GLASS HALF FULL Amsterdam’s waterfront Mediamatic ETEN has set up individual greenhouses where diners can enjoy a meal with stunning views of one of the city’s canals, while remaining separated from one another. The four-course menu is plant-based and dishes are served up on large wooden planks, so wait staff don’t come into contact with diners.
The future of food
Restaurants the world over are shifting their business models to match the current demand for socially-distant eating experiences. Here’s how fine-dining establishments are meeting the moment with fresh concepts – and rapid innovation.
Table for one Owners of Bord for En – which means “table for one” – Linda Karlsson and Rasmus Persson (the latter a trained chef) believe the future of dining is singular. Opened on 10 May, the one-table, one-person restaurant is located among a Swedish meadow and has no wait staff; instead, a three-course, drink-paired vegetarian meal is delivered via a basket strung up from the couple’s kitchen window.
