— PROJECT NAME
Okupa Comedor Efímero
oKupa was founded on the occupying of restaurants and other spaces by a team of chefs, sommeliers, mixologists and servers with a similar calling: to bring pleasure to others.
The result is a meeting point for small producers who work with nature and its seasons, and who renounce huge profit margins in favor of a respect for the land and sea, gardeners who work without pesticides and maintain a close dialogue with the land they work, wine growers who reject labels, and prefer to work free from the red tape of regulatory councils, and artisan-entrepreneurs who specialize in creating products that come from the heart.
I joined the team as an events producer and hospitality expert, and together we created some amazing pop ups in different restaurants around Barcelona and London.
The name oKupa is far from accidental. Héctor, founder, had a very clear concept in that they would have the power to choose where and with whom they would work. The team is flexible enough to adapt to every venue and every situation, from the set up of the venue to the selection of products used for every event.
oKupa has a strong relationship with small producers that work with non intrusive methods, people that, as the team itself, share the passion for good products in harmony with the season. From rebel wines to craft beers. From fish to local meat to organic herbs and vegetables.
Some of the places we occupied were Bar Brutal, Casa Bonay, Carousel London, Primavera Sound, Mano Rota, Hetta or Edge Brewing, between others.
Eat, drink, tour, repeat
Passion and art through gastronomy and hospitality.
Do you have any idea in mind? Tell me more, I'm listening.