As a study in avant-garde cooking and molecular gastronomy, Minibar highlights Andrés’ time with Ferran Adrià of famed (and now former) El Bulli in Spain. Meals here are a delightful combination of imagination, science, and technique (and perhaps a bit of magic). Over the 27 courses you may try anything from cotton candy eel to popcorn blasted with liquid nitrogen. As weird as the dishes may sound, the inventiveness does not compromise taste. It’s not easy reservation to get and is pricey, but it’s more than a meal here—it’s one of the most exciting dining experiences around.

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