An elevated experience
Number 6 in the World’s 50 Best Restaurants is Central in Lima, Peru. The 16-course dinner is called Mater Elevations and takes you on a culinary journey through Peru. From high onto the mountains to deep into the sea, every dish represents a part of the country. The menu starts with Red Rocks -10 masl (meters above sea level) and ends with Mil Moray 3590 masl. The chef, Virgíllio Martínez, travels all over the land and sea to find new ingredients.
Julia Daalder Sander v.d. Meij
Rotterdam rocks
Black Smoke in Rotterdam, The Netherlands, is the result of barbecue guru Jord Althuizen and concept developer Kasper Stuart, this means serious BBQ. The fire masters are able to cook anything; from low and slow to hot and fast. Their menu is filled with dishes such as the no bullsh*t chipotle-bacon whiskey sausage, suicide’s beef burger and heart stopper. If you feel generous, you can also order a round of beers for the chefs “because it’s hot so close to the fire pit!”
Show me the money
Consortium Holdings is funny, eccentric and creates cool restaurant and bar concepts. Their goal is to go beyond tasty dishes and stunning cocktails. They want to create spaces where creativity grows and where discussions commence. One of their bar concepts is Craft and Commerce in San Diego, with bar snacks such as filled bone marrow and kimchi brussels sprouts. Their cocktail menu is quite the conversation starter as it is printed on dollar bills, giving it a mysterious speakeasy feeling.
Poetic Culinaria
Atelier Crenn is number 35 in the World’s 50 Best Restaurants and has three Michelin Stars. The chef and mind behind the restaurant is Dominique Crenn. Her cuisine is a mix of childhood memories, tableside theatrics and local ingredients. A dinner at Atelier Crenn is not just a dinner, but a multi-course experience at the chef’s home. The menu is presented as a poem, with each line symbolizing a presentation in the meal, often referring to Crenn’s roots and memories.
The Starbucks of salad
Sweetgreen started with three college friends and salad. Twelve years later (and 1 billion dollars richer), Sweetgreen has around 100 locations all over the United States. Healthy fast food is what they’re all about. The menu changes every three months, ensuring all ingredients are seasonal and locally sourced. The menu conveniently shows the number of calories the different salads contain.
Very fine fine dining
Massimo Bottura, chef and genius, has hidden history, memories and dreams in his menu at Osteria Francescana in Modena, Italy. A tartare of lamb, smoked salt, kelp, caviar, oyster water and cider sorbet represents his childhood holiday in France, where he drank cider and ate oysters and lamb. Bottura knows how to elevate stories to another level and intrigue guests through special flavors, structures and smells. “If you can dream it, you can make it” is the quite literal philosophy behind this menu.
Menus have become part of
the experience in a restaurant. Stating the name of the dish and the ingredients is not enough anymore. Today, menus should engage, excite and tell a story.
6 more-than-just-a-menu menus.
©Paolo Terzi
Hoe vaak blijf je als chef, restaurateur of cateraar niet met restjes en overblijfselen zitten? De tijd van weggooien ‘want het is toch meegenomen in de calculatie’ is voorbij. Gasten en opdrachtgevers verlangen duurzaamheid, creativiteit, circulariteit en inspiratie. Laten wij dit je dan bieden!
3 min
6 menus that stand out
Cool Concepts
An elevated experience
Number 6 in the World’s 50 Best Restaurants is Central in Lima, Peru. The 16-course dinner is called Mater Elevations and takes you on a culinary journey through Peru. From high onto the mountains to deep into the sea, every dish represents a part of the country. The menu starts with Red Rocks -10 masl (meters above sea level) and ends with Mil Moray 3590 masl. The chef, Virgíllio Martínez, travels all over the land and sea to find new ingredients.
Show me the money
Consortium Holdings is funny, eccentric and creates cool restaurant and bar concepts. Their goal is to go beyond tasty dishes and stunning cocktails. They want to create spaces where creativity grows and where discussions commence. One of their bar concepts is Craft and Commerce in San Diego, with bar snacks such as filled bone marrow and kimchi brussels sprouts. Their cocktail menu is quite the conversation starter as it is printed on dollar bills, giving it a mysterious speakeasy feeling.
Poetic Culinaria
Atelier Crenn is number 35 in the World’s 50 Best Restaurants and has three Michelin Stars. The chef and mind behind the restaurant is Dominique Crenn. Her cuisine is a mix of childhood memories, tableside theatrics and local ingredients. A dinner at Atelier Crenn is not just a dinner, but a multi-course experience at the chef’s home. The menu is presented as a poem, with each line symbolizing a presentation in the meal, often referring to Crenn’s roots and memories.
The Starbucks of salad
Sweetgreen started with three college friends and salad. Twelve years later (and 1 billion dollars richer), Sweetgreen has around 100 locations all over the United States. Healthy fast food is what they’re all about. The menu changes every three months, ensuring all ingredients are seasonal and locally sourced. The menu conveniently shows the number of calories the different salads contain.
Very fine fine dining
Massimo Bottura, chef and genius, has hidden history, memories and dreams in his menu at Osteria Francescana in Modena, Italy. A tartare of lamb, smoked salt, kelp, caviar, oyster water and cider sorbet represents his childhood holiday in France, where he drank cider and ate oysters and lamb. Bottura knows how to elevate stories to another level and intrigue guests through special flavors, structures and smells. “If you can dream it, you can make it” is the quite literal philosophy behind this menu.
Rotterdam rocks
Black Smoke in Rotterdam, The Netherlands, is the result of barbecue guru Jord Althuizen and concept developer Kasper Stuart, this means serious BBQ. The fire masters are able to cook anything; from low and slow to hot and fast. Their menu is filled with dishes such as the no bullsh*t chipotle-bacon whiskey sausage, suicide’s beef burger and heart stopper. If you feel generous, you can also order a round of beers for the chefs “because it’s hot so close to the fire pit!”
Julia Daalder Sander v.d. Meij
Menus have become part of the experience in a restaurant. Stating the name of the dish and the ingredients is not enough anymore. Today, menus should engage, excite and tell a story. 6 more-than-just-a-menu menus.
3 min