In a new gastronomical revolution of the kitchen, different culinary schools come together. We look at the main gastronomic trends and the restaurants that house them.
The New Gastronomic Revolution
The avant-garde kitchen
This is based on new cooking techniques and technologies that seek to enhance the senses. The main characteristic of this type of cuisine is to evoke surprise through very modern techniques to achieve emulsions, deconstructions and effects that reinterpret original dishes.
The molecular kitchen
elBulli, the restaurant-laboratory of Ferran Adria is a true icon of gastronomic creation and innovation. Once closed in 2011, elBulli has now reopened as a gastronomic laboratory. Meanwhile, Ferran Adria and his brother Albert continue to promote experimental haute cuisine, such as in their restaurant of Heart Ibiza.
Heart Ibiza: Passeig Joan Carles I, 17, Ibiza
Nouvelle cuisine by Paul Bocuse
This world-renowned French chef invented nouvelle cuisine, an approach to cuisine and the presentation of food that awakens the senses without tasting its flavours. Simple but elegant dishes and pure flavours are the main characteristics of nouvelle cuisine.
Paul Bocuse: 40 Rue de la Plage, Collonges-au-Mont-d’Or, France
Traditional haute cuisine
The restaurant of Juan Mari Arzak and his daughter Elena is an exploration of the New Basque cuisine. Together, they reinvent each season with their mark on Basque cuisine and discovery from their research laboratory.
Arzak: Avenida del, Mayor J. Elosegi Hiribidea, 273, Donostia
Chef Nobu Matsuhisa combines traditional Japanese dishes with Peruvian ingredients, with his signature dish being black cod in miso. Nobu is now present in Ibiza. In Port d’Andratx, Sumailla is led by Mauricio Farinola, one of the best sushi chefs in Mallorca.
Nobu Restaurant Ibiza: Carrer de Ses Feixes, 52, Ibiza
Sumailla: Admiral Riera Alemany, 19, Port d’Andratx
Located in an old Mallorcan farmhouse, Sadrassana presents Balearic food with an innovative touch. Diners can taste a smoked veal tenderloin with rosemary or the coca of peppers and aioli. The Oleum restaurant at Gran Hotel Son Net is also highly recommended.