Multi-sensory dining

A meal that engages all five senses at once through immersive devices: video projections on the table, soundscapes through headphones, scents released between courses, haptic textures. Heston Blumenthal pioneered the form with Sound of the Sea at The Fat Duck in 2007, served with earphones playing waves and gulls. Sublimotion in Ibiza, with two Michelin stars since 2014, charges EUR 1,750 per cover for a 20-course meal staged over three hours. Ultraviolet by Paul Pairet in Shanghai, three Michelin stars, takes it further with ten unique diners per service. The format is genuinely niche: fewer than 5,000 covers globally per year in the premium category.