Cooking and nutritional science: Gastronomy goes further

Science-based cooking is closely associated with the design of stimulating and novel dishes that make guests feel an explosion of sensations. Chefs are expected to use high quality foods and thorough preparation techniques. But food science is not only texture and technology, it is also nutrition and health. From a nutritional point of view, science-based cooking may contribute to providing certain nutrients and other food components, which could confer healthy aspects to the dishes and menus. Chefs may then also consider nutritional aspects when designing dishes and menus. The purpose of the present study was to evaluate the nutritional profile of the innovative dishes and menus offered in Mugaritz Restaurant in Spain. European food legislation and recommendations have been applied in order to evaluate two menus and to globally understand the impact they have on diet and health.