This is how an edible improvisational theater experience unfolded

While chef Victor Lanz prepares the banquet, actors on stage welcome diners to an extraordinary evening and an unusual dinner. The dinner show is presented by Improbando, a theater group that creates performances based on improvisation, and the appetizers are designed to explore new flavor combinations.

The Fantasma gastro bar was the setting for the three performances, each night featuring a different narrative. This bohemian-spirited corner, complete with a piano and live music, hosted the staging of "SAL," the first edible improvisational theater piece in Bogotá.

The conversation was interrupted by the first request of the evening: a card on which each guest was to briefly recount a memorable anecdote, good or bad, that had happened to them outside their home. It was the first step in a sensory and artistic experience. Once completed, the cards were shuffled and served as inspiration for the four stories of the evening.

The production featured five renowned Colombian theater artists: Biassini, Alejandra Villeta, Víctor Tarazona, 'Lucho' Guzmán, and Sandra Sánchez, in collaboration with the company Improbando. Each actor became the director of their own improvised play: while orchestrating the scene performed by their colleagues, they also had to replicate the dishes the chef brought to the table.

The culinary offering was curated by the chef of Fantasma, who creatively used ingredients from Brinsa's Refisal portfolio to complement the stage narrative. "We've observed that daily routines can lead to monotony, even affecting creativity in the kitchen. That's why we want to break that monotony and create spaces that inspire people to reconnect with what originally motivated them to cook. This project addresses that theme through humor and creative exploration, where improvisation becomes the perfect vehicle for discovering new flavors," highlighted Santiago Rivas, Vice President of Mass Consumption at Brinsa.

In total there were four stories: a love affair in an Uber, the terror of a grandmother locked alive in her room, a talking dog, and extreme sports straight out of a Mexican telenovela. Salt was the common ingredient in three savory bites, followed by a sweeter ending.

The menu began with a toasted brioche topped with beef tartare, cured egg yolk, sweet chili, tahini, and michelada salt. Next came a corn tortilla with cured salmon, candied lime, whipped cream, nori seaweed, fennel, and high-purity salt. The third course was a beef tongue croquette with plum jelly, pickle, and toasted salt. To finish, a dessert of 70% chocolate cake with cupuaçu pastry cream, salted caramel, and Himalayan salt. In this impromptu culinary spectacle, every flavor was perfectly balanced.