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Basques session 17102017
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Science Party - Barcelona 2017
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The Caravan of Health
Architecture and Gastronomy in the Basque Culinary Center fostered by Silestone Institute
David Munoz Lázaro Rosa Violán_ Dialogues of Architecture and Gastronomy
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DiverXo restaurant: a unique experience for the guest

Chef David Muñoz is renowned for breaking rules in all aspects and not just in the kitchen. His goal is to surprise and misplace. For the new DiverXo restaurant project, the restigious interior designer Lázaro Rosa-Violán received chef's request to "create an atmosphere and a unique experience for the guest, which left no one indifferent".

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Global Kitchen: a study about the kitchen of the future

The Silestone Institute has produced a report, entitled, “Global Kitchen: the home kitchen in the era of globalisation”, which compiles the main design and usage trends for the kitchen of the future. It will be a hyperconnected space, one for leisure, work, health and relaxation. Not only that, but it will also incorporate techniques and devices normally found in professional kitchens and will have smart appliances.


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Transforming concepts and products into unique experiences: the success of innovation in the Food Service

Chef Ricardo Sanz and Xavier Torrents, an expert on innovation in gastronomy, have reflected on innovation in food service during a debate session organized by the Silestone Institute in collaboration with the Basque Culinary Center. The meeting revolved around Kirei by Kabuki, the first Japanese restaurant in a Spanish airport. The session was focused on innovation in food service from the point of view of business model, product and materials used in the restoration area.

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