Photos by López de Zubiria

From the poetic to the practical. Menton cutlery is designed from the concept of folding. A sheet of steel that is cut and folded like paper to give it this shape in which a knife and fork fit together into a single element. This dialectic of opposites, cutting and pricking, is the oldest gesture of human eating, and in “chin” both make up an indissoluble unit. Both pieces embrace each other and only in use, right and left, in the hands, do they separate momentarily to recover their unity later. Lying or standing, the pieces rest on the tablecloth without ever staining it. They rest, leaving a respectful distance from the surface of the table and allowing an infinite number of positions that break, without prejudice, the orthodox protocols of the past.

Photos by López de Zubiria

From the meeting between Forge de Laguiole and the designer Santos Bregaña, this knife with a strong character was born, under the advice of José Gordón’s  Bodega El Capricho .

Inspiration arises in the heart of the old kingdom of León where we find this small town of Jiménez de Jamuz. Here caves are dug in the clay soil, they are called wineries and in them people enjoy their gatherings with friends and family, where some of them make their own wine. The most famous of these caves is that of José Gordón’s Bodega El Capricho. Inherited from his grandparents, José has turned this place into the temple of Ox meat.

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«Carved in hard matter, grooves, wrinkles or creases chase or highlight each other, lined up on the generatrixes, the projections, the thorns, the undulations; they are staggered and they match from time to time, dividing the ramps at regular intervals. The alternation of these ornaments illustrates, rather than interrupts, the continuity of the general version of the shape. It enriches the fundamental motif of the spiral-shaped helix without altering it…»

Paul Valéry, «L’homme et la coquille» Etudes philosophiques

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Photos by López de Zubiria

The “FLOW” collection is based on the precept of classic design by which objects must be conceived based on function, their form will be a consequence of this.

In the panorama of large cities, the profitable ticket in establishments with a high square meter value forces the hotelier to have a small table. This standard table is 80x80cm, often even smaller, which leaves dishes that exceed 25cm out of use. They just don’t fit.

Furthermore, it will be necessary to recover the logical sense of the stacking due to the same spatial restrictions. A circular shape with sloping edges will be ideal for storage, compared to pieces with free and extravagant shapes whose organization in space is difficult.

On this geometric basis, deep plates, flat plates and bowls are decorated with floral motifs. We have applied a soft relief to them that comes from high quality scientific botanical x-rays. In white, gray or enamelled in color, the pieces breathe from silent white to intense color, an undeniable spring optimism.

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A collection of porcelain that, using the triangle meshed structures of the 3D modeling software, achieves a chaotic faceted surface with which the surface of these containers will always receive the sparkles and shine of the surrounding light.

The DIAMOND collection is composed of a 305 mm dinner plate, a 258 mm dinner plate. a 205 mm deep, a 28 cm “sky” plate, a 170 mm bread saucer, three cups, a bowl, two saucers, one 147 mm and one 170 mm.

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Perhaps the stone has been lost in the mud and as you sink the spoon into the soup you remember it, and you imagine that a secret lurks in those depths, like in the broth you sip, in the abyss of the plate, a mystery awaits, a small hidden treasure.

Perhaps in the future you will find this same flavor in a restaurant again, and that will establish a magical bridge between both moments, the past and the present (and perhaps the future too), just like those waves that slowly expand on the surface of memories.

This collection focuses on the great tapas items, the potato omelette, the salad, the anchovies and anchovies, the tripe and of course the olives. It was necessary to give a noble seat to these popular delights of the pleasure routine. Without a doubt, the effort in a container that hides the nibbled bones of the olives (finally!) is especially noteworthy. Commercially it was named TRIANA.

If the city of Athens can be considered the cradle of our Mediterranean civilization, the acropolis is its center, and as if it were a Russian doll, on the same Greek hill at the foot of Piraeus, the Parthenon temple housed the great statue of the goddess Athena.

The Greeks were skilled storytellers. Homer stands out among his poets and the Odyssey among his works. As we all know, Ulysses stars in this journey full of adventures until his return to Ithaca, but Athena is his guide and his help and the axis of this work. Without the daughter of Zeus the return of the hero would never have been possible. She is the goddess of wisdom and war, she flies armed with her helmet, her shield and her prodigious spear. She rewards men’s cunning beyond her faith.

The myth relates how she, striking with her spear, made an olive tree grow between the rocks of the Acropolis of Athens. Under the shadow of this tree the citizens of the Greek Polis make decisions and it was said that the rustling of its leaves was read by the sibyls and augurs to interpret the designs. Its branches are an emblem of peace and as a symbol it brings together the values ​​of the Mare Nostrum culture. We extract the essence of our cuisine from its fruit, the oil, without which our gastronomy would not exist.

Millenary trees, they gather the magic of the passage of time between their twisted branches. It is the same flavor that has passed through more than a thousand years that we offer you, Athena oil, in homage to the eternal muse that guides us on our travels and helps us see in the darkness of problems, like the nocturnal raptor that accompanies