Gastrologik – a restaurant in Stockholm with high ambitions
The founders of Gastrologik have a mission – to create a good restaurant that is an interaction between the kitchen and service, the food and guests, the premises and the interior, between consciousness and unconsciousness and between logic and gastronomy. This is the philosophy of Jacob Holmström and Anton Bjuhr, two young but highly qualified chefs who stand...
EAT ME – Appetite for Design
EAT ME is is the latest publication from Vict:onary - a creative publishing house founded by Victor Cheung in 2001 in Hong Kong. It is a young creative multi-dimensional workshop born to create vibrant visual experience to inspire and ignite the sense of people, inside and outside of the industry. Vict:onary is know for their...
Seoul food
People often perceive traveling as en expensive hobby. Seoul breaks the rule, as equally warm and tasty choices are hidden around every corner. Like in Tokyo, quality is a precept for anything served, anywhere. - Luxury business dinner Koreans are incredibly efficient and organized people during the day, that turn open and warm as they...
Geist restaurant by SPACE
Copenhagen based multidisciplinary design studio SPACE has just finished their restaurant project Geist, which is the brain-child of Michelin starred chef Bo Bech. SPACE worked closely with the chef to make sure that the interior design of the restaurant reflected the relaxed nature of the cuisine, whilst capturing the wild and flamboyant universe of Bo...
A solar kitchen restaurant
One of our best experiences during this years Milan Design Week was the Lapin Kulta solar kitchen restaurant by Finnish food visionary Antto Melasniemi and Catalan designer Martí Guixé. It was all about a celebration to the sun, gourmet cooking, beer, life and art on its trail towards the never-setting summer sun of the Arctic...
Noma awarded best restaurant in the world
The S.Pellegrino World’s 50 Best Restaurants list, organised by Restaurant magazine, is an annual snapshot of the opinions and experiences of over 800 international restaurant industry experts. The winners were presented yesterday and the Danish restaurant Noma has stayed in the number one spot for a second year in a row. Last year Noma rose...
The story behind the Pure Black knife series for Stelton
Pure Black knife series is designed by Stebastian Holmbäck and Ulrik Nordentoft of HolmbäckNordentoft for Danish producer Stelton. We set ourselves the challenge of interpreting the most basic of human tools – and how can you make something entirely different from an already pretty well proven concept? So the approach was as simple as; what...
Chocolate + conservation: a delicious partnership
Philipp Kauffmann, co-founder of Original Beans isn’t just making chocolate that tastes better – it also makes the planet better. Made from rare cacao beans (the brand produced the world’s first single-source chocolate from the Congo), the pleasures on the tongue extend to the conscience as Original Beans plants a tree in the chocolate’s place...
Hang around & toss around
Muuto launches HANG AROUND & TOSS AROUND designed by KiBiSi. The kitchen utensils combine form, function and craftsmanship. The wooden tools are precisely designed and crafted for a sleek modern look and improved functionality. The innovative extrusion cut in the back of Hang Around lets you work freely in the kitchen, while your utensils...
The Restaurant at the Royal Academy of Arts
Interior design practice, Design Research Studio, under the direction of Tom Dixon, have created the interior for the new restaurant at the Royal Academy of Arts. This is the latest project for renowned restaurateur Oliver Peyton of Peyton and Byrne. The 150 cover restaurant opened to the public 19th January 2011. The 250 m2 refurbishment...
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