Cooking is easy, the difficult part is to design a restaurant

I have always been intrigued by the tremendous media capacity of chefs compared to the lack of attention that interior designers receive from the media themselves. Why this flagrant imbalance? Why does any young chef with barrels who runs a restaurant with an acceptable menu deserve a serious press page with an included interview and interior designers never appear around?
From the outset I assume the corporate mea culpa as a journalist for putting the focus on the liquid tortilla plate with white truffle aroma and forgetting about the environment where I am eating it. But, obviously, there is something more than sensitivity of journalists hungry for modernity in this curious mismatch.
Let me express a reflection that has taken me many months to articulate properly but of which I am convinced: It is much easier to cook to project the kitchen. It is much easier to think of a dish than to think of a space. It is much easier to design a postmodern menu than to design a nice modern restaurant.
Said is. Now it's time to explain to me.

Enjoy a dish. The peppers are chocolate. I swear

A couple of months ago I had the fortune to be invited by a German firm with an affinity for haute cuisine (why not say it, Bulthaup) to a long and narrow meal in the restaurant Enjoy from Barcelona. Twenty-odd dishes to which more surprising, imaginative and revolutionary, in a glorious sitting of almost four hours more brown. It was a true culinary experience. The closest thing that there is in Barcelona to what Ferrán Adrià offered in his mythical restaurant in Roses. A tip: do not miss it.