Old Foods, New Forms: A gastronomic experience – by European Miso Institute members

The 19th of October the European Miso Institute is hosting at Fermenthings a pop-up dinner in our pursuit in of showcasing the potential of koji-based fermentations to transform the European food system.

The menu has been designed by our three members with highest Michellin starred experience to bring out a highly appealing prooposal.

•   Clara Onieva Martín: previous member of De Nieuwe Winkel, 2 stars and 1 green star, awarded as the best vegetable restaurant in the world.
•   Nabila Rodríguez Valerón: previous memeber of the R&D team of Alchemist, 2 Michelin stars, 1 green star and ranked 8th worldwide by Magazine 50 Best.
•   Carlos Suárez Muñiz: current head of fermentation at Restaurant De Dyck, 1 green Michellin star.Several factors have influenced the selection of Mediterranean cuisine. The menu developing team consists of Spaniards, so developing interesting new forms of traditional dishes became easier when thinking about our culture. A rich history and international appreciation characterize Spanish cuisine but, although using a lot of vegetables, it is also characterized by a heavy usage of animal-based products. The possibility of precisely elaborate new forms of dishes that are tasty and reminiscent of their traditional roots makes it an enticing challenge forr us and a amorable night for the guests.