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Molecular Gastronomy

At Baumé, there is a seamless balance between molecular gastronomy and modern French cuisine

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.

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Enjoy innovative tapas at The Bazaar by José Andrés in Miami Beach

More Restaurants Specializing in Molecular Cuisine:

United States:

Baumé (San Francisco, CA)

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

Café ArtScience (Cambridge, MA)

Commonwealth (San Francisco, CA)

é by José Andrés (Las Vegas, NV)

EL Ideas (Chicago, IL)

Makoto (Bal Harbour, FL)

The Twisted Frenchman (Pittsburgh, PA)

Flowers + Rhubarb from Le Chique in Mexico


Arzak (San Sebastian, Spain)

Bo Innovation (Hong Kong)

Chez Lena et Mimile (Paris, France)

El Celler de Can Roca (Girona, Spain)

Le Chique (Riviera Maya, Mexico)

Coque (Madrid, Spain)

elcielo (Bogotá & Medellín, Colombia)

The Fat Duck (Berkshire, England)

The Greenhouse (Cape Town, South Africa)

The Krug Room (Hong Kong)

Mugaritz (Errenteria, Spain)

Renoir (Montreal, Canada)

Schauenstein Schloss Restaurant Hotel (Fürstenau, Switzerland)

Sra Bua by Kiin Kiin (Bangkok, Thailand)

Sublimotion (Ibiza, Spain)

Sur Mesure (Paris, France)

Tickets (Barcelona, Spain)

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"

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?



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