linka restaurant

10/01/2026

23/08/2025

Chef's Life

There are nights when the kitchen feels like a battlefield. The tickets never stop, the pans never rest, and the flames never sleep. Every second counts, every move matters, every mistake costs.

But in that storm, we find our calm. A nod, a handoff, a silent understanding it’s enough. We don’t need speeches. We don’t need noise. Just focus, grit, and trust in each other.

The clang of steel, the crackle of fire, the rush of the pass it’s chaos, but it’s ours. What looks like madness to them is discipline to us. What feels like pressure to others feels like purpose to us.

And when service finally slows, when the last plate leaves the pass, we know the truth: the heat didn’t beat us it built us.

22/08/2025

THE ART OF CULINARY CUTS
Small Dice: Food cut into small, uniform cubes.
Brunoise: A very fine dice, typically 1/8 x 1/8", often used for garnishes or in soups and stews.
Farmer-Style & Country-Style: More rustic, less uniform cuts, often larger than precise dice.
Fine Julienne: Long, thin matchstick-like strips, finer than a standard julienne.
Medium Dice: Food cut into medium-sized cubes.
Slices: Food cut into flat, even pieces.
Julienne: Long, thin matchstick-like strips, typically 1/8 x 1/8 x 2".
Large Dice/Cube: Food cut into larger, uniform cubes.
Barrel (Tournée): Reshaping food into an oblong, football-like shape, often using a tournée knife.
Diamond-Shaped: Food cut into diamond-shaped pieces.
Sticks: Elongated, rectangular pieces, similar to thick julienne.

25/03/2025

With Esanju Academy School – I'm on a streak! I've been a top fan for 5 months in a row. 🎉

03/11/2024

With Esanju Academy School – I just got recognized as one of their top fans! 🎉

06/08/2024

20/09/2023

18/06/2023

𝘽𝙖𝙠𝙚𝙙 𝘾𝙝𝙚𝙚𝙨𝙮 𝘾𝙝𝙞𝙡𝙞 𝙈𝙖𝙘
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𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎
• 1 yellow onion
• 3 garlic cloves, finely chopped
• Olive oil
• 600g semi-lean ground beef
• 1 red bell pepper, diced
• 1 C. chili powder
• 1 C. sweet smoked paprika
• 1 C. cumin
• 1/2 tsp. Italian spices
• 1 cup frozen corn
• 1 cup black beans, rinsed and well drained
• 1 cup kidney beans, rinsed and well drained
• 796ml diced tomatoes with Italian spices
• 500 g macaroni, cooked very al dente
• 2 cups grated Gouda cheese
• 1 cup (or 2) grated cheddar cheese
• 1 small handful of fresh parsley, finely chopped
• Salt and pepper from the mill

𝙋𝙍𝙀𝙋𝘼𝙍𝘼𝙏𝙄𝙊𝙉
1. In a large saucepan (which is oven safe) heated over medium heat, add the onion and garlic followed by a good drizzle of olive oil. Salt, pepper and mix. Cook, stirring, for 3 to 4 minutes to soften.
2. Add the ground beef and cook for 7 to 8 minutes, or until the meat is no longer pink. Break into small pieces. Drain the fat.
3. Add the bell pepper, chili, paprika, cumin and Italian spices then mix. Cook for 1 minute, stirring.
4. Add corn, beans, tomatoes and macaroni then season with salt and pepper. Mix and continue cooking for about 5 to 6 minutes, until the pasta is cooked and the liquid has almost all evaporated. Remove from fire.
5. Add the gouda cheese, fresh parsley and mix. Let stand for 5 minutes.
6. Preheat oven to GRILL.
7. Bury with the cheddar cheese and place in the oven. Bake for 2-3 minutes, or until the cheese is nicely browned on top! Let stand 5 minutes before serving.
8. Enjoy !

18/06/2023

SOUFFLE PANCAKE 😋
Ingredients:
2 eggs
20 ml of whole milk
10 g of unsalted butter
1 teaspoon of concentrated coffee aroma
1 pinch of salt
30 gr of wheat flour
40 grams of sugar
1 teaspoon lemon juice
Preparation:
1. The first step to make these fluffy pancakes is to separate the yolks from the whites.
2. Now we mix the yolks together with the milk, the previously melted butter and the teaspoon of coffee aroma in a bowl, but you can use other essences such as vanilla. We end up stirring well.
3. Add a pinch of salt and the previously sifted flour, mix it with the kitchen tongue or the kitchen rods.
4. Whip the egg whites to the point of snow, for this we put the mixer at maximum power and when it begins to thicken, add a teaspoon of lemon and little by little the sugar until the whites are assembled. This step can also be done by hand with the rods.
5. Add the egg whites to the bowl with the yolks and with enveloping movements mix everything with the pastry tongue.
6. Once ready, we preheat a wide casserole with a few drops of oil that we will distribute with a brush on the base of the casserole, we help ourselves with a small ladle or the same piping bag where we will have introduced the mixture.
7. We put two portions the size of a Maria cookie and cover it for 4 minutes.
8. We turn them around with a spatula and cover it again, leaving the same amount of time and then we remove it.
9. We serve it directly on the plate with a drizzle of elk syrup and some slices of fresh fruit, really fluffy and delicious!

18/06/2023

Condensed Milk CHOCOLATE CREAM

INGREDIENTS

2 packages of milk cookies
1 can of condensed milk lady
2 jars of 300g of cream
2 90g tablets half dark chocolate
1 box of milk cream

PREPARATION

Mix the condensed milk and the whipped cream at cold temperature in a container until it forms a homogeneous mixture and reserve.

Then put a layer of cream made with condensed milk and cream on a plate, then another layer of milk biscuit (I like to soak the biscuit in milk before putting it on) and repeat the process intertwining the layers until the last one is the cream.

Finally, make a ganache with chocolate and milk cream. To make the ganache, melt the chocolate in a bain-marie, once the chocolate is completely melted, add the heavy cream and mix a little more.

Then pour the ganache on the pavement. If you want, you can also use chocolate chips to decorate.
After that, just put it in the fridge for about 5 hours and it's ready to eat.

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18/06/2023

MEXICAN SHELLS 😋
Ingredients:
500 grams of flour
120 grams of sugar
115 gr of icing sugar
4 eggs
A teaspoon of salt
120 grams of butter
Half a tablespoon of baking powder
Sunflower oil
100 ml of water
Preparation:
1. Sift 500 gr of flour together with 60 gr. sugar and baking powder.
2. With the help of a mixer we mix everything with 60 gr. of butter. Work the dough until it is homogeneous.
3. Then we add another 60 gr of sugar and another 60 gr. butter, and mix again.
4. We beat the eggs together with the water and the powdered milk, and add it to the mixture that we have previously obtained, and all this with the sifted flour.
5. We work the dough until we get an elastic texture. Then, we sprinkle flour on the counter and knead.
6. Make a ball with the dough, paint it with a little oil and put it in a container. Then, cover with a cloth and let rest for an hour.
7. Then, we knead again, cover the dough with film and reserve it in the refrigerator for 12 hours.
8. Take the dough out of the fridge, let it warm up and then make balls with the dough and flatten them.
9. Place the shells on a baking tray lined with baking paper. If we want, we can use a shell marker or make the grooves with a fork or knife.