Anyone who has seen the three-dimensional pastry Dinara Kasko I will have been amazed by endless possibilities 3D printing in restoration. Expert pastries, CAD design and artistic lets his work speak for her: toroidal dragon fruit cake, kinetic tartlets, tart origami… A suggestive and strange mixture of flavor, color and geometric shapes.
Ukrainian confectioner is not the only one who has succumbed to this new technology to restore the feel deeply intrigued by the results. To find another lover cuisine that focuses on food 3D printers need not even leave Spain.
the Boscana, distinguished establishment located in Bellvís, Lerida, welcomes between its glass walls to chef Mateo Blanch, another fervent supporter of 3D in the kitchen. Blanch said to IBTimes UK the next: "I am using a 3D printer in my restaurant and I like to use it in front of customers so that they can participate and see how I'm doing your food, and feedback I am getting customers is really good ".
Blanch experiences with the printer Focus de By Flow, and Kasko with your custom settings show that the taste is not the only claim in this whole three-dimensional paraphernalia.
In the Boscana, see how the dish is materializing in front of the incredulous eyes of visitors is a additional experience. And it turns out that restaurants with show, especially those who disregard preset frames, They are in vogue. And that on everyone's lips, you pay: The disciplined Boscana menu, award-winning restaurant with a Michelin star, reaches 180 euros.
The restaurant became ilerdense 2015 the first Spanish restaurant imprimía their food to the delight of diners. I did at that time thinking about the promise of lower processing times. Which actually managed to partially adopt the concept that shortly before had been the first restaurant in the world to use 3D printing food, he Food Ink. London.
Food Ink. He became the overnight in one of the world standards of 3D printing food. The local is defined as "an experience gourmet only one in which all food, all utensils and all the furniture is completely produced by 3D printing in a futuristic space. We are a conceptual dining room and pop-up where fine dining meets art, philosophy and technologies of tomorrow ".
At Food Ink. Three types of printers are used, and all of them have been developed in Spain. First the model Foodini, from Natural Machines Iberia, a company that advocates cutting-edge technology and defense of health and the natural environment.
Printers support and detail come from the hand of the company BCN3D Technologies provided by the model Sigma.
And of WASP Iberia It is providing Delta 20 40.
Much Spanish flavor in a place that has also received significant participation of French teams. This is the case of architecture, which it has been designed by the famous study led by Arthur Georges Joel Mamou-Mani, specializes in pop style.
Not surprisingly the involvement of other countries since the creation of the Food Ink. it took a titanic and multidisciplinary effort that had important roles of architects, artists, chefs, designers, engineers, futurists, industrial, renowned inventors and technologists, who contributed their bit for make the idea of Antony Dobrzensky, executive director of Food Ink., is successfully materializing.
It has been many years since the pioneers did tick the road, and today locals who make use of this new technology for restoration are not as rare as once.
Another case is the Spanish restaurant The Enoteca at the Hotel Arts Barcelona. The variety of raw food in their dining tables. For him chef Paco Pérez is an honor to be lucky enough to serve dishes made with many different ingredients.
And just as many-colored that said ingredients are the cooking methods and the resulting creations. A clear example is the Marine Coral, one of the items that take shape thanks to a printer Foodini. It is a sculpture of pureed seafood topped with embellishments manually caviar and sea urchin garnish.
Satisfaction of diners only surpassed by the chef himself: "They are very interesting contributions of current technology to gastronomy. The creative process is shaped by what technology is capable of doing ", He indicated for BBC in 2016.
The printed food is a hot topic.
Although the true fever of 3D printing came to an end towards the end of 2016, since then they have not stopped appearing new industrial and personal applications in power. In the field of gastronomy and food production, It looks around: a research project of Polytechnic University of Catalonia on the impression of 3D synthetic carne, a sample of 3D chocolate printing at the International Salon du Chocolat Madrid, the development of food technology 3D printing the Barcelona company DomusVi to facilitate the intake for the elderly, the decorations sanferminescas in the foam beer bar Baserriberri made with 3D printer, etc., etc., etc.
In fact, restaurants who want to incorporate a 3D printer food to your kitchen furniture have received good news during the summer: la European Union has granted aid 1.8 million euros through the SME Instrument Natural Machines Iberia development program model FoodiniPro, the expected evolution of the Foodini 2000 euros, that in this new iteration it will be affordable for any home and most technologically advanced.
In the near future as Food Ink restaurants., the Boscana, The Enoteca or melissa (a small American establishment with class, awarded two Michelin stars and run by the chef Josiah Citrin), They may appear like mushrooms throughout our country.