This article presents new tendencies in modern haute cuisine — understood as an aesthetic experience — which reinvent the ways of savouring and sharing food. We shall analyse the process of the culinary arts of cooking, linked to a peculiar aestheticization of the very act of eating. We shall see how modern haute cuisine multiplies experiments which intend to provoke gustative and collective experien- ces in unusual places – creating new spacetimes, new gastronomic imaginaries and also offering modern guests other ways of eating. Through the study of the scenography of three Spanish restaurants, we shall high- light the emergence of brand-new relationships between guests and cooks, that reveal the chefs’ desire to break from their regular daily practice, and view the ex- perience of tasting as a spectacular, collective and ritualized togetherness.