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The Caravan of Health
Architecture and Gastronomy in the Basque Culinary Center fostered by Silestone Institute
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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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The 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.
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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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