KOMÅ

20/03/2026

Spoiler: vas a querer repetir.

Zurich, the sun is out. Come eat with us.
We’re opening spring the right way.

Our areperia LA DORADA is coming to this April.
Arepas bien resueltas. With a Swiss twist.

Six middays. No reservations. No excuses.
La Reina Pepiada · La Pelúa · La Fiestera
15 CHF · 13 CHF veggie

🗓️ April 1+2 · 08+09 · 15+16
⏰ 12h–14h
📍Rivington Bar & Cafe
Prime Tower, Hardstrasse 201, 8005 Zürich

Drinks by Rivington.
🌀

04/12/2025

PURPLE BOOCH

A fermentation that began as a year-long research on MAIZE and grew into a bridge between territories.

Purple corn, panela, and time — a limited edition inspired by chicha morada, one of our favorite Peruvian drinks.

In collaboration with , who have been part of this journey from the very beginning.

💜 Now available. DM us to get yours

📸 at .uto

28/11/2025

KOMA × Casa Tauta
ALLÁ&ACÁ: Cocina Abierta Venezolana
Sábado 13 de diciembre · 12:00 – 18:00

ALLÁ&ACÁ celebra la temporada decembrina de KOMA Studio en con un encuentro de memorias, sabores y comunidad. Un espacio donde el Allá —nuestras raíces venezolanas y colombianas— y el Acá —nuestra vida en Suiza— se encuentran a través de la cocina y las historias familiares.

Ese día podrás disfrutar nuestro plato estrella, LA HALLACA, junto a lo más especial de nuestro diciembre venezolano: pan de jamón, ensalada de gallina, pernil y ponche crema. Recetas que guardan historias familiares y saberes transmitidos por generaciones. Cada bocado te lleva de regreso a nuestra tierra, te conecta con nuestras raíces y te permite traer un pedacito de hogar a la mesa, aunque estés lejos.

Bocados y bebidas Colombianas x Casa Tauta

Photos: Erika Calderón , Cynthia Ammann .ammann ,

16/07/2025

🌽✨ Under the Same Sun: Cuando el maíz nos unió ✨🌽

This is the beginning of a story we’ve been weaving for a long time.

These analog images, captured by .stefani during our participation in Food Culture Days 2025, hold the essence of a journey that brought us together ~ through memory, resistance, and the shared language of food.

KOMA is growing. As a collective, a practice, and a space for research, creation, and community. Rooted in diaspora, reciprocity, and the desire to nourish not only with ingredients but with questions, appreciation, and presence.

Over the next few weeks, we’ll share more from this experience: the recipes, the fermentation experiments, the team behind the scenes, the challenges, the joy.

This is just a first glimpse.
A moment of stillness.
We begin here, under the same sun.

With deep gratitude to for creating such a vital platform, and to for her generosity, guidance, and vision — it was an honor to share this space with so many inspiring minds and hearts.
📸: .stefani for

16/07/2025

🌽✨ Under the Same Sun: Cuando el maíz nos unió ✨🌽

This is the beginning of a story we’ve been weaving for a long time.

These analog images, captured by .stefani during our participation in Food Culture Days 2025, hold the essence of a journey that brought us together ~ through memory, resistance, and the shared language of food.

KOMA is growing. As a collective, a practice, and a space for research, creation, and community. Rooted in diaspora, reciprocity, and the desire to nourish not only with ingredients but with questions, appreciation, and presence.

Over the next few weeks, we’ll share more from this experience: the recipes, the fermentation experiments, the team behind the scenes, the challenges, the joy.

This is just a first glimpse.
A moment of stillness.
We begin here, under the same sun.

With deep gratitude to for creating such a vital platform, and to for her generosity, guidance, and vision ~ it was an honor to share this space with so many inspiring minds and hearts.

📸: .stefani for

15/07/2025

15/07/2025

28/05/2025

EL MAIZAL — Edible Territories
KOMA × Casa Tauta

19 June, 18:30h

A contemporary Latin American dinner, exploring the life cycle of maize — seed, root, leaf, kernel, husk, silk — re-imagined through Latin American and Swiss landscapes.

From fermentations, flame-kissed flavors, citrusy ceviche infusions, and artisanal ice cream.

This is a culinary experience to be shared, celebrated and remembered.

5 courses. 5 drinks. All served family-style around a long table.

Limited spots, tickets in bio.

30/04/2025

It was never just about the food. SOBREMESA is about staying a little longer, eating with memory, sharing like family, and building community one bite at a time. 🫰🏼✨

We served a brunch that tasted like sunlight and home— a slow Sunday celebration of food, culture, and togetherness.

Rooted in our Colombian and Venezuelan heritage, we brought stories to the table through patacón montado, caldo levantamuertos, and huevos criollos.

Thank you for being part of the first Sobremesa of the year. Here’s to many more.

Endless gratitude to our amazing team and family for your unconditional support, and the for hosting us (once again) 🌀💖.

📸: .elbakry &