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The kitchen: focus of attention at the Restaurant Dani García
The kitchen of the Restaurante Dani García in Marbella occupies 50% of the total area of the restaurant. It's a space through which diners pass to eat one of the dishes on the tasting menu. Therefore, the concept of continuity of materials and the sensation of cleaning and hygiene are two important factors of the architectural project of the place. The design of the kitchen has been thought to minimize movements of the 30 people of the kitchen team in order to offer a very transparent service adapted to the maximum to the needs of the restaurant.
They Draw and Cook, illustrated recipes
An original initiative of designers Nate Padavick and Salli Swinde that have created an online platform of illustrated recipes. In it you can find recipes of designers from all over the world, classified by different concepts.
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.
Supertips to cook with the family at the final contest Cocinando Diversión

Silestone Institute has participated for the first time in the final contest 'Recetas para Superhéroes', in which three families tested their skills as chefs and learned to cook safely. The event was attended by Ferran Adrià who made a masterclass with El Monaguillo, and microbiologist Maite Pelayo, an expert from the Silestone Institute, advised the finalists on how to obtain healthy food and some keys to caring for the kitchen.

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