Known as "Nanjing's smallest restaurant", Kosima has only three tables and six seats. Even so, Kosima still has a loyal group of diners and is quite popular. The restaurant is located on Shanghai Road, frequented by foreign teachers from surrounding universities, and Kesima also adapts its cooking to the tastes of diners from different regions.
Kosima resembles a small family shop, with the manager who doubles as a chef and waiter, and is the only one in the store during the lunch market on weekdays, and an additional staff member for the dinner market and weekends. The manager used to live in Spain and learned to cook all kinds of dishes, almost all of which were made by him, so the cooking speed and output were naturally not high, so the store manager had no plans to expand the store for the time being. A blessing in disguise, this also ensures a stable production, where customers can always find familiar flavors. The service of Cosima is not as systematic and thoughtful as that of chain stores, but the store manager has more interaction with customers, although he wears many hats, he is also nimble and has few mistakes and omissions. Diners can have a direct exchange of tastes and preparation methods with them, which is a great way to enjoy it.
Paelle is one of the most common dishes in Spain, originally meaning a pan, and later referring to a variety of risotto made with amphorae. Among them, seafood risotto is the most well-known dish outside of Spanish cuisine, and it is also a classic of Cosima. The rice is dark red in color, and a large amount of seafood such as prawns, mussels, and white shellfish are layered on top of it, and squid, chicken, tomato, and other ingredients are mixed in it, and then drizzled with milky white salad dressing. The rice is thick and moist, absorbing the seafood juice, salty and fresh, with a little sweet and sour, and the flavor is rich. The traditional paella rice grain "sandwiched", which is related to the high starch content of the Gen rice used and the preference of the Spanish population, which the Chinese are not used to. As a result, the chef switched to Thai jasmine rice while adjusting the cooking time according to the customer's taste. The version presented to Chinese diners is softer and more glutinous, while foreign diners can still enjoy the original harder texture.
Another ingredient that is not well received is Spanish black olives, which have a salty and sour taste. Cosima also adjusts the olive mix according to the taste of diners. Black olives are generally added to salads or tapas. Tapas are famous for their tapas, and they can be served with no set pairing, including meat, vegetables, seafood or cheese, usually on a bread tray. There are two types of tapas, ham and tuna, and there is also a tapas platter, which is made with different ingredients of the day, mostly tuna, beef, cheese scallops, cheese, etc. The bread is baked at a good time, slightly crispy on the outside and fluffy on the inside, with mellow cheese, accompanied by refreshing vegetables, heavy olives and various meat and seafood, the taste and flavor are rich. The shape and combination are casual, but the flavor is intense, which is also characteristic of Spanish cuisine.
The store is not big, but the design is quite exquisite. The restaurant is dominated by orange wooden structures with warm lighting for a warm atmosphere. The interior is decorated with a variety of decorations, including Spanish flags, paintings, guitars, old newspapers, etc., and Spanish songs are played. Despite the warm setting, the small space still creates a sense of husk for some diners, especially for three or more diners. There is no special toilet in Kesima, only the faucet in the outdoor courtyard can be used to wash hands, and the tableware is too heavy, so the overall dining comfort is not high.
