Architecture and Gastronomy: “The salt of life”
Within the framework of the “Dialogues of Architecture and Gastronomy” by the Silestone Institute, Cosentino has organized a [...]
Dialogues
Architecture and Gastronomy in the Basque Culinary Center fostered by Silestone Institute
“The architect-gastronomic concept of a restaurant” is the proposal of the Silestone Institute round table which was [...]
Chef David Muñoz and interior designer Lázaro Rosa-Violán reflect together, for the first time, on the current [...]
The observation, the constant transformation of spaces of restoration and to understand the needs of the city, [...]
Chef Ricardo Sanz and Xavier Torrents, an expert on innovation in gastronomy, have reflected on innovation in [...]
Latest trends and novelties of the culinary space
The counter and the open kitchen as a show have become the great protagonists of restaurants There [...]
The CETT, School of Gastronomy, Tourism and Hospitality, has hosted a new session of Architecture and Gastronomy [...]
The design of Disfrutar restaurant: the success of a creative process that has broken the moulds
As part of the Hostelco fair, a new session of Dialogues of Architecture and Gastronomy has been [...]
Design or Functionality in a restaurant?
Design or functionality? Chef Paco Roncero and interior designer María Villalón describe the process of designing a [...]