Manairó is not just a great place to eat well and experience high-quality
gastronomy, it's also the laboratory where Jordi Herrera, a part-chef part-inventor eccentric, carries out his experiments with special equipment to
get the best out of his concoctions. There's his grill with spikes to
cook the food on the inside, and a device which uses centrifugal force to reduce
the loss of moisture in cooking. This is science in the service of art.
