The impact of the Covid-19 pandemic on the gastronomic sector has not prevented new restaurants from opening their doors during these months. Audacious chefs and entrepreneurs have seen the coronavirus crisis as an opportunity to innovate and apply new concepts to the world of gastronomy.

In the capital of Portugal, located inside the Ritz Four Seasons Hotel, we find the Cura restaurant, which has recently opened its doors. With an initial plan to open the restaurant during the month of April, the arrival of the crisis changed its plans. This fact, however, has allowed them to observe how the gastronomic sector and customer demand reacted to the pandemic, adapt to offer the best service and generate more expectation through social media, says chef Pedro Pena Bastos.

Another project worth highlighting is the Koan restaurant, the successor to 108, the sister restaurant to Copenhagen's Noma. This is a Korean pop-up restaurant, that is, ephemeral, and directed by the chef Kristian Baumann. Koan uses local products and ingredients to create Korean recipes.

Finally, in Spain we find another example of a restaurant that has opened successfully during the pandemic. That is the Vicio restaurant run by Aleix Puig, winner of the seventh edition of MasterChef. With a business model completely focused on delivery and take away, this restaurant in Barcelona has reached an agreement with its delivery platform to customise every last detail of the packaging with which they serve their dishes.

A solution can be found to every problem and behind every obstacle lies an opportunity. The world of gastronomy is aware of this and continues to constantly reinvent itself; these three projects and success stories are the best example.