In prehistoric times when they killed an animal, how did they eat it, they cut it with stones with sharp edges that they themselves sharpened, it is not like today when we have different types of knives, they had one for everything, their only concern was the real function of the knife which is to cut, they didn’t have plates either and nothing happened to them, unlike today when they put the plate and the under plate in many restaurants. The experience we intend to transmit from the moment you enter the restaurant you start to feel the sensation of being transported to prehistoric times, firstly by seeing the meat in the maturation chamber where you can see the pieces of meat hanging perfectly just as they were when they came from hunting and this makes you move directly to prehistoric times and thus live a “similar” experience to what our ancestors lived 3 million years ago, then when you are accompanied to your table you move on to the next step of the experience. In the next step the client chooses the type of meat they want to eat, we continue with the experience when the raw meat arrives at the table as the prehistoric people found it before being cooked, this process is carried out by the diner by which they receive different stimuli through the senses that are still the same as those perceived 3 million years ago, for example the smell that the meat gives off when it is cooked, 1. Project Approach 1.1 Introduction This whole process is guided and advised by a person who is an expert in meat and who recommends to each diner which is the most advisable point according to the meat chosen or some recommendation on the cooking process. After the meat is cooked, the portion of meat is transported to the corresponding support for each diner and the diner is ready to take their eating utensils, which in any restaurant would be a knife and fork, but in this case it will not be like that as this would have nothing to do with prehistory, going back some 3 million years ago, how did they cut the meat? Paleolithic man used sharp blades, the material of manufacture being stone, bone or other hard materials, but without wooden handles. They helped herbivores exploit other food sources and exploit carrion, because their teeth were not designed to tear flesh. The knife has historically been a universal tool” in this case the diner does not have to sharpen the stone, but is provided with utensils that act as cutlery, but they are not cutlery as we know it today and this is something that is intended to be very characteristic and that once again takes the diner back to prehistoric times. This concept is mainly aimed at adults, the largest age group (from 26 to 60 years old, approximately). In this case, the difference is a higher purchasing power.