Music and gastronomy: The science behind the sensory pairing at La Makha

The power of sound in the La Makha experience

In La Makha’s gastronomic universe, every detail is orchestrated to create a multisensory experience where the senses intertwine harmoniously. Music, far from being a mere decorative element, emerges as a sonic ingredient that physiologically and psychologically alters flavor perception.
This article delves into the scientific and artistic depth behind La Makha’s soundtrack, revealing how carefully selected sound vibrations become the invisible complement that transforms an excellent dinner into an unforgettable experience.

1. The scientific foundation: how sound influences flavor

Sensory gastronomy has proven that our senses do not work in isolation. Research from Oxford University’s Crossmodal Research Laboratory shows that sound can alter our perception of flavor by up to 20%.

Frequencies and flavors:

• High-pitched tones (flute, piano, bells) enhance the perception of sweet and acidic flavors.
  
• Low-pitched tones (double bass, cello, drums) intensify bitter and umami flavors.
  

At La Makha, this principle is applied meticulously: a tumbo ceviche is accompanied by guitar arpeggios that highlight its acidity, while an aged beef cut is served with deep double bass notes that amplify its umami.

Tempo and chewing:

• Slow rhythms (60–80 BPM) encourage slower chewing, increasing the release of salivary enzymes that enhance flavor nuances.
  
• Fast rhythms (100–120 BPM) stimulate a more energetic experience—ideal for vibrant, spicy dishes.
  
  
  

Volume and intensity:

• Moderate volume (55–65 dB) optimizes the perception of complex flavors.
  
• High volume (>70 dB) suppresses sweetness perception and enhances crunchiness.
  

2. The sound architecture of La Makha: conscious acoustic design

La Makha’s physical space was designed with acoustics as a fundamental element.

Materials that shape sound:

• Natural stone walls with strategic perforations absorb mid frequencies.
  
• High wooden-beamed ceilings create natural reverberation.
  
• Thick linen curtains and natural fiber rugs dampen unwanted noise.
  

Acoustic zoning:

• Main area: Homogeneous surround sound through an invisible audio system.
  
• Terrace: Directional sound focused on each table via speakers hidden in planters.
  
• Bar: Slightly more energetic music creates a social microclimate.
  

3. The sound menu: perfect synchrony with the culinary experience

La Makha’s soundtrack is as carefully crafted as its culinary menu.

Phase 1: appetizers and welcome (minutes 0–20)

• Genres: Acoustic jazz, bossa nova, instrumental folk
  
• Representative artists: Stan Getz, João Gilberto, Nick Drake
  
• Sensory goal: Prepare the palate with melodies that induce relaxation and sensory openness.
  
• Tempo: 70–80 BPM
  
• Example track: “The Girl from Ipanema” (soft instrumental version)
  

Phase 2: Main Courses (minutes 20–70)

• Genres: Modal jazz, world music, organic electronica
  
• Artists: Miles Davis, Bonobo, Four Tet
  
• Sensory goal: Awaken emotions that complement the intensity of flavors.
  
• Tempo: Varies by dish
  
  • Fish: 90–100 BPM (vibrant yet elegant)
    
  • Meats: 60–70 BPM (slow and intense)
    
• Example track: “So What” by Miles Davis for red meats
  

Phase 3: Desserts and Farewell (minutes 70–90+)

• Genres: Neoclassical, ambient, contemporary jazz
  
• Artists: Ólafur Arnalds, Nils Frahm, Brad Mehldau
  
• Sensory goal: Extend the persistence of sweet flavors and induce contemplation.
  
• Tempo: 50–60 BPM
  
• Example track: “Spirals” by Nils Frahm for chocolate desserts
  

4. Live music: the layer of irreproducibility

Three nights a week, La Makha incorporates live music under a specific protocol.

Musician selection:

• Guitar and double bass duos for intimate Thursdays.
  
• Acoustic jazz trios for energetic Fridays.
  
• Solo pianists for contemplative Saturdays.
  

Menu interaction:

• Musicians receive the tasting menu 48 hours in advance.
  
• The chef and music director collaborate to assign 2–3 pieces per dish.
  
• Example: A dish based on Amazonian ingredients is paired with marimba rhythms and reinterpreted Andean flutes.
  

Movement in the dining room:

• Musicians rotate among tables rather than performing on a fixed stage.
  
• Each table enjoys 10–12 minutes of personalized performance.
  

5. Documented psychological effects

On-site studies with diners revealed:

• +30% increase in perceived intensity of complex flavors when music is synchronized.
  
• +25% improvement in long-term memory retention of the experience.
  
• +40% higher perceived value compared to experiences without sound design.
  

6. Recommendations for implementation in other spaces

For restaurants wishing to replicate this model:

• Professional acoustic analysis: Measure natural reverberation and blind spots.
  
• Equipment selection:
  
  • Directional speakers for specific zones.
    
  • Background noise suppression systems.
    
• Curated playlists per service:
  
  • Morning: Natural sounds and soft folk.
    
  • Afternoon: Mid-tempo jazz and world music.
    
  • Night: Organic electronica and neoclassical.
    
• Staff training: Teach how volume affects the dining experience.
  

7. The future of sensory pairing

La Makha is currently experimenting with:

• Individual headsets for personalized sound immersion.
  
• Subsonic vibrations in chairs synchronized with bass frequencies.
  
• Original compositions created specifically for signature dishes.
  

Where sound becomes flavor

La Makha has proven that music is far more than entertainment—it is a culinary tool as vital as a sharp knife or fresh ingredients. By treating sound design with the same seriousness as ingredient selection, they have created a gastronomic experience where all senses converge in a moment of pure sensory wonder.

This approach not only elevates gastronomy but redefines what is possible when the boundaries between culinary and musical art dissolve.
In a world where cuisine constantly seeks new forms of innovation, La Makha offers a profound answer: innovation lies not only in the new but in what is deeply integrated.

Ready to experience how music transforms every bite?
La Makha invites you on a journey where the senses intertwine in perfect harmony.

Reserve your table at La Makha and discover the power of sensory pairing—
a gastronomic experience where every musical note enhances the flavor of Colombia.