luesmavega luesmavega

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Luesma & Vega  Design studio specializes in modern tableware. We help to communicate the gastronomic discourse of the Chef. Barcelona.

Rias piedra irisada. Serie muy limitada.
#glass #tecnoemocional #tabletop

¡¡Los ojos como platos!! Os mostramos algunas piezas en blanco y negro para un proyecto muy especial en Singapur.
#plate #muna

@Regran_ed from @streetxolondon - We’ve gone mad! 👻
To celebrate our second birthday we are giving three ❌⭕️ experiences away!
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Here are the rules‼️
🚩Follow @streetxolondon & @circusxo_london
🚩Leave a comment below using the hashtag #2YearsRockingMayfair
🚩Repost or share a screenshot of this post and tag three friends
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The experiences will shortly be announced on our stories! 💥
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T&C
-The winner will be announced on 1st November.
-Prizes to be redeemed by 15/11 -Prizes to be enjoyed Monday to Thursday subject to availability.
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#streetxolondon #giveaway #mayfair #londonrestaurants - #thanks
#muna series #XO

@Regran_ed from @dialogue.sm - “an oil painting for uni”

In searching for inspiration for our summer|autumn|winter menu we began exploring the notion of texture- or lack thereof.
We are fortunate enough to have two incredible pieces of art from @davidchoe hanging in the restaurant. Upon receipt of these we were amazed by the amount of texture and depth they presented. This lead to the discussion of how texture is perceived, and ultimately how to create visual texture without palate texture.

The course “an oil painting for uni” was the result of this discussion. A course that was presented like an oil painting, it appeared to have a lot of Vistula texture without actually offering much in the palate. The idea was aesthetic texture only, leaving each component to melt together into a luxurious blend of flavors. .
Tickets available through mid April for our current “winter|spring|summer” menu on our website or through @resy.
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Photo: the process shot of plating. 1. Nori/burnt lettuce/pumpkin seed purée, 2. Umeboshi purée, 3. White bean purée, 4. Short rib, 5. Uni, 6. Beef and kombu stock, 7. Fermented shiso, 8. Ogo (seaweed), 9. Petite shiso
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Photo credit: @erinsimkinphoto @josh.allen.dop - #thanks #neoBarroque

@Regran_ed from @tanacollados - Cocina y mundo líquido construyen un único relato en Mugaritz, pq "nos une la vocación de construir cosas únicas e irrepetibles" , Andoni Luis Aduriz. #menu18
#gastronomika18
#ssg18
@mugaritz
@andoniluisaduriz
@guillermo_cruz_alcubierre
@yquem_official - #gràcies
La vajilla para Mugaritz a partir de fundir de nuevo las botellas de yquem.

@Regran_ed from @elysiumrhodes - Local Gourmet Festival at the @noblegourmetrestaurant of the @elysiumrhodes .
Day 1: Santorini meets Rhodes .
'Moplevra', local pot herbs with 'kavourmas' and eggs .
#localgourmetfestival #noblegourmetrestaurant #elysiumrhodes #rhodesgastronomy - #thanks #mix series

@Regran_ed from @therabbitmcr - Daydreaming of the weekend? We are open for lunch on Friday and Saturday. Join us and try our mouth watering Thai Lobster Risotto, new to our Autumn menu. - #thanks #skitx

@Regran_ed from @rubenpertusa - Tomate Rosa de Barbastro;
@srbarbastro
Una cocina de raíz que apuesta por el producto y con el discurso que la pasión por nuestra Tierra nos despierta. #tradicióncontemporanea - #gracias

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