Ikaro

Behind Ikaro’s façade, you’ll find a strong work ethic, enthusiasm and creativity in equal measure, along with the beautiful story of a dream come true. Here, couple Carolina Sánchez (from Cuenca in Ecuador) and Iñaki Murua (from Laguardia in Spain) are two chefs who now combine their working and personal lives after meeting at the Basque Culinary Center. Their attractive yet humble cuisine will surprise guests with its high level of technique, combining their respective culinary worlds: the superb bounty of La Rioja is enhanced by the fruits and condiments of Ecuador, resulting in dishes with incredible flavour.An interesting anecdote here is that Carolina Sánchez, who has become very well known in her role as a judge in her home country’s MasterChef series, has the honour of being the only female Ecuadorian chef to be awarded a Michelin star!

What makes it stand out

• Two-chef, two-origin cooking: Carolina Sánchez (Ecuador) and Iñaki Murua (Spain) fuse Ecuadorian flavours with Basque and Rioja product.
• A tasting menu that travels: chorizos, ceviches, stews, and grills, stitched together by technique and a steady hand with acidity.

Ingredient stars

• Rioja produce and beans (including Tolosa-style beans), used as the base layer under brighter Ecuadorian notes.
• Ecuadorian fruit, spice, and acidity (tree tomato, ají, citrus), used to sharpen and lift.
• Carabinero and other shellfish, appearing in tartare and broths.
• Idiazábal and wagyu cecina, used for depth and smoke in a cardoon dish.

Menu Ikaro (sample)

• Tasting menu built around Ecuador, the Basque Country, and La Rioja meeting on one table.
• Price listed online: 112 € (VAT included).

What you might see

• Welcome cocktail, then a chorizo trio (Ambateño, Riojano, Vasco) with different breads.
• Snacks that jump between places, including squid ink, ceviche, and stews.
• Bigger plates such as grilled sea bass, rusted quail, and desserts built around sheep's curd, mango, and dulce de leche.