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This is the first overseas shop for BbyB., the chocolate shop by Antwerp-based, two-Michelin star chef Bart Desmidt. The design creates a seamless transition between the shop space, the packaging and the act of eating the chocolates, offering an organic, compelling experience.
VERVE is the first cold press juicery and juice cleansing company in Greece. Their philsophy is about living well, treating your body right and getting back to your roots by consuming raw, organic, fresh and unprocessed food.
Hong Kong’s Dynasty Restaurant – perched on the third floor of the Renaissance Harbour View Hotel – has reopened following a bold makeover courtesy of AB Concept,
Spanish creative consultancy Masquespacio present their last project Nozomi Sushi Bar. The brand name Nozomi was chosen by the founders of this project being a ‘Japanese high speed bullet train’ and at the same time meaning ‘fulfilled dream’...
Located in Kiev, Ukraine, and designed by 2B.GROUP, THE CAKE is a fairly neutral modern backdrop to some colorful swag and yummy eats that make up the brand-new restaurant.
Michelin-star chef Sergio Herman and chef Nick Bril created their “fine dining meets rock ’n roll” restaurant vision together with Piet Boon over three years ago in a mythical location in Antwerp; the chapel of a former military hospital.
The Market Hall is part of the new inner city heart of the Laurens Quarter, the pre-war centre of Rotterdam. The building is a sustainable combination of food, leisure, living and parking, all fully integrated to enhance and make the most of the synergetic possibilities of the different functions.
Evdokia Savva is a young Cypriot designer and ceramist, her current work aims to sensitively revive the traditional terracotta tableware of Cyprus with a new aesthetic drawn from the traditional context.
Spanish creative consultancy Masquespacio just finished their last international project in the Norwegian capital Oslo. The project consists in the branding and the interior design from Vino Veritas, an ecologic restaurant specialized in organic wines and tapas of Spanish origin.
For this new Project, Sandra Tarruella’s team remodeled fully the existing premises, by working with high communication volumes designed based on a finishes’ composition, as well as a topographical play of levels that helped organize and gave hierarchy to the space in the dining areas, and kitchen or service zones.