Gastronomy

The building was a former school, but it’s a dead cert none of the pupils who attended in its former life had anything like as good a time as the party-goers queuing up for detention these days.

Sometimes the fact of building is just about erasing layers. This is the basis of the project for the refurbishment of the “Posito Pesquero”. How to rediscover the inner architecture has been hidden for years.

Potafiori is a perfect example of the cool, unexpected layer that is slowly cloaking Milan with a number of hidden jewel destinations. Part flower shop, part cocktail bar and all day restaurant-cafe, the eclectic scene is governed over by Rosalba Piccini, a jazz singer and florist with bright red hair and a vivacious, winning personality.

In a city where change is commonplace, building a strong reputation and a clientele is an achievement. The owners of Singapore institution, Luke’s Oyster Bar and Chophouse, took the brave step of moving from its existing restaurant to new premises within the city’s frenetic dining scene.

At the end of 2014, AfroditiKrassa was approached to re-conceptualise, design and brand an existing Greek restaurant in London’s Soho.

Planeta Terra is not just a play on words, but a great challenge. This is the name that we give to many of the activities and ideas which describe our present and our future, with an ethical content and a clear objective of environmental sustainability.

The name may suggest otherwise, but there’s not an inch of azure in sight at Monsieur Bleu. Named after a fictional character, Monsieur Bleu – the restaurant that is already hailed as the place to be seen this summer...