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Charcoal, Ashes and a 64º Egg

This deliciously strange dish will have the whole table talking. Simple and creative, the edible charcoal made from ... CONTINUE

Creamy Kuzu Parmesan Gnocchi with Pea Water

This melt-in-your mouth gnocchi, perfectly contrasted with the delightful saltiness of Parmesan cheese and sweet pe ... CONTINUE

Espresso Pasta & Foam with Chocolate Sponge Cake

This espresso and chocolate dessert combines three techniques developed by Chef Ferran Adria at el Bulli: gel pasta ... CONTINUE

How does alcohol affect the flavor of your drink?

Why adding water to your whisky opens up different, new and subtle flavors? Or why a glass of wine tastes less frui ... CONTINUE

The Caramel – cocktail, powder, air and spheres

This famous molecular cocktail will be the talk of any holiday party. Smooth. Sweet. Salty. A molecular mixology ma ... CONTINUE

Pumpkin Bonbon

A great vegetable dessert that will satisfy your sweet tooth! The pumpkin bonbons from 2-Michelin star restaurant M ... CONTINUE

Edible Rose Cocktail Lipstick

Add some fun to your mixology repertoire with a fragrant rose cocktail gel presented as an edible lipstick. Edible  ... CONTINUE

Edible River Stones

River stones you can eat? Only at 2-Michelin star restaurant Mugaritz by Chef Andoni Luis Aduriz. Get the recipe an ... CONTINUE

Lavender Honey Ice Cream

This decadent lavender honey ice cream is simply delicious by itself or to complement a dessert. Have you taken our ... CONTINUE

Red Cabbage Gazpacho with Grain Mustard Ice Cream

The colorful red cabbage sour soup served at the table with mustard ice cream is a great refreshing starter adapted ... CONTINUE

Aerated Sous Vide Hollandaise

A twist on the traditional Hollandaise sauce perfectly cooked sous vide at 65 °C (149 °F) and aerated with an iSi ... CONTINUE

Fragrant Apples

A simple recipe from Chef Andoni Luiz Aduriz served at his restaurant Mugaritz, fresh apples coated in a mix of car ... CONTINUE