Ibride Stackable Melamine Bowls

Pair of Danish silver sugar bowls, late 18th century. Maker Nicolai Brandt (NB), Horsens, 1787-1813.

Elevate your serveware collection with this stunning set of five Vintage Asian Glazed Ceramic Stacking Bowls. Each bowl features a beautifully soft, celadon-toned glaze with subtle f...

Set 2 Onyx Twosidestory bowl XL by Lisette Rützou Dimensions: D 40 cm Materials: Levanto Bordeaux marble Lisette Rützou’s design is motivated by an urge to articulate a story. ...

Set of 2 twosidestory bowl by Lisette Rützou Dimensions: D 20 cm Materials: Onyx Lisette Rützou’s design is motivated by an urge to articulate a story. Inspired by the beauty o...

From stellar kitchens to the table. The memory bowl is an ancestral reminder, a symbol of the vital relationship between people and food. As necessary as i...

From stellar kitchens to the table. The memory bowl is an ancestral reminder, a symbol of the vital relationship between people and food. As necessary as it is perfect for serving soups, fruit salads or dried fruit. Size: 17 x 8.5, smooth finishing. Commercial name: Memory, Magnolia table collection by the Michelin Star Chef Cristoforo Trapani, Magnolia restaurant Byron Hotel Forte dei Marmi (Italy). Also available in black marquinia and red levanto marble. Made in Italy, hand finished. Contemporary chefs love to construct their culinary creations to enhance their impact; it’s not difficult therefore, to imagine they also love to create the props. Cristoforo Trapani, chef of Magnolia, the stellar restaurant at the Hotel Byron in Forte dei Marmi, has translated his culinary creativity to design. These two worlds meshed instantly: at the table or on a sideboard, his tiered cake stand PRE, hosts sweet and savoury finger food to be offered to guests in a creative and unexpected way. The bread basket of the Apuan Alps, in white or black marble, is ready to cradle the great Italian bread...

Memory, made in Red Levanto marble, designed by Cristiforo Trapani Contemporary chefs love to construct their culinary creations to enhance their impact; it’s not difficult therefore, to imagine they also love to create the props. Cristoforo Trapani, chef of Magnolia, the stellar restaurant at the Hotel Byron in Forte dei Marmi, has translated his culinary creativity to design. These two worlds meshed instantly: at the table or on a sideboard, his tiered cake stand PRE, hosts sweet and savoury finger food to be offered to guests in a creative and unexpected way. The bread basket of the Apuan Alps, in white or black marble, is ready to cradle the great Italian bread making tradition; the artichoke brazier is his chef-d’œuvre, and the soup tureen, are all objects of a simple cuisine that is redolent of lemons, sea and sun. They are not limited to functionality, but gleam with the marble’s calcite. From stellar kitchens to the table. The Memory bowl...

Twosidestory bowl by Lisette Rützou Dimensions: D 20 cm Materials: Marble Lisette Rützou’s design is motivated by an urge to articulate a story. Inspired by the beauty of mater...

Set of 2Twosidestory bowl by Lisette Rützou Dimensions: D 20 cm Materials: Marble Lisette Rützou’s design is motivated by an urge to articulate a story. Inspired by the beauty ...

Set of 2 Twosidestory bowl by Lisette Rützou Dimensions: D 20 cm Materials: Candy Onyx Lisette Rützou’s design is motivated by an urge to articulate a story. Inspired by the be...