Aris Pabón’s beetroot dish: sweet, acidic, umami and a visual deception that begins in the eyes. Chromatic theory applied to the Centauro tasting menu.

A trout and lemon ice cream as a starting point. Felipe and Aris propose a tasting menu where every dish is a gastronomic question with no obvious answer.

Emanuel Facello, manager of Centauro Cocina in Mendoza, reflects on how a Michelin-starred restaurant creates its dishes: not from the recipe, but from the cross-pollination of influences that the team unconsciously processes.

A reflection on the creative process in gastronomy. Emanuel Facello · Centauro Kitchen, Mendoza. Where technique, memory and innovation become a spark.