Modernist Masters Munk and Aduriz Meet at Alchemist

Two of the culinary world’s leading innovators, Rasmus Munk of Alchemist and Andoni Luis Aduriz of Mugaritz, are coming together for a one-night-only experimental dining experience.

The event will take place on 15 November 2022 at Munk’s Alchemist at Refshaleøen, in Copenhagen. The restaurant's legendary performative and interactive art elements, such as the 'Alchemist dome', will be the backdrop for the collaboration between two of the most innovative chefs in the world, along with their talented research and development teams.

What will this event be about

This unique culinary experience promises to challenge and stimulate diners, using food as a medium to generate ideas that go far beyond the restaurant. This is a meeting of minds in a theatre of food, where the lines of art, gastronomy, science and performance all intersect. It promises to be an unforgettable experience for the lucky few, who snapped up the sold-out tickets within minutes of their release.

The mutual respect between the two chefs is evident - they are very much kindred spirits in terms of their creative approach to cuisine.

“What I admire the most [about Aduriz], is his courage and integrity to pursue his own path during a long career,” said Munk.

“It is a great honour for me to host one of the world’s most innovative chefs, as well as one of my biggest role models here at Alchemist. I am very much looking forward to this creative ‘mash-up’, featuring dishes, visualisations, sound and ambience from both restaurants' current and past incarnations. I hope that we can create a new kind of experience, showcasing gastronomy's inherent ability to convey strong artistic and social messages on many levels.”

Collection of three Alchemist impressions

While Spain and the school of elBulli kick-started the era of innovation in modern gastronomy, it was the Danes that picked up the baton and ran with it. This collaboration will not only allow diners to see that progression of thought and practice, but also to see the cultural nuances and difference at the top-end of the innovation scale.

“When it comes to the countries in general, I think that the culinary heritage and identity in Spain is more deeply rooted than in Denmark, where we have industrialised large parts of its food production,” says Munk. “That combined with the ideas of the modernist movement is a very strong foundation to build innovation on. Here in Denmark, we have been a bit behind from the get go, but we are starting to catch up. Maybe our strongest force is that we are starting from quite a neutral ground, and that Danish diners are very open to new experiences and rather welcome restaurants that stand out and do something different.”

Temperature, an oyster´s frozen kiss | Mugaritz

“Although they are two very different spaces, Mugaritz and Alchemist share the same drive that pushes them to do what they do in the culinary world. That drive is to make gastronomy a vehicle to create emotions, confront our prejudices, and make us rethink the reality in which we live. Undoubtedly, this is a unique encounter that will leave no one indifferent,” said Aduriz about the collaboration.

All seats are claimed in this limited dinner, however, both chefs will participate in a public talk on 14 November, entitled 'Beyond the Plate'. Both chefs, their teams, and guest speakers will explore how provocation, displeasure, and even disgust, can be integrated into a restaurant experience.