Guest
The SUBLIMOTION concept started in 2012, inside the research workshop of spanish Chef PACO RONCERO (2 Michelin stars). In 2014, SUBLIMOTION opens its doors for the first time on the island of Ibiza. Two years of intense, hard, work along with the cooperation of professionals from different sectors as chefs, designers, engineers, illusionists, set designers, architects, choreographers and screenwriters, achieved the merger of haute cuisine gastronomy and the most breakthrough technology with an unprecedented
