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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.
Artisan Japanese ASEA Lounge Restaurant, a name inspired from the words Asia and Sea, which are the dominant elements of the space, opened its doors last June at Mystique, a Luxury Collection Hotel, known as one of the most iconic hideaways in Santorini.
The “Bottles’ Congress” project came as an answer to the very particular challenges presented by a wine and spirits store in unique circumstances.
The new restaurant of En compañía de lobos, located in an annexed building of the Madrid Institute of Architects, was a challenge for Sandra Tarruella Interioristas in itself.
It is refreshing when a creative brings a fresh and inspiring angle to the fetishisation of food, such as in the work of Norwegian culinary innovator Ida Skivenes aka Ida Frosk. At the Art Toast Project, she has recreated famous pieces of art by the likes of Munch, Kandinsky, Degas, Picasso and Dalí on single slices of bread.