It's no longer enough to simply serve great food. More restaurants are enhancing diners' experiences by adding elements that play on all our senses. A mere $1,635 will get you a seat at Sublimotion, run by Michelin-stared chef Paco Roncero. This multi-sensory culinary voyage blends art, gastronomy and virtual reality.
Sublimotion (Ibiza, Spain) —
It's no longer enough to simply serve great food. More restaurants are enhancing diners' experiences by adding elements that play on all our senses. A mere $1,635 will get you a seat at Sublimotion, run by Michelin-stared chef Paco Roncero. This multi-sensory culinary voyage blends art, gastronomy and virtual reality.
Peter Diem/Sublimotion
At Shanghai's Ultraviolet, 360-degree wall projections, scent diffusers and a multichannel speaker system help set the tone.
Ultraviolet (Shanghai) —
At Shanghai's Ultraviolet, 360-degree wall projections, scent diffusers and a multichannel speaker system help set the tone.
Scott Wright/Limelight Studio
Famed for pushing the boundaries of culinary arts, El Celler de Can Roca won top prize at this year's prestigious World's 50 Best Restaurant awards.
El Celler de Can Roca (Girona, Spain) —
Famed for pushing the boundaries of culinary arts, El Celler de Can Roca won top prize at this year's prestigious World's 50 Best Restaurant awards.
El Cellar De Can Roca
El Celler de Can Roca made a splash in 2013 when it staged a 12-course food opera, El Somni, described as a "multi-disciplinarian, analogue, digital, real, dreamy, cybernetic and culinary work with opera, electronica, poetry, 3D, performing arts, singing, reflection, painting, films, music and cookery."
Poetic dining —
El Celler de Can Roca made a splash in 2013 when it staged a 12-course food opera, El Somni, described as a "multi-disciplinarian, analogue, digital, real, dreamy, cybernetic and culinary work with opera, electronica, poetry, 3D, performing arts, singing, reflection, painting, films, music and cookery."
El Cellar De Can Roca
British food wizard Heston Blumenthal was at the forefront of neurogastronomy and multi-sensory dining before either concept had a name. His three-Michelin-starred restaurant, The Fat Duck, left its longtime home in the English village of Bray this year for a six-month stint in Australia.
The Fat Duck (Melbourne, Australia) —
British food wizard Heston Blumenthal was at the forefront of neurogastronomy and multi-sensory dining before either concept had a name. His three-Michelin-starred restaurant, The Fat Duck, left its longtime home in the English village of Bray this year for a six-month stint in Australia.
The Fat Duck's "Sound of the Sea" is a sculptural plate of seafood, seaweed and panko "sand" that comes with an iPod tucked into a conch shell.
Sound of the Sea —
The Fat Duck's "Sound of the Sea" is a sculptural plate of seafood, seaweed and panko "sand" that comes with an iPod tucked into a conch shell.
Sergio Coimbra
Head chef Andreas Caminada put the tiny Swiss town of Furstenau on the global map with Schloss Schauenstein, a three-Michelin-starred restaurant. Caminada has toyed around with the interactions between aromas, textures and flavors at Schloss Schauenstein for many years.
Schloss Schauenstein (Furstenau, Switzerland) —
Head chef Andreas Caminada put the tiny Swiss town of Furstenau on the global map with Schloss Schauenstein, a three-Michelin-starred restaurant. Caminada has toyed around with the interactions between aromas, textures and flavors at Schloss Schauenstein for many years.
Peter Diem
Tickets Bar is the pet project of Ferran Adria, of elBulli fame, and his brother, Albert. It's caused a stir not only for its inventive and affordable tapas, but for the way they're served. Exploding olives and cotton candy trees, for example.
Tickets Bar (Barcelona, Spain) —
Tickets Bar is the pet project of Ferran Adria, of elBulli fame, and his brother, Albert. It's caused a stir not only for its inventive and affordable tapas, but for the way they're served. Exploding olives and cotton candy trees, for example.
Moises Torne
Alinea is one of the most theatrical and forward-thinking restaurants in the United States. One of its most creative dishes is the Green Apple Balloon, an edible inflatable made of apple taffy and helium.
Alinea (Chicago) —
Alinea is one of the most theatrical and forward-thinking restaurants in the United States. One of its most creative dishes is the Green Apple Balloon, an edible inflatable made of apple taffy and helium.
Christian Seel
Sound artist and wine critic Jo Burzynska is the brains behind Auricle's multi-sensory wine and dining experiences. Each month she selects a range of New Zealand and international wines to match the sonorous qualities of the Auricle Sonic Arts Gallery's changing exhibitions.
Auricle Wine & Sound Bar (Christchurch, New Zealand) —
Sound artist and wine critic Jo Burzynska is the brains behind Auricle's multi-sensory wine and dining experiences. Each month she selects a range of New Zealand and international wines to match the sonorous qualities of the Auricle Sonic Arts Gallery's changing exhibitions.
Marine Aubert
The Epicurean offers reinterpreted versions of British classics that incorporate principles of molecular gastronomy to enhance the taste, texture and appearance of the food. Many dishes are prepared table-side in a performance style P&O claims is "worthy of the West End."
The Epicurean (Britannia cruise ship) —
The Epicurean offers reinterpreted versions of British classics that incorporate principles of molecular gastronomy to enhance the taste, texture and appearance of the food. Many dishes are prepared table-side in a performance style P&O claims is "worthy of the West End."
Steve Dunlop Photographer