There is a new highlight for culinary enthusiasts seeking an extraordinary fine dining experience. On 4th November 2022, the unique gastronomic event concept 'Eatrenalin' will open in Rust next to the 4* superior hotel 'Krønasår'. From the moment the experience begins, guests are immersed in a wide variety of worlds, not only through scents and tastes, but also through visuals, acoustics and haptics. The 'Restaurant of the Future' is a firework display for the senses. This is made possible by an impressive interplay of multimedia content, gastronomic excellence and a patented new development, the floating chair from MACK Rides. This unique gourmet experience was initiated by Managing Partner of Europa-Park Thomas Mack and gastronomy expert Oliver Altherr, CEO of Marché International. The vision and the goal are to reinvent gastronomy and to touch the guests emotionally. Following the opening of Eatrenalin in Rust, the aim is international expansion over the next few years.
Eatrenalin is a sensory journey which merges all of the strengths of Baden family company Mack in an incomparable way. “The innovative floating chair from MACK Rides, the virtual media from MACK animation and MackNeXT, as well as the gastronomic expertise of a kitchen team made up of top international chefs. There is nothing like it anywhere else in the world,” says Thomas Mack happily. The Berlin production studio T-Rex Classics has further developed original music for Eatrenalin, which audibly underscores the choreography of the culinary journey. The restaurant, with a total area of 1,600 m², is located next to the 4* superior hotel ‘Krønasår’. During the approximately 100-minutes long experience, guests are immersed in various exciting worlds of pleasure through the use of innovative technology. “Eatrenalin combines an extraordinary menu with visuals, movement and scents, taking guests to spectacular locations and thus creating a new restaurant dimension,” adds joint venture partner Oliver Altherr.
Seeing, hearing, smelling, tasting, feeling - in these various worlds of indulgence, every sense is stimulated during the eight-course menu: It starts with an exciting aperitif that gets you in the mood for the Eatrenalin experience. The journey through space and time begins in the lounge with a glass of champagne and small delicacies to welcome visitors. A refreshing ritual cleanses the senses in the Waterfall and everyday life is literally cast off. Discovery is when every guest then takes a seat in the floating chairs and the sensory journey begins. Then it is time to 'float' in the Ocean room, which takes guests into the depths of the sea. This is followed by a taste explosion in Taste. Guests taste the flavours: sweet, sour, salty and bitter. The space changes and adapts to each different flavour. But the fifth dimension of taste, umami, is not neglected either. In fact, it has a separate room dedicated to it. Afterwards, guests really take off, in the Spaceship. After the rocket launch, they glide and experience the infinity and weightless of space before arriving on the moon in Universe, where a second main course is served.
What does the dessert taste like there? The answer is very imaginative! The experience is brought to its conclusion in the Incarnation room. After over 100 minutes, the lift returns guests to reality and the bar. It is there that the 200 guests, that can visit Eatrenalin in total in one evening, end their journey through space, time, fiction and taste.
The guests are spoiled with an eight-course menu. The kitchen combines influences from both modern and international cuisines, matching the respective ambience of the scenery in each of the various worlds of indulgence. A top European team was put together especially for this – Eatrenalin chef de cuisine Pablo Montoro from Alicante is responsible for the menu. As a star restaurateur, he has already worked for 'El Bulli' in Spain, which was considered the most extraordinary restaurant in the world. “In Eatrenalin, the focus is not on international cuisine or exotic locations, but rather on the respective taste experience,” says the chef. Dutch sous chef Ties van Oosten and French-Austrian pastry chef Juliana Clementz are also responsible. Both have worked in several two and three star restaurants before. Together, they represent the creative genius of the top level gastronomy at Eatrenalin. “Each course is a culinary work of art that both surprises and amazes,” promises Oliver Altherr. The following delights await the guests. A vegan menu can also be selected when booking.
