Sublimotion is the result of years of research and development where vanguard gastronomy, state-of-the-art technology and creativity are merged, creating a world first in the food and technology sector. An experience which brings forward time, where communication flows through new channels, built on a dream by double Michelin star and three Repsol star Spanish chef Paco Roncero and later transformed into a reality.
Situated in the five star Hard Rock Hotel Ibiza, Sublimotion is a unique space developed by a team of chefs, artists, engineers, script writers, illusionists and stage designers. During the winter months, this group of professionals gather together in this pioneering laboratory to test new creations and concepts which challenge convention and stimulate the senses in a new way.
Specialising in fusing gastronomy with technology, guests to Sublimotion become the stars of the show thanks to multi-platform special effects used within the central capsule, designed to transport diners to newfound places.
The concept of Sublimotion was born in 2012, inside Paco Roncero's studio, in collaboration with events specialists Vega Factory. After two years of research in culinary technology and artistry, Sublimotion was launched. A substantial investment in R&D allowed the team to work across a number of platforms simultaneously, combining different elements of visual art, special effects and communication which can be applied to the basic ritual of sitting around a table, enjoying food with other human beings. This ancient custom, which plays a fundamental part of social interaction, was the starting point of this journey, which developed into an obsession of what a dining experience could be like in the year 2050.
This year, Paco Roncero and his team have joined forces with Samsung to bring forward the concept of future dining. Sublimotion powered by Samsung VR is part of the experience launched this season, where thanks to the virtual technology offered by Samsung Gear VR, diners can experience elements of a futuristic diner party where the nutritional values as well as the entire elaboration process float virtually in mid-air on each mouthful.
Sublimotion has been designed to offer a unique gastro journey which cannot be replicated elsewhere. Offering 350m2 of installations and a 250m2 private terrace to enjoy the perfect post dinner drink, guests enter the capsule via a hidden entrance, giving the illusion of being transported in a cargo lift before accessing the main 70m2 capsule.
Sitting in the centre of the white canvas capsule, is a table for 12 guests which is one of the defining features of Sublimotion.
Recognised at the 2014 Worldwide Hospitality Awards as the “world's best innovation in food and drink”, the experience starts on board a Range Rover Sport, which transports guests to the undisclosed location. On arrival, guests enter the capsule which plays host to a range of dramatic scenes, transporting diners from the past to the future fusing art, gastronomy and technology.
Experiencing a mix of the tangible and intangible, in '2050', thanks to augmented reality, guests will experience in real time the reflection of how dining will be enjoyed in four decades' time. While enjoying an exquisite ceviche and a tuna nigiri, elaborated with ingredients such as edible seaweed, wasabi and sea beans, guests wearing the special augmented reality gear can visualize real-time nutritional information and other data about the process of elaboration of the dish that they are about to taste.
In addition, guests can "travel" from the bottom of the “Ocean” to the legendary Orient Express, revel in the sophistication of the purest tastes of the sea found inside Fabergé eggs, accompanied by Grand Siècle Champagne by Laurent Perrier, rediscover their inner child thanks to the magic of the circus and elaborated versions of fun snacks or be part of a unique tribute to the hippie essence of the island of Ibiza or the music of the '80s...
All of this is made possible, thanks to the choreography of a team of 25 professionals who have developed this multisensory journey, marking a new era for technology and cuisine.
