Madrid-based studio Carmen Baselga Taller de Proyectos has designed a workshop for Michelin-starred chef Paco Roncero that takes a scientific and multi-sensory approach to gastronomy.
The workshop is held in the Casino de Madrid building, which is also home to Roncero’s Terraza del Casino restaurant. On one wall of the space is a selection of illuminated vials – known as ‘oleotec’ – housing more that 216 types of olive oil. A touchscreen provides visitors with information on each one.
Designed to seat nine people, the table has been custom designed with a tap, cooking hob and hot areas to keep plates warm. Diffusers in the ceiling vaporise water to maintain the optimum humidity in the space; they can also diffuse scent for sensory gastronomic enhancement. Advanced audio and lighting systems have been installed, allowing Roncero to manipulate participants’ sight and audio experiences during the workshop.
Laboratory-style spaces are infiltrating the retail and hospitality landscapes – creating interactive environments that cross the digital and physical divide. See The Rationale: Lab for more immersive tech-spaces, and the Altering Perceptions Macro Trend for other sensory dining experiences.