A sensory and holistic experience with Sorlut Oysters at Mercado de San Miguel

Last Monday, May 12th we enjoyed an extraordinary day at Mercado de San Miguel with an exclusive Sorlut Oyster masterclass led by Chef Carlos Alba (MasterChef finalist), who delighted us with original and refined recipes:
🔸 Oyster with champagne jelly, lemon, passion fruit, and grated apple
🔸 Oyster escabeche with sherry vinegar, lemon and orange juice, and wild arugula

Guests also experienced sensory sprays made from seaweed infusions, applied before and after each oyster to prepare and cleanse the palate, enhancing every bite.

The experience was elevated even further thanks to MIST technology by Plat Institute, which introduced aromatic edible fog into the tasting. Vapors like Sicilian lemon enveloped each moment, engaging the sense of smell as part of the culinary experience.

An innovative sustainability project was also presented: tableware made from recycled oyster shells, transformed into 3D-printed filaments.

It was a day where gastronomy, science, and design came together to create a truly unique experience.

Thank you to Carlos Alba, Plat Institute, Sorlut, and everyone who made it possible.