Chef Paco Rancero is turning the tables in restaurant dining, and not the way historian and author Andrew P. Haley refers to in his new book of the same name. In the Sublimotion Ibiza chef's case, the table is part of the dining experience, as are the walls of the room where only 12 guests are allowed to dine per night.
And this is sure to draw some of the richest American families to this elitist dining experience, like the 185 wealthy families portrayed in the July 21, 2014 issue of Forbes, who made their own fortunes from things like candy (the Mars family) or investments in hotels, like the Pritzker family.
And since hotel dining is essentially where author Haley tells us the creme' de la creme' first gathered to eat in opulence before the middle class began Turning the Tables on the rich's ostentatious and elitist behavior, it makes sense that the newest, most expensive restaurant in the world would be showcased in one, namely the Hard Rock Hotel Ibiza.
Sublimotion charges a whopping $2,000 for their gastronomy experience, according to an April 2014 article by the Huffington Post, which first touted the dining eatery as the most expensive restaurant in the world. The meal served combines Spanish avant guarde cuisine, culinary art and technological innovations that take the diner to a whole new level of emotional eating. Guests are transported to new heights through visual sights displayed on the walls and table as they dine. And even the humidity level is changed throughout the experience.
In addition, audio music and sounds support the scenes placed before and around them, making the dining experience as much a physical sensual experience of the senses as a delight to the palate. And the entire experience lasts three hours and for a total of 20 small courses, taking you from views of winter on mountain tops as you dine to the heat of summer on a beach shore.
But in Professor Haley's University of North Carolina Press's book, he points out that exclusive and expensive restaurants that catered to only an elite and wealthy clientele at the end of the nineteenth century (and the beginning of the twentieth) soon learned that ignoring the middle class in favor of the rich would be to their detriment. That's because the wealthy in America only account for a small percentage of the overall population, as Forbes has pointed out in their July listing of "America's Richest Families."
So don't expect the unique dining experience offered by Sublimotion to remain off-limits to the masses for long, if past history is any indication. And while the famed two Michelin Star Chef Paco Ranchero might not deem to open similar type restaurants in America, for the middle class, his competitors certainly will likely make use of their culinary art experience (and the technology capabilities found here) to create their own version of this new microenvironment gastronomy overkill.