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Nøjagtig

En colaboración con Cinco Jotas hemos creado una edición limitada que combina arte, sabor y emociones para ofrecer un viaje sensorial al origen del jamón de bellota 100% ibérico.

Cinco Jotas

Experiencia Gastro Artística

Creemos que lo más importante en esta etapa de “nueva normalidad” es mantener el equilibrio emocional y social, para entender las nuevas perspectivas sobre el Space , Time y  (Dis)Connect.

SPACE

Deleita tus sentidos con una degustación de queso haciendo diferentes tostas con los crackers y nuestra selección de condimentos como el Fruit Leather de Higos Negros con Oporto, el Glaze de Arándano Rojo, las Nueces con Miel al Azafrán, y el Tamarindo Picante.

Acompaña tu degustación con un refrescante cocktail de moras con Eau D´Alsace y bruma de menta.

TIME

Prepara tu propio pan artesanal, y disfrútalo con una vela de mantequilla y una cuidada selección de condimentos. Te recomendamos empezar con la Sal Mediterránea, siguiendo por el Chimichurri Rojo, la Sal Szechuan, y acabando con la Emulsión de Hierbas. 

Marida tu degustación con un cocktail ahumado con romero y preparado con nuestro blend de vermouth.

(Dis)CONNECTION

Crea y disfruta de un lienzo de chocolate negro, decorado a tu manera con nuestra selección de toppings como Frambuesa Crispy, Mango Liofilizado, Mix de Nueces, Gel de Vino y Chocolate Blanco.

Acompáñalo con un reconfortante Masala Chai, que podrás disfrutar caliente, o convertirlo en un cocktail frío con un toque de Ron Añejo.

The Upsides of Downtime

Explore our emotional response towards the world of materials by relating materials with ingredients, feelings with flavours, and textures with culinary techniques.

Chef Chazz Titus reinterpreted Spanish gastronomy within the framework of New Nordic Cuisine and designed this menu using known local ingredients, and unexpected connections to create new flavours while focusing on the purity, freshness, quality and terroir of the main ingredient in each dish.

Decoding Material Emotions

Humanity has increasingly become disconnected from its surroundings; respect for nature is taken for granted. The search for progress as a species has made us see technology and evolution as concepts opposed to nature, making us completely disregard where we came from. We believe that a paradigm shift occurs when we create links that help us see ourselves as part of nature. Under this vision, we seek to question our priorities, looking back at our roots to re-discover a way to live with nature and not from it. 

Inspired by relatively isolated tribes from the Venezuelan territory of the Amazonian rainforest, we were able to understand how to live in symbiosis with nature. These tribes are responsible for conserving the ecosystem that surrounds them, making it a place they call home. As a result, we introduce Tepuy, a Food experience in collaboration with Chef Adriana Urbina. We propose with this experience a transit through the lifestyle of the Amazonian tribes. 

Using native and seasonal products, we’re able to transform their aromas, colors and textures while experiencing the richness and diversity of Venezuelan flavours.

Inspired by the isolated tribes living in perfect symbiosis with nature in Tepuys located in the Venezuelan territory of the Amazonian Rainforest, we transform native and seasonal ingredients into aromas, colours, and textures to experience the richness and diversity of Venezuelan flavours.

Pure as Nature

Tepuy  Instincts

Ice evokes idyllic feelings that give rise to perceptions of transparency and gloss within the patterns of its crystalline structure. Despite being a pure and simple solid form of frozen and scentless water, ice is an alluring material capable of provoking an uncontrollable desire to touch it, allowing us to cherish its ephemeral poetic nature as it disappears in time.

Explore ice through a story that conveys its enticing properties through its form, which follows a timeline of existence as it gradually changes from rigid to organic, eventually melting away.

Get seduced by the enigmatic flavour of ice.

Sensory Ice Lab

Exploring “essence" as an ambiguous term, our food experience debates between the essence of being and the essence of a fragrance.  Both have the same power of persuasion over us, are imperceptible to the naked eye and enchanting. 

Starting from the premise that food would have no taste if it wasn’t for our smell, we explore the relation we have with essences through the interaction and values the ingredients have with our body and mind. Its starts from a purely physical connection, but as we  explore the different fragrances we dwell into our own memories and experiences, evoked by the smells of our menu. 

The experience aims for each dish, inspired and cooked with it the layer’s notes, to bring back individual memories. Each guest can recall over the course of the dinner the memories that have built up their own essence. Leaving the experience with a  “ bespoke essence “ - but created by the sensorial perception of food and perfumes.

Chef Paola Carlini invites you to explore the components of a fragrance through its top, heart and base notes translated into "edible notes" that inspired the composition of each dish.

Revealing the Layers of Taste

Essentia | Dutch Design Week 2018

Inspired by the process of making chocolate in the Venezuelan village of Chuao, Cacao is a sensory journey created in collaboration with our friends from ¨Pao & The Gang¨, where you will discover that cocoa is much more than just chocolate.

In this menu, each step of the chocolate manufacturing process is represented by a dish using its by-product as an ingredient, which becomes its predominant flavour note. As dinner progresses, you will discover the different flavours in a cacao fruit.

Cacao

A Sensory Journey

En We Crave creemos que un cambio de paradigma ocurre cuando diseñamos para crear un vínculo que nos ayude a vernos a nosotros mismos como parte de la naturaleza.

Bajo esta visión, buscamos cuestionar nuestras prioridades, mirando atrás a nuestras raíces para re-encontrar una manera de vivir con la naturaleza y no de ella.

Instincts

In a changing world where food’s appearance has become more prominent than ever, we challenge the mind by unlinking colours from flavours in an achromatic dinner.


Experience new achromatic sensations 

Apéritif | Service | Charcoal Crumb with Spanish Bitter

To start |  - Onion Lagoon- Butterfish Lamelles 

Seduction | - Black Iberian foundation- Smoked Sesame Ventresca- Truffle folds

Temptations  | - Créme Texture- Cold Sesame

Coffe + Petits fours

Incognito

Bringing Flavour Black

A curated collection of our work | A synthesis of design, art and poetry, that reflects our constant pursuit of deep emotive interaction through experiential gastronomy, artefacts, and installations.

WeCrave · Food Design

Constant exploration. Deep emotive interaction. Timeless memorability.

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Tangible emotions and mementos

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