The Go-Plate
The Go-Plate is designed for freehanded eating and drinking, and fits over most consumer bottles, cans and cups. Fantastic for walking buffet parties. The plate lifts off easily to access to your drink.
The Go-Plate is designed for freehanded eating and drinking, and fits over most consumer bottles, cans and cups. Fantastic for walking buffet parties. The plate lifts off easily to access to your drink.
The Citta del Mare Hotel in Sicily in Italy offers a really special water slide. From the top you slide right into the Mediterranean Sea. Already holiday plans for next summer?
The Magic Kingdom Park in Walt Disney Resort in Florida will open a Beauty & The Beast-themed restaurant, called Be Our Guest, on November 19th. The detail that went into creating a realistic experience that could live up to the beloved animated film is apparent in the splendor of every room. Watch the movie for an explanation of the creation.
Don’t be scared, but there are some animals hidden in your cup. At the bottom of the cup you can find a lobster, octopus or crocodile, designed by Yumi-Yumi. The handmade cups are dishwasher and microwave safe.
The first gelato museum opens its doors in Anzola Dell’Emilia, close to Bologna. The museum is initiated by gelato-machine maker Carpigiani Group and shows the history of this special ice cream.
Cioccolato, located in Monterrey in Mexico, is a pastry boutique specialized in custom desserts for special events. It is a spin-off concept of the existing traditional Cioccolato pastry and cake brand, designed by the Mexican Savvy Studio.
Restaurant ‘In de Keuken van Floris’, located in Rotterdam (the Netherlands) will co-operate with ‘Garage Rotterdam’, an exhibition space for contemporary art. Chef Floris Versluijs was inspired by the exhibition Border Lines, where ethnographic pieces of the collections of the World musuem are central. This coming Monday October 15, he will cook a culinary six course dinner surrounded by several art pieces. Photo: Garage Rotterdam – Bas Czerwinski.
Water brand Badoit took over one of the French RER trains on September 21st and turned this train into a restaurant. Tables were installed in seconds and the train travelers were surprised with a 3-course diner of chef Thierry Marx, accompanied by Badoit water of course. After every stop, a new course was served. Travelers react positive, but as well very surprised.
In the spring of 2012, Amsterdam started a pitch to develop a new destination for the unused Overhoeks tower in Amsterdam, the old Shell building. Last October the 4th, club owner Sander Groet (Club AIR, Amsterdam) is announced to winner to create the new destination. The plan shows us the new destination of several headquarters, but as well several restaurants, clubs and a hotel.
Pop-up restaurant bar BAUT opens in the Wibautstraat on Friday the 12th of October. The kitchen of this 900 square meter restaurant is managed by chef Michiel van der Eerde. The doors close on the 31st of December 2014 because of urban renewal plans in the area. This restaurant is the first by the ‘Nu of Nooit’ (Now or never) company. The start-up by Job Keja, Michiel van der Eerde and Dick Leijen is focused on temporary and durable entrepreneurship in empty buildings.
We’re already in the third week of October, and more and more festive inspiration is popping up online. Pinterest remains a wonderful source of ideas, read more
We’ve been enjoying glorious summer weather for a few weeks now, and the popular seasonal drinks are already known. Mocktails, cocktails, spritz variations, rosé, and read more
The Go-Plate is designed for freehanded eating and drinking, and fits over most consumer bottles, cans and cups. Fantastic for walking buffet parties. The plate lifts off easily to access to your drink.
The Citta del Mare Hotel in Sicily in Italy offers a really special water slide. From the top you slide right into the Mediterranean Sea. Already holiday plans for next summer?
The Magic Kingdom Park in Walt Disney Resort in Florida will open a Beauty & The Beast-themed restaurant, called Be Our Guest, on November 19th. The detail that went into creating a realistic experience that could live up to the beloved animated film is apparent in the splendor of every room. Watch the movie for an explanation of the creation.
Don’t be scared, but there are some animals hidden in your cup. At the bottom of the cup you can find a lobster, octopus or crocodile, designed by Yumi-Yumi. The handmade cups are dishwasher and microwave safe.
The first gelato museum opens its doors in Anzola Dell’Emilia, close to Bologna. The museum is initiated by gelato-machine maker Carpigiani Group and shows the history of this special ice cream.
Cioccolato, located in Monterrey in Mexico, is a pastry boutique specialized in custom desserts for special events. It is a spin-off concept of the existing traditional Cioccolato pastry and cake brand, designed by the Mexican Savvy Studio.
Restaurant ‘In de Keuken van Floris’, located in Rotterdam (the Netherlands) will co-operate with ‘Garage Rotterdam’, an exhibition space for contemporary art. Chef Floris Versluijs was inspired by the exhibition Border Lines, where ethnographic pieces of the collections of the World musuem are central. This coming Monday October 15, he will cook a culinary six course dinner surrounded by several art pieces. Photo: Garage Rotterdam – Bas Czerwinski.
Water brand Badoit took over one of the French RER trains on September 21st and turned this train into a restaurant. Tables were installed in seconds and the train travelers were surprised with a 3-course diner of chef Thierry Marx, accompanied by Badoit water of course. After every stop, a new course was served. Travelers react positive, but as well very surprised.
In the spring of 2012, Amsterdam started a pitch to develop a new destination for the unused Overhoeks tower in Amsterdam, the old Shell building. Last October the 4th, club owner Sander Groet (Club AIR, Amsterdam) is announced to winner to create the new destination. The plan shows us the new destination of several headquarters, but as well several restaurants, clubs and a hotel.
Pop-up restaurant bar BAUT opens in the Wibautstraat on Friday the 12th of October. The kitchen of this 900 square meter restaurant is managed by chef Michiel van der Eerde. The doors close on the 31st of December 2014 because of urban renewal plans in the area. This restaurant is the first by the ‘Nu of Nooit’ (Now or never) company. The start-up by Job Keja, Michiel van der Eerde and Dick Leijen is focused on temporary and durable entrepreneurship in empty buildings.
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