Absolutely fascinating is the least that can be said of the luxury gastronomic experiences we offer you in three remarkable destinations. If you're ready to embark on this journey, go with an open mind and be prepared to be surprised and impressed. Because these moments will stay with you forever.
UNDER: IMMERSING YOURSELF IN A SEA OF SENSATIONS
Savouring the best of gastronomy while taking in the scenery around you is the perfect setting for any restaurant. But to do so with your eyes on the ocean floor and its vibrant marine life is something absolutely breathtaking and rare.
This is precisely the proposal of Under, Europe's first underwater restaurant. Partially submerged in the coastal region of Lindesnes, at the southernmost tip of Norway, Under (which in Norwegian also means "wonder") invites us to dive into the unknown and surprise us with an extraordinary sensory experience more than five meters below the surface.
For the cold, choppy waters of the North Sea, it may seem extreme. But don't be fooled. The warm and cosy atmosphere inside contrasts with the outside, creating a sense of mystery and wonder that begins on arrival as you are led through an intimate entrance with tones that suggest the sunset falling into the ocean. A metaphor for the journey down from the land to the sea that accompanies the stairs.
The restaurant, with its minimalist simplicity, is a window to the bottom of the sea, immersing us in the marvellous underwater universe and its wildlife. At the same time, the turquoise blue that bathes the interior creates an atmosphere of intimacy with the immensity of the ocean, which takes us through a sea of emotions and flavours refined by the originality of acclaimed Danish chef Nicolai Ellitsgaard.
In his "Immersion Menu" there are 18 dishes to savour, gradually, over three to four hours, for a maximum of 40 people per night. The waters that surround the Under are the source of the main ingredients in his cuisine - fish and shellfish - but it is from the coastal environment and the region's forests that some of the most unique delicacies and ingredients on his menu come from, such as wild seabirds or berries.
When it comes to harmonisation, you can opt for "Submerged Wine", a selection of wines that will immerse you in new experiences, or "Surface Wine", a journey through the beauty of a more classic world. In a fusion of land and sea, each dish is a surprise, and the written menu is only given to you when you leave. But you can count on a bold cuisine of delicate textures and pure flavours made with fresh, local, seasonal ingredients and a genuine concern for the environment.
SINGLETHREAD: AS PERFECT AS NATURE
The farm-to-table concept is familiar enough. But when it is elevated to an almost obsessive level by a restaurant that has already won three Michelin stars and several other awards - including the Forbes Travel Guide's Five Star and a prominent position on "The World's 50 Best Restaurants 2021" list - you are guar- anteed a sublime gastronomic experience.
At SingleThread, located in the heart of Healdsburg in California's Sonoma wine region, most of the ingredients that owner and renowned chef Kyle Connaughton uses in his kitchen are grown on the family farm, run by his wife Katina, in the historic Dry Creek Valley. Here, organic, and regenerative farming practices follow the rhythm of the seasons to ensure healthy soils.
In a menu that changes daily, it is nature that guides the Chef's creativity, with an emphasis on seasonality and delicate, vibrant creations. In his 11-course tasting menu, haute cuisine merges with sustainability and is inspired by Japanese kaiseki, one of the world's finest culinary arts, which takes to the extreme the rigorous selection of seasonal produce, rare ingredients, and a deep respect for nature.
But the Connaughton couple's eye for perfection goes far beyond the kitchen. The 55-seat dining room has sound-isolating speakers so that each table can enjoy music to the emotional beats of the menu; the lighting changes throughout the night to reflect the ticking of the clock; and the crockery and cutlery, handmade by Japanese potters and artisans, are worthy of a few stars. In truth, SingleThread is much more than a restaurant. It's a unique and unforgettable hospitality experience. The building in downtown Healdsburg is home to a small hotel with five exclusive suites, absolutely luxurious refinements and out-of-the-ordinary gastronomic offerings inspired by Chef Kyle's time spent in kitchens around the world.
ALCHEMIST: CUISINE IN ART FORM
To say that in its four years of existence it has achieved two Michelin stars and the Gin Mare Art of Hospitality Award in "The World's 50 Best Restaurants 2023", where it comes 5th on the list, is reason enough to travel to Copenhagen. But Alchemist is much more. It is provocative, daring, mystical. It's a bewildering and magical mix of theatre, dance, video, and music that will transport you to a multi-sensory and socially conscious experience unparalleled to any other you've experienced.
Located in a former set construction workshop for the Royal Danish Theatre, the restaurant features a magnificent planetarium-style dome that is the centrepiece of the entire experience, divided into several "acts" that will take you on a unique journey through various spaces and through your own senses.
Alchemist is the realised dream of 32-year-old chef Rasmus Munk and mentor of what he himself calls a "holistic gastronomic experience", which is characterised by being all-encompassing, multifaceted, and dramaturgical, bringing together the worlds of gastronomy, art, science, design, and technology. The aim: a cuisine to be experienced, to captivate and sensitise through food.
In a daring place, there is daring cuisine. And absolutely divine food, which is the basis of the whole experience. The flavour, the texture, the exquisite cooking, the relentless search for the best ingredients and the most modern techniques result in artistic creations designed to impress the eye and the palate. Over the course of four to six hours, for a maximum of 40 people per evening, you will savour 50 "Impressions" (or dishes) that will not leave you indifferent. Each dish is accompanied by an explanation of its origins and many of them are an invitation to reflect and a provocation (in the form of art) on the most disturbing issues in the world today. One of the best known is "1984", which resembles a human eye (the pupil is made of caviar, celery and oysters) and evokes a society in constant surveillance.
On this journey through the senses, you can count on a 100% personalised service. The information you give about yourself when you book, on arrival and during interactions throughout the night is used to adapt the experience to your profile and mood in real time.
