Slow, that’s the idea, not only when choosing between the greengrocer and the hypermarket, but also in cooking, fashion, tourism, trade, exercise, sex and even in cities that claim to be in favour of this trend. But what does this philosophy, whose logo is an orange snail, really consist of?
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.
Tamara Falcó reveals her favourite recipes to surprise guests this holiday season. A fusion of flavours that the winner of MasterChef Celebrity Spain has created among the pots and pans of a Residence HPL kitchen from Porcelanosa.
Inspired by the pictorial style by Giorgio Morandi and his poetic vision of everyday objects, the Lucas and Hernandez-Gil studio gives this eatery its own personality in Seville.
With a surrealist atmosphere and a silvery grey colour leading the way, this restaurant impresses, because of both its futuristic aesthetic and the richness of its dishes and cocktails, a reinvention of traditional cuisine.
The interior designer, Carlos Serra, oversees the Pelayo Gastro-Trinquet project, a space which combines tradition and gastro-fusion led by the chef, Pablo Margós. A new temple of Valencian gastronomy with 150 years of history.