Best Restaurant In The World

Art and Culture, Articles, Entertainment, Experience Design, Service Design

Posted by: Scott Friedmann, at 7:23 pm on February 28, 2010

Tags: barcelona, best restaurant in the world, boqueria market, catalonia, Cirque du Soleil, culinary innovation, el bulli, Ferran Adria, Industrial Design, michelin 3 star restaurant, molecular gastronomy, spain, terroir

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Art and Culture, Entertainment, Experience Design, Industrial Design, Service Design

Posted by: Scott Friedmann, at 7:02 pm on September 22, 2009

Tags: barcelona, best restaurant in the world, boqueria market, Cirque du Soleil, culinary innovation, el bulli, Ferran Adria, Industrial Design, michelin 3 star restaurant, molecular gastronomy, spain, terroir

After ten courses of snacks, 2 cocktails and an initial barrage of stimuli the core of the meal begins. Can I really last 25 more courses? Will each of the dishes be distinctive and thought provoking? Am I about to see the greatest show of culinary innovation the world has seen in the past half century? or longer? Is this the Cirque du Soleil of dining or a combination of creativity and hype fueled by a PR machine? What role has design thinking really played in the creation of the experience I have just started?

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Art and Culture, Articles, Service Design

Posted by: Scott Friedmann, at 9:48 am on September 9, 2009

Tags: best restaurant in the world, culinary innovation, el bulli, Ferran Adria, Industrial Design, michelin 3 star restaurant, molecular gastronomy, spain, terroir

Have you ever wondered what it would be like to eat a 35 course meal by one of the world’s most renowned and innovative chefs? Does sitting at a restaurant table for 6 hours excite or horrify you? Is Ferran Adria’s food outrageous experimental modernism or deeply rooted in the origins of taste, history and culture? What is the real point of molecular gastronomy? What does a meal at 3 star El Bulli say about innovation in general?

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