The (confessable) secrets of the most expensive restaurant in the world

Only 12 diners a day.

Seasonal table, summer.

The most expensive menu in the world (1,650 euros).

Three hours of exciting experience.

And 20 live professionals in command of the experience of the most exclusive restaurant, Sublimotion (Ibiza).

After a fallow course due to the pandemic,

as gastronomic director and his half,

, creative manager, are preparing their reopening for June 1, 2021 with the almost complete reservation book.

Most of this year, they have moved the table to the next.

During the six summers it has been open, around 5,000 diners have passed by the only Sublimotion table (at the Hard Rock Ibiza hotel, two Michelin stars and three suns from the Repsol Guide), including many celebrities.

Many do not identify themselves: "

called and we wrote down only her first name. We did not know it was her until she entered the restaurant," reveals Gonzales, also responsible for reservations.

Two years ago,

and, when leaving, told the people in charge of the restaurant that she had not seen anything similar.

"He congratulated us."

.

The one who

.

"A person in charge of his team called us and asked us for a table that same day. It was impossible, because we were full," he reveals.

"Many VIP clients are left out," he says.

It is a matter of capacity: only half a dozen guests can fit in and it is impossible to expand the offer, "because each site is assigned an audiovisual experience.

and cook for someone else."

Chef Paco Roncero, in the middle, with his partner Eduardo Gonsalez at the presentation of the book.

It is

.

It costs even those responsible.

"It is a

gastronomic

.

. Something new. A 70m2 space, with more technology than a rock concert, to enhance the pleasure of sitting at Paco Roncero's table", defines his partner in the project.

An

concept

.

They have just been discovered, although only the confessable ones, in the book that they both sign:

(ed. Planeta Gastro).

Friends table

The publication of the volume this year without activity is a coincidence.

"We have been working on the project for three years", acknowledges the audiovisual director.

The cover edition just as luxurious as the restaurant it describes (60 euros)

.

With the volume "

. It is a

that they have placed us, that we did not put it. The book explains why the price of the menu [1,650 euros]", justifies Gonzales.

In the years that the restaurant has been open, "no one has ever told us they didn't like it. Everyone leaves excited," says this half of Sublimotion.

In the publication they

, their

and some keys to their success.

"It is not a cookbook, although we also talk about gastronomy", explains the chef.

"We reveal how we combine creativity, with music, with cooking.

. And the line is very thin," he says.

A challenge.

They talk about their experiences over the years and how each sequence is designed for a particular dish and vice versa.

'Forest' table setup, with stumps and mapped white stone mushrooms.

Half of the calls buy all the seats, although only seven or eight people will attend.

They seek privacy, although individual seats are sold.

, although at the end of dinner, all the diners are friends.

"We facilitate the interaction of the participants from the beginning, from the meeting point. It is a dinner to live in a group," says Gonzales.

The appointment starts at 8:30 pm, in the

style garden

.

Dinner, at 9:00 p.m.

From Ibiza to New York

Sublimotion tests are done in Madrid,

has in his parent restaurant, La Terraza del Casino.

A 60 m2 space where the idea of ​​heating and cooling the Ibiza table, the projections and many of the movements.

This year in white they have taken advantage of it to include news, each partner in his field.

For next summer, the chef has not yet defined his gastronomic proposal.

But he does admit that he

.

Think of international career partners.

That of 2021 will add new features, but it will be similar to that of 2019, because they change menu and show every two years "so that repeat customers discover new actions."

The creative manager says that he is going to incorporate "

, which allow the possibility of combining a real experience with a virtual one thanks to special glasses that all diners wear".

Through this

"you see another scenario, but you play with the touch of your hands and you can touch what you see virtually. Without glasses, it is not funny.

. Every year we have more possibilities, it is more agile and planning requires less technique, "he explains.

Edible aubergine pixel, smoked eel, eggplant teriyaki, dashi broth and yogurt.

Each sequence of the experience is a recipe, a show, a thousand emotions and sensations with the five senses.

The diner travels in an instant, from Ibiza to Central Park (New York) to enjoy a picnic.

Or breathe under the sea while a giant oyster, which you can touch, presents you a dish of haute cuisine.

, with its

, the rattle. The table vibrates and you see the landscape", says the chef.

The partners reveal in the book the names of their great technical team:

, Paco de Lucía's son, is the director;

the magician

brings his tricks to the service;

the musical composition bears the signature of

and the designer

dresses all the staff who work in this exclusive restaurant every summer night.

According to the criteria of The Trust Project

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