In May 2008, Tikitano added the final key member of its team, head chef Ewald Fichtaler. Trained at an exclusive Swiss hotel school, he went to work in Munich, eventually working under the famous Andre Jaeger who, with his two Michelin stars, was blazing a new trail with the first ‘fusion’ cuisine. To this end he sent Ewald to Shanghai to study Chinese cuisine, an experience that still influences his work. From here he moved to London to work with Anton Mosimann in his private club, the first in the UK to be Michelin-starred. When Ewald first came to the Costa del Sol he initially working at the Las Dunas Hotel, another Michelin starred restaurant only yards from Tikitano.
Ewald’s inspiration for food comes from both his impeccable pedigree, and from the country he is in: he takes the finest and freshest ingredients from the bountiful Mediterranean climate and adds some personal and original twists. The food is characterised by being light and inventive, and carries an Asian accent in many of the flavours and garnishes. It is truly international food, using the best locally-sourced produce, and more specialist sources from abroad to attain the best quality in each particular product.
Ewald enjoys regular visits to local markets to seek inspiration, and also to reflect the changing seasons in the menu. Despite the year-round global availability of most products, he likes to keep the food in touch with its roots; the changing seasons and the different offerings of land and sea.
He aims to keep the menus varied and continually evolving. There are special lunchtime menus available, plus daily variations to the á la carte menu. Special ´degustación´ events are held several times a year to promote a new selection of flavours and dishes. Ewald’s staff reflect this evolving, international outlook, as they are drawn from restaurants all over Spain and Europe.
His ambition is to see the variety and individuality of his menus grow with the restaurant, keeping it fresh, stylish, inventive, and offering something special for every occasion and for everyguest.
