Ever wondered what would happen if existential philosophy crashed into a five-course meal? At Karma La Herriza, Chef Julian Espin isn’t just cooking dinner – he’s orchestrating a delicious existential culinary climax on 25 April in the heart of Andalusia.
Chef Julian is trading traditional cookbooks for Darío Sztajnszrajber’s philosophical hammer-blows, this maverick chef now serves revelation alongside each carefully crafted bite. “I love playing with ingredients and emotions, challenging perceptions, and provoking unexpected sensations,” confesses Espin, who’s spent a year perfecting this culinary mind-bend.
His “Four Reflections to Devour Existence” transforms dining into philosophical theater: Freedom arrives as deconstructed ingredients awaiting your creative assembly; Friendships & Rivalries presents dueling ceviches – one comforting, one confrontational – without telling you which is which; Time materializes as beef in three temporal states; while Death invites you to shatter cocoa barriers to discover what secrets lie beneath…
This isn’t just dinner and philosophy – it’s an edible Rorschach test where your reactions reveal as much about you as the food itself. “Guests will not only savour exquisite flavours,” promises Chef Julian, “but will be part of a sensory and reflective experience where every texture, temperature, and contrast tells a story.”
Intrigued? You should be…profundity has never tasted so good!
Menu
Hors d’oeuvers
Two toasted bread bites, served with a variety of ingredients to combine as you wish.
Starter
- Ceviche served in two ways
- Harmonious: Ceviche with tiger’s milk, toasted corn, banana chips and avocado
- Challenging: Intense ceviche with chilies, passion fruit, horseradish and popcorn
Main Course
- Three stages of meat, reflecting the passage of time
- Past: Beef tartare
- Present: Ribeye balanced between raw and cooked, accompanied by potato parmentier and crispy manchego cheese
- Future: Braised beef ragout
Dessert
- Almond and cocoa crisp paired with strawberries with pink pepper, ginger and lime gel
