This pop-up restaurant used MOLTEN LAVA to cook its food

By Brelaun Douglas via SWNS

This new pop-up restaurant in Saudi Arabia used MOLTEN LAVA to cook its food.

The temporary "Forces of Nature" restaurant used the power of the 2,462°F (1,350°C) lava surrounding them to cook for the daring diners.

The unbelievable scene was produced by experimental creatives at London-based Bompas & Parr studio, utilizing research from a leading expert in molten rock, Professor Robert Wysocki of Syracuse University.

This new pop-up restaurant in Saudi Arabia used MOLTEN LAVA to cook its food. (Bompas&Parr via SWNS)

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Guests were seated in The Shlal Canyon, at AlUla, and served dishes of local produce, seared using the intense heat of the lava channeled from a volcano.

For 700 SAR ($186) per person, the menu featured whole salt-baked celeriac, charred fillets of beef finished across molten lava, and pit-roasted saddles of goat, grilled across fire pits.

As an ode to the setting, dessert included a chocolate lava cake “oozing in the middle,” while drinks included smoked, flamed and charred mocktails.

Coffee and tea, heated table-side by the lava, were also available.

“Drawing on the raw power of nature, the Forces of Nature set menus, prepared by our expert pit-masters, were inspired by the origins of cooking on open flames,” said a rep.

Bompas & Parr is known worldwide for its expertise in multi-sensory experience design and extreme/bizarre science cooking.

Their previous projects have included a glow-in-the-dark, alcoholic jello made for Mark Ronson's 33rd Birthday Party and a Willy Wonka-style chewing gum that changed flavor as it was chewed.

Their next groundbreaking dining experience will be a “cutting-edge, 360 immersive digital dining room” named Incense Road.

The project is set to give viewers a multi-sensory insight into the ancient trade routes that connected much of ancient Africa, the Middle East, India the Mediterranean, and beyond around 2,000 years ago.

The team has collaborated with curators and historical researchers to transport visitors to the time when the regions were bustling with merchants trading frankincense, spices, precious, stones, fine textiles, and other luxuries.

It will include six courses surrounded by immersive audio-visual projections telling vivid stories from the Incense Road.

“The flavors, the scents, the tastes, the sounds, and the spices of the Incense Road are brought to guests through a modern interpretation of the ingredients that would have been experienced along the Incense Road,” said a rep.

“From Memphis-style cardamom-spiced chicken to traditional pit-roasted goat shoulder and cinnamon-infused chocolate Trajan coins.

“A feast inspired by antiquity awaits.”

Incense Road will be open for those with advanced reservations from March 3 –11 at Nakhil Brzan Farm, Saudi Arabia.

The experience is for guests 16 and older and is priced at 700 SAR ($186) per person.