How can a restaurant be truly sustainable? The Zero Waste bistro at Wanted Design in Manhattan is made of recycled food packaging and composts all of its leftovers.
Surface magazine celebrates its 25 anniversary with David Rockwell and pays homage to an American icon we all have watched in movies: the Diner.
Design lovers have too eat too. We picked 8 gourmet design experiences at Milan Design Week 2018. From Russian Avant-Garde inspired cocktail bars to a tribute to American diners, from edible future cities to a design journey into the joys of honey.
“Cake architect” Dinara Kasko celebrates the launch of Ruby brand-new type of chocolate with a dynamic landscape of pink and berry-flavoured pyramids.
Renowned chef Albert Adrià and Pritzker Prize winners RCR Arquitectes inaugurate ENIGMA restaurant which will create ever changing menus inspired by mysterious interiors developed in collaboration with Neolith® by TheSize.
Feeding vs foodie-ing? With the FROM MRE TO MICHELIN project, photographer Henry Hargreaves “shot” army meals being plated as if they were served by a Michelin starred chef.
From Prada flour to Tiffany yogurt. At Milan Expo, Peddy Mergui’s impossible posh packagings make people think on the relevance of marketing in food design.
In buzzy Clapham, London, two entrepreneurs and a Michelin-starred chef launch the first underground farm of sustainable and mouthwateringly fresh micro-greens and salads.
Milan Design Week days can be experienced combining creative exploration with palate-teasing sessions. ArchiPanic shortlisted a small selection of what we consider the more convivial and unconventional meeting points and food-design related projects in town, from breakfast to late night cocktails.