Estiven Arráez
Cooking as a collective act. Technique as a tool, not as a means to an end. Experience as the main course. That’s how food is cooked every night at Eat Vacuum, the space Estiven Arráez founded a decade ago to transform the way we eat, learn and share around a table.
Estiven Arráiz
Cuisine that is experienced, not served
At this unique project in Palma, gastronomy is not served, it is experienced first hand. From Tuesday to Saturday, up to 30 people take part in themed dinners that mix pedagogy, creativity and pleasure. There is no audience, just action. Each diner cooks his or her own menu, guided by a team that does not impose but inspires. Here, you don’t come to consume but to be part of the process, from the first cut to the last bite.
The technical heart of Eat Vacuum is sous vide. A technique that Estiven masters and teaches with enthusiasm, not as a fad but as a silent revolution. “It’s magic”, he says. It allows you to preserve and intensify flavors and explore textures that would be impossible by traditional methods. But what fascinates him the most is not just the precision but how this technique is an accessible experience for anyone, regardless of their level in the kitchen.
Travelling without leaving the table
Every night Eat Vacuum is transformed into a journey. More than 75 cuisines from around the world have been represented, from Thai street food to Basque tapas and from Lima-style ceviche to Japanese ramen. This international approach allows them to discover techniques, ingredients and cultures, always with the premise that what they learn can be replicated at home. “It is very important to us that the recipes can be taken away”, insists Estiven.
Eat Vacuum is also a community, a space that serves as a meeting point for people looking to experience cooking from a different perspective: that of curiosity, emotion and participation. This same philosophy has led the project to expand into new formats including professional workshops, experiences for companies and team building activities with a playful, participatory and emotional approach. Today they can accommodate up to 60 people although demand continues to grow. Estiven dreams of a large industrial building that maintains the original spirit and allows them to accommodate even larger groups, without losing a sense of proximity or authenticity.
It is not a school. It is not a restaurant. Eat Vacuum is a place where cooking is experienced with a sense of freedom and without fear, scripts or labels, where the technical becomes human and the everyday, extraordinary.
