The much-hyped “chemistry experiment” dinner course at Tapas Molecular Bar!
Opening Aperitif: Yakult and beer. Cabrales Cuttlefish.
Olive cloud. Crispy beets.
Chef cooking the scallop, which is served with pumpkin sorbet.
Red: Tomato and beets. Tommy Thai: prawn in Thai style.
Chef making the “spaghetti” that is more like kanten. Strawberry and Pesto Spaghetti.
Scampi, Almond, Grapefruit.
Warm Sizzling Beef. The beef popped out from a steel foam dispenser…
Carrot Caviar. Made using the syringes! XD
Tomato and water melon. Served steaming(pic here).
Secreta de Cerdo: Smoked Iberico pork. The cup is used to trap the smoke. Smells wonderful.
Unagi, Pineapple, Miso.
Cold and foamy corn soup on top of foie gras hot soup.
Ice of something I forgot. Juicy Lamb.
Sweet liqueur inside the straw. At first we didn’t know and were waiting for the “drink” to come…but it was just one monthful of liqueur in the straw.
Miso Soup on a spoon. The white balls are tofu jelly and the green powder is wakame…really tastes like miso soup.
Blue Hawaii. The chef said you should finish it in 20 seconds. I panicked taking pictures! The chef scared us that because it is so cold, it could freeze our tongues if we were not careful…but he didn’t say how to be careful.
Blueberries and Laurel: Blueberry sponge cake.
Desserts for one.
Close up of the Saffron Chocolate Tarte, and Cappuccino cotton candy.
Fruit Course. After eating the miracle fruit(red thing in the right pic) and keeping it in your mouth for a while, the sour fruits like lemon and lime tasted so sweet with all the sourness gone. It is amazing!
What a fun experience. The food was actually very delicious which I didn’t expect at all. Plus all the performances and surprises that keep you in high tension for more than 2 hours, I think it is worth a visit. They have a chef who can explain everything in English so foreigners can enjoy it just as much.