Gastronomy

Synesthesia comes from the ancient Greek σύν (syn), meaning together, and αίσθησις (aesthesis), meaning sensation and it is a neurological condition where stimulus to one sense can affect one or more of the other senses.

What inspires great chefs to come up with the dishes that they do? Smells, memories, sounds, or even seemingly unconnected events can converge in a dish. The latter is what happened in the case of Mugaritz’s emblematic dish, 

There is a huge difference between taste and flavour. We tend to believe that the enjoyment gained by food comes entirely from the mouth through taste, but that’s just a misconception. Our nose and the sense of smell have a big contribution...

I first heard about Tippling Club about a year ago and was immediately intrigued. It’s a place in Singapore created through the creative cooperation of
Singaporean Cynthia Cuva, founder of Spa Esprit, UK born chef Ryan Cliff and Adelaide born artist/mixologist Matthew Bax.

Another project in the ongoing regeneration of the Eastern Harbor area of Amsterdam is Mercat, a design by local architects Concrete, for a Spanish restaurant which is the concept of the IQ Creative group of restaurants.

It has been talked about a lot over the last few months. It has recently received its third Michelin star and has been selected by the San Pellegrino awards as Nr 10 Best Restaurant in the World, while Chef Daniel Humm has been named 

Tondeluna, a gastrobar located in Logroño, Spain has been renowned not only for its wonderful food and drinks but also for its impeccable design that has been awarded with one of Spain’s top prizes for interior architecture, an FAD award.