Article from Michel Verlinden in the Soir newspaper of Saturday 8 november 2003, section [tendance resto] place au zapping, dans l'assiette aussi moins de fixe, plus de mobilité, scandent...

In the same spirit, a special mention to the comocomo. Living proof that Spain is leading the market of attitude food, this new kind of tapas bar opened some months ago rue Dansaert. There was no better place to host this unseen concept mixing Basque traditional gastronomy with fast-food. The comocomo is dedicated to the pintxos (pronounce pinchos), originally Basque tapas made with bread, fish, meat and vegetables. The menu has its must: the pimiento del piquillo pintxo, that is bread with a red Spanish paprika filled with goat cheese. The local owner, Sebastian, Sanchez-Peña, directly imported the concept from trendy bars from Madrid and Barcelona, without forgetting to add his personal touch: a contemporary decoration based on bare concrete and visible plumbing, a treadmill inspired from London sushi bars, a selection of Spanish wines and local products.

In short, Brussels can be proud to host the first fast-basque.