LIFESTYLE | 3 MINUTE READ

DISCERN NEUE DINING

BREAK THE MOULD

Haute cuisine, whilst incredible, rarely breaks conventions outside of its predetermined box – perhaps for fear of tainting the luxury experience. Despite this common coincidence, there are those who do boldly go where others fear to tread; the rule breakers, the risk-takers, maybe even the pioneers, of the refined dining scene. Famed for their exclusivity and alternative approach, here are five extravagant, convention-breaking eateries.

SUBLIMOTION BY PACO RONCERO

GASTRONOMIC THEATRICALITY

Sublimotion offers an immersive dining experience like no other. Created out of the vision of two Michelin star Chef ‘Paco Roncero’ (and a team of 25 creatives) this unique experience takes gastronomic theatricality to an entirely new level. The experience – designed to stimulate all five senses – is an elaborate choreography of theatrics, avant-guard cookery, evolving visuals, sound, performance, props and virtual reality. Each three-hour sitting takes a maximum of 12 very lucky individuals, who share an interactive banquet table. Your experience starts with a seemingly empty white room, but, as the doors close and guests take their seats, the show really begins. In short – it’s a truly unforgettable experience and at €1,500 (per person) for a 20-course meal, Sublimotion is the world’s most expensive restaurant.

DISFRUTAR

EXPECT UNEXPECTED

A culmination of three ingenious chefs, Disfrutar is a gastronomical delight, incorporating worldwide flavours, exciting plating and sensory-lead attention to detail. With highly creative dishes, their incredible tasting menus (€120-€185 per person) will take you on a journey of incredible flavours and aromas. One of their most unusual dishes their succinctly named ‘Enjoy Olives’; two parcels, disguised as olives, that burst upon bite, unveiling a mind-blowing liquid centre. Every dish is given a superior level of care and attention, where nothing is as it seems. With exciting displays every step of the way, expect the unexpected; edible teabags, liquid salad, glass pasta and platting like you’ve never seen before. Disfrutar only serves tasting menus, though several are available – all of which as exciting as the next.

MASA

INSOUCIANT VIRTUOSO

Sushi filtered into popular culture many years ago, but with filtration comes the loss of certain qualities. Chef Masa (three star Michelin chef) breaths innovative and opulent energy into the raw-fish movement, at his New York based restaurant ‘Masa’. The place itself is bare, acting as a blank canvas for the food to do all the talking. The attention to detail is incredible, down to the solid Hinoki sushi bar; sanded daily to create a sensual satisfaction for guests at each sitting. The food masterpieces created by Chef Masa defy the attempted grandeur of every other sushi restaurant before it. With vivacious ingredients, breathtaking combinations and incredible plating, served on such a simple backdrop, Masa challenges the conventions of haute cuisine. Brining incredible food into a relaxed atmosphere, where guests are encouraged to dress insouciantly whilst footing a minimum of a $595 bill.

MISOGUIGAWA

FRENCH KALSEKI

Situated in a former geisha owned teahouse on the idyllic Kamo River, Misoguigawa claims fame as one of the original fusion food restaurants. Chef Teruo Inoue is the mastermind behind the innovative amalgamation of both French and Japanese cuisine, honing a food-movement known as ‘French Kaiseki’. By all measures these cuisines are as far apart – geographically and culturally – as two gastronomies could ever be, but with his dexterity and artful plating Inoue breathes eastern flavour into traditional French food. The chef’s signature "Yuragi" menu equates to roughly £214 per head (before drinks, tax or service) and an advanced reservation is required to source the specific luxury ingredients.

ANNE-SOPHIE PIC AT MAISON PIC

EPICUREAN DELIGHT

Dining at Anne-Sophie Pic (within the Maison Pic hotel) is an experience of great fairytale fare. The contemporary blend of classic French decadence, with Chef Pic’s signature flair, encourages diners to expand their food education, indulging in new and exciting flavour combinations in a relaxed, yet haute, atmosphere. Self-taught, from a long and line of successful chefs, Pic explains, “I came to the kitchen guided by my smell and my palate”, which explains her immersive culinary process. Fascinated by the emotional connection of smell, Pic regularly consults with perfumers to explore and present new and exciting aromatic experiences to guests. Chef Pic’s ‘Saint-Jacques De Normandie’, goes were few chefs would fear to tread. With Mauritian coconut pulp, truffle butter and an intricate ‘hermetic cooking method’, she steams the scallops, bringing out an incredibly exciting flavour. The artistry, attention to detail and splendor of Maison Pic is not cheap, at €320 per head (for the most exquisite tasting menu), but it is well worth every penny.