SubliMotion Ibiza
Back in 2012 Paco Romero was hard at work in his kitchen laboratory conjuring up a customarily off-the-wall range of creative new dishes. Considered one of Spain’s most innovative contemporary culinary wizards, he had just opened his “workshop of emotions” at the Casino de Madrid.
After a year he was ready to move on to a new challenge. “We have spent this time researching and creating new dishes, but above all else making our customers happy,” he explained. “I have often wondered if we could take this somewhere new and I think the time has come to create SubliMotion.”
This past summer, his new gastronomic dream became a reality at Hard Rock Hotel Ibiza, where the Michelin two-star chef has been “seasoning dishes with excitement”, with a combination of chromatic atmospheres, controlled temperature and humidity, and aromatisation of the ambience under a musical sequence especially composed for the occasion.
Perhaps understandably, Roncero struggles to define what SubliMotion is exactly. “It’s hard to explain: Ibiza, passion, gastronomy, a radically different show you can only experience for yourself.”
Guests are promised “unexpected turns throughout a magical tasting menu… (travelling) in a world of sensations from the North Pole, where they will taste a cold snack carved out by themselves from their own iceberg, to the baroque Versailles, where the subtlety and elegance of a rose will melt in their mouths.”
