Search Results for Tag: #DESIGN
The acclaimed &Moshik restaurant in Tel Aviv-Yafo recently completed a significant design project by Pitsou Kedem Architects, enhancing its fine dinin...
Source: Frameweb
Published: 14 days ago Tel Aviv-YafoRelated Links:
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Craft Pizza Bistro TLV in Tel Aviv offers a unique dining experience, boasting an enchanting design reminiscent of Gaudi's artistic flair, creating a ...
Source: Wanderlog
Published: 28 days ago Tel Aviv-YafoRelated Links:
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Gaudi-inspired design: design
Tel Aviv's Bar 51, a premier chef's restaurant by Moshiko Gamlieli, is celebrated not only for its sophisticated cuisine but also for its award-winnin...
Source: Secret Tel Aviv
Published: 1 month ago Tel Aviv-YafoRelated Links:
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Housed in a unique stone building near the sea, Baba Yaga Restaurant offers a charming and pastoral ambiance, perfectly blending with its Mediterranea...
Source: Restaurant Guru
Published: 1 month ago Tel Aviv-YafoRelated Links:
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New kitchen trends for 2025 include colors like green and Mocha Mousse, sustainable materials, and open spaces.
Source: Guida Sicilia
Published: 2 months agoRelated Links:
Chef Dan Barber's Blue Hill restaurant is reimagined as an innovation lab, focusing on regenerative design and sustainability within the food industry...
Source: INSEAD Publishing
Published: 2 months agoRelated Links:
The Blue Hill case follows the journey of Dan Barber, one of the world’s leading chefs. Having understood the limitations of the “substitution” model of sustainability, he redesigns his restaurant as an innovation lab for the food industry, seeking to win stakeholders’ hearts and minds and embed it in the local ecosystem. The case provides an inside view of the innovation process and how, in collaboration with the local ecosystem, Dan reimagines the architecture of the food industry – its economics and operational activities – to create a “regenerative system”, i.e., one that replenishes rather than depletes resources. The principles of regenerative design include (i) redesigning the system from beginning to end, (ii) giving as much, or more, than it takes, (iii) paying attention to interconnectedness, (iv) creating change through awareness, agency, and affection. Although set in the food industry, the lessons apply to all sectors of business.
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James Beard Award-winning chef Michael Solomonov and restaurateur Steve Cook, founders of the CookNSolo hospitality group (known for Philadelphia's Za...
Source: Eater Miami
Published: 6 months ago Miami