Zero Waste Bistro: Finnish circular economy is served
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.
The Diner: Surface magazine invites for an Americana journey in Milan
Surface magazine celebrates its 25 anniversary with David Rockwell and pays homage to an American icon we all have watched in movies: the Diner.
8 gourmet design experiences at Milan Design Week 2018
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.
Dinara Kasko 3D prints an architectural cake for the official launch of Ruby ultimate chocolate
“Cake architect” Dinara Kasko celebrates the launch of Ruby brand-new type of chocolate with a dynamic landscape of pink and berry-flavoured pyramids.
Albert Adrià and RCR Arquitectes design mysterious ENIGMA restaurant in Barcelona
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.
From MRE to Michelin: Henry Hargreaves’ food design project captures foodies-proof military combat rations
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 iMilk to flour that wears Prada: Peddy Mergui reflects on marketing and food-design
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.
Growing Underground
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.
Milano Design-foodies
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.