![]() ![]() Take, for example, the main course from the beef menu at Unsicht-Bar: ‘Upper nobility embraces the French underworld in a deep dark red river of sensuality’. ![]() In fact, in many cases, the food descriptions are, quite simply, mystifying. Nor is one offered a full menu: normally, the only decision to be made is between meat, fish, or the vegetarian option (though sometimes there may be a ‘surprise’ option).įurthermore, the names of the dishes often don’t describe the food, or the way in which it will be (or has been) prepared. It turns out that diners can find it difficult to distinguish between flavours in the absence of visual cues. Complex combinations of flavours are also notable by their absence. It is, however, not only the presentational aspects of the food that differ when compared to a normal restaurant. Thus, you are far more likely to find yourself with cubes of meat than with a T-bone steak, and with a side-serving of mashed potatoes, say, than with a helping of garden peas. The central question that we would like to address in this piece is what, exactly, makes a visit to one of these restaurants so appealing.įirst off, it is worth noting that the food in such restaurants is normally served in bite-sized pieces and without bones. Nowadays, however, the dining experience at this kind of restaurant is actually very different from that of a blind person eating and drinking at a conventionally lighted establishment. This empathic approach is meant – or better said, was originally meant – to place the blind at something of an advantage relative to their normally sighted counterparts. Pioneered by the likes of Axel Rudolph, psychologist, and owner of the Unsicht-Bar, the concept was developed with the idea of ‘shedding some light’ on the sensory world of the blind. The trend has flourished too across Europe, North America and parts of Asia. Many of us like to dine by romantic candlelight, but how about tucking in when it’s impossible even to see your hand in front of your face? Since the opening of the Blindekuh (Blind Cow) restaurant in Zurich in 1999 and the Unsicht (which means invisible) Bar in Cologne, Germany, in 2001, the trend toward dining in the dark has become popular in the UK too, primarily in London, where several restaurants have been established since 2006.
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