Chef Albert Adrià is a pioneer in the field of molecular gastronomy, an unconventional culinary style that blends traditional cooking techniques and cutting-edge scientific experiments. His latest endeavor, ENIGMA, is a petite restaurant in Barcelona, Spain, which is quickly becoming one of the most innovative and celebrated eateries in the world.
Each night, a group of 24 daring dinner guests enter the restaurant to embark on a three-hour gastronomic adventure as chef Adrià serves up dishes from his dynamic 40-course tasting menu.
The highly conceptual menu items — which range from wagyu beef painted with liquefied sea urchin to transparent tomato gelatin floating in four types of smoked olive oil — demanded an interior design that was equally avant-garde. For this, chef Adrià turned to Rafael Aranda, Carme Pigem and Ramón Vilalt, a Pritzker Prize-winning trio of architects and founders of RCR Arquitectes.
Working closely with the chef and his team, the architects designed an otherworldly restaurant that has to be seen to be believed. Exploring the futuristic space in detail, from the digitally printed stone flooring to the luminous metal ceilings overhead, we take a look at the products and manufacturers that brought chef Adrià’s “culinary amusement park” to fruition.