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Condé Nast Traveler
5 days ago
- Entertainment
- Condé Nast Traveler
elBulli1846 — Museum Review
Zoom out. What's this place all about? If you missed elBulli the first-time round—when over a million reservation requests a year competed for just 8,000 dining spots—here's its second serving. elBulli1846 is the museum dedicated to the restaurant crowned the world's best five times, before the ovens were switched off for good in 2011. The key ingredient in its success? Boundary-breaking chef Ferran Adrià, who, alongside brother Albert, used culinary alchemy as a palette cleanser from French Nouvelle Cuisine. Adrià pioneered molecular gastronomy—though he prefers the term 'techno-emotional cuisine'—and popularized the supersized tasting menu, whereby dishes became concepts and meals became multi-hour epics. (Case in point, the '1846' in the museum's name refers to the total number of recipes invented in elBulli's kitchen-lab). Today, the former restaurant building serves up food for thought: audio-visual installations deconstruct its backstory, before deeper questions are posed—where does cooking come from, and why do we eat the way we do? If Adrià is, as The New York Times once wrote, 'the Picasso of food,' then elBulli1846 is his culinary art gallery. A museum's permanent collection is its defining feature: How was this one? Sixty-nine exhibits trace the surprising evolution of elBulli—from a 1960s beachside shack named after a pair of bulldogs to a three-Michelin-starred powerhouse with its own publishing house. The kitchen is the natural highlight: A big screen plays archive footage of Adrià choreographing his cooks, while once-revolutionary tools, such as freeze-dryers, are displayed like surgical equipment. In the dining areas, which appear frozen in time as if in service, look for table 25; it was the most asked-for spot (once you see the ocean views, you'll get why). Beyond progressive culinary techniques, another revelation is the almost scientific precision to elBulli's operations—a tantalising insight into how a fine-dining experience was engineered from the inside out. Exhibits keep us coming back. What can we expect? Sixty-nine exhibits trace the surprising evolution of elBulli—from a 1960s beachside shack named after a pair of bulldogs to a three-Michelin-starred powerhouse with its own publishing house. The kitchen is the natural highlight: a big screen plays archive footage of Adrià choreographing his cooks as they bring a recipe to life, while once-revolutionary tools, such as freeze-dryers, are displayed like surgical equipment. In the dining areas, which appear frozen in time as if in service, look for table 25—it was the most asked-for spot (once you see the ocean views, you'll get why). Beyond progressive culinary techniques, another revelation is the almost scientific precision to elBulli's operations—a tantalising insight into how a fine-dining experience was engineered from the inside out. What did you make of the crowd? Gourmands geeking out; coming here really is a pilgrimage for those in the restaurant sector. Though the installations are inspiring whether you're a passionate home-cook, love fine dining, or are intrigued by the systems that make ground-breaking projects happen. On the practical tip, how were the facilities? The indoor-outdoor space is well engineered with wide paths and ramps. There's also a wheelchair available to borrow, plus lockers. Any guided tours worth trying? An audio guide can be downloaded to your smartphone (bring headphones), while in-person guided tours in English, which last for 2.5 hours, can be pre-booked in advance. It's obvious that elBulli1846 is a real passion project for staff, whose enthusiasm, knowledge and hospitality live up to that three-Michelin-star hype. Gift shop: obligatory, inspiring—or skip it? The shop runs heavy on reading material, most of which crosses that glorious intersection of beautifully aesthetic coffee-table books that you can actually sit down and read. There's also a quirky-but-nerdy selection of branded items, from postcards of iconic dishes annotated with the various elements, or a notebook with a flowchart of Adrià's creative process on the cover. You need none of it, but you'll want everything. Is the café worth a stop? Devastating but true: There's no café. Any advice for the time- or attention-challenged? Top-line advice? Don't turn up hungry. Over two hours, you'll work your way through an academic tasting menu of food-as-art—without a morsel of the edible exhibits you were hoping for. While the visit won't satiate the regret of never having eaten at elBulli, it still offers a moreish experience. Fabulously curated, warmly hosted, and set beside a beach, it's a day trip worth savoring—just not on an empty stomach.
Forbes
6 days ago
- Entertainment
- Forbes
8 Creative Sushi Presentations To Try This Summer
We're pretty used to enjoying sushi in roll form. We've maybe even expanded our horizons with a sushi omakase experience at one point or another. But that doesn't even begin to explore the extent of sushi creativity there is to enjoy, from sushi on a reimagined whiskey barrel to pizza or seacuterie. Sushi is delicious and artistic, we already know that. But this National Sushi Day, you might just want to go a bit further and enjoy whimsy and creativity to an extent you may have previously not imagined was even possible. At The Flatiron Room in New York City, the Barrel Board Sushi is a fun spin on a traditional sushi presentation, built upon the concept of whiskey aging. This board includes lump crab roll, hamachi & avocado roll, and assorted Nigiri, served on a board from a whiskey barrel. 'Sushi is more than just food,' says Chef Jiho Kim. 'It's really an art—it takes patience, precision, and a real feel for balance. Adding sushi to The Flatiron Room's menu gives us a chance to share that craft with our guests in a new way. Just like our cocktails and spirits, it's all about quality and intention. We wanted something that felt special but still approachable—something that fits right in with the vibe here.' At Harriet's Rooftop at 1 Hotel Nashville, the Firebird Roll brings a southern twist to sushi, with buttermilk fried chicken, kimchi slaw, and a hit of house hot sauce. It's crunchy and fiery—like Nashville hot chicken, rolled up and reimagined. 'The Firebird Roll is all about blending bold Southern flavors with the precision and freshness of sushi. It's a playful way to honor Nashville's fiery heritage while offering something unexpected and delicious for our guests," said Chris Crary, Culinary Director at 1 Hotel Nashville. At AQUASAN in Juno Beach, Florida, they feature inventive Pan-Asian cuisine with tropical and Latin American influences. "Growing up in South Florida, I was exposed to a fascinating array of tropical ingredients as a young cook, consequently providing inspiration in the recipes I would create over the years to come. At AQUASAN, we strive to have a sense of place and wow factor represented in each dish on the menu, in which this play on a traditional spider roll captures that essence. Our Lady in Red Roll consists of soft shell crab tempura layered with caramelized plantains and mango pico, topped with hamachi, and wrapped in a red soy crepe," said Stephen Asprinio. At Across The Pond in Phoenix, the Coffee Cured Salmon Nigiri undergoes an intricate curing process, enveloped in rich coffee grounds for 48 hours in-house. Each piece is dressed with a sprinkling of ancho chili flakes, which add a subtle heat that compliments the coffee's robustness. "Our Coffee-Cured Salmon is a labor of love! We start with premium Scottish salmon and cure it in-house for 48 hours with freshly ground coffee. It's one that people are initially skeptical to try, but an instant hit. It's become a favorite among those who know how to order it." said Chef EJ Richan. Nori Asian's Rainforest Sushi Roll at Hyatt Regency Grand Reserve Puerto Rico is a steak tempura roll with a Puerto Rican twist inspired by El Yunque -- the only rainforest in the U.S. National Parks System, which towers over the beachfront resort. "For our signature roll, we wanted to create a very different take on the famed California Roll, which is already an unconventional mix! The Rainforest Sushi Roll keeps the delicious avocado, crab and cream cheese components of the fan-favorite classic, while innovating with some uniquely Puerto Rican elements, like the steak and plantain -- creating an entirely new overall flavor profile that evokes our Puerto Rican pride and flair!" said Chef Luis Quezada. This popular Sushi Pizza was a creation by Chef Michael Glatz at the historic Hotel Fauchère in Milford, Pennsylvania. A tempura-crusted sushi rice "base" is topped with spicy mayo, premium ahi tuna cubes, and orange and green tobiko. 'Each bite has the perfect balance of crunch, spice, delicate sushi, and umami flavor.' said Steve Rosada of Milford Hospitality Group. Seacuterie at Proof of the Pudding in Atlanta. Proof of the Pudding Proof of the Pudding in Atlanta offers something exciting and different, even for the most seasoned of sushi lovers – it's a sushi seacuterie! This is a glistening ice wall with niches for premium sushi and sashimi. Small plates include purple sweet potato roll, rainbow roll, lobster tempura roll, spicy tuna roll, sake nigiri and Hamachi nigiri. An ice channel surround holds king crab, lobster and jumbo shrimp. Sashimi Mexicano from Toca Madera. TJ Perez From Toca Madera, this sushi is presented in the shape of a rose – and made with ahi tuna, cucumber, avocado, pomegranate, chile de árbol, leche de tigre, for a dish that is just as delicious as it is beautiful. 'At Toca Madera, we love to push the boundaries of what a classic sushi dish can look like. The Sashimi Mexicano is like a love letter to the fusion of Japanese and Mexican ingredients, with unexpected flavors and a show-stopping presentation," said Executive Chef Dan Rossi.
Forbes
11-06-2025
- Entertainment
- Forbes
All The Details On Elena Reygadas' Takeover At Brutalisten
Reygadas created an exclusive tasting menu that highlighted the intersection of Mexican gastronomy ... More and minimalism Carsten Höller is known for his ability to captivate audiences through his art. Since the 1990s, Höller has evoked emotion through interactive installations. His restaurant, Brutalisten, is no different. Known as one of the best restaurants in the Nordics, the dining institution pushes the limit when it comes to cuisine, creating literal works of art that emphasize the purity of ingredients and simple techniques. Each dish is meant to transport diners through a culinary experience that brings up a bevy of emotions, similar to how art makes the viewer feel. 'The Brutalist Kitchen Manifesto is about stripping things back to their essence,' explains Höller in an interview with Forbes. "We cook each product on its own, adding only water and salt—nothing to mask or dress it up. It's about presenting ingredients in their purest form and challenging ourselves to rethink what can be done with this approach. It opens up a surprising amount of creativity." Since opening its doors in 2022, Brutalisten has quickly garnered itself a reputation as a Swedish ... More culinary hotspot. Since opening its doors in 2022, Brutalisten has quickly garnered itself a reputation as a Swedish culinary hotspot. The space is as enchanting as the plates placed before you, so it only makes sense that the restaurant would draw a crowd. Tastemakers across art, fashion and culture, including Miuccia Prada and Lily Collins, have been spotted in the restaurant. It was also recently given an award as one of the best restaurants in Sweden and Denmark in Falstaff Nordics 2025 list and garnered itself a spot on the World's 50 Best Discovery. For his latest act, Höller brought in Elena Reygadas, the founder of Restaurante Rosetta in Mexico and the World's 50 Best Chef of 2023, to take over the kitchen and bring her unique perspective to the dining hotspot. 'I've always liked Elena's cooking and have enjoyed seeing it evolve, so it really is a great honor to have her here,' says Höller. " Interestingly enough, Mexican cuisine, which typically utilizes many sauces, spices and flavors is practically the opposite of Höller's Brutalist cuisine. 'Other dishes, such as corn-based ones, are actually quite Brutalist in spirit, so I always thought it would be fascinating to combine the manifesto with Mexican cooking styles—and who better to do that then Elena," he says. Carson Höller brought in Elena Reygadas to take over the kitchen and bring her unique perspective to ... More Brutalisten. 'I've come to appreciate simplicity: making the most of a single ingredient without adding too much,' 'I love the way the manifesto pushes you to be simpler, but also more creative,' says Reygadas. 'There's always a surprise, something revealed about the ingredient itself, which is what really attracted me to this project.' In collaboration, Reygadas worked together with Coen Dieleman (head chef at Brutalisten) to create an exclusive tasting menu that highlighted the intersection of Mexican gastronomy and minimalism. It also marked Reygadas first time cooking in Stockholm. Reygadas mentions that most of the food she cooks—and the dishes she finds herself drawn to—are very ingredient-led, which is where she and Höller connect. 'I've come to appreciate simplicity: making the most of a single ingredient without adding too much,' she says. "For example, the dish using ant eggs—it's completely different from how we prepare them in Mexico, but I really liked it. It's the kind of idea I'd love to bring back home and explore further."
Times of Oman
28-05-2025
- Entertainment
- Times of Oman
Roberto's Muscat unveils an exclusive four hands dinner with Chefs Giandonato Tafuri and Florin Resmerita
Muscat - Roberto's at The St. Regis Al Mouj Muscat Resort will transform into a stage for culinary artistry as two exceptional chefs come together for a five-Course Four Hands Dinner on Wednesday May 28th 2025. Executive Chef Giandonato Tafuri from Roberto's Muscat and guest Chef Florin Resmerita from Roberto's Doha join forces to create a singular expression of flavor and finesse—a bespoke tasting menu that marries Italian soul with global inspiration. This collaboration is a true meeting of minds, where signature techniques and bold culinary philosophies converge. Each course is thoughtfully crafted and plated with precision, reflecting the chefs' shared vision of elevating Italian cuisine through fresh coastal ingredients and the delicate, enchanting essence of Omani saffron. 'Bringing Chef Giandonato and Chef Florin together is about more than pairing skill sets,' notes Fabio Marzano, General Manager of Roberto's Muscat. 'It's about connecting our Roberto's family across the Gulf and bringing this extraordinary culinary experience to Oman. It showcases how Italian roots can flourish uniquely in both Muscat and Doha—different expressions, yet united by the same authentic culinary language.' Chef Giandonato, born into a family of chefs and seafood farmers in Puglia, honed his skills through early apprenticeships and years of collaboration with Michelin-starred masters across Italy and the Middle East. After leading Roberto's kitchens in Dubai and Doha, he now steers the Muscat venue with a signature approach that melds coastal simplicity with meticulous detail. Chef Florin began his culinary path in Greece and spent over a decade in Italy perfecting the essentials of Italian cuisine. Having refined his artistry in the Michelin-starred kitchens of Gordon Ramsay and Alain Ducasse, he now brings his globally informed sensibilities to Roberto's Doha, where he curates immersive dining experiences that respect tradition while embracing innovation. The exclusive five-course menu takes guests on a journey of contrasts and harmony, from the luxurious Manzo, Caviale e Uova—black Angus tartare adorned with Kristal caviar—to the bright Ricotta, Salmone e Lime, and the comforting warmth of saffron-infused Ossobuco Croquette. The meal continues with torched red mullet risotto, handmade plin pasta filled with wagyu cheek and foie gras, and charcoal-grilled wagyu striploin topped with delicate carbonara foam. For seafood lovers, a baked seabass offers an elegant alternative. The finale is a decadent dark chocolate and hazelnut dessert, brightened by notes of mango and yuzu. This dinner is more than a meal—it's a narrative told through textures, flavors, and a shared passion for Italian culinary excellence. Priced at OMR 48 per person (minimum two guests), the experience will begin from 6PM at Roberto's Muscat. Seating is limited, and advance reservations are highly recommended.
Vogue Arabia
15-05-2025
- Entertainment
- Vogue Arabia
Book a Dalí-Inspired Dining Experience in Dubai
The distinctive, surrealist aesthetic of Spanish artist Salvador Dalí serves as the inspiration for one of the newest gems in the UAE's culinary scene. Maison Dalí, located at The Opus by Zaha Hadid in Dubai offers delectable Mediterranean- Japanese cuisine within a bold and theatrical space. 'Salvador Dalí is an illustration of how genius and madness are related,' says three- Michelin-starred chef Tristin Farmer, who is also the culinary director at Culinary Arts Group – the Singaporean collective behind Maison Dali. 'We wanted a space to reflect this, where nothing is quite as it seems. A beautiful space with elegance and touches of surrealism from the artwork; a high-energy space oozing with personality.' Maison Dali photographed by Alex Jeffries Red curtains finished off with metallic tassels and artwork depicting optical illusions invoke drama and mystique, and a private hideaway within the restaurant hosts The Dali Supper Club. Innovative dishes on offer include King Crab Ceviche, Smoked Lobster Donabe and Wood Fired Duck – a fusion of Japanese and Mediterranean influences. 'Behind all of this is a complex plethora of dry ageing, fermentation, marination, seasonings and cooking techniques, building layers of flavour and complexity with subtle nuances of depth. It's flavour-forward, umami-driven and ingredient-focussed cooking,' explains Farmer.
