When food is presented as art, it has a genuinely magical quality. I’ve had the honor of sampling some of the most exquisitely presented dishes that take eating to a whole new level since I’m a foodie who enjoys discovering the world of fine dining. At some famous restaurants, the artful presentation of the food not only generates feelings and tells a story, but it also provides nourishment.
Eating at Copenhagen’s Noma was one of my favorite experiences. I had the good fortune to see firsthand how René Redzepi transforms basic, regional elements into works of art. Particularly noteworthy was one dish: a lovely arrangement of seasonal veggies, herbs, and foraged flowers on a stone platter that resembled a colorful, living artwork. It was more than just food; it embodied the spirit of the Scandinavian environment and was a depiction of nature itself. This dish felt like a celebration of the beauty of the Earth because of the meticulous attention to detail and environmental awareness.
Next came my trip to Girona, Spain’s El Celler de Can Roca, where the Roca brothers rewrote the rules of presentation. In one meal, “The Garden of the Sea,” edible flowers, herbs, and shellfish were arranged in a beautiful pattern on a porcelain plate that looked like a tiny seascape. Every component had an own tale to tell, making it feel like I was eating on the ocean floor. This dish’s harmony of flavor, texture, and color was simply captivating.
I had the privilege of dining at Kikunoi in Kyoto, Japan, where the traditional multi-course Japanese feast known as kaiseki was elevated to the level of an art form. I nearly refused to touch each dish because of how beautifully it was presented. A meal with elegantly prepared tempura veggies on a lacquered tray was one of the highlights. The dish appeared to float on the plate like a sculpture because of the exquisite colors, textures, and shapes. It seemed as though the art was perfectly in tune with the passing of time because each meal was prepared with a certain season in mind.
The sushi at Tokyo’s Sukiyabashi Jiro is so expertly prepared and presented that it nearly looks too good to eat. The sushi itself is presented on a wooden platter like a small work of art; it is straightforward yet perfect. At Jiro, the attention to detail in the presentation seems to be a sign of respect for the food and the customer.
I’ve learned from these experiences that food is more than just sustenance when viewed as art. It honors the beauty of the world around us as well as creativity and culture. Every dish I’ve come across in my culinary adventure has been something to experience, enjoy, and remember rather than just something to consume.