MoMix Bar (Glyfada)

Molecular gastronomy in bartending is the use of chemical compounds to mix and shape the ingredients of a liquid. That is, creating cocktails in the form of balls, jelly, ice cream and much more! Knowledge that came mainly from the world of confectionery and over time was applied by virtuosos of the bar (and of cooking) in order to “intrigue” visually and taste the consumers. As strange as it may seem molecular in simple form has been used for years. How do some “powders” and water rise in the oven and become bread or other powders with water become jelly? This was analyzed by food technologists and they searched, found and categorized more natural materials which can give corresponding results in the final form highlighting more the taste. Molecular is not chemistry…but imagination!!!