the wonders of Moscovita almond chocolateness you’ll have to go to Confitería Rialto.