Presented in four corners, designed by Tom Dixon and decorated with Caesarstone surfaces.
The installation provides a unique interpretation of food and surfaces. Creating the difference intakes between tastes, smells, and visuals within each fine-designed kitchen. Reflecting the
individual element through color and texture.
In the Restaurant, the food concept was curated by Italian food design studio Arabeschi, exposing the power of nature’s elements in the menu which combined traditional ingredients with modern techniques. The four dishes were instant cooked and freshly served through
Tom-Dixon designed Caesarstone surfaces, creating the multi-sensory dining experience in the Restaurant exhibition space.
Four elements menu are:
Ingredients: cream, meringue, the fruit of the air, egg, and aromatic herbs.
Described as "a landscape of aromatic clouds and void". The Skyfruit served the aromatic herbal creamy meringue as an introduction dish to the Air area.
Note: This is our favorite menu thanks to the lavender seed on the airy whipped cream. We felt like the breezy summer moment in the lavender field.
EARTH: The root box
Ingredients: roots, mushrooms, terracotta, hay, and brown sugar
The combination of the ingredients that pulled from the ground, The root box delivered to us the feel of barns, soil, and its surrounding.
Made by the traditional cooking method of the hay box which uses hay in the long-cooking process.
Note: The root box was served in the terracotta tableware and decorated by the oven, make us felt like dining in the stylish country-barn with the taste of earth.
FIRE: Black Flat
Ingredients: layered dough, spices, cheese, and smoke.
The fire was presented by "Black Flat" hot mixture, layering on by "fire" in various definitions. Combining crispy bread surfaces with the exquisite softness of cheese and spice.
Cooked on the heatable metal square, make it able to "roast like the sun or heat as a fire that just dwindled" as described by the creators. Perfectly presented with Tom Dixon well-known collection lamps.
WATER - Floating Garden
(aromatic stock with frozen leaves)
Ingredients: frozen herbs and vegetables and vegetable stock..
Floating garden presented a twist on the traditional “stock“. Hot steaming aromatic broth (soup) transformed frozen leaves into the showcase of green and warm antipasto.
Information on dining rates:
- One dish of one kitchen —10 Euros
- Four dishes: the whole experience — 25 Euros