Nutritional assessment in tasting menu from molecular gastronomy restaurant

In recent years, the demand for molecular gastronomy restaurants has increased worldwide. In these establishments, chefs are cooking with new techniques in order to create new sensory properties. Energy and nutrient have not been evaluated in tasting menus before. However, for the first time, we show that in some of these menus, the energy, fat, cholesterol and sodium values are excessive, i.e. niacin, vitamin A and sodium are higher than the tolerable upper intake levels. Although people visit these restaurants only sporadically, advice for customers with cardiovascular diseases must be specified in the menu and a dietitian should join the multidisciplinary cooking team.