€¦  · Web viewBarcelona, April 19, 201. 8.- As part of the Hostelco fair, a new session of...

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Hostelco Fair hosts a new session of Dialogues of Architecture and Gastronomy, organized by the Silestone Institute The design of Disfrutar restaurant: the success of a creative process that has broken the moulds Create a concept and break the moulds has been a constant of this project since it was conceived. Creativity, planning and good understanding between chefs and interior designers have made possible the creation of a unique space. Materials, textures and colours, chosen to cause sensations, are the absolute protagonists of the space. Barcelona, April 19, 2018.- As part of the Hostelco fair, a new session of Dialogues of Architecture and Gastronomy has been organized by the Silestone Institute. The chef Oriol Castro - Restaurante Disfrutar -, the architect Oliver Franz Schmitz -El Equipo Creativo - and Pilar Navarro - Cosentino Group - have shared a talk about "Disfrutar. the challenge of designing a new restaurant”. The event was moderated by Xavier Torrents from Innova Projects/Gastronomía & Food Service During the event the speakers explained the ins and outs of the process of creating the Disfrutar, restaurant. From the choice of the premises and the interior design team to the on-site tests of culinary processes, the distribution of interior spaces or the choice of materials. 1

Transcript of €¦  · Web viewBarcelona, April 19, 201. 8.- As part of the Hostelco fair, a new session of...

Page 1: €¦  · Web viewBarcelona, April 19, 201. 8.- As part of the Hostelco fair, a new session of Dialogues of Architecture and Gastronomy has been organized by the Silestone Institute.

Hostelco Fair hosts a new session of Dialogues of Architecture and Gastronomy, organized by the Silestone Institute

The design of Disfrutar restaurant:the success of a creative process that has broken the

moulds

Create a concept and break the moulds has been a constant of this project since it was conceived.

Creativity, planning and good understanding between chefs and interior designers have made possible the creation of a unique space.

Materials, textures and colours, chosen to cause sensations, are the absolute protagonists of the space.

Barcelona, April 19, 2018.- As part of the Hostelco fair, a new session of Dialogues of Architecture and Gastronomy has been organized by the Silestone Institute. The chef Oriol Castro - Restaurante Disfrutar-, the architect Oliver Franz Schmitz -El Equipo Creativo - and Pilar Navarro -Cosentino Group- have shared a talk about "Disfrutar. the challenge of designing a new restaurant”. The event was moderated by Xavier Torrents from Innova Projects/Gastronomía & Food Service

During the event the speakers explained the ins and outs of the process of creating the Disfrutar, restaurant. From the choice of the premises and the interior design team to the on-site tests of culinary processes, the distribution of interior spaces or the choice of materials.

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Page 2: €¦  · Web viewBarcelona, April 19, 201. 8.- As part of the Hostelco fair, a new session of Dialogues of Architecture and Gastronomy has been organized by the Silestone Institute.

Oriol Castro commented that the three chefs wanted to transmit the Mediterranean spirit from a vision of its origins, moving away from the traditional image that is always shown. He also stressed the importance of a good understanding with the interior design studio. As a detail of the process, he explained that, before making any important decision, prototypes of the main elements of the restaurant were built to scale, in porexpan and cardboard, to analyse the best sizes and locations.

Oliver Franz explained that, in this project, having very clear ideas and previous planning were essential. He also stressed that materials are the absolute protagonists of this space. Each of them has been chosen to create sensations. For him, it's magic when you go through the space of the bar and see the chefs while they are creating.

For Xavier Torrents there are three fundamental aspects in a restaurant: 1) that it captivates you by some concrete feature -such as the open kitchen- 2) that activates your mind 3) celebrates something.

For her part Pilar Navarro 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 Disfrutar the great brown-coloured bar of Dekton Kadum it is integrated perfectly in the colours of the space and at the same time it does not scratch and endures very high temperatures.

The Enjoy restaurant was awarded at the Restaurant & Bar Design Awards.

Among the projects carried out with Dekton and Silestone surfaces, both manufactured by Cosentino, we find the restaurants DiverXo y StreetXo (Madrid), Dani García (Marbella), Mugaritz (Errenteria), Topa Sukaleria (San Sebastían), The French Laundry de Thomas Keller (Napa Valley), The Lab by Van Kameren (Toronto), The Diner de David Rockwell (Milán).

Silestone Institute: is an international platform engaged in the research and dissemination of knowledge about the kitchen space, both on a professional and domestic level. The Institute, which celebrates its tenth anniversary this year, is an initiative promoted by the Cosentino Group, world leader in the production and distribution of state-of-the-art innovative surfaces for architecture and design.

www.silestoneinstitute.comhttp://silestoneinstitute-10years.com/

Para más información:Mercè Balañá[email protected]

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