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Foodle Reviews

on 09 Mar 2024

Dear Rasmus, dear Lykke, dear Alchemist team, thank you very much for the impressive & exclusive tour through your culinary empire.
It’s hard to put into words what a wonderful gastronomic world you have created!
An Alice in Wonderland or in the land of milk and honey.
A place that offers a completely different approach to contemporary gastronomy and takes fine dining to another level!
Magical, mystical and highly emotional. From the bottom of my ❤️ all the best for your future! See... More

on 15 Feb 2024

Andy Warhol - Alchemist
An interpretation of Andy Warhol’s iconic banana that first appearedon the sleeve of the Velvet Underground & Nico album from 1967. Technique: The crispy casing made from banana juice and milk protein is filled with a Manzano banana sorbet, cachaça gel, tonka bean gel, lemon puré, and a fluffy jasmine meringue.
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elBulli Chocolate Box - elBulli1846 & Enigma & Alchemist
elBulli was the first restaurant to make a chocolate box containing multiple chocolates the aim was... More

on 15 Feb 2024

Letter Soup - elBulli1846
elBulli dish no 1062 from 2004. elBulli challenged the idea of shape and form in a multitude of ways. This is a fresh cheese ice cream with amaretto, strawberry soup, and strawberry meringue.
The shape was inspired by pop art and alphabet pasta. Technique: Fresh cheese ice cream, amaretto reduction, strawberry soup, and strawberry dry meringue letters
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist... More

on 14 Feb 2024

Frozen Parmesan Air - elBulli1846
elBulli dish no 1009 from 2004.
Returning to the idea of using cheese instead of vanilla, this is a further development: An air made from Parmesan whey. The incredible lightness of the texture tricks the senses. Technique: We make a parmesan whey air with soy lecithin and freeze it. It is
served with a musti on the sidewith dried apple, roasted walnuts, and freeze-dried raspberries.
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience... More

on 14 Feb 2024

Spice Wheel - elBulli1846
elBulli dish no. 367 from 1996.
When this impression was first served in 1996 at elBulli, it broke all the rules for what you could do in a restaurant. As a playful discovery, the guest was handed a list of spices to try and match with each teatured on the plate, getting in close contact with the
consciousness around the tastebuds.
Technique: Granny Smith green apple gelatin with the spices in clockwise order: 1 nutmeg, 2 curry, 3 saffron, 4 cardamoms, 5 Sichuan pepper,... More

on 12 Feb 2024

While some dishes @restaurantalchemist - like the butterfly from one of my previous posts - seem to primarily be about delivering a certain message, others offer pure indulgence, e.g. this serving of king crab. Obviously everything at Alchemist serves a higher purpose and this dish is used to tell about the crab tail which way too often gets discarded. It is filled with langoustine and served with tomato hollandaise hiding a homemade xo sauce. Oh my, it’s good!
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#kingcrab... More

on 12 Feb 2024

Soy Burrata & Black Truffle - Enigma
A recreated burrata, without a drop of milk. Suitable for intolerants in every way, it is accompanied by
black truffles and broad beans.
Technique: Burrata made by spherifying a mixture of fermented soy milk. Served with black truffle
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert... More

on 12 Feb 2024

Spanish Kiss - Alchemist
A play on flavor perception ano how our understanding of flavors changes depending on how they are presented to us. This is a Spanish Tongue Kiss inspired by the travels Rasmus has had to Barcelona leading up to this event!
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria... More

on 11 Feb 2024

Plastic Fantastic - Alchemist
This impression is inspired by the large garbage patches, found in our oceans. The patches occur in
the stable centers of the ocean currents, where a natural vortex collects the garbage. While it might conjure up an image of an island of trash, these patches look more like a cloudy soup, where microplastics are mixed in with larger items. Technique: This is a further development of elBullis work with oblato, combining it with fish collagen and algae to recreate the... More

on 10 Feb 2024

Espuma De Judías Blancas con Erizo - elBulli1846
elBulli dish no 240 from 1994
Nowadays the siphon is used in all restaurant kitchens as well as in many homes. But when elBulli discovered in 1994 that it could be used to create textures lighter than mousse, yet able to carry intense flavor, it was a technical revolution. The white bean espuma was the first of its kind to be served at a restaurant. It is served
on top of an Icelandic sea urchin with a white bean water gelatine
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ALCHEMIST X... More

on 10 Feb 2024

Yuba With Jamon Iberico & Sea Urchin - dos palillos
Besides techniques and a revolutionary approach to the restaurant industry, one of the most long-lasting legacies of elBulli is the long line of alumni-chefs, affectionately called Bullinianos, that worked there - and afterwards spread out through the culinary world. This is a dish from Bulliniano Albert Raurich, who was Head Chef at elBulli for 10 years, and is now owner of the Barcelona restaurant Dos Palillos (1 star) and Dos Pebrots. We are... More

on 09 Feb 2024

Butterflies - on paper certainly a controversial thing to eat but from a nutritional perspective a great source of protein (if you eat a lot). These were served @restaurantalchemist during the celebration dinner for @elbullifoundation_ferranadria - these are farmed, not wild butterflies. Would you eat a butterfly?
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#alchemist #restaurantalchemist #butterfly #elbulli #copenhagen #worlds50bestrestaurants

on 09 Feb 2024

Ravioli Que Se Va - elBulli1846
elBulli dish no 1628 from 2009.
The rise of molecular gastronomy introduced the possibility of playing with our senses and the mind’s constant attempts to always make sense of things. This is the iconic Vanishing Ravioli, filled with pine nut praliné and roasted pine nuts - to be dipped in a pinecone infusion. Dip just for a second (or you might miss it.)
Technique: The disappearing transparent ravioli are made with round oblate, ultra-thin, and transparent edible... More

on 08 Feb 2024

Some of the iconic dishes from @elbullifoundation_ferranadria @albertadriaprojects at @restaurantalchemist 🔥🌟 ~ the last one is probably the most iconic 🙌

on 08 Feb 2024

More impressions from the already legendary Sinergia dinner @restaurantalchemist with @elbullifoundation_ferranadria @enigma_albertadria and @rasmusmunkalchemist - these are some of the appetisers - which one would you be most curious to try?

1. Olive sphere
2. Air baguette with Galician beef
3. Fried mochi with Joselito ham
4. The perfect omelet
5. Fried egg white with caviar
6. Crispy starch with yuzu
7. Cotton candy with nuoc cham sauce
8. Aerated... More

on 08 Feb 2024

Sunburnt Bikini - Alchemist
The ham and cheese “Bikini toast” is a Barcelona classic, named after the Bikini Concert Hall where it
was first served. When Rasmus visits Barcelona this is one of the first things he searches out for a snack. Technique: The Alchemist version is made with cryo-fried mochi dough. As the ball goes from a temperature of -60 to 200 in an instant, it creates an
extremely crispy outside and a sweet and chewy inside. It is filled with stringy Gruyere cheese and Joselito... More

on 08 Feb 2024

Butterfly - Alchemist
Farmed butterflies from our farmer Leif who raises them on only nettles in a greenhouse. Butterflies contain almost 3 times the protein of beef and chicken and could be a possible protein source in the future. Technique: A freeze-dried Nettle butterfly (eng. small tortoiseshell) on a crispy nettle leaf (made from juiced kale, parsley, and spinach) with nettle fresh cheese.
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist... More

on 08 Feb 2024

Tomato Granita with Almond Gelatin - elBulli1846
elBulli dish no. 159 from 1992.
This dish broke new ground in several ways. The “molded” presentation was normally reserved for desserts, and here it was used in a savory dish. It was
also the first savory ice cream to be served at elBulli - and it became one of their first signature dishes. Technique: Savory granita made with a Japanese tomato variety cultivated in Spain (Tomate
Amela) with almond gelatin. Finished with fresh oregano and olive... More

on 08 Feb 2024

Spherical Olives - elBulli1846 elBulli dish no. 1095 from 2005. The very first reverse spherification in the history of gastronomy. The famous spherical olive was invented by elBulli in 2005 after two years of development, and still today it is paid homage to at restaurants around Spain. Liquified Gordal olives, spherified using indirect spherification. Marinated in aromatized olive oil with star aniseed, black pepper, and cinnamon
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do... More

on 07 Feb 2024

Corte Helado de Parmesano - elBulli1846
elBulli dish no 399 from 1997. elBulli were pioneers when it came to creating savory ice creams.
Ferran has a saying: “Instead of vanilla... Cheese!” and that is exactly what you have here with an ice cream of Parmesan cheese between parmesan crackers. An
iconic dish where the concept of snacks in the structure of the tasting menu was consolidated
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist... More

on 07 Feb 2024

Rubia Gallega Air Baguette - el Bulli1846
elBulli dish no 947 from 2003. A signature impression first at elBulli, later at Tickets. This is the Gallega Air Baguette where cured Rubia Gallega Beef is rolled around a thin crust. Technique: Puffed pizza dough at a very high temperature in the shape of a baguette, wrapped in Rubia Gallega cured beef.
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when... More

on 07 Feb 2024

Perfect Omelette - Alchemist
An example of a technique that would not be possible without the work of the elBullitaller-lab. This is Alchemist’s further development on the spherification technique - using the protein in the egg yolk. A brittle egg yolk membrane is shaped in a 3D mold and then filled with egg yolk- and Comté cheese cream. It is topped with a 0.5 mm thin slice of papada
Joselito - the optimal thickness for melting in the mouth. Topped with a black truffle pattern and infused with... More

on 07 Feb 2024

Fried Egg with Caviar - Enigma
Curiosity about lightness and texture created this impression. A classic composition in new textures: Freeze-dried fried egg served with caviar and sour cream
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice to the experience we had at @restaurantalchemist a few days ago when they hosted a truly once in a lifetime collaboration with Ferran and Albert Adria representing @elbullifoundation_ferranadria and @enigma_albertadria... More

on 06 Feb 2024

Dumpling - Alchemist
Rasmus shares the Adrià brothers’ interest in Japanese cuisine, and one of his discoveries traveling
there was the delicate Japanese silk sugar wasanbon, perfect for making cotton candy. Here, the cotton candy casing is filled with traditional Asian flavors. Inside the dumpling, there is a gelified Nam Jim sauce based on a fish sauce fermented for 5 years. It is wrapped in pak choi and fresh aromatic herbs.
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice... More

on 06 Feb 2024

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Space Bread - Alchemist
Our research team has been working with a researcher from MIT and the NASA food lab on designing food for space travel. The research included new techniques, one of them was very high aeration, which inspired Rasmus to make an air of soy that would disappear instantly and give space for the caviar to shine.
Technique: 10.000% aerated 10-year-old soy sauce from Kyoto topped with osietra imperial caviar.
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do justice... More

on 06 Feb 2024

Yuzu Sandwich - elBulli1846
In 2005, the team of elBullitaller traveled to Japan and discovered many new ingredients not used in Western cuisine. One of those ingredients was the obulato, which was used for the first time at elBulli in 2009. The yuzu sandwich, made with obulato, yuzu juice, ano zest. Technique: Made with layers of obulato bathed in yuzu juice that is later dehydrated. Inside is a Yuzu “butter” made with inulin
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ALCHEMIST X EL BULLI X ENIGMA
My words certainly won’t do... More

on 06 Feb 2024

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Daisy & Mezcalita Nitro -
Alchemist & Enigma
An interesting thing about synergy is that you realize how one thing can have many meanings.
The Margarita - a cocktail we all know - is the Spanish word for the flower Daisy - also the national flower of Denmark. So, presented as a duo: the Alchemist “Daisy” with flavors from Ferran’s favorite cocktail, Negroni, followed by Enigma’s nitro version of the Margarita - Alberts’s favorite
cocktail!
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ALCHEMIST X EL BULLI X ENIGMA
My words... More

on 04 Feb 2024

I think most foodies agree that ElBulli was the most influential restaurant of the early 2000s. I see their most important heritage is not the molecular gastronomy, not the texturas, nor the plating design, the unique experience, but they liberated whole generations of chefs to have fun and play with the food, to create, to ignore the rules and the naysasers, to even create their own universe! To use their soul...
And Rasmus Munk is the son/prince of this paradigm shift. In a way he fulfilled not... More

on 20 Jan 2024

Andy Warhol
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Reflection
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Lifeline
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Another visit a while back to the best restaurant on the planet (IMO), ⭐️⭐️ @restaurantalchemist in Copenhagen. I think this was now my 11th visit and it never gets old. Always innovating, always moving forward while trying to make the world about us a little better, always tasty. It was great to see a bunch of new dishes on the menu and even greater to see that the terrifying pink room (see my last Alchemist post) has been dismantled and... More

on 20 Jan 2024

Burnout chicken
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Another visit a while back to the best restaurant on the planet (IMO), ⭐️⭐️ @restaurantalchemist in Copenhagen. I think this was now my 11th visit and it never gets old. Always innovating, always moving forward while trying to make the world about us a little better, always tasty. It was great to see a bunch of new dishes on the menu and even greater to see that the terrifying pink room (see my last Alchemist post) has been dismantled and replaced by something... More

on 20 Jan 2024

Bao bun
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Another visit a while back to the best restaurant on the planet (IMO), ⭐️⭐️ @restaurantalchemist in Copenhagen. I think this was now my 11th visit and it never gets old. Always innovating, always moving forward while trying to make the world about us a little better, always tasty. It was great to see a bunch of new dishes on the menu and even greater to see that the terrifying pink room (see my last Alchemist post) has been dismantled and replaced by something that... More

on 20 Jan 2024

HC Anderson
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Another visit a while back to the best restaurant on the planet (IMO), ⭐️⭐️ @restaurantalchemist in Copenhagen. I think this was now my 11th visit and it never gets old. Always innovating, always moving forward while trying to make the world about us a little better, always tasty. It was great to see a bunch of new dishes on the menu and even greater to see that the terrifying pink room (see my last Alchemist post) has been dismantled and replaced by something... More

on 20 Jan 2024

Hunger (rabbit)
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Another visit a while back to the best restaurant on the planet (IMO), ⭐️⭐️ @restaurantalchemist in Copenhagen. I think this was now my 11th visit and it never gets old. Always innovating, always moving forward while trying to make the world about us a little better, always tasty. It was great to see a bunch of new dishes on the menu and even greater to see that the terrifying pink room (see my last Alchemist post) has been dismantled and replaced by something... More

on 19 Jan 2024

Cordyceps
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Another visit a while back to the best restaurant on the planet (IMO), ⭐️⭐️ @restaurantalchemist in Copenhagen. I think this was now my 11th visit and it never gets old. Always innovating, always moving forward while trying to make the world about us a little better, always tasty. It was great to see a bunch of new dishes on the menu and even greater to see that the terrifying pink room (see my last Alchemist post) has been dismantled and replaced by something that... More

on 19 Jan 2024

Tongue Kiss
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Breathless (lamb lung)
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Food for Thought
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Another visit a while back to the best restaurant on the planet (IMO), ⭐️⭐️ @restaurantalchemist in Copenhagen. I think this was now my 11th visit and it never gets old. Always innovating, always moving forward while trying to make the world about us a little better, always tasty. It was great to see a bunch of new dishes on the menu and even greater to see that the terrifying pink room (see my last Alchemist post)... More

on 19 Jan 2024

Lobster Claw
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Plastic Fantastic (cod jaw)
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King Crab
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Mycilium
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Another visit a while back to the best restaurant on the planet (IMO), ⭐️⭐️ @restaurantalchemist in Copenhagen. I think this was now my 11th visit and it never gets old. Always innovating, always moving forward while trying to make the world about us a little better, always tasty. It was great to see a bunch of new dishes on the menu and even greater to see that the terrifying pink room (see my last Alchemist... More

on 18 Jan 2024

Double Trouble (jellyfish)
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1984
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Marine invaders
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Another visit a while back to the best restaurant on the planet (IMO), ⭐️⭐️ @restaurantalchemist in Copenhagen. I think this was now my 11th visit and it never gets old. Always innovating, always moving forward while trying to make the world about us a little better, always tasty. It was great to see a bunch of new dishes on the menu and even greater to see that the terrifying pink room (see my last Alchemist post) has... More

on 18 Jan 2024

Daisy, Smokey Ball, Butterfly, Dumpling, Space bread, Omelette, Sunburnt Bikini, Sea buckthorn tonic
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Another visit a while back to the best restaurant on the planet (IMO), ⭐️⭐️ @restaurantalchemist in Copenhagen. I think this was now my 11th visit and it never gets old. Always innovating, always moving forward while trying to make the world about us a little better, always tasty. It was great to see a bunch of new dishes on the menu and even greater to see that the terrifying... More

on 30 Oct 2023

'NEUROSPORA INTERMEDIA'
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1936 RIVESALTES AMBRE
ARNAUD DE VILLENUEVE ROUSSILLON, FRANCE
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'GUILTY PLEASURE'
TRACEABLE, CHILD LABOUR FREE CHOCOLATE, PEANUTS, MANGO & SALTED CARAMEL
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‘Freedom’
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Amber
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Goodnight
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Next stop on my best of Copenhagen mini tour was to ⭐️⭐️ @restaurantalchemist , and to my mind the best restaurant on the planet at the moment. Having visited around 10 times now it was great to experience it with 6 newbies. As @lykke_alchemist... More

on 29 Oct 2023

'REFLECTION'
VANILLA & OLIVE OIL ICE CREAM & CHOCOLATE SANDWICH
.
'SILK RIBBONS'
INTO
'BIODIVERSITY'
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2006 SAUTERNES LER CRU
SUPÉRIEUR CHÂTEAU D'YQUEM BORDEAUX, FRANCE
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Andy Warhol
.
Next stop on my best of Copenhagen mini tour was to ⭐️⭐️ @restaurantalchemist , and to my mind the best restaurant on the planet at the moment. Having visited around 10 times now it was great to experience it with 6 newbies. As @lykke_alchemist commented, it was like me and... More

on 28 Oct 2023

'JAPANESE DIALECT
12 MONTH OLD FEMALE COW TONGUE, FRESH WASABI, CHIVE & 5 YR OLD SOY
Inspired by @kentarohenry
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1954
VIÑA REAL
RESERVA ESPECIAL
COMPAÑIA VINICOLA DEL
NORTE DE ESPANA RIOJA, SPAIN
.
Next stop on my best of Copenhagen mini tour was to ⭐️⭐️ @restaurantalchemist , and to my mind the best restaurant on the planet at the moment. Having visited around 10 times now it was great to experience it with 6 newbies. As @lykke_alchemist commented,... More

on 28 Oct 2023

'DON'T WASTE YOUR BREATH'
PIG WINDPIPE SALAD, TAMARIND, LIME, CORIANDER, CHILLI OIL, WASABI FLOWERS
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'NORTHERN LIGHTS'
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Next stop on my best of Copenhagen mini tour was to ⭐️⭐️ @restaurantalchemist , and to my mind the best restaurant on the planet at the moment. Having visited around 10 times now it was great to experience it with 6 newbies. As @lykke_alchemist commented, it was like me and @hayhay_hailz were the calm and relaxed parents watching their... More

on 27 Oct 2023

Airy bread
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1975
SAINT-EMILION GRAND CRU
CLASSE A CHÂTEAU CHEVAL BLANC BORDEAUX, FRANCE
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Next stop on my best of Copenhagen mini tour was to ⭐️⭐️ @restaurantalchemist , and to my mind the best restaurant on the planet at the moment. Having visited around 10 times now it was great to experience it with 6 newbies. As @lykke_alchemist commented, it was like me and @hayhay_hailz were the calm and relaxed parents watching their 6 very excited kids running... More

on 24 Oct 2023

Airy bread
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Omelette
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Sunburnt bikini
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SEA BUCKTHORN TONIC
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Next stop on my best of Copenhagen mini tour was to ⭐️⭐️ @restaurantalchemist , and to my mind the best restaurant on the planet at the moment. Having visited around 10 times now it was great to experience it with 6 newbies. As @lykke_alchemist commented, it was like me and @hayhay_hailz were the calm and relaxed parents watching their 6 very excited kids running around on Christmas morning. 8... More

on 24 Oct 2023

CACHAPA'
FERMENTED PERUVIAN
WHITE CORN, HABANERO CHEESE, JALAPEÑO PASTE
.
'MARINE INVADERS'
SEA URCHIN, BEACH CRAB CARAMEL CRISP, ETHICAL FOIE GRAS
.
THE ONLY BOTTLE IN DENMARK! THANKYOU SO MUCH Rasmus Munk 🙏
.
Next stop on my best of Copenhagen mini tour was to ⭐️⭐️ @restaurantalchemist , and to my mind the best restaurant on the planet at the moment. Having visited around 10 times now it was great to experience it with 6 newbies. As @lykke_alchemist commented,... More

on 23 Oct 2023

Butterfly
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Dumpling
.
Tempeh
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Next stop on my best of Copenhagen mini tour was to ⭐️⭐️ @restaurantalchemist , and to my mind the best restaurant on the planet at the moment. Having visited around 10 times now it was great to experience it with 6 newbies. As @lykke_alchemist commented, it was like me and @hayhay_hailz were the calm and relaxed parents watching their 6 very excited kids running around on Christmas morning. 8 hours of incredible food,... More

on 23 Oct 2023

Smokey ball
.
Next stop on my best of Copenhagen mini tour was to ⭐️⭐️ @restaurantalchemist , and to my mind the best restaurant on the planet at the moment. Having visited around 10 times now it was great to experience it with 6 newbies. As @lykke_alchemist commented, it was like me and @hayhay_hailz were the calm and relaxed parents watching their 6 very excited kids running around on Christmas morning. 8 hours of incredible food, service and exceptional... More

on 17 Oct 2023

Some highlights of my recent meal at Alchemist: brand new dishes. Their very first menu was already highly explosive stuff, but they just keep pushing the borders of gastronomy into outer space! Alchemist might look like a ince-in-a-lifetime experience, but trust me, I’d gladly go back any time!

My earlier visits (first one in Alchemist 1!):
👉 #jokuti_alchemist

#alchemist #alchemistcph #rasmusmunk #lykkemetzger #ninahøjgaardjensen... More