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Sublimotion

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370: 363: 805: 356: 155:. The food course consists of 20 food tasting entrees and can seat a maximum of 12 patrons. In 2014, Sublimotion was awarded the prize Best Innovation Food & Beverage. 529: 464: 478: 795: 459: 300: 171:
with similar conception, opened in 2012, especially objecting to Sublimotion being marketed as "the first gastronomic show in the world".
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in cooking. The restaurant is known for being among the most expensive in the world. As of 2015, the restaurant overtook
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to be considered the most expensive with an average price of slightly over €1900 (USD$ 2,000) per person
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The restaurant opened in 2014 at Ibiza’s Hard Rock Hotel and focuses on
718: 713: 703: 673: 603: 563: 553: 507: 426: 678: 578: 301:"Sublimotion by Hard Rock Hotel Ibiza. BEST INNOVATION F&B 2014" 658: 568: 539: 399: 341: 124: 120: 95: 84: 74: 653: 511: 352: 286:"The top 10 Most Luxurious Restaurants in the world 2020" 319:"Taste the difference: Sublimotion versus Ultraviolet" 747: 546: 90: 80: 66: 56: 46: 38: 30: 21: 465:Category:Michelin-starred restaurants in Spain 523: 364: 8: 806:2014 establishments in the Balearic Islands 530: 516: 508: 371: 357: 349: 18: 240:"The world's most expensive restaurants" 167:for suspected copying of his restaurant 180: 460:Category:Michelin-starred restaurants 7: 14: 213:Willett, Megan (22 April 2014). 796:Restaurants established in 2014 238:Santana, Fabiana (2014-12-05). 188:Dixler, Hillary (2014-04-22). 163:Sublimotion was criticized by 1: 455:Category:Restaurants in Spain 65: 822: 619:CervecerĂ­a 100 Montaditos 450: 390: 26: 273:Ibiza's Hard Rock Hotel 117:Sant Josep de sa Talaia 71:Sant Josep de sa Talaia 624:ChocolaterĂ­a San GinĂ©s 405:Cocina Hermanos Torres 382:3-star restaurants in 614:El Celler de Can Roca 442:El Celler de Can Roca 801:Molecular gastronomy 494:42.25000°N 3.22639°E 299:Hospitality Awards. 133:molecular gastronomy 490: /  770:Gran CafĂ© de ParĂ­s 649:Foster's Hollywood 432:MartĂ­n Berasategui 325:. August 28, 2015. 16:Spanish restaurant 783: 782: 499:42.25000; 3.22639 473: 472: 106: 105: 98:.sublimotionibiza 813: 724:Sobrino de BotĂ­n 599:Cantina Mariachi 574:Asador Etxebarri 532: 525: 518: 509: 505: 504: 502: 501: 500: 495: 491: 488: 487: 486: 483: 373: 366: 359: 350: 345: 344: 342:Official website 327: 326: 315: 309: 308: 296: 290: 289: 282: 276: 275: 260: 254: 253: 251: 250: 235: 229: 228: 226: 225: 219:Business Insider 210: 204: 203: 201: 200: 185: 102: 99: 97: 51:Eduardo Gonzáles 33: 19: 821: 820: 816: 815: 814: 812: 811: 810: 786: 785: 784: 779: 743: 542: 538:Restaurants in 536: 498: 496: 492: 489: 484: 481: 479: 477: 476: 474: 469: 446: 386: 377: 340: 339: 336: 331: 330: 323:Financial Times 317: 316: 312: 298: 297: 293: 284: 283: 279: 262: 261: 257: 248: 246: 237: 236: 232: 223: 221: 212: 211: 207: 198: 196: 187: 186: 182: 177: 161: 149: 94: 31: 17: 12: 11: 5: 819: 817: 809: 808: 803: 798: 788: 787: 781: 780: 778: 777: 772: 767: 762: 757: 751: 749: 745: 744: 742: 741: 736: 731: 726: 721: 716: 711: 706: 701: 696: 691: 686: 681: 676: 671: 666: 661: 656: 651: 646: 641: 636: 631: 626: 621: 616: 611: 606: 601: 596: 591: 586: 584:CafĂ© Comercial 581: 576: 571: 566: 561: 556: 550: 548: 544: 543: 537: 535: 534: 527: 520: 512: 471: 470: 468: 467: 462: 457: 451: 448: 447: 445: 444: 439: 434: 429: 424: 419: 413: 407: 402: 397: 391: 388: 387: 380:Michelin Guide 378: 376: 375: 368: 361: 353: 347: 346: 335: 334:External links 332: 329: 328: 310: 291: 277: 263:Clint Rainey. 255: 230: 205: 179: 178: 176: 173: 160: 157: 148: 145: 104: 103: 92: 88: 87: 82: 78: 77: 68: 64: 63: 58: 54: 53: 48: 44: 43: 40: 36: 35: 28: 27: 24: 23: 15: 13: 10: 9: 6: 4: 3: 2: 818: 807: 804: 802: 799: 797: 794: 793: 791: 776: 773: 771: 768: 766: 763: 761: 758: 756: 753: 752: 750: 746: 740: 737: 735: 732: 730: 727: 725: 722: 720: 717: 715: 712: 710: 709:Platea Madrid 707: 705: 702: 700: 697: 695: 692: 690: 687: 685: 682: 680: 677: 675: 672: 670: 667: 665: 662: 660: 657: 655: 652: 650: 647: 645: 642: 640: 637: 635: 632: 630: 627: 625: 622: 620: 617: 615: 612: 610: 607: 605: 602: 600: 597: 595: 592: 590: 587: 585: 582: 580: 577: 575: 572: 570: 567: 565: 562: 560: 557: 555: 552: 551: 549: 545: 541: 533: 528: 526: 521: 519: 514: 513: 510: 506: 503: 466: 463: 461: 458: 456: 453: 452: 449: 443: 440: 438: 435: 433: 430: 428: 425: 423: 420: 417: 414: 411: 408: 406: 403: 401: 398: 396: 393: 392: 389: 385: 381: 374: 369: 367: 362: 360: 355: 354: 351: 343: 338: 337: 333: 324: 320: 314: 311: 306: 302: 295: 292: 287: 281: 278: 274: 270: 266: 259: 256: 245: 241: 234: 231: 220: 216: 209: 206: 195: 191: 184: 181: 174: 172: 170: 166: 158: 156: 154: 153:haute cuisine 146: 144: 142: 138: 134: 131:who utilizes 130: 126: 122: 118: 114: 110: 101: 93: 89: 86: 83: 79: 76: 72: 69: 62: 59: 55: 52: 49: 45: 41: 37: 29: 25: 20: 728: 629:Cinc Sentits 609:Casa Marieta 475: 313: 304: 294: 280: 272: 268: 258: 247:. 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Retrieved 193: 183: 162: 150: 129:Paco Roncero 127:run by chef 108: 107: 61:Paco Roncero 729:Sublimotion 497: / 269:Grub Street 169:Ultraviolet 165:Paul Pairet 159:Controversy 115:located in 109:Sublimotion 39:Established 34:information 22:Sublimotion 790:Categories 739:Via Veneto 634:Dos Cielos 594:Can Jubany 589:CafĂ© GijĂłn 482:42°15′00″N 249:2015-04-03 224:2015-04-03 199:2015-04-03 175:References 147:Restaurant 113:restaurant 32:Restaurant 760:Comerç 24 755:Can Fabes 734:Telepizza 485:3°13′35″E 422:Disfrutar 416:Can Fabes 57:Head chef 42:Late 2014 775:Sant Pau 765:El Bulli 699:Mugaritz 559:Akelarre 437:Sant Pau 418:(closed) 412:(closed) 410:El Bulli 395:Akelarre 244:Fox News 47:Owner(s) 748:Defunct 714:Rodilla 704:Neichel 689:Moments 684:ManairĂł 674:Lasarte 669:Horcher 664:Hofmann 639:Enoteca 604:Capritx 564:Alkimia 547:Current 427:Lasarte 137:Urasawa 91:Website 81:Country 679:Lhardy 579:Caelis 141:Per Se 659:Hisop 569:Arzak 540:Spain 400:Arzak 384:Spain 305:Eater 194:Eater 125:Spain 121:Ibiza 111:is a 85:Spain 75:Ibiza 719:SaĂĽc 654:Gaig 554:Ă€bac 139:and 100:.com 67:City 694:Moo 644:Evo 96:www 792:: 321:. 303:. 271:. 267:. 242:. 217:. 192:. 123:, 119:, 73:, 531:e 524:t 517:v 372:e 365:t 358:v 307:. 288:. 252:. 227:. 202:.

Index

Eduardo Gonzáles
Paco Roncero
Sant Josep de sa Talaia
Ibiza
Spain
www.sublimotionibiza.com
restaurant
Sant Josep de sa Talaia
Ibiza
Spain
Paco Roncero
molecular gastronomy
Urasawa
Per Se
haute cuisine
Paul Pairet
Ultraviolet
"Spanish Restaurant to Become World's Most Expensive With a $ 2,000 Tasting Menu"
"At $ 2,000 A Head, The World's New Most Expensive Restaurant Is A Sensory Overload"
"The world's most expensive restaurants"
"World's Most Ridiculously Expensive Restaurant Opens in Ibiza's Hard Rock Hotel, Of Course"
"The top 10 Most Luxurious Restaurants in the world 2020"
"Sublimotion by Hard Rock Hotel Ibiza. BEST INNOVATION F&B 2014"
"Taste the difference: Sublimotion versus Ultraviolet"
Financial Times
Official website
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t
e
Michelin Guide

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