Dark dining

The first experience of dark restaurant took place in Paris, set up by Michel Reilhac and was called "Le gout du noir".

[1] Spielmann says the idea came after guests who had dined blindfolded at his own home reported greater enjoyment of their meal through the senses of taste and smell.

[4] In most cases the restaurant area is kept in complete darkness, with all sources of light eliminated, including mobile phones and cameras.

Allen's (2012) review reported that for many customers, eating in the dark can be "an unsettling experience", in particular the physical process of feeding oneself;[1] even though the menu may be adapted to allow for "the diner's limited ability to aim a knife and fork".

[3] Many dark restaurants employ blind or visually impaired waiters and guides,[2] whose condition enables them to work with little difficulty in darkened surroundings.

[6][8] The notion that a meal can be more enjoyable without sight is typically described as "the theory that flavors are intensified when people can't see what they're eating".

Allen proposed a neurological basis for this phenomenon, involving "combination-selective neurons" which normally receive visual input in addition to that from other senses.

[8] Commentary has stressed the novelty and distinctiveness of the dark dining concept, e.g. "... it definitely elevates the simple task of eating into an entirely new experience.

[7] The diners' being unable to see one another has been seen as a positive feature, removing social inhibitions, particularly in dating situations[10] and it has also been pointed out that "Using the wrong spoon isn't an issue".