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Molecular Gastronomy

"Organized Caesar" at The Bazaar by José Andrés in Los Angeles
"Organized Caesar" at The Bazaar by José Andrés in Los Angeles

Molecular gastronomy (also sometimes referred to as "progressive cuisine" or "modernist cuisine") uses avant-garde cooking techniques and equipment to transform flavors and presentations. Examples include deconstructions, foams and "caviars" composed of reductions that have been converted via calcium baths into textural dollops with tapioca-like consistency. Learn more about the chefs and restaurants merging science with the culinary arts.

Experience the best of this exciting epicurean frontier at the Top 10 Molecular Gastronomy Restaurants in the U.S.

Top 10 Molecular Gastronomy Restaurants in the U.S.
Experience the best of this exciting epicurean frontier at these avant-garde establishments across America.

Discover the best restaurants for molecular gastronomy!

Foodies pack Schwa in Chicago for impressive molecular cuisine

More Restaurants Specializing in Molecular Cuisine:

United States:

The Bazaar by José Andrés (Los Angeles, CA; Miami Beach, FL)

Commonwealth (San Francisco, CA)

Dish Creative Cuisine (Palm Springs, CA)

é by José Andrés (Las Vegas, NV)

Eleven Madison Park (New York, NY)

EL Ideas (Chicago, IL)

Ice-Cream Lab (Beverly Hills, CA)

Makoto (Bal Harbour, FL)

minibar by José Andrés (Washington, DC)

Schwa (Chicago, IL)

Sur Mesure in Paris features "techno-emotional" cuisine from chef Thierry Marx


Arzak (San Sebastian, Spain)

Bo Innovation (Hong Kong)

Chez Lena et Memile (Paris, France)

elBulli (Girona, Spain) 8/11 now closed

El Celler de Can Roca (Girona, Spain)

elcielo (Bogotá & Medellín, Colombia)

The Fat Duck (Berkshire, England)

The Krug Room (Hong Kong)

Mugaritz (Errenteria, Spain)

Renoir (Montreal, Canada)

Schauenstein Schloss Restaurant Hotel (Fürstenau, Switzerland)

Sra Bua by Kiin Kiin (Bangkok, Thailand)

Sur Mesure (Paris, France)

Viajante (London, England)

Food scientist Ted Russin demonstrates torching technique
Scientist Ted Russin, M. Sc. Food Science

Tricks of the Molecular Trade:

My Life as a (Molecular) Blog: Alain Gayot Offers a Look into a Food Science Lab

Get a glimpse of "Top Chef" Winner Michael Voltaggio's Molecular Dishes

Find out why Alinea is "Unlike Any Other Restaurant"

Read about a memorable meal at L2O in Chicago

View photos from the opening of The Bazaar by José Andrés and a tour of the SLS at Beverly Hills

Of Stars and Tripes: The True Story of Nouvelle Cuisine

The Definition of Nouvelle Cuisine from Larousse Gastronomique

An Evening at elBulli

Extreme Cuisine - Meet the New Culinary Vanguard

Try Molecular Cuisine in Your Home Kitchen with Ferran Adrià's Texturas product line

Love it or Loathe it? Chefs & Writers Speak Out:

"All you ever wanted to know about Molecular food and are disconcerted to learn"

André Gayot asks is this "The End of Culinary Alchemy?" after a health scare at The Fat Duck in England

Is Modern Gastronomy Off Course? Frédy Girardet's Critique

Dr. Faust in the Kitchen: Spanish chef Santi Santamaria Shuns the Use of Chemical Additives

Adrià's Audacity: Culinary Genius or Gastronomic Dead End?

Get inspired by The Alinea Cookbook
The Alinea Cookbook

Books to Guide & Inspire Your Own Kitchen Experiments:

Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food

The Alinea Cookbook

A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adrià

Wild Sweets Chocolate: Savory, Sweet, Bites, Drinks

Modernist Cuisine: The Art and Science of Cooking
Modernist Cuisine Cookbooks
Nathan Myhrvold, Microsoft's former Chief Technology Officer, parlayed his passion for molecular gastronomy into Modernist Cuisine: The Art and Science of Cooking, a six-volume series that delves into the science behind avant-garde cooking. His success spawned the follow-up tomes Modernist Cuisine at Home and The Photography of Modernist Cuisine.

Modernist Cuisine: The Art and Science of Cooking

Modernist Cuisine at Home

The Photography of Modernist Cuisine

Where to Buy the Gadgets:

Epicure Imports (Warehouse in North Hollywood, CA, open to the public semi-annually, 818-985-9800)

Le Sanctuaire (Online retail outlet, with by-appointment-only showroom located in San Francisco, CA, 949-331-3727)

Trufflina (Online source for molecular gastronomy ingredients and spherification supplies, 650-485-3663)


Check out the 2014 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.