Open Kitchens
Fostering Transparent Transcendency in the Culinary Arts
What if the kitchen, traditionally sequestered from the dining room, were to become a captivating stage for the culinary arts?
In the ever-evolving landscape of the culinary world, this is precisely the reality that the rise of open kitchens has brought to the forefront. Boundaries have been shattered and culinary sanctuaries have ushered in a new era of transparency, allowing patrons to encounter the intricate dance of culinary artistry unfold before their very eyes.
In the early 2020s, high-end and avant-garde restaurants were among the first to embrace the open kitchen concept, using it as a way to showcase their artistry and craftsmanship of their chefs. However, over the past two decades, the trend has steadily gained momentum, with this impression becoming increasingly common with a wide range of dining eateries from casual to fine dining establishments.
Today, the concept has become a hallmark of modern restaurant design, reflecting the growing desire among diners to be closer to the culinarian action and gain a greater appreciation for the craft of cooking.
This design choice is much more than just aesthetics; it represents a fundamental shift in the relationship between guest and chef, one that fosters a deeper appreciation for the culinary arts one plate at a time.
At the heart of the gourmet kitchen is a sense of performance. Guests are granted an insider’s view of choreographed dance that is meal preparation, careful plating, as well as the heat and intensity of the line. This window into the kitchen demystifies the dietary process, allowing patrons to better understand and connect with the artistry unfolding before them.
The benefits, however, go beyond mere voyeurism. This setup enables a more personalized interaction around the table, together with the chef and his team as well. The dialogue creates a heightened sense of engagement, as patrons feel less like passive consumers and more like active participants in the entire experience.
At the helm of this performance is the head chef, a visionary who seamlessly combines his expertise with a keen sense of showmanship. It is his job to execute innovative dishes and orchestrate the entire experience.
The backbone of this epicurean theater is the kitchen brigade, a team of highly skilled professionals, namely, sous chef, chef de partie, and line cooks. Patience and tolerance are key when demonstrating immense precision and dexterity. The result of this harmonious collaboration is a dining episode that transcends the boundaries of traditional gastronomy.
Reflections on some of my celebrated Open Kitchen restaurants in Europe, where each plate has its own unique hospitality story:
DINS Mallorca, situated in a historical settlement just a few meters from the cathedral of Palma de Mallorca and close to the sea, is established by Chef and Principal, Santi Taura, the winner of two ‘Soles Repsol’ and Michelin Star 2020.
Chef Santi interprets Mallorcan cuisine from a contemporary point of view while not forgetting its roots. DINS offers a unique gastronomic exposure based on the traditional cuisine of the Balearic Islands.
Chef Santi highlights the classic recipe book, using local products such as chrysanthemum herb (slight bitterness similar to dandelion greens, slightly sweet due to young tender leaves, delicate and herbaceous notes), a popular ingredient in Cantonese cooking. Another favorite of his is cooking with Mallorcan almonds which provide distinctive characteristics.
This maestro prepared mouthwatering vegetarian tasting plates for me. Some of the tasty bites were crispy and warm sweet pepper croquettes served with tomato soup, delectable bite size pumpkin tart, delicate zucchini flowers and the exquisite local, earthy black artichokes. The flavors of the Mediterranean were divine and well-balanced across the variety presented.
My husband was intrigued with “Organic Sobrassada (a Balearic Island delicacy) and Raw Honey with Brown Toast.” The finale, “Gáto with Almond Ice Cream” took me back some years, bringing forth fond memories of the first French dessert I made decades ago, “Gâteau au amandes.”
Ceramic Vessels as Culinary Muse
This artisan of the earth’s love for ceramic art is evident on the walls and tables at DINS. Each dish is served and presented in one of his exquisite handmade vessels crafted with natural elements such as earthenware, stoneware, china, and terracotta whether fired or glazed and decorated.
He showed me pictures of some of his prized vessels and of course each piece had a special story!
Santi was a wonderful host, displaying great dexterity in remembering our conversations and seamlessly continuing them each time he was whisked away to tend to another guest or garnish a dish. He kept us engaged ensuring we had a memorable adventure.
Social Eating House, one of Michelin starred Jason Atherton’s group, The Social Co. The group has multiple acclaimed establishments, and it may be an oversimplification to say they are all a person’s favorite. Social Eating House, in particular, features a special open kitchen/chef’s table in the basement, helmed by renowned Chef Paul Hood. The restaurant offers a nuanced menu of modern British cuisine.
Edible Alchemy
My memories of a tasting menu presented to us in May 2018, expertly curated by the chef, coaxes a mellifluous array of tastes and textures from the humblest of ingredients.
‘Jars to Share’, Pickled Griolles, Egg Jam, Cep puree on Toast, Wild Garlic & Hazelnut Pesto, Cockle & Clam Chowder, and Mushroom Tea, are some of the lingering melodies of flavor.
Jose Alvillez, widely regarded as a luminary, dedicated to promoting Portuguese gastronomy, this Michelin star Chef has indeed revolutionized Portuguese cuisine. “The World’s 50 Best Restaurants”elected his restaurant Belcanto for this prestigious award. Having tried out two of his restaurants in Lisboa, I am hoping to visit his most recent one Mesa in Macau and Casa Nossa in Alentejo.
Bairro Do Avillez captivates visitors with their four distinct restaurants under one roof.
At Taberna we discovered creative Portugese cuisine, Páteo offered the finest seafood, Minibar was a fun gastropub, and Pizzaria Lisboa on the first floor of Bairro do Avillez tempts customers with spectacular food and cheerful ambiance.
Serving the Essence of the Sea
At MARÉ Cascais Lisbon, Chef Avillez celebrates the perfect picturesque venue to host and match it with amazing cuisine that makes one feel the freshness and flavor of Portuguese fish and seafood. The list is astonishing: Meagre Fish, Coastal Prawns, Clams, three varieties of Lobster, Goose Barnacles, Scarlet Shrimp, Tiger Prawns, Squid, Cod and more.
Other favorites include:
A fabulous evening at Story Cellar in London, the surprisingly unique Food Circle at Sublime Resort, Comporta, Portugal; of course, my recent visit to Pavyllon in London, which epically mirrored its sister restaurant in Paris.
I have been blessed to witness the culinary excellence displayed in open kitchens. Yet, I remain eager to partake further in the interactive and immersive dining concept that open kitchens/ chefs table offer. Here is some that remain on my wish list:
NOMA in Copenhagen, Denmark, rediscovering wild local ingredients by seasonal Foraging, and Fermentation, Nordic Cuisine. Awarded three Michelin Stars and one Michelin Green Star.
Grünewald Chef’s Table in Luxembourg, a 2024 Michelin Guide, Awards Young Chef of the Year 2024. Chef/Owner Clovis Degrave and his team pour their innovative talents into their menu, brimming with global accents, whimsical textures, and robust sauces. A grand marble counter with plush highchairs to enjoy the eight-course journey.
Dinner by Heston Blumenthal, renowned Michelin Chef and an Honorary Fellow of the Royal Society of Chemistry and awarded an OBE by her Majesty the Queen, for services to gastronomy. Heston’s work and achievements have been recognized worldwide. starred Mandarin Oriental Hyde Park, London offering modern dishes, inspired by historic British gastronomy. “The Chef’s Table offers an intimate insight into the energy and activity of the kitchen.”
Transparent Kitchens
A hallmark of high-end restaurants, a design reinvented to foster a greater sense of inclusivity and fellowship between guests and culinary professionals.
Consumer demand, branding and experience, continued evolution of restaurant design and global adoption all play a huge role on the tradition, which appears poised to only grow stronger in the years to come.
Always so impressed by your knowledge and writings ! Love! Keep it up! Thank you