Ibiza
Opening this May at the Hard Rock Hotel in Playa d’en Bossa, SubliMotion will seat 12 guests for a 20 course ‘gastro-sensory’ meal which will cost 1,500 € a head.
Apr 23, 2014 - 1:25 PM
Ibiza is to get the most expensive restaurant in the world
Opening this May at the Hard Rock Hotel in Playa d’en Bossa, SubliMotion will seat 12 guests for a 20 course ‘gastro-sensory’ meal which will cost 1,500 € a head.
Apr 23, 2014 - 1:25 PM
In the restaurants promotional video, Chef Paco Roncero explains what is SubiMotion? – ‘Ibiza, passion, gastronomy. A radically different show you can experience for yourself’.
The restaurant’s walls are a virtual light show and moving pictures, such as a garden scene with fluttering butterflies or Versailles-style paintings, are projected on the tables.
The décor is controlled by an operator who watches the diners and changes the lighting or scene accordingly, highlighting the customer’s first bite or the arrival of desert.
It gets (worse) ever more extreme – One of Roncero’s sous chefts in the video says
‘The micro environments depend on the cook, who is the ‘emitter’. The ‘receiver’ is the diner, and the dish is the ‘message’ and the setting is the ‘channel’.
All of this inside the ‘micro environment’ which is the place where you eat, for example, eating on the beach is not the same as eating in a field.
Roncero is one of Spain’s most famous chefs, having trained at the now-closed elBulli and earning two Michelin stars for his restaurant La Terraza del Casino in Madrid.
The chef and the restaurateur currently have five restaurants around the world and Ibiza is about to get the sixth.
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The restaurant’s walls are a virtual light show and moving pictures, such as a garden scene with fluttering butterflies or Versailles-style paintings, are projected on the tables.
The décor is controlled by an operator who watches the diners and changes the lighting or scene accordingly, highlighting the customer’s first bite or the arrival of desert.
It gets (worse) ever more extreme – One of Roncero’s sous chefts in the video says
‘The micro environments depend on the cook, who is the ‘emitter’. The ‘receiver’ is the diner, and the dish is the ‘message’ and the setting is the ‘channel’.
All of this inside the ‘micro environment’ which is the place where you eat, for example, eating on the beach is not the same as eating in a field.
Roncero is one of Spain’s most famous chefs, having trained at the now-closed elBulli and earning two Michelin stars for his restaurant La Terraza del Casino in Madrid.
The chef and the restaurateur currently have five restaurants around the world and Ibiza is about to get the sixth.
Sublimotion Eng from Sublimotion on Vimeo.
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