Founded by Aggelos Kóntos, coming from the realm of psychology, and Míriam Val, an artist from Bilbao, Symbiosis Fermented Foods intertwines the ancient art of fermentation with the vibrant aesthetics of industrial pop culture. Challenging the norms of food production chains, Aggelos and Míriam pose essential questions about the origins of food, who produces it and the circumstances under which it is cultivated. They have found the answer in the age-old technique of fermentation—a process that not only preserves food but also yields delectable, healthy and sustainable culinary delights. “When you begin to ferment, you get marveled at the manifestations of an ecosystem invisible to your eyes,” says Aggelos Kóntos. This collaboration with the invisible, as they describe it, results in unique flavors that capture the essence of this culinary alchemy.
Situated in a region blessed with an abundance of quality local raw materials, Symbiosis makes a conscious effort to collaborate with local producers. The choice to use ingredients exclusively from local seasonal agriculture not only supports the community but also aligns with the ethical consumption philosophy of the brand. Each small batch is a reflection of the seasons, ensuring a dynamic catalog of ever-evolving products. The brand’s uniqueness extends beyond flavors to its visual identity. Symbiosis embraces the contrast of pop aesthetics with traditional elements, evident in their bright colors and aseptic spaces. Their commitment to brand design goes hand in hand with a passion for creating a gastronomic culture, showcasing not just products but also ideas on how to consume fermented foods. Symbiosis Fermented Foods invites people to savor the magic of fermentation and join a culinary journey that transcends time and tradition.
