Lots of appetite? In this new restaurant, you have 50 courses

Danish chef Rasmus Munk enjoys experimenting with food. You do not have to hit a regular steak for him. Munk likes to do things differently. And he likes to show this in his new restaurant Alchemist, which will open in Copenhagen in January. It is the successor of an old Munk restaurant of the same name.

Munk is not the first chef to arrive with such a menu. The Spanish restaurant brothers Ferran and Albert Adrià do something similar. Although he stays there in forty dishes.

Full of belly and head

Do you think: how can I have fifty dishes? Most courses are small snacks that you eat in one bite. A kind of fun. The mega-menu will cost about 575 euros

Dutch chef Ron Blaauw, who has been following his Danish colleague for some time, should not think about it, so many courses. "You get an excess," he says to RTL Z.

And then, he does not just mean a full belly. "If they are all thought of as flavors, then it will be too complicated to transform in your head." He himself thinks that six to eight dishes per night are the maximum. "The average guest prefers to choose between three or four dishes."

A sea horse as a dessert

But Munk is not content to eat the huge mountain. With large screens, landscapes, theater and arts spread across multiple rooms, dining out should be an experience. He tries to completely coordinate the dishes and the environment. He does not fear the political messages in his dishes.

As an example, he gives a frozen dessert to the color of the rainbow-shaped seahorse. Seahorses are known for their bisexuality. He wants to address the theme of homosexuality during dinner. In a conversation with Bloomberg, he also cites topics such as sex, the use of antibiotics in animals and the wasting of food.

30 chefs for 44 guests

Every night, 44 people are served. To do this, Alchemist has no less than four kitchens where thirty chefs work. An amount of 1.3 million euros was invested in the project just outside the city.

It must be recovered, hence the high price of the menu. "But if it's excellent, it's well worth it," says Blaauw. "All eyes are on him, it must be damn good and beat, but he's a very creative boy, so who knows."