Hospitalis | Crazy Cuisine

Dying for a drink, ready for a straightjacket or simply just in the mood for munching fake body parts? Then head to Hospitalis in Riga! This is no sick joke, but rather the brainchild of a consortium of doctors who have taken what they know best and turned it into an unusual theme restaurant with authentic tools & accessories.

Be warned: besides the International menu there are dishes such as “RESIDIO POSTAMPUTATIONEM TRAUMATICA MIXTUM” and, with a steak costing about £45, the final bill might be detrimental to your health. Despite costing an arm & a leg and having a sterile atmosphere, there seems to be no shortage of eager outpatients … crazy!

Phone +371 67313530, Fax +371 67313531, Stabu street 14, Riga (restorans@hospitalis.lv)

Hospitalis hospital-theme restaurant | Travel News | News.com.au.

Decked out in a sterile, modern medical environment and boasting scantily clad nurses, the Hospitalis in Riga serves hearty Latvian dishes and a macabre cake topped with realistic-looking body parts such as fingers, noses and tongues.

Served on gurneys and operating tables, the restaurant provides diners with cutlery such as syringes, tweezers and scalpels to devour their meals.

Hospitalis | Cool Things In Random Places.

 

No “Bully Beef” @ elBulli

Described as being “the hottest culinary spot on the planet” and headed by a “legendary gastronomic genius”, El Bulli presents “cutting edge creations” which consist of “extremely unusual and stimulating combinations”. This is a “gourmets dream destination” which offers a “spacious dining room” and only opens from April to September. It is noted that “no conventional dish can be found” and that “160 recipes are created each year” to provide the “30-course marathon”.

Eating the “famous spherical olives” is described as a “magical sensation” and the melon caviar is said to be “one of the chefs masterpieces, perfect in every possible way”. First courses were served on “uniquely designed ultra-modern plates”. Although some dishes were “very intriguing” and “exquisite”, it is also noted that the 20th-course had “terrible” presentation and its vegetarian alternative is described as being a “closed coffin filled with parmesan air” which was “submerged in liquid nitrogen and setting as solid”. Dishes also included “absolutely stunning” Marrakech crab .

The reviewer states that overall it was a “joyful, stimulating and interesting dining experience” but that it “was not our best meal” and that there were too many “weird ingredients”. The service throughout was “smooth, friendly and professional” and the wine list was “fabulous”. [Read the full article]

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