Sign In
English | Español
 

SOCIETY
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".

Passion for gastronomy transforms the interior of domestic kitchens

In recent years we have witnessed a worldwide boom of gastronomy. This not 
only results in a greater interest for the culinary art and good food. The boom has transformed everyday issues as how to see and understand the interior design and decoration of domestic kitchens, which seem increasingly more professional rooms.

 

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.

 

Science Party - Barcelona 2017

We have celebrated in Barcelona the Party of Science. From Silestone Institute together with Carrefour and Ferran Adrià we have brought there the health caravan, traveling our country throughout the year. The aim is to bring science to the public, giving lectures and workshops on key hygiene practices in the kitchen. 

Latest trends and novelties of the culinary space
The Basque Culinary Center (BCC) has hosted a new session of Architecture and Cuisine Dialogues, organised by the Silestone Institute. The chef and businessman Carles Abellán,-Carles Abellán Group- the architect and gastronome Miquel Espinet -Espinet/Ubach Arquitectes- and Santiago Alfonso -Cosentino Group- have shared a round table to elaborate on the latest trends and novelties of the culinary space. The event has been moderated by Jorge Bretón, professor at the BCC.
The Silestone Institute celebrates its 10th Anniversary with a talk about the kitchen of the future and the publication of a 10-Year Digital Report

The Silestone Institute has celebrated its 10th Anniversary with a talk-colloquium on the kitchen of the future. On the occasion of this commemoration, the Institute has also produced a digital report that collects the contents and activities carried out during these ten years.

 
 
  • GK video
  • Click here!
  • Click here to read the article
  • Click here!