{"id":18675,"date":"2019-06-03T09:40:42","date_gmt":"2019-06-03T09:40:42","guid":{"rendered":"https:\/\/silestoneinstitute.com\/synergies-between-kitchen-and-interior-design-getting-a-good-atmosphere-in-a-restaurant-is-the-key-success-factor-in-tapas-24-diagonal-tuset-y-la-barra-de-carles-abellan\/"},"modified":"2019-07-19T09:24:42","modified_gmt":"2019-07-19T09:24:42","slug":"synergies-between-kitchen-and-interior-design-getting-a-good-atmosphere-in-a-restaurant-is-the-key-success-factor-in-tapas-24-diagonal-tuset-y-la-barra-de-carles-abellan","status":"publish","type":"post","link":"https:\/\/silestoneinstitute.com\/en\/synergies-between-kitchen-and-interior-design-getting-a-good-atmosphere-in-a-restaurant-is-the-key-success-factor-in-tapas-24-diagonal-tuset-y-la-barra-de-carles-abellan\/","title":{"rendered":"Synergies between kitchen and interior design: Getting a good atmosphere in a restaurant is the key success factor in Tapas 24 Diagonal-Tuset y La Barra de Carles Abell\u00e1n"},"content":{"rendered":"<p>The CETT, School of Gastronomy, Tourism and Hospitality, has hosted a new session of Architecture and Gastronomy Dialogues, organized by Instituto Silestone. In this session, Carles Abell\u00e1n, chef and entrepreneur of the\u00a0<a href=\"http:\/\/www.carlesabellan.com\/mis-restaurantes\/tapas-24\/\">Restaurant Tapas 24 Diagonal-Tuset and la Barra<\/a>, the interior designer Cristina Campoy from\u00a0<a href=\"http:\/\/www.campoysinergias.com\/es\/index.html\">Campoy Sinergias<\/a>\u00a0and Rafael Luque from\u00a0<a href=\"https:\/\/www.cosentino.com\/es\/\">Cosentino Group<\/a>\u00a0have shared a talk on\u00a0<strong>&#8220;Synergies between cuisine and interior design: Tapas 24Diagonal-Tuset and La Barra &#8220;.<\/strong>\u00a0The event was moderated by Fernando Mart\u00ednez-Conde, CETT professor.<\/p>\n<p>&nbsp;<\/p>\n<p>During the session the speakers explained the role of the interior design in restoration, since the success of a restaurant depends on both: its cuisine and its design. For this reason, they discussed about the importance of the architecture of the premises, its design, graphics or lighting, among many other details that must be taken into account for the benefit of a restaurant.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Carles Abell\u00e1n<\/strong>\u00a0explained that the most important thing in a restaurant is to get a good atmosphere with customers that allows them to feel what the place inspires, even before getting inside. For this reason, and with the aim of bringing the kitchen closer to all diners, in\u00a0<strong>Tapas 24 Diagonal-Tuset\u00a0<\/strong>the kitchen is designed with views of the room so that it becomes the center of the space and everyone, from chefs to room bosses and waiters, have visibility, since the success of the restaurant depends on them all.<\/p>\n<p>&nbsp;<\/p>\n<p>After his intervention,\u00a0<strong>Cristina Campoy<\/strong>\u00a0talked about the project\u00a0<strong>Tapas 24 Diagonal-Tuset<\/strong>, who had to manage the project with clear and quick ideas do to the small time to build the restaurant. The inspiration of the project was based on all the sensations produced by Carles Abell\u00e1n tapas\u2019, since for him, his tapas are life, colour and joy. All of this was reflected into a casual, emotional and modern space.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Rafael Luque,<\/strong>\u00a0Cosentino&#8217;s Design Manager spoke about how the latest generation materials such as Dekton can respond to the technical and aesthetic needs of a restaurant project. In the case of Tapas 24 Diagonal -Tuset a black Dekton countertop was installed. This countertop allows chefs to work directly on it, since it does not scratch and withstands extremely high temperatures. &#8220;<em>In Cosentino we work to improve designs of professional kitchens, as more and more restaurants are betting on live cooking, as is the case of the Carles Abell\u00e1n restaurants,&#8221;<\/em>\u00a0explained Rafael.<\/p>\n<p>&nbsp;<\/p>\n<p>Among the restoration projects carried out with Dekton and Silestone surfaces, manufactured by Cosentino, there are restaurants such as Disfrutar (Barcelona), DiverXo and StreetXo (Madrid), Dani Garc\u00eda (Marbella), Mugaritz (Errenteria), Topa Sukaleria (San Sebast\u00edan), The French Laundry of Thomas Keller (Napa Valley), Lab of Van Kameren (Toronto), The Diner of David Rockwell (Milan).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The CETT, School of Gastronomy, Tourism and Hospitality, has hosted a new session of Architecture and Gastronomy Dialogues, organized by Instituto Silestone. In this session, Carles Abell\u00e1n, chef and entrepreneur of the\u00a0Restaurant Tapas 24 Diagonal-Tuset and la Barra, the interior designer Cristina Campoy from\u00a0Campoy Sinergias\u00a0and Rafael Luque from\u00a0Cosentino Group\u00a0have shared a talk on\u00a0&#8220;Synergies between cuisine&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1858],"tags":[],"class_list":["post-18675","post","type-post","status-publish","format-standard","hentry","category-dialogues","category-1858","description-off"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Synergies between kitchen and interior design: Getting a good atmosphere in a restaurant is the key success factor in Tapas 24 Diagonal-Tuset y La Barra de Carles Abell\u00e1n - Silestone Institute<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/silestoneinstitute.com\/synergies-between-kitchen-and-interior-design-getting-a-good-atmosphere-in-a-restaurant-is-the-key-success-factor-in-tapas-24-diagonal-tuset-y-la-barra-de-carles-abellan\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Synergies between kitchen and interior design: Getting a good atmosphere in a restaurant is the key success factor in Tapas 24 Diagonal-Tuset y La Barra de Carles Abell\u00e1n - Silestone Institute\" \/>\n<meta property=\"og:description\" content=\"The CETT, School of Gastronomy, Tourism and Hospitality, has hosted a new session of Architecture and Gastronomy Dialogues, organized by Instituto Silestone. In this session, Carles Abell\u00e1n, chef and entrepreneur of the\u00a0Restaurant Tapas 24 Diagonal-Tuset and la Barra, the interior designer Cristina Campoy from\u00a0Campoy Sinergias\u00a0and Rafael Luque from\u00a0Cosentino Group\u00a0have shared a talk on\u00a0&#8220;Synergies between cuisine&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/silestoneinstitute.com\/synergies-between-kitchen-and-interior-design-getting-a-good-atmosphere-in-a-restaurant-is-the-key-success-factor-in-tapas-24-diagonal-tuset-y-la-barra-de-carles-abellan\/\" \/>\n<meta property=\"og:site_name\" content=\"Silestone Institute\" \/>\n<meta property=\"article:published_time\" content=\"2019-06-03T09:40:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-07-19T09:24:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/silestoneinstitute.com\/wp-content\/uploads\/2024\/05\/CarlesAbellan_679x343.png\" \/>\n\t<meta property=\"og:image:width\" content=\"679\" \/>\n\t<meta property=\"og:image:height\" content=\"343\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"super\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"super\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/silestoneinstitute.com\/synergies-between-kitchen-and-interior-design-getting-a-good-atmosphere-in-a-restaurant-is-the-key-success-factor-in-tapas-24-diagonal-tuset-y-la-barra-de-carles-abellan\/\",\"url\":\"https:\/\/silestoneinstitute.com\/synergies-between-kitchen-and-interior-design-getting-a-good-atmosphere-in-a-restaurant-is-the-key-success-factor-in-tapas-24-diagonal-tuset-y-la-barra-de-carles-abellan\/\",\"name\":\"Synergies between kitchen and interior design: Getting a good atmosphere in a restaurant is the key success factor in Tapas 24 Diagonal-Tuset y La Barra de Carles Abell\u00e1n - 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