Dubbed Momento by Ikaro, the new restaurant blends its chefs’ Ecuadorian and Spanish roots with local flavors
November 21, 2024
In recent years, Miami has seen international restaurants flock to its shores, including high-profile spots like Massimo Bottura’s Torno Subito from Dubai, Casa Vigil from Argentina, and a handful of others. That trend continues with Momento by Ikaro, an outpost of Michelin-starred Ikaro, located in Spain’s La Rioja region, that debuted in Downtown Miami in mid-August.
Ikaro and its new offshoot come from Carolina Sanchez and Iñaki Murua, who hail from Ecuador and Spain’s Basque region, respectively, and have combined their personal and professional experience into a concept highlighting both of their backgrounds. Momento is their first restaurant in the United States.
The concept comes from chefs Carolina Sanchez and Iñaki Murua
“We were drawn to Miami due to its vibrant cultural landscape, which perfectly aligns with our vision for Momento by Ikaro,” Sanchez said. “Miami’s dynamic mix of Latin American, European, and global influences provides a fertile ground for our cuisine, allowing us to celebrate our heritage while engaging with a diverse and enthusiastic audience. The city’s energy, passion for art and design, and cosmopolitan dining scene made it an ideal destination for us to bring our unique experience.”
Momento covers 4,733 square feet and seats 80 guests across its indoor/outdoor space, which combines Miami’s characteristic tropical vibes with a Mediterranean design aesthetic. The alfresco dining terrace features an open kitchen and is reminiscent of a Latin courtyard, and the interior nods to Ecuador and Spain via its wooden doors, tilework, lighting, and wrought iron accents. Blue upholstered furniture, pink wallpaper, and green plants complete the scene.
The kitchen is anchored by a wood-burning oven, and the menu focuses on seasonal ingredients. Standout starters include hamachi tiradito with smoky neapia (Ecuadorean black chile sauce) and fresh salsa, Spanish-style croquettes filled with Iberian ham, and green plantain empanadas stuffed with crab.
The restaurant blends Ecuadorian and Spanish cuisine with local ingredients
Larger plates include wood-fired branzino with sweet-and-sour escabeche, grilled prawns with coconut sauce, and boneless short ribs slow-cooked with tamarillo barbecue sauce and served with a lemon-and-mint quinoa salad.
The bar is mixing classic cocktails and a handful of originals featuring tequila, mezcal and cachaça, while the wine list is stocked with a global assortment of bottles that lean toward Spain and France.
Ikaro in Spain first earned its Michelin star in 2018. Since Michelin entered Florida in 2022, Sanchez and Murua will now have a chance to impress the guide’s inspectors with their Miami restaurant.
Murua shared that the duo is considering further expansion in the U.S., driven by a desire to introduce more people to their food.
“While specific plans for additional Ikaro locations are not yet in motion, we’re inspired to explore other innovative concepts that align with our philosophy of blending tradition with modernity,” he said. “Our goal is to continue creating spaces where people can experience the intersection of fine dining, thoughtful design and cultural storytelling.”
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