“Techno-emotional” cuisine: the first restaurant with a 360° gastronomic experience has arrived in Argentina

Frenzy, a multi-sensory immersion gastronomic capsule that combines haute cuisine with technology, travel, theatre and multi-sensory experiences, has arrived in Buenos Aires for the first time. A unique concept in the country and the second in Latin America, which promises to captivate the senses from start to finish.

With the “Techno-emotional” cuisine, is a restaurant that fuses technology with taste and smell, and an immersive and multisensory experience. With a Speakeasy format, where upon entering you will be greeted in a white reception area by the manager, the host and a master of ceremonies, it invites you to a futuristic room with a central table and walls, which, canvas style, are ‘painted’ with landscapes from 10 worlds or places created through projections.

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Different scenarios in the same experience

The intention is to take diners on a trip of almost 3 hours, in which they are “transported” from Argentine Patagonia to a Misiones jungle; from the sky to the bottom of the sea and from space to the beach, among others.

The room has a large white table in the center, with only 16 white chairs, surrounded by walls -also very canvas-style- that little by little begin to be “painted” with landscapes and places created through projections.

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The objective is achieved: diners are “transported”, while enjoying their meal, to 12 different and magical worlds, always guided by a master of ceremonies.

During the journey you feel cold and heat; you go from night to day and from one place to another, through games of images, lights, sound, aromas, controlled temperature and vibration, which make the experience even more real.

Welcome to the gastronomy of the future

“About five years ago I wondered about the future of gastronomy and I was intrigued by the idea of ​​virtual reality. Since then, we have been working on what is now a multi-sensory immersion gastronomic capsule, a tangible reality. Frenessì is now a dream come true in Colombia and Argentina with a quick expansion to Europe and other countries in the region,” he said. Jairo Palacios OspinaCEO and Co-Founder of Frenessì Argentina.

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The concept and launch of Frenessì by the Seratta Group involved a highly select interdisciplinary group, made up not only of chefs, bartenders and sommeliers, but also engineers, designers, illusionists, lighting technicians and creatives, among others.

Agreements were made with important technology companies to join forces and give life to this place that has one of the best rooms in the country in terms of Dolby Amos environment, which allows for an impressive sound quality that is added to the use of technology that is unusual in the world of restoration.

Signature cuisine with umami flavour

At Frenessì, gastronomy is art, and the journey is made through the senses to discover the flavours and aromas offered by signature cuisine. There is no a la carte menu, but rather a tasting menu is served with its respective pairing.

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Composed of 10 steps, the Frenessì menu – created by Juan Camilo Ricocorporate chef of the Seratta Group; Adrian LeonCampo di Fiori corporate chef and Jairo Palacioswho is also the creative “chef,” was carefully designed to tell stories through each dish.

In addition, the chefs Ruben Trincado and Felix Jimenezwhich have Michelin Stars and Repsol Suns to their name, also made important contributions. Argentine Mauro Belot received training in Bogotá from the creators and brought the flavours to the local palate, taking into account the ingredients, geography and suppliers of the best raw materials available in the country.

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Each bite of the menu has an umami flavour because the chefs studied different products to understand their versatility and to be able to modify them; they also created mixtures, textures and the gastronomic proposal of Argentine products was taken to haute cuisine with disjunctive presentations. At Frenessì, wines, mythology, gastronomy and technology come together with a very carefully prepared proposal. Welcome to the future of gastronomy.

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“Techno-emotional” cooking: what the 10-step menu looks like

This innovative gastronomic proposal seeks to celebrate the flavors of all of Argentina. The harmony between the flavors, aromas, sounds and even temperatures of each region becomes an essential part of this unique experience.

• AMENITY : volcanic provolone stone and truffle oil, with lacto-fermented fruit chutney and fresh ceviche peaches.

• PATAGONIA : Fresh oyster, accompanied by Patagonian trout gravlax, lemon granita, shuzu and basil, nitrogenated raspberries, with passion fruit nikiri sauce.

• FOREST : Rabbit roulade on a semi-sphere of parmesan and shitake mushrooms. Topped with tempura sage leaf, peanut gel and beetroot gel.

• HENDRICKS : Cashew frog, on creamy edamame, herb crunch, gremolata and fake apple, cucumber and juniper caviar.

• DARLING : Duck magret with Amarenas and red wine sauce, accompanied by crystal bread and macaroni with foie pate, and braised fennel.

• SPACE : Skirt steak aged and marinated in chimichurri, accompanied by Russian potatoes with pea gel, carrots and aioli. Grilled leek with Creole sauce caviar and Provoleta foam.

• BACKGROUND SEA : Red tuna tataki, with sweet potato in syrup, pineapple pickle, corn and shrimp gel. Topped with lemon air

• BEACH : Grilled prawn with chive oil, panther milk, edible sand, coconut and seed crisp, and coconut and honey foam.

• PINK : Catalan Cream of Strawberry Brulee, with Caramelized Peanuts, and Osmotized Strawberries.

• ALICIA : Mini coffee and cream gateaux, with a heart of Bailey’s ganache and white chocolate, edible cocoa and rosemary soil, pistachio sponge cake, red berry sauce, toffee sauce, edible white chocolate letter and carrot kappa.