Gastro-lab: Workshop embraces food technology

The workshop is held in the 19th-century Casino de Madrid building, which also houses Roncero’s Terraza del Casino restaurant. On one wall of the rectangular workspace is a selection of vials, known as the ‘oleotec’, housing more than 216 types of olive oil. A touchscreen in the centre provides information on each one.

A ceramic table in the centre of the space has heated areas on the surface, which keeps plates warm. The table is also fitted with a tap and a cooking hob.

This interior illustrates the way in which restaurateurs are turning to research-based techniques, and working in spaces that are as much laboratories as kitchens. For more on the future of dining and gastronomy, read our Food Futures report.