The year 2023 should be considered the first complete and normalized post-pandemic year. And while the good figures for 2022 are partly justified by the revenge spending of an overwhelming majority of the population confined in 2020 and 2021, the figures for 2023 cannot have the same underlying explanation. As 2023 draws to a close, […]
The other day I remarked to a long-time friend, as she lavished praise at the snack table: “the secret is to make the food a decorative feature”. It sounds complex, or even presumptuous or materialistic, but it’s quite the opposite. When we serve fresh food or snacks made simply, particularly using raw elements, they become […]
We are now launching the restaurant trends for 2024. Yes, special crockery or surfaces are a part of it, but they are no longer a trend but a reality, so it will be up to Costa Verde to continue creating special pieces that rhyme in anticipation with the chefs’ most creative ideas. One of the […]
After three atypical years, in terms of tourism demand, 2020 and 2021 due to the pandemic, and 2022 still coming out of it and with a quick and robust demand recovery, during the last three quarters, the question was asked as to what 2023 would be like. The truth is that the growing trend across […]
The porcelain colour trends for summer 2023, bring vibrant and cheerful colours, ideal to match the hottest season of the year. The first trend, which promises to be very present in the porcelain collections for summer 2023, is the use of pastel shades. These softer colours, such as pink, blue and aqua green, bring a […]
On Costa Verde’s porcelain pieces, we can find enormous chef’s works. They are heralds of a new aesthetic, while opening doors to new sensations for those who delight themselves at the restaurant table. The restaurant is this place and it is also the place of yet more and vast celebration, business, promises and hopes, beginnings […]
Exploring the multisensory experience across food by Food Design Lab Lisbon. “Without Design, eating would be much more difficult and monotonous.” (Chapel, 2013) The act of eating, nowadays, navigates into two directions: the convenience and speed of what we eat – unhealthy at times – that allows us to stay nourished, or not, and the […]
