News

Take A Balloon Journey To Space, Complete With Fine Dining!

If you’d like to experience spaceflight, but aren’t ready to jump aboard a rocket-powered or ultrasonic spaceship, why not take a more leisurely balloon option?

Published

4 years ago

April 25, 2023

Nour Nasir

take a balloon journey to space complete with fine dining

Zephalto

If you’re a millionaire looking to broaden your horizons, commercial spaceflight is undoubtedly one of the most popular ways to take travel experiences to new heights.

But what if you’re nervous about being strapped into a rocket-powered or ultrasonic spacecraft and looking for a more sedate journey into the stratosphere?

Luckily, a French company, Zephalto, has you covered with their $132,000 (AED 485,110)-balloon experience that floats gently to the 25km-high second layer of the Earth’s atmosphere.

Well-heeled passengers will board the Céleste — Zephalto’s pressurized balloon capsule — at a spaceport in France. One hour later, space travelers will reach a peak altitude three times higher than the cruising height of commercial airliners.

When the capsule arrives at peak altitude, guests will stay in the stratosphere for around three hours, where they’ll be treated to two gourmet meals, aperitifs, wine tasting, and get the opportunity to take the most original high-altitude Instagram snaps.

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Although a niche and expensive pastime for the ultra-wealthy, space tourism is estimated to be worth $8 billion by 2030 — over ten times the current market size of 2023. Virgin Galactic and Blue Origin are now well established in the high-end travel sector, and SpaceX’s Elon Musk has recently proposed an even more radical excursion — a Moon loop flight aboard the company’s Starship craft.

Meanwhile, astronaut boot camps such as US-based Orbite now offer space training for as little as $15,000 (AED 55,088), while well-known commercial airline builders such as Airbus and Boeing are also competing for a slice of the space-tourist pie.

News

Abu Dhabi’s Robot Kitchen Is Serving Up Biryani, Not Burgers

Circus SE wants to put a tiny automated factory inside the buildings where Gulf residents live and work, bypassing part of last-mile delivery.

Published

6 days ago

October 20, 2026

Nour Nasir

abu dhabi's robot kitchen is serving up biryani not burgers

Circus SE

The most telling thing about a new autonomous kitchen now running in Abu Dhabi’s Marina Square is what it won’t cook:

“We don’t do fast food,” says Nikolas Bullwinkel, Founder and CEO of Circus SE. “We’ve actively decided not to build a machine that can only do burgers”.

Instead, the CA-1 system is built around pot-based cooking: curries, pastas, soups and rice dishes. After experimenting with highly personalized recipes, Circus deliberately leaned back toward recognizable food. “We’re going with a chicken biryani because you know it,” Bullwinkel says of the AED 40 dish.

circus se ca-1 robot system

The Germany-based robotics and food technology company operates across eight countries, and Abu Dhabi is its first deployment outside Europe. More locations are expected there and in Dubai.

In Germany, its units can be placed in supermarkets, gas stations, airports and hospitals. In the Gulf, Bullwinkel wants them inside residential and office buildings, replacing some of the complexity of last-mile delivery. “We’re basically bringing a very tiny factory a few square meters into your building,” he says. Catering company Royal Prestige supplies the ingredients and knowledge of local tastes.

The CA-1 manages up to 36 refrigerated ingredient silos alongside automated induction cooking, robotic plating and a self-cleaning dishwasher. Two robotic arms move ingredients through the system with minimal human intervention. It can produce up to 120 hot meals an hour, and a meal such as rice and curry can take around three to four minutes.

Also Read: Ooredoo Qatar’s 5G+ Network Is Built For Machines As Much As People

Five cameras and multiple sensors monitor heat, temperature and consistency, an attempt to approximate what a chef perceives. “You can hear something gets burned, you can smell it, you can see it at some point,” Bullwinkel says. CircusOS, the company’s operating system, adjusts recipes in real time.

You might think of the platform as a threat to kitchen staff, but Bullwinkel frames Circus as a way for chefs to develop recipes and distribute them at scale. With that being said, rising labor costs and shortages are also part of his case for automation.