Dishes of the Day

Food container. White glazed ceramic, blown glass and sheet glass // Turned and hand-glazed container. The glass lidenables the contents tobe seen and provides protection from light.Twenty of these have been made, recycling artistic glass.

Tray.  Stoneware clay //  The collection was designed on the basis of ergonomic principles for serving appetisers and sauces. It is easy to handle and stackable. Commissioned by the chef Prabhu Sukh from the Breaking Boiling Point culinary services company in Barcelona.

Coffee set. Porcelain and glaze // This is part of the Oceanic collection, in which various fabrics are used to make the pieces, done in colours and patterns inspired by the marine environment. The sides are very thin, emphasising the translucence and texture of the porcelain.

Tableware. Porcelain //  Tableware characterised by the lightness and organic shape of the pieces. Hand-finished, hence every item is different. Commissioned by the chef Jordi Vilà from the Restaurant Alkimia in Barcelona.

Jug and drinking vessel. Fire clay and borosilicate glass //   Made for serving desserts consisting of hot chocolate infused with spices and chocolate ice cream. Commissioned by the chef Jordi Cruz from the Restaurant ABaC in Barcelona and David Andrés Morera from the Restaurant Somiatruites in Igualada

Plates. Porcelain //  Various types of plates inspired by nature and designed using an organic language. Commissioned by the chef Pepe Solla from the Restaurant

Set for snacks. Slip-cast porcelain, oxidation-fired //  Set of receptacles with a matt black interior and a white porcelain exterior.

Plates and very small bowl. Glazed stoneware //  Wavy black plate and white plate and bowl with the texture of cardboard. Ona and Textures projects.

Stacking plates. Red clay with white glaze //  Small plates for holding produce of the land. Due to their shape and glazing, the plates can with stand daily use in restaurants. In addition, the glaze is protected by the support, made of red clay. Commissioned by the chef Quique Dacosta from the Restaurant Quique Dacosta in Dénia.

Plate. Stoneware fired at a high temperature //  Plate with a perforated lid that reveals the content before you look inside. Commissioned by the designer Vicente Gallega for the Diseño al Plato exhibition project.

Stoneware. Plate for serving samples //  A surprising recipient that takes its inspiration from the concept of the typical container to grow seedlings, in which freshly picked vegetables from the restaurant’s own garden are served, emphasising their origin. Commissioned by the chef Nandu Jubany from the Restaurant Can Jubany in Calldetenes.

Plate. Stoneware, made by handand decorated with gold //  Inspired by a moray eel, this is an intriguing plate that hints at the colours of this fish, the texture of its skin, its movement and its longitudinal shape. Commissioned by the chef Fernando P. Arellano from the Restaurant Zaranda on Mallorca.