Design takes a seat at Michelin star restaurant tables lifestyle
Interior design is gaining momentum in the catering industry as restaurants look at how they can improve the customer experience and strengthen their brand image, with ever more exclusive and welcoming spaces.
Going to a restaurant is now about more than sampling a good menu: it’s a unique experience to enliven all five senses, and design is the main ingredient. Over the last few years, interior design has become an essential component of the catering sector, and one that plays an important role in customer attraction and loyalty.
Personalised service, healthy food, sensory design and using new technology to provide a flexible service are just some of the new developments on the table at the finest restaurants, many of which have been awarded Michelin stars. DiverXO, the personal project of chef Dabiz Muñoz is one such example, as is El Celler de Can Roca from the Roca brothers.
DiverXO Madrid, a dreamscape design by Lázaro Rosa-Violán
With three Michelin stars behind him, Dabiz Muñoz has become one of the most prestigious chefs of our time, and his DiverXO restaurant marks a turning point in nouvelle cuisine. Its innovative 20 course menus and original way of combining seasonal fresh produce with cutting-edge culinary techniques have made this restaurant one of Madrid’s the most iconic destinations.
With an interior designed by Lázaro Rosa-Violán, its rooms plunge diners into the interior world of Muñoz, truly breaking the mould. It’s something that happens in each of his dishes too, where “traditional” and “avant-garde” somehow become synonymous. The restaurant’s interior is brimming with dreamlike wildlife (extra large ants, butterflies and flying pigs), zenithal lighting, white armchairs and natural wood.
El Celler de Can Roca, naturalistic interior design by Sandra Tarruella
Located in the old Can Sunyer tower (Girona), the space connects two of the building’s initial extensions with a diaphanous design featuring white as the main colour. Holding three Michelin stars and twice awarded the ‘best restaurant in the world’ accolade on The World’s 50 Best Restaurants list, the Roca brothers restaurant chose designer Sandra Tarruella to bring the same connection between the natural and family environments to life that the chefs put into every dish.
Through Tarruella’s minimalist decor, a defining feature of each of the restaurant’s dining rooms, the exterior and interior are united by pure wood, light textiles, refined lines and large picture windows ushering in the Mediterranean light.
El Malagueño, a futuristic ice-cream parlour
El Malagueño is a new concept in ice cream. Traditional ice cream recipes are served with a side of futuristic interior design, with KRION® mineral compact and tiling by Urbatek grabbing the customer’s attention, as conceived by studio Velvet Projects.
Lakasa, a temple to gastronomy designed by Julio Touza
Lakasa, from chef César Martín, is among the top 10 restaurants in Madrid (Macarfi Guide 2020) and its meticulous cuisine fuses traditional flavours with groundbreaking dishes. Idiazabal cheese fritters (‘buñuelitos’), salted air-dried ox ‘cecina’, and northern tuna gazpacho are just some of the most popular dishes for Lakasians – the gastronomic temple’s regulars.
This search for the finest raw ingredients spills out into the interior too, created by studio Touza. Pine and oak, glass and metal predominate. These natural elements merge with stone such as natural slate and sandstone, from the Delhi Natural Home collection by L’Antic Colonial (Porcelanosa).
Lighting also takes centre stage, with industrial style ceiling lights emphasising the elegance of each element: extending wooden tables and upholstered chairs.
Quique Dacosta and his Creativity Studio
Chef Quique Dacosta, with three Michelin stars, launched his ideas factory in collaboration with Porcelanosa to show the connection between design and cooking. Built from Krion® (main table and technical ceiling), the space is divided into three dimensions, opening up a new landscape in culinary creation with smart systems and sustainability as the main dishes.
Icons22·05·2020He came to cookery for reasons beyond his control but his exceptional skills enabled him to consolidate his own style in Miguel Martí Gastronomía, the culinary laboratory where he experiments with new flavours and textures.
- 1 DiverXO Madrid, a dreamscape design by Lázaro Rosa-Violán
- 2 El Celler de Can Roca, naturalistic interior design by Sandra Tarruella
- 3 El Malagueño, a futuristic ice-cream parlour
- 4 Lakasa, a temple to gastronomy designed by Julio Touza
- 5 Quique Dacosta and his Creativity Studio