A Molecular Cuisine Benazuza, a Multi-Sensory Experience
If you are passionate about food like I am, you must experience the molecular cuisine at Benazuza Restaurant in the Grand Oasis Sens Cancun hotel. Molecular gastronomy blends physics and chemistry to transform the flavors and textures of food during cooking, resulting in a highly creative and innovative experience. Benazuza is a unique and original restaurant that captivates with the different styles within the vast gastronomic offerings available in Cancun. Led by Chef Rafael Zafra, holder of two Michelin stars and a disciple of Ferran Adrià, Hacienda Benazuza the Bullihotel is considered by many as the best chef in the world.
From the moment you begin until you finish, every drink and every dish at the Benazuza Restaurant is a multi-sensory experience designed to captivate you with creative presentations, surprising textures, and stimulating flavors. Chef Zafra has crafted an exclusive tasting menu that allows you to appreciate the pure and refined flavors of molecular cuisine, with a touch of authentic Mexican cooking.
The experience begins at the bar, with a variety of cocktails featuring the most original presentations and textures that not only whet the appetite but also delight the palate and the eyes, with a fun demonstration of their preparation. The first cocktail was a beet apple martini, but with a firm consistency and served in a real rose. Next came a mezcal with a fried worm and a pisco sour foam in a clear and sweet form that resembled the hatching of an egg.
The following drinks included a mojito in gelatin cubes placed in a lime and an invisible margarita, where the cocktail was in gel form inside the straw. Lastly, we were served a piña colada with coconut cream, pineapple juice, cotton candy, and rum spheres that deliciously burst in your mouth.
At the end of the drinks, we moved to the dining room to enjoy a delicious 18-course menu. Among the appetizers served was a puff pastry crab cup filled with excellent crab cream, mini basket tacos served in a small Chinese steamer, tempura avocado with tequila and orange, a mini corn with mayonnaise and vanilla, a rich and tender pork-stuffed bun, potato foam with Valladolid sausage, egg hatching, and a cannelloni made of avocado.
Later, the main dishes arrived: roasted fish with a delicious crunchy crust and a succulent lamb burrito wrapped in a holy leaf and seasoned with adobillo, cooked to perfection!
To end on a high note, dessert arrived: first, a pre-dessert soursop mousse served as a digestif to prepare the palate for the main desserts. This was followed by the cherry transformation, which resembled a cherry but was actually a shot of liqueur with chocolate that had the consistency of a truffle. And to conclude this exquisite taste of molecular cuisine in Cancun, they brought us an incredible mango ice cream ball with yogurt that had to be cracked open with a hammer to discover the wonderful filling of red fruits, cake cubes, and dark chocolate pieces.
Undoubtedly, the molecular gastronomy at Benazuza Restaurant is an innovative and fun culinary experience that will exceed all your expectations. It is not only delightful
Portuguese Versión: A cozinha molecular Benazuza
