John D. Rockefeller
A festival of pleasure. Major drama, played out on a stage of many heights. Terraces and towers of fine dining, made from fascinating materials. Here the chef is a magician who enchants his guests. He presents extraordinary ideas in a provocative manner, sometimes in minimalist fashion and sometimes with glamorous spectacle.
The motto is ‘Keep it real’. Original food, preferably from the region or harvested from hidden green areas tended by urban farmers. What matters is quality, freshness, and transparency of origin. In one word: honesty, without all the hype. What connects everything is the craftsmanship in preparation – clear for all to see when presented on restaurant tables.
‘I don’t design things for an intellectual vacuum. I create objects that are intended to bring people joy and a kind of everyday culture.’
CARSTEN GOLLNICK, DESIGNEREXCLUSIVELY FOR PLAYGROUND, CARSTEN GOLLNICK COMES UP WITH NEW CONCEPTS FOR A MORE IMAGINATIVE DINING CULTURE IN THE FOODSERVICE INDUSTRY.
Casual fine dining
Some claim the gourmet scene is in a crisis. Nonsense! Guests love fine dining and happily spend money on it. Modern food experts like to share new flavour adventures with other people and are not interested in stiff menus served by arrogant waiters who whisper everything. They like to be relaxed: a flexible choice, a relaxed atmosphere, large tables and an interesting setting.
Fashion today is born on the streets. The same is true of some gastronomic trends. Menus contain dishes that are inspired by street food. Asian food stalls provided the blueprint. However, there is also a new generation of fresh, organic slow food that has little in common with old-fashioned greasy snack bars. Food bloggers are making the multicultural movement popular, guiding a curious audience to food truck festivals and restaurants with street food concepts.
When it comes to presenting meals today, some restaurateurs prefer hardcore methods. Anything decorative is dismissed as redundant chi-chi. They prefer to speak in clear terms and push the limits of a rough-and-ready, masculine dynamic: leather, metal, stone, solid wood and dark colour schemes. The perfect ambience, and not only for dry-aged T-bone steak.
‘Street food is a lifestyle – and an expression of a new sense of responsibility among the younger generation. Cheap and cheerful was yesterday. The hip, hungry visitors to street food markets want to satisfy their appetite as well as their consciousness. Where do the meat and vegetables come from? Are the ingredients organic, regional, sustainable, fresh and healthy?’
JULIA SEILER AND OLIVIA SCHWEDHELM