Molecular Gastronomy Restaurants and Molecular Mixology Bars

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For us, food lovers, food is passion. For chefs Joan RocaHeston BlumenthalFerran Adria and Homaro Cantu, molecular Gastronomy is passion (and sometimes fire).

Molecular cuisine has been gaining fans over the last few years – and guess what? There are more and more restaurantes and bars adopting this new age cuisine. So, today, My Design Week tells you where to find these fine restaurants and bars around the World.

This bold kitchen venture creatively breaks up traditional dishes and ingredients implementing highly technical “lab know-how” and expertise. It borrows tools from the science lab and ingredients from the food industry to combine molecularly matching ingredients that give way to perfectly balanced dishes that offer innovative tastes, flavors, textures, aromas, shapes and colors. Molecular Recipes

The Fat Duck

Chef: Heston Blumenthal

Awards:  In 2004 the Fat Duck was awarded three Michelin Stars, and in 2005 the Harpers and Moet Best Restaurant of the Year outside London Award.

Address:  1 High Street – Bray, London, UK, SL6 2AQ, CA

Reservations: +44 01628 580333

Webpage: www.thefatduck.co.uk

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Noma

Chef: René Redzepi, recently listed in TIMES 100 most influential people in the world.

Awards: Two Michelin Stars. “The World’s 50 Best Restaurants” ranked Noma the world’s number one in both 2010 and 2011.

Address: Strandgade 93 DK-1401 Copenhagen K

Reservations: 45 3296 3297

Webpage: http://noma.dk

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El Celler de Can Roca

Chef: Joan Roca (cuisine) – Jordi Roca (desserts) – Joseph Roca (dining room)

Awards: Michelin Guide, 2 stars; Gourmetour Guide, 9.50;  Campsa Guide, 3 sun;  G.Guide Santos, 9. Named the 4th restaurant in the world.

Address: Ctra. Taialá, 40. (17007 Girona), Spain.

Reservations: +34  972 222 157

Webpage:   www.elcellerdecanroca.com

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Mugaritz

Chef: Andoni Luis Aduriz

Awards: Two Michelin Stars. Known as  “…the most important gastronomic phenomena within today’s world…” the most prestigious Swedish, French, American, Italian and Japanese magazines focus on Aduriz work technology and cooking style.  Additionally, he was granted numerous awards and mentions: 2003 – The Bask Gastronomic Academy grants him the “Euskadi” Prize; he is also named “Cook of the Year” and “Baker of the Year” by The Best Gastronomy Guide; 2005 – obtains his 2nd. Michelin Star; 2006 – deserves the “Candid” Prize for gastronomic innovation; 2007 – rated among “The Best 50 Restaurants of the World”, by Restaurant Magazine. The guide “Campsa” grants him its maximum qualification: “Tres Soles” (3 Suns); 2012, Restaurant Magazine grants him the Chef’s Choice Award.

Address: Otzazulueta baserria Aldura-Aldea 20 20100 Errenteria, Spain

Reservations: 943-522-455 / 943-518-343 / info@mugaritz.com

Website: www.mugaritz.com

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Amador

Chef: Juan Amador

Awards: 3 Michelin stars

Address: Vierhausergasse 1, 63225 Langen, Hesse, Germany

Reservations: 49 (621) 85 47 496

Webpage: www.restaurant-amador.de

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You can see the full list per country here.

Source: http://www.molecularrecipes.com/