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Designed by Portuguese architects, Joao Tiago Aguiar and associates, The Cenario restaurant is an elegant dining destination, located within a 5 star hotel in Lisbon, Portugal.
Blacksheep, one of the UK’s leading creative agencies, unveils the design of its latest project, Union Jacks, part of a continuing partnership with renowned British chef, Jamie Oliver. The new restaurant concept, located in the heart of London in Central St Giles...
A cellar that’s as much a conversation piece as the wine it stores – 400 bottles of luxury cuvee wines are contained in a 3m x 6m cement block, extruded from the shop into the public space. The focus: the dramatic angular tunnel and its top-rate gems.
3XNs Interior for Noma Restaurant’s Food Lab unites the creative worlds of gastronomy and architecture in a modern expression of the Nordic aesthetic. As the number one ranked restaurant on theworlds50best.com for two years in a row, the expectations for creative innovation at NOMA are higher than ever before.
Sergio Herman inherited the love of cooking from his father, who he remembers as a passionate chef. After graduating from Ter Groene Poorte culinary school in Bruges, Sergio got his working experience at a number of Dutch top restaurants.
Over the past ten years Massimo Bottura has become a leading figure among a new generation of Italian chefs. His work both as an innovator and restaurateur confirm him as one of the world’s most creative culinary forces.
Red Pif is a restaurant and wine shop in Prague, designed by the Czeck studio Aulík Fišer Architekti. Below you will find a description from the architects about the project. "You have to find your own way with the wines the client sells and only then may they be truly appreciated.
The Renoma Café Gallery is not just a restaurant, it is a hub of social activity, part art gallery, part boutique and part fine dining establishment. Managed by “the grandson of Alain Bernardin, founder of the Crazy Horse,” Alfred Bernardin has brought a...
With the opening of D.O.M. chef/patron Alex Atala made a decision that was to change the history of modern Brazilian gastronomy. While many restaurants in Sao Paulo were impervious to indigenous ingredients like acai, pupunha or cupuacu, Atala chose to celebrate the uniqueness of his nation’s produce.
Capanna is a pizzeria / trattoria in Kolonaki, an area in the center of Athens. The restaurant sits on the corner of Ploutarchou and Haritos street, where Haritos becomes pedestrianised. When the weather is warm enough, which in Athens happens more often than not...