- Stay connected. Get notified when new items are published
- Subscribe to this category
The Montparnasse Tower in Paris has always been a popular tourist destination because of its spectacular views of the well known landmarks of the city. Now however, after the redesigning and total refurbishment of the 56th floor by well known French designer, Noe Duchaufour Lawrance...
One of the most memorable features of Greece is the quality of its light. LMarchitects have applied this element as the source of their inspiration on the project of a restaurant design in Mykonos. The name of the restaurant is Phos, which is the Greek word for light.
Vezene restaurant is a modern day, farm to table bistro focusing on doing things a bit differently than everybody else. Beef and seafood rule the menu while an all-steel boltedwood brick oven coexists with induction cooktops and a red vintage Berkel meat slicer in what seems to be the harmoniousculinary marriage of tradition with technology.
Pauly Saal is one of Berlin’s smartest new restaurants. A project of the Grill Royal team with the kitchen headed by celebrated Michelin starred chef, Siegfried Danler, it promises a gastronomic journey back in time to the savoir faire of Berlin in the 20s and 30s.
Designed by Portuguese architects, Joao Tiago Aguiar and associates, The Cenario restaurant is an elegant dining destination, located within a 5 star hotel in Lisbon, Portugal.
Blacksheep, one of the UK’s leading creative agencies, unveils the design of its latest project, Union Jacks, part of a continuing partnership with renowned British chef, Jamie Oliver. The new restaurant concept, located in the heart of London in Central St Giles...
A cellar that’s as much a conversation piece as the wine it stores – 400 bottles of luxury cuvee wines are contained in a 3m x 6m cement block, extruded from the shop into the public space. The focus: the dramatic angular tunnel and its top-rate gems.
3XNs Interior for Noma Restaurant’s Food Lab unites the creative worlds of gastronomy and architecture in a modern expression of the Nordic aesthetic. As the number one ranked restaurant on theworlds50best.com for two years in a row, the expectations for creative innovation at NOMA are higher than ever before.
Sergio Herman inherited the love of cooking from his father, who he remembers as a passionate chef. After graduating from Ter Groene Poorte culinary school in Bruges, Sergio got his working experience at a number of Dutch top restaurants.
Over the past ten years Massimo Bottura has become a leading figure among a new generation of Italian chefs. His work both as an innovator and restaurateur confirm him as one of the world’s most creative culinary forces.