Behold The First Glowing Cocktail And The Man Behind It

What you are currently seeing in this video is the first bioluminescent cocktail.Show more

The Aponiente Restaurant from Caldiz, Spain just got its 3rd Michelin Star and have recently managed to figure out how to put the natural light from sea plankton into their food and cocktails.

“It took five years of research to get where we are now,” says the Executive Chef of Aponiente, Angel Leon.

In the culinary world, Angel Leon is often referred to as the “chef of the sea”. He has made waves in high cuisine universe due to his passionate commitment to innovation and sustainable seafood and ground-breaking marine research.

He continues:

“I was with a fisherman on the beach and I saw this phenomenon. The fishermen called it ‘the candlelight of the sea’. That was the moment my dream started.”

Today, Leon farms plankton in tanks. After six months it is freeze-dried and made into a powder. The cocktail is only the beginning. A full tasting menu launches in 2018, in the dark.

“Sometimes, even if we cook as good as grandmothers, the guests won’t get the same emotions. In this case, when they see it they get emotional. And that makes the project special.”

Leon’s achievements have awarded him a celebrity status in Spain. He is a frequent guest at TV shows and a popular speaker at gastronomic and sustainability conferences. He was also given the Best Chef award in 2013, by the Spanish Royal Academy of Gastronomy.