New kitchen concepts
Kitchen trends 2022: 43 new looks and innovations
(Image credit: Future)
When it comes to the best kitchen trends, it can be a minefield of ideas and designs. We talked to the trend experts to find out which kitchen trends will be big in 2022.
With cool new kitchen brands popping up and lots of innovative design ideas and clever twists on old appliance designs on display in kitchen showrooms across the country, there are plenty of on-trend looks and state-of-the-art appliances to pick from.
Kitchen trends 2022
Below, we look at the biggest trends and new kitchen ideas and pictures of kitchens to inspire your next kitchen remodel.
1. Invest in a shapely backsplash
(Image credit: Cullifords / Sean Fennessey)
Why end a kitchen backsplash in a straight, horizontal line when curvaceous silhouettes can prove far more enticing? Here, Australia-based designer Tamsin Johnson cut swooping curves into marble, merging backsplash and cooker hood with striking sinuousness. Also explore tiled backsplash in fish scales and hexagons for simple shape-shifting surfaces.
2. Step up
Project by Adam Knibb Architects & The Myers Touch
(Image credit: Paul Craig)
Now there’s one more reason to celebrate high ceilings – the library ladder is coming into its own. Seen in all the loftiest kitchens, statement ladders are being embraced in all their vertical glory. ‘A permanent ladder is about so much more than accessible high-level kitchen storage,’ says designer Keith Myers, founder of The Myers Touch . ‘A beautiful ladder provides an interesting, eye-catching feature, while the metal rail introduces a punchy design detail.’
3. Go for pattern play
Image credit: Martin Moore
(Image credit: Martin Moore)
Traditional kitchens are making a play on directional pattern. Focus on areas such as cupboard interiors and backsplashes, advises Richard Moore of Martin Moore . ‘Used in this way, pattern makes a statement without overwhelming the space or detracting from the timelessness of the cabinetry,’ he says.
4. Decorate with color of the season
(Image credit: Cullifords)
Carrara has competition – the latest natural stones are all about green, the undisputed kitchen color hero for 2022.
‘There’s a definite trend towards more impactful surface choices and we’re seeing demand soar for nature-inspired shades,’ reports Oliver Webb, director of stone specialist Cullifords.
‘From Indian marbles to Brazilian granites and even onyx, there’s a huge array of exotic green stones to be explored.’ The incredible bottle green, khaki and fresh lime tones seen here are courtesy of Cullifords.
5. Bring flooring up-to-date
(Image credit: Gyorgy Korossy)
Those seeking an alternative to herringbone or chevron kitchen flooring should check out mansion weave. Originating in 17th-century French mansions, this pattern is being revived for a new audience. While the latest incarnation shares the same polygons and trapezoids as the original, chunkier plank formats and pale timbers bring it up to date.
6. Introduce mirrored elements
(Image credit: David Mitchell)
An established backsplash favorite, antiqued mirrored glass is making a move onto kitchen cabinet ideas. In this home in Manhattan, David Howell, founder of DHD Architecture and Interior Design , used handblown silvered glass on the wall cabinets to bring the cityscape inside.
‘The room was set up to focus on the Manhattan views and the mirrored cabinetry was used to create an extended vista,’ he explains. Choosing mirrored glass over transparent also has fringe benefits in the form of concealment – there’s no need to keep contents neat and tidy!
(Image credit: Jack Trench)
When it comes to bar stools, bespoke maker Jack Trench points to a trend for more intimate perching in the kitchen.
‘This may be a single or two-stool perching point, or simply a more economically sized breakfast bar,’ says director, Jack Trench . ‘The trend stems from those with kitchen-diners, who are realising they don’t always need extensive breakfast bars in addition to a table.
However, they do still want seating within the hub of the kitchen. This is where the kitchen perch comes into its own; informal seating for a quick coffee or checking emails.’
8. Create a lovely look with antique wood
(Image credit: K&H Design)
Part of the trend towards less ‘kitchen-y’ cooking spaces, classical wood kitchen cabinet ideas are making a move into the kitchen. ‘Traditional timbers are being embraced in new and unexpected ways,’ says Katie Glaister of K&H Design .
‘For example, framing a beautifully book-matched kitchen island in burr walnut with aged brass accents recreates the look of an antique bureau but, elevated on legs, it feels less cumbersome and more modern.’
9. Go for glazed tiles
(Image credit: Chris Edwards / Natalia Miyar)
A tiled kitchen backsplash is nothing new, but there will be a shift away from matt finishes and towards gloss. A glazed tile is not just easy to clean – it will also reflect the light around the room, with effective results regardless of the color.
Interior designer Natalia Miyar has these richly hued green kitchen tiles handmade in Florence. 'Paired with the rustic wood and marble work surfaces, they create a really beautiful contrast with the earthy colors, as well as adding different layers of texture to the space,' she explains. You don't need to use a saturated shade to enjoy the full impact.
For a more muted look, choose glazed white tiles, which will certainly make the most of the natural light. Zelliges will also remain a popular choice. Handcrafted in Morocco, these distinctive glazed clay tiles, with their irregular surface and varying tones, bring texture and artisan character to a scheme.
10. Mix vintage with antiques
(Image credit: Simon Brown)
Future kitchen trends are about dispelling any notions of a show home, and introducing some antique or vintage furniture into a kitchen has the immediate effect of creating a warm, lived-in home environment. Farmhouse kitchen furniture in the form of a scrubbed kitchen table or dresser is the obvious choice for a traditional look.
Timeless, built to last and often inexpensive to find at vintage fairs, antique pieces will introduce character to a new space.
This design by Ben Pentreath was a 21st-century take on a Welsh farmhouse kitchen. Simple joinery, including a large larder cupboard and open shelves, combines with a butler's sink, Delft tiles, period-style lighting and antique furniture to create a timeless feel, perfectly in keeping with the house's architectural style.
11. Break up your space with partitions
(Image credit: Alexander James)
After years of breaking down walls to create large open-plan rooms, over recent times we've come to appreciate the benefits of being able to close the door and escape the soundtrack of the entire house. A glazed partition can split spaces without compromising on light or the feeling of togetherness. It also has the advantage of helping to contain smells in the kitchen area.
In his own home, Thomas Cox, co-founder of Ham Interiors , replaced the wall between the kitchen and sitting room with a reclaimed Georgian shop front.
'We like to use glazed partitions as they define area and create the illusion of space without having to be fully open plan,' he explains. 'If the existing kitchen layout won't allow for a fully glazed wall then a smaller glazed panel can enhance a space; it offers architectural interest and is also useful in providing a backdrop for a piece of furniture.'
(Image credit: Lucy Call)
While they are generally considered something of a necessary evil in the UK, the American approach to extractor hoods has long been more celebratory, with custom-made designs in unusual finishes making strong and defining statements in kitchens across the land. This kitchen trend looks set to take off in a big way, too, especially in eye-catching metal surfaces.
'Aesthetically, adding a striking extractor canopy to a kitchen scheme is a chance to interrupt with shape and sculpture all the angular lines of cabinets and panels,' says Bruce Hodgson of Somerset-based Artichoke Ltd . 'This etched zinc extractor canopy is made using specialist crafts and traditional materials, throwing a spotlight on our handmade values as well as a nod to the past.
13. Focus on layered lighting
(Image credit: Eric Piasecki)
Lighting in a kitchen is always a challenge to get right but the art of layering will be key to designing kitchens successfully going forward. The reality is you only need a certain amount of task lighting in specific preparation areas, too many downlighters and the kitchen ceiling ends up looking rather like a landing strip.
New York-based Steven Gambrel Inc. is known for his sophisticated interiors. Having originally trained as an architect, he's a master at considering how kitchen lighting, kitchen layout and functionality create a sense of place in a room. In this family kitchen for a recently built beach house in East Hampton, Long Island, he's made a feature of the lighting, introducing two sets of bold pendants. In a large, open-plan kitchen space, choosing two such different designs adds character but also helps define the distinctive areas within the room.
(Image credit: Matthew Williams)
With so much going on in kitchens, the risk of a visual overload is always high.
Those searching for a more restrained look will need to focus on colors, which should be kept simple, and thinking about leaving wall space bare.
In this design for a house in Hudson, New York, by General Assembly, a single shelf has been used in place of wall-hung kitchen cabinets resulting in a relaxed and unfussy look. 'We grouped a full-height pantry with the fridge to give us the possibility of removing upper storage,' explains Colin Stief. 'The shelf is used in the place of cupboards to give the concrete backsplash a place to end and a visual break to the monochromatic scheme.' As always, when working with open kitchen storage, a curated display is essential. Some designers choose to use a single open shelf for artwork rather than kitchenalia to elevate the room.
15. Evoke nature with natural elements
(Image credit: Victoria Pearson)
The use of natural materials has increased considerably during the pandemic and will strengthen in appeal as marble, granite and unpainted wood kitchen cabinets become a firm fixture.
Not only do they have a rich aesthetic quality, but they are increasingly being recognized for their health benefits (reducing the amount of chemically treated items in the home).
With this beautiful design, Californian decorator Ohara Davies-Geatano of ODG Interiors demonstrates how the materials add warmth and depth to a kitchen. 'The cabinetry is cerused oak, which is incredibly durable and provides wonderful texture,' she says. 'I love how the timber highlights the depth of the limestone backsplash. The basket-style pendants introduce another layer – their scale gives great balance to the overall design. As the materiality of the space is so tonal, the addition of the floating wood shelves enabled moments of curation.'
16. Keep storage concealed
(Image credit: Future)
Small space living gives way to even more kitchen innovation, like the small kitchen above. This chic open-plan space conceals the cooking area with chameleon-like skill, allowing the focus to be on entertaining.
Maximize the feeling of spaciousness by uniting cooking, dining and relaxing into one glorious, light-filled room. Here an uninviting and small kitchen was demolished in favour of a big living room with the kitchen tucked discreetly at one end.
The layout is flexible so it transitions from a kitchen to a dining room to a living area in an effortless way. The cooking space is as invisible as possible, with door panels looking like decorative wall finishings.
All doors are hidden, with fingerprint sensors that allow them to open and close in a smooth a manner.
17. Introduce mesh details
(Image credit: Davonport)
Bespoke kitchen specialist Davonport has added a burnished wire mesh cupboard door to its design portfolio. Teamed with diamond-cut brass handles, the look makes for a sophisticated twist on industrial style.
18. Use materials in surprising ways
(Image credit: Quirky Interiors)
Theres something free-ing about having a kitchen that doesn't feel 'off the shelf'.
Even if some elements like cabinetry and appliances need to be standardized, think about adding character with practical elements sourced elsewhere.
This sink area features a rustic shelf to display pottery and a narrow geometric backsplash made of brass sits behind, creating an unusual vignette and wall decor for the kitchen.
19. Be brave with color contrasts
(Image credit: DeVOL)
Picking two shades on opposite sides of the color wheel, like pink and green, will achieve bold contrasts. Here the Classic English kitchen by deVOL is painted in a Farrow & Ball green and a custom pink.
(Image credit: Future)
Bright white kitchens contrast with rich timbers and soft curves to lend a modern mid-century flair to modern kitchens.
Dark walnut cabinetry works to keep the look simple with smart bespoke detailing. Tall white cabinets and light marble splash-backs and countertops draw the eye up creating an illusion of space, keeping the look fresh and of the moment.
21. Embrace the sink skirt revival
(Image credit: Beata Heuman)
Once considered outdated and frumpy, the sink skirt is back in fashion creating opportunity for texture and pattern, softening kitchen schemes and adding a touch of nostalgia.
The idea is based around replacing the base cabinet doors underneath the sink with pleated curtains, often suspended on a decorative rod. Here is an opportunity for an element that can be updated often – on trend gingham, tactile untreated linen or pale pink stripes amongst bold colors like Beata Heuman .
22. Marvel at marble
(Image credit: Blakes London)
It’s the time of strongly veined marble, the busier the better for unmissable luxury and next-level style. If there’s one thing that’s storming the style charts and shaking up interiors, it’s the return of marble.
As an architect Natalia Miyar has a great passion for materiality and uses the finest, high quality materials in her design schemes.
She says ‘heavily veined marble is making a significant comeback in the design world and has become synonymous with high-end luxury.’ A popular choice for kitchens and bathrooms, it is also highly sustainable; its durability, classic attributes and ability to withstand passing trends makes it a good investment and good choice for kitchen flooring.
Marbles with naturally strong veining add statement value and create a textural contract between other polished surfaces, metals and woods. Within a kitchen, Natalia uses marble to create an eye-catching sink or a kitchen island.
23. Wow with wood finishes
(Image credit: Caesarstone)
Out of fashion for a while, wood is now enjoying a bit of a revival. These kitchen cabinets use subtle-grained ash, paler than oak or walnut, to pick out the warm tones in manmade stone.
24. Dramatize with black
(Image credit: Neptune)
Black kitchen ideas are having something of a moment. Often overlooked as purely an 'accent' color, black walls, cabinetry and work surfaces are having something of a moment.
Black becomes liveable, luxe and inviting, with textured woods adding rustic, homely charm.
25. Curate with color
(Image credit: Martin Moore)
Throw the rulebook out of the window in favor of unexpected paint-color pairings. Kitchens are rife with color opportunities, from appliances and flooring, to window treatments, kitchen tile ideas and cabinets.
Start by deciding how much of a permanent commitment you are willing to make. One of easiest and least expensive options is to change your kitchen styling or paint a wall because either can be easily updated should you tire of it. Choosing color is such a personal experience. In fact, no one knows for sure whether we all even see the myriad shades in the same way.
Mark Wilkinson, founder of Mark Wilkinson Furniture, believes that the colors we choose automatically are naturally influenced by current fashions. 'The color in a kitchen – be it on walls or fittings – should last for at least five years, minimum, so try to look beyond immediate trends and choose a kitchen color scheme that will keep you feeling good long term,' he advises.
(Image credit: Original BTC)
Far from the drama of what you would expect from 'statement' lighting, the latest collection of pendants from Original BTC are quietly show-stopping. The Drop series follows the journey of a droplet of water through the air and this bone china light captures the moment when it flattens as it hits the ground.
Designed 20 years ago, it was initially pulled from the range because it proved too technically challenging to make. But, thanks to new developments, it has finally made a long-awaited appearance.
27. Double up with your islands
(Image credit: Kitchen Architecture)
With the move towards larger kitchens, in open plan spaces, the kitchen island has become an essential kitchen feature. New kitchen island ideas, such as opting for a pair of island units, has become the last work in luxury - an expansive addition for when space is no object.
(Image credit: Future PLC and David Lovatti)
The latest modern kitchen ideas are all about multi-tasking, free-flowing designs with a paired-back look.
Technological advances in push-open and close doors means that it has become possible to dispense with handles in both wall and base cabinets.
If you prefer not to have push-open cupboards, then recessed handles provide the same sleek look and can be lined with contrasting colors and materials to add interest.
'Handleless kitchen cabinets are one of the biggest trends for 2022 for more pared-back, streamlined look. It’s all about simplicity and a focus on cabinetry details,' explains Busola Evans, Kitchen and Bathroom Supplement Editor.
29. Create a space for a pantry
(Image credit: Harvey Jones)
Pantry cupboards have been kitchen staples for centuries. In the last few years, pantry ideas such as pantry cupboards have established themselves as one of the must-have items in modern homes.
'Having a pantry makes perfect sense. All the food goods are in one place and not scattered around in numerous wall cupboards, meaning people can be more organized when doing their food shopping.
'The other great advantage of a larder and its storage capacity is that a kitchen no longer needs to be full of wall cupboards. It frees up entire walls to either be left free or have an attractive piece of artwork in the kitchen which in turn helps it feel less like a kitchen and instead more of a relaxed environment, perfect for open plan living areas,' says Leisha Norman, Designer, Harvey Jones.
30. Make room for two
(Image credit: LochAnna Kitchens)
'The trend for clever storage continues to be a key design choice due to the practicality it offers,' says Paul Jenkinson, Founder and Managing Director of British kitchen brand LochAnna Kitchens . 'From bi-fold dressers to tower and corner larders, storage can be both a design and practical trend.
'Storage is, and will continue to be, a big part of the kitchen space. For those with smaller kitchens, the need for clever kitchen storage ideas in this space is crucial in terms of efficiently utilizing the room you have.
'In bigger, minimalist kitchens, clever storage allows for clutter to be easily tidied away. Many homeowners are adding more storage solutions into their kitchens as a way of storing their office supplies as they adapt to working from home indefinitely.'
31. Choose a dark wood
(Image credit: Charles Yorke)
We have recently seen a rise in walnut cabinetry. It’s rich, dark color, fine grain and natural warmth are prized by makers for its feeling of instant luxury.
32. Shine with gold
(Image credit: Grohe)
Now that faucets are available in a wide choice of colors and finishes, sinks are following too, and shouldn't drive up the average cost of a new kitchen too much. Aesthetics have made an impact in wet areas just as they have in furniture and appliance design, with color, shape, size and material heavily influenced by the overall look of the room.
'Sinks have moved up on the scale of importance in kitchen design,' says Joan Fraser, product development and training manager for Smeg.
'Models are introduced to meet customers’ demands for a sink which, in addition to being purely functional, also makes a definitive style statement.'
33. Enhance a kitchen with metallic features
(Image credit: Ledbury Studio)
A by-product of metallics in the kitchen comes the demand for well-executed quality materials that don’t just look good, but have integrity, too. 'That’s why I decided against metallic finishes sprayed onto wood, in favor of real metals that I could work with sensitively to bring out their natural beauty’, says Charlie Smallbone.
The founder of iconic brand Smallbone of Devizes and Ledbury Studio, Charlie has been pushing the boundaries of kitchen design for over 40 years.
34. Go for a fully curated design
(Image credit: British Standard)
As pride in interior styling takes center stage, we have witnessed an increase in sales of glazed cupboards and opening shelving, following a growing demand for kitchens designed for a ‘curated’ look.
Thoughtfully designed, these visual spaces are carefully styled with artworks, decorative ceramics, cookery books and other curiosities, to achieve an instant lived in look – adding personality and resulting in a space that feels homely.
'In an age of uncertainty and with busy digital lives, people are increasingly nostalgic for a space to slow down and surround themselves with the comfort and security of tactile items and personal treasures. We are moving away from hiding everything away in cupboards, instead drawing inspiration from displays of china and silverware in glazed cabinets and on shelving, racks and dressers of grand houses – the end result sitting between the maximalist and minimalist styles,' says Merlin Wright, Design Director at British Standard and Plain English .
35. Put appliances in drawers
(Image credit: Fisher & Paykel)
This isn't so much a new innovation – Fisher & Paykel introduced its first DishDrawer™ 20 years ago.
However, as we become more interested in the ergonomics of our kitchens – and more of us suffer back problems – these innovative appliances will become more popular.
Fisher & Paykel’s DishDrawer™ and CoolDrawer™ provide an array of functions that make life easier. When placed at bench height, the need to bend down is significantly reduced and there is no longer a need for you to get on your knees to fill the salt, rinse aid or detergent – it is as easy to open as a normal drawer.
36. Embrace the trend for 'broken-plan' living
(Image credit: British Standard)
Set to define the next decade, zoning will replace open-plan when planning a kitchen in 2022 and beyond. The new phenomenon is being referred to as ‘broken-plan’. Retaining the spacious feel of an open plan design, the trend employs the use of screens, freestanding furniture, cabinetry and house plants to create distinct zones and nest-like nooks intended for cooking, relaxing and entertaining.
37. Make space for a mudroom
(Image credit: British Standard)
Ancillary spaces – we mean functional but thoughtfully considered utility, pantry, larder and mudrooms – provide the perfect space in which to house everyday essentials away from the main kitchen. Ancillary spaces and larder cupboards have become the ultimate status symbol and are fast becoming number one on kitchen wish lists.
‘Having a utility room has become a status symbol. Coupled with the current trend for neat and tidy spaces and zealous cleaning, it provides a much-needed dedicated housekeeping area,’ says Design Director at British Standard and Plain English, Merlin Wright.
38. Paint your kitchen
(Image credit: Future / Richard Gadsby)
The year 2021 saw the revival of hand-painted kitchens – and this kitchen trend continues into 2022. 'They wear well, age even better and continue to be repairable in ways that a factory-applied laminate cannot match,' says Ledbury Studio founder, Charlie Smallbone.
'From this point of view, hand painting is also more ecologically sound.'
One of the most appealing and varied finishes for kitchen cabinetry, paint lends itself to both the classic looks of the traditional kitchen and to crisply modern linear designs.
The advantage is in its almost limitless choice of colors, allowing you free rein to express yourself, whether your home is period or contemporary, country or urban. And you can always re-paint if you want a change or update in the future.
39. Add intrigue to the ceiling
(Image credit: The Shaker Workshop/Maple Photo)
Our feature on Instagram kitchen trends looked into what was trending on social media for kitchens. Unsurprisingly, kitchen islands came out tops, but the next searched term was 'pendant lights'.
More than just a practical addition, kitchen pendant lighting is a decorative feature over worktop spaces, too.
'Lighting is key to any kitchen design scheme,' comments Sarah Davies of Floella Interiors.
'My advice would be: be open to exploring different pendant kitchen lighting ideas . For example, grouping multiple pendants to add drama to the kitchen.'
40. Decorate with retro fittings
(Image credit: Colin Poole)
Design styles from the past will be making a comeback – but with a new, contemporary spin. Inspired by the painted kitchen of thirty years ago, Ledbury Studio are reinterpreting paint finishes and wood tints to sit beautifully alongside more modern kitchen designs.
41. Mix materials for instant interest
(Image credit: Ledbury Studio)
Contrast is king when it comes to mixing materials; the trick is to make sure that every material used encourages the others to really sing.
Brass and steel married with marble and dark timbers prove a winning formula in this luxurious and vibrant family kitchen by Ledbury Studio .
'Use a fusion of tactile materials to achieve a confident blending of styles,' advises architect Natalia Miyar.
'Marble, wood and metallics complement each other well with different shades of wood and metal often bringing warmth and contrast to a cold marble surface.
'Using contrasting materials for different worktops within a kitchen naturally creates different zones within a room, not only making a space more practical but aesthetically creates a visually pleasing and harmonious space to live in.'
42. Layer tones and texture in white kitchens
(Image credit: Classic English Kitchen by deVOL)
There are many good reasons why white kitchens are so enduringly popular: white is calm, neat, minimal and light-enhancing – all must-have qualities in a space that's increasingly busy (and sometimes somewhat chaotic).
White is also so easy to change up: 'white cabinets are great for giving you that fresh clean minimal look but are also a great backdrop for layering up color and texture,' says Sarah Davies of Floella Interiors.
And, of course, white kitchens are the most likely to please potential buyers, should you decide it's time to move on.
43. Make a feature of bare walls
(Image credit: Future)
Over 122,000 of us have tagged our floating shelves on Instagram – at our last count. Not only are they practical, but they are the perfect spot to show off your most attractive kitchen accessories, making your kitchen feel more like a living space than a cooking space.
Arabella is a freelance journalist writing for national newspapers, magazines and websites including Homes & Gardens, Country Life, The Telegraph and The Times. For many years she has specialized in writing about property and interiors, but she began her career in the early 2000s working on the newly launched Country Life website, covering anything from competitions to find the nation’s prettiest vicarage to the plight of rural post offices.
39 Kitchen Trends 2022 - New Cabinet and Color Design Ideas
DANA GALLAGHER
While the all-white kitchen will probably never go out of style, there are lots of new design trends for 2022 that will make you equally happy.
Think: natural elements with some pops of color as well as a visit to the dark side with colors you might never expect. We know, we know. You've already carefully chosen every appliance, picked out each piece of hardware, and planned your kitchen design to a T, but there are ways to dip your toes into the world of color without messing up your rustic farmhouse kitchen aesthetic.
If you've been wanting to layer in more natural elements, look for "sustainable" and "eco-friendly" items to fill the kitchen. Check out cabinets with the Environmental Stewardship Program seal from dealers like Lowes and Home Depot. You can also think about bringing in handmade tiles in materials like terra-cotta and cement—a great solution for adding a little more soul to your space, regardless of whether or not you opt to completely switch over to a farmhouse style vibe.
Don't overlook small changes with a big impact. Get outside of your comfort zone and embrace a fun ceiling color, like Haint Blue or use removable wallpaper on your white appliances.
There are even new trends for accessorizing your countertops, like vintage plate racks made to display your grandmother’s china. We're claiming 2022 as the Year of the Kitchen, so roll up your sleeves and get ready to makeover a kitchen worthy of our best Country Living recipes!
Lauren Miller
1 of 39
Kitchens with Curves
You've probably seen it trending in furniture design and we love how it is translated into this beautiful designed by Tiffany Leigh Design. Head over to her blog to read more about this space. It is packed with fun ideas!
Tessa Neustadt
2 of 39
Integrated Range Hood
Designer Stefani Stein created a seamless look in this kitchen where the range blends right in to the subway tile walls.
Stacy Zarin Goldberg
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Colorful Kitchen Islands
Try painting your kitchen island a striking color like Alison Giese Interiors did on this project. We love how it stands out and contrasts the other white cabinets.
David Tsay
4 of 39
Bright Colored Cabinets
Because we all need a little more sunshine in our lives after 2020, am I right?! Pair them with a fun backsplash, and you will smile every time you walk into your happy kitchen!
Yellow Brick Home
5 of 39
Modern Black
As suggested by Semihandmade, "If you’re going for a trendy look, start with black cabinets and really commit to the modern approach by nixing those upper cabinets in favor of sleek natural wood open shelving." Just like Yellow Brick Home did with this space, using cabinet doors by Semihandmade.
David A. Land
6 of 39
New Rustic
We know the rustic look has been around for a long time now, but if you pair it with a pop of fresh paint like Designer Hadley Wiggins did here, you can really and modernize redefine that rustic look.
Haris Kenjar
7 of 39
Terra Cotta Tiles
When you think of terra cotta you probably have warm and earthy thoughts of potted plants and garden shops.
Pair that material with soapstone countertops and classic brass hardware, and you have a unique yet traditional and beautiful kitchen. We love everything happening in this space, especially those terra cotta floors!
SHOP TERRA COTTA TILES
DAVID TSAY
8 of 39
Marble Kitchen Countertops
Carrara marble like that shown here will always be in style, but if you're a red wine drinker, quartz could be a much better fit for you and your kitchen. While it looks like a natural stone, engineered quartz is more affordable and less prone to stains.
SHOP WHITE SHELVES
JIM WESTPHALEN
9 of 39
Kitchen Larders
Originally a room in the home used for storing and preserving foods (think: the refrigerator before the refrigerator was invented), the kitchen larder has transformed into a stand-alone cupboard or pantry. They can be large enough to house the majority of your dry goods but small enough to keep things organized while taking up a minimal amount of valuable space.
Forget a walk-in and sub in counter-top cabinet or add doors to enclose pre-existing shelving.
SHOP PANTRY STORAGE
Lara Resen
10 of 39
Handmade Kitchen Tiles
Bring texture and nuance to your kitchen walls with handmade tiles. The possibilities are vast—try terra-cotta or cement in colors that range the rainbow—although we lean toward more neutral hues.
SHOP SCHOOL HOUSE LIGHTS
Annie Schlechter
11 of 39
The 5th Wall (The Kitchen Ceiling)
Don't forget about your kitchen ceiling! Add a fun hit of color, wallpaper, or wood paneling to add dramatic flair to your space.
SHOP BLACK WALL PAINT
DANA GALLAGHER
12 of 39
Reclaimed Wood Kitchen Cabinetry
If you're installing custom cabinets, opt for a rough-hewn, reclaimed wood. And good news if you're going pre-fab, companies such as IKEA are moving to more natural, eco-friendly materials for their kitchen cabinets. From bamboo to even recycled plastic bottles, cabinet companies are taking this revival of reduce and reuse very seriously.
SHOP RUSTIC KITCHEN STOOLS
Annie Schlechter
13 of 39
Kitchen Wallpaper
While wallpaper has become less scary to the general population over the last five years or so, folks are still reluctant to hang it in the kitchen. If you’re scared about the permanency of wallpaper, try something less, well, permanent. There are plenty of peel-and-stick papers in trendy designs that are incredibly easy to install and remove. Hot tip: Opt for a graphic design that mimics the look of tile.
SHOP PEEL AND STICK WALLPAPER
Country Living
14 of 39
Kitchen Plate Racks
Vintage plate racks are coming back in a big way in 2021. Whether displayed on countertops or mounted on walls, they add a ton of soul to a space and give you an actual place to store and display your dishware instead of hiding it away in a hutch or cupboard.
SHOP BLUE GINGHAM NAPKINS
ALEC HEMER
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Mix-and-Match Kitchen Metals
The year 2021 is not about being matchy-matchy—and that goes double for your heavy metals.
Choose a nice nickel for your knobs and then go with a cool brass or matte white for your faucet. Choose a whole different metal for your lighting fixtures.
SHOP SIMILAR RUNNER
COURTESY OF HOMEOWNER
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Hidden Kitchen Appliances
Not a fan of stainless steel facades? Try adding fronts to your appliances that mimic your cabinetry. Refrigerators and dishwashers disappear when clad to match their cabinet cohorts. Even your massive oven hood can get in on the action.
SHOP KITCHEN STOOLS
Country Living Magazine
17 of 39
Open Shelving
Open shelves allow you to showcase your beautiful kitchenwares among other heirlooms and antiques. The ability to see through your storage also means everything is easy to find. Just don't forget to clean your items often since they will be open to the elements that might be floating through your kitchen. It's also helpful to keep every day items on the lowest, most accessible shelf.
SHOP SHELVING
MAX KIM-BEE
18 of 39
Standout Sinks
You don't have to go nuts to achieve an on-trend kitchen.
While an apron-front sink in a farmhouse kitchen isn't exactly unexpected, a farmhouse sink in soapstone with brass hardware is a showstopper—especially when it's set against white walls, wood cabinets, and stainless steel countertops.
SHOP BRASS HARDWARE
Bjorn Wallander
19 of 39
Natural Wood Tones in the Kitchen
While we're still seeing stained and painted woods, we're also seeing it in its natural state. Try adding a kitchen island—or just the topper—in a pretty, grainy wood. Brown wooden shelves that feel original to the house are another way to test the waters with wood. It will bring a warmth to any kitchen space, especially those trending bright white ones!
SHOP SWIVEL STOOLS
JIM WESTPHALEN
20 of 39
Tons of Texture
For those who fear color, focus on mixing up the finishes. Designer Cathy Chapman chose white beadboard on the ceiling and shiplap for the walls. She used unlacquered brass strap hinges and latches on the cabinets, black marble on the island countertop, and tons of warm woods on the floors, backsplash, and remaining countertops.
SHOP BEADBOARD
MAX KIM-BEE
21 of 39
Swoon-Worthy Ceilings
When you want to maintain neutrality but still have some fun in the kitchen, shoot for the stars—or in this case, the ceiling. Here, the Madcap Cottage team chose to paint the ceiling a Southern porch-inspired blue (Blue Ground by Farrow & Ball) and added an elaborate antique lantern.
SHOP BLUE PAINT
John Ellis
22 of 39
Hints of Color
You don't have to scrap an all-white kitchen to stay on trend. Dip your toe in the color pool instead, whether you store colorful pottery in glass-front cabinets, bring in colorful furniture, or paint a large piece like this kitchen island in Tropical Moss by Dunn-Edwards Paints.
SHOP YELLOW PAINT
DAVID TSAY
23 of 39
Open Kitchen and Living Areas
Maximize living space by making the family room and kitchen one large room. A mix of lighting helps differentiate the areas, while a uniform wall color keeps everything cohesive.
SHOP GOOSENECK LIGHTING
John Ellis
24 of 39
Pretty Pantries
Gone are the days of having a dark little pantry to house dry goods hidden away from prying eyes. Today's kitchens boast roomy pantries with shelving aplenty for your cereals and collectibles. Proud of your organizational skills and want to show off? Finish the pantry space with a screened porch door painted in an eye-catching color, like this bright green hue.
SHOP SCREEN DOOR
John Ellis
25 of 39
Range of Colors
Appliance makers like Lacanche, Big Chill, and Smeg offer up a host of practical pieces in a number of colors and finishes, which will definitely liven up your range.
SHOP SMEG APPLIANCES
ANNIE SCHLECHTER
26 of 39
Copper Accents
If there's one person who knows her way around a kitchen, it's Martha Stewart. Her cooking area features copper pots and pans with an impressive collection of matching servingware.
SHOP COPPER COOKWARE
Ryann Ford
27 of 39
Reclaimed Wood
To us, vintage will always be in.
The owners of this Texas farmhouse show their love of repurposed pieces with matching reclaimed pine throughout the home.
SHOP RECLAIMED WOOD
Alec Hemer
28 of 39
Butcher Block Countertops
In this Massachusetts beach house, a savvy couple replaced linoleum with warm wood for a durable upgrade. Butcher block is virtually maintenance-free—it just needs an occasional coating of mineral oil—and the natural material is the perfect neutral to break up the sterility of an all-white palette.
SHOP MINERAL OIL
LISA ROMEREIN/ RIZZOLI
29 of 39
Two-Tone Cabinets
Feel free to mix it up: Unified cabinetry is a thing of the past. Here, Diane Keaton features contrasting white and gray storage in her beautifully rustic kitchen.
SHOP GRAY PAINTS
Rikki Snyder
30 of 39
Colorful Accents
With stainless steel on the way out, color is making a big comeback. Take a cue from this homeowner's lively kitchen, which features a retro-inspired mint green refrigerator and dishwasher, plus a series of Smeg countertop appliances.
SHOP COLORFUL APPLIANCES
Creative new food service concepts are everywhere in Europe.
Creative new food service concepts are everywhere in Europe. The best institutions "MD. Restaurant. FoodService" has moved to its pages. This overview displays key market trends. The fast-casual restaurant segment is growing, more healthy food projects are popping up, wine bars have become popular, and in some of them guests serve themselves.
Belgium
Scuba gourmet
One of the best Belgian culinary specialists, Pierre Vinants, who is widely known for the Comme chez soi project in Brussels, has shaken up the quiet way of life of the small resort town of Ostend. Today, the Ostend Queen restaurant is unequivocally associated with the locals with his name. The institution is located on the covered terrace of the Kursaal Oostende complex - the city's congress center, concert hall and casino. Chef and co-owner of the restaurant Fernand David, who once headed the Western European branch of the Hilton hotel chain, could not imagine a more successful launch of the restaurant.
At the beginning of this year, when the establishment first came into being, Michelin awarded it the Bib Gourmand label. Everything in the 150-seat diner is devoted to the sea. The floor, decorated with mosaics depicting crustaceans and molluscs, has a spacious aquarium with live lobsters. Projection screens that show scenes of underwater life create an immersive effect. A special pride of the establishment is a seafood bar. In the evenings, its ceiling imitates the night sky, illuminated by thousands of tiny lights. Prices at Ostend Queen are comparable to those of other restaurants located on Ostend Boulevard. A three-course dinner will cost about 55 euros. The average check at lunchtime is 32 euros.
www.kursaaloostende.be
Carrot-inspired
An increasing number of young entrepreneurs are concerned about the combination of fast service and high quality food. In Belgium, a prime example of this approach is the Exki restaurant. The carrot brand opened its first branch in Brussels in 2001.
It now has seven restaurants in the Belgian capital and Antwerp, and two more in Turin, Italy. The range of dishes that you can not only eat on the spot, but also take with you is quite rich: salads, sandwiches, hot and cold soups, pastas, fruit juices, cereals, pastries, desserts. For the convenience of visitors, in addition to the traditional service, there are self-service racks. Exki only uses products that fully comply with strict ecological and nutritional criteria. It is not allowed to contain flavoring additives, dyes, emulsifiers, etc. in the products. Vegetable tapenades are used instead of the usual oil in cooking. At lunchtime, the restaurant receives up to 60% of the revenue, managing to serve about 1 thousand visitors, the average bill is 6 euros. The performance indicators are somewhat lower in the morning and afternoon hours, and in the late afternoon, work begins to boil again. As a rule, restaurants of the network are open until 20.00 or 21.00. The creators of the brand plan to replicate the network throughout Europe.
www.exki.be
Italy
Smoker's Retreat
Since the ban on smoking in public places came into force in January of this year, 10 million smoke-loving Italians have either tried to give up their addiction or huddled forlornly in the doorways. In any weather, people with a cigarette in their mouth can be seen on the street near bars, restaurants and cafes today, because only 2% of food service enterprises have separate indoor smoking areas due to severe restrictions. Some try to solve this problem using street space. Often these sites are very convenient. H club> Diana is a bar at Milan's Sheraton Diana Majestic hotel, which is popular with lovers of aperitifs. This summer part of the patio was converted into an open veranda for the convenience of smokers. Cozy sofas and deep leather armchairs were placed on its wooden floor. In cool weather and in the evening, two gas fireplaces are available. Diana Smoking Lounge offers cocktails for 8–10 euros, as well as free light snacks.
www.starwood.com/italy
Cocktail bars: changing concept
Cocktail bars in Italy are now more popular than ever. This is largely due to marketing programs (free snacks or unlimited buffets for the price of a glass of beer or cocktail). Cocktail bars are a cheaper place to dine than restaurants and less noisy than disco clubs to socialise. Changes in this market segment are designed for wealthy middle-aged people. The goal is to make cocktail bars an attractive place to continue the evening after dinner in a restaurant. Many new clubs focus on the bar area. For example, Paradise Connection is a club in the town of Cusago near Milan, located in a 14th-century building, a former church. Under the Gothic vaults, surrounded by frescoes, the collector Roberto Guerini created an exhibition of furniture and rarities from the 60s and 70s. (valid from 14.00 to 18.00) and theater salon (open from 8.30 to 3.00). Live concerts, cabaret shows, etc.
are held on the stage. Cocktails - from 10 to 20 euros. Only on Sundays, when the establishment offers its guests a brunch (10 euros), does the kitchen work. Platinum Show Cafe in Latina, a few kilometers from Rome, resembles a typical American cocktail bar of the 50s. Here, too, the central element of the interior is the stage, surrounded by cozy armchairs and bright sofas. In addition to cocktails and other drinks, guests are offered fruits and sweets.
Self-service tavern
Wine bars are common in Italy. But still, Le Cantine di Greve in the Tuscan city of Chianti is different from the usual concepts. This winery has a self-service bar. Visitors purchase cards for 10, 25 or 50 euros. Wine is poured through dispensing taps installed in the 600-meter hall of the old wine cellars. Labels describing the wine and the cost of one serving are glued to the bottles, but there is always a professional sommelier at the service of visitors.
The process of choosing a wine and receiving an order is extremely simple: after inserting the card into the reader and pressing a button, the glass is filled with a drink. From snacks to wine, several varieties of cheese and salami are offered, which guests can also take at the bar on their own.
www.lecantine.it
Holland
Around the donut
The rapidly growing Bagles & Beans franchise network, which today includes 21 branches, reflects all the most fashionable trends in the Dutch food service market. Entrepreneur Ronald Bakker formulates the mission of his creation Bagles & Beans as follows: from us at least a little happier. The interior of the restaurant is conducive to a relaxing pastime. Warm, Mediterranean tones, combined with natural materials, seem to take you to the ancient districts of Nice. The restaurant plays classical music and light jazz. Bagels (bagels) are a key component around which the concept is created.
For the test, only the freshest ingredients are used, no dyes and flavors. Some items on the menu are even marked with a special Eco sign. Here you will not be able to find cola, but you can order any freshly squeezed juice from a rich range. The owners plan to expand the chain to 40 branches by 2008, and this year the first foreign restaurant of the chain will appear. Most likely in Spain.
www.bagelbeans.nl
Glossy life
The most popular and stylish club in Holland is now Jackie RC on the Meuse River in the center of Rotterdam, which opened in January this year. In addition to cocktails and a glossy fashion magazine, the club's sophisticated restaurant serves the most fashionable, creatively designed, light and healthy dishes. The dining room is designed for 80 people. Closer to the night, Jackie RC turns into a dance club that can already accommodate 500 guests. The attention of visitors is immediately attracted by the illuminated glass tubes, which form a long wavy line.
Each of them exhibits the latest collections of famous brand manufacturers. Jackie Magazine has all the items on display available for immediate order. Chef Walter Muys is known for his innovative style of work.
www.jackierc.com
Do not turn over
Club 11, a bar-restaurant with a disco, opened in May last year on the eleventh floor of the former post sorting station in Amsterdam. To get to Club 11, you need to follow the signs on the walls, carefully avoiding muddy puddles, and take the cargo elevator to the top floor. Along the entire perimeter of the huge hall, next to the panoramic windows through which a magnificent view of the city opens, small tables are placed, and in the center there are large wooden tables, like at picnics. The chef leads his team here in the open kitchen. The restaurant does not have a menu. Every day, guests are offered different options for a three-course set dinner at a cost of 30 euros. After 23.00 the restaurant turns into a trendy club.
The advanced youth of Amsterdam have long chosen this place. From Thursday to Saturday inclusive, before dinner, admission to the club is free, and all 180 seats in it, as a rule, are occupied. To get into Club 11 these days, you will have to make a reservation at least two weeks in advance. Made in haste with inexpensive materials, the design of the club is in harmony with its location. But his days are numbered: the city authorities plan to radically change the face of the district in 2007.
www.ilove11.nl
UK
Interior for sale
Is it a shop or bar-restaurant? The Chair complex, which opened in London's Westbourne Grove in April this year, combines gastronomy and housekeeping. A modern bar-restaurant on the ground floor of the building offers its guests British cuisine, and in the basement there is a furniture and household goods store from the best manufacturers. Andrew Cuzzins, designer of the thriving furniture retail chain Sofa Workshop, sees his new project as "a showcase for the finest British designer products and dishes".
Both elements of the concept mutually enrich each other. Chairs placed around the hall of the establishment can be purchased at the store. Dishes are distinguished by the use of seasonal and only natural ingredients supplied by the farms indicated on the menu. Chair exemplifies the combination of food service and retail, which is no longer new in London. Nearby is the 202 establishment, which combines a trendy cafe, a Nicole Farhi stylish clothing store and a household goods store under one roof. And the CVO Firevault near Oxford street combines an exhibition hall of fireplaces and a restaurant.
www.chair-london.com
Milkshake is back
Shake Away is a takeaway chain with seven branches in southern England that offers over 150 milkshake variations. The concept managed to open three new points at once last year. On the wall behind the counter, there are colorful racks with ingredients, each of which is in its own cell (fresh fruit, chocolate, popcorn, maple syrup, marshmallows, bran, cereal, peanut butter, cookies, etc.
). The menu reflects the calorie content of all items. In the working area behind the counter, six blenders are installed, with the help of which the staff prepares the order. Customers can choose from a small or large serving (454 ml or 625 ml). Prices at Shake Away start at £2.35. Drinks are made from skimmed milk and cream ice cream or soy milk substitutes and ice cream. During the summer, daily sales amount to several hundred servings of milkshakes; in winter, demand shifts towards hot drinks. The concept is especially attractive to young people.
www.shakeaway.uk
Healthy fast food
Fast-casual concepts are rapidly gaining popularity with British consumers. Leon is a representative of "healthy fast food" - opened in July 2004 in London (Soho) and offers dishes based on Mediterranean cuisine. Prices start at £4.50. The menu includes vegetable salads, grilled meat in pita, rice-based dishes, soups and sandwiches, and cakes. All meals are prepared in the open kitchen area using only fresh seasonal ingredients from local producers.
Guests can take their order with them or eat it in the dining area, designed for 65 seats. Relatively close is another new representative of the segment - Pure California. The first restaurant opened in May of this year and operates primarily as a takeaway.
www.leon-restaurants.co.uk
www.purecalifornia.co.uk
Spain
Sugar not in Spanish
In the heart of Madrid's Slamancha district, in an old bank building, the Sugar restaurant opened in May this year, which would have looked much more natural in London. Sugar is a combination of restaurant, bar and lounge. The establishment has several zones with a unique atmosphere, which are separated from each other by soft oriental fabrics falling from the ceiling and carefully designed "caressing" lighting. Large plasma monitors are visible from almost everywhere in Sugar, showing the life of the inhabitants of the sea. The fusion-style menu is quite varied, from exotic quinoa risotto with lobster to the classic beef burger.
The average check is 35 euros, but the offer also includes set meals for 10.95 euros. The audience in the institution is the most diverse, although wealthy people predominate. A mixture of incompatible styles, different age groups does not cause discomfort among restaurant guests. Along with people in classic costumes, avant-garde youth with facial piercings can be seen here.
www.sugarrestaurant.com
Barcelona Still Life
The name of the new restaurant Galeria Gastronomica in one of the districts of Barcelona (Ensanche) explains a lot to its visitors. The idea of the “art gallery of culinary arts” belongs to the son of film actor Anthony Quinn, Lorenzo Quinn, and sculptor and restaurateur Marco Belloni (the family company Belloni & Belloni and Zefferino runs a small but famous restaurant empire in the fine dining segment). The implementation of the Galeria Gastronomica project cost more than 5 million euros. As conceived by designer Estrella Salietti, the complex on five floors (area -1.
5 thousand square meters) consists of the Italian restaurant Belloni & Belloni, a cocktail bar, a cafe, a bar-lounge, a chill-out, as well as several exhibition halls. In one of them, an exhibition and sale of works by Lorenzo Quinn is organized, and in the rest, the expositions are constantly changing. Picky guests are willing to leave here 60 euros for dinner. The restaurant is a success, so Quinn, Belloni and their partner Alejandro Robas are already looking for a new location in Madrid.
www.galeriagastronomica.com
Fine dining in the abyss
Have you ever dined underwater? Not? If you want to learn how to stay dry, you should visit Submarino Restaurant in L'Oceanografic Leisure Park in Valencia. Guests of this establishment can expect not only fusion-style fish dishes (the average cost of a dish is 45 euros), but also whole shoals of horse mackerel and stingrays swimming around them. The key element of the design is a huge aquarium that wraps around the circular dining room.
Ten thousand sea creatures watch the food of 120 people. Opened in February 2003, L'Oceanografic is Europe's largest aquarium park and the latest addition to the City of Arts and Sciences. The project, designed by Felix Candela, is designed to receive 2 million guests annually. The restaurant is managed by Parques Reunidos, which is responsible for 20 other amusement parks throughout Europe. The company's revenues for 2003 amounted to approximately 85 million euros, 37% of revenue is generated in the catering sector.
www.parquesreunidos.com
Ireland
Food court from one company
Cafe Kylemore, located in the TC in St. Stephen's Green (Dublin city center), covers an area of 1.11 thousand square meters. m and is the largest cafeteria / tea house in Ireland. Last year, the owners, Kylemore Foods Group, renovated the facility at a cost of 2 million euros. The purpose of the transformation is to develop a new menu and increase the speed of service in order to attract young people.
The cafeteria has been transformed into a Foodlife food court, where several Kylemore Foods Group brands are represented at once. The hall is designed for 430 seats, where you can sit either in a soft semicircular armchair or on a leather sofa in the area that occupies the space between the first and second floors. The visitor can choose from several types of offers: daily changing hot dishes, including Mediterranean cuisine; ready-made sandwiches and toast from the Quizno franchise; bar products with freshly squeezed juices; coffee shop and espresso bar products; fried chicken SFC, ribs, etc.
www.kylemore.le
O'Brien's strives to be useful
A new sandwich bar has opened in the southern Irish town of Cork, owned by O'Brien's, the leader in the Irish market (more than 100 locations). The bar occupies the ground floor area of Mahon Point TC and seats 265 people, while the rest of the chain's bars have an average of 60-70 seats.
The institution offers an extended menu, which includes hot dishes from steamed Irish beef, freshly squeezed juices, fruit and soft drinks. Six new types of soup and ice cream have also been added to the menu. However, the traditional O'Briens offer, based on sandwiches, is still the most popular. The consumer himself can choose the ingredients for any kind of bread. The key idea of the new strategy, which was immediately implemented in all the bars of the network, is “healthy food” (ecologically clean meat and milk, new Italian coffee with a high content of beans grown in third world countries, etc.).
www.obriens.ie
Pub culture...
Ireland's pub culture is rooted in strong traditions. However, young people are now looking for a more modern approach to food and drink, they need stylishly prepared dishes and a good selection of wines and beers. Ireland was one of the first countries in Europe to ban smoking in bars and pubs, which reduced alcohol sales but also led to the development of a better menu.
The Oarsman Pub in Catick-on-Shannon offers pasta dishes and sandwiches. Ronan Mayer co-owns the company with his brother Conor, and over the past 12 months they have managed to increase wine sales by 40%. Modern pubs and bars can also be found in Limerick in the southwest of Ireland. Padreg Froley, owner of Aubars, has transformed an old town pub into a trendy European-style bar, bistro restaurant and nightclub. Kenny's Marble city Bar boasts an interesting design, which was modernized by the famous Irish designer David Collins. The menu consists of several main courses, light snacks, quality coffee, a large selection of wines, as well as bread baked on site. A tea room has recently been opened here.
www.theoarsman.com, www.aubars.com
Austria
Healthy food overlooking the Alps
Landzeit, a roadside restaurant and motel run by Wolfgang Rosenberger, is located in a place called Voralpenkreuz. This is the largest institution of this format in Austria, it can simultaneously accommodate 450 people.
It was opened in October 2004 with an investment of 11 million euros. Previously, this place was a farm (950 sq. m), and now guests of the motel can enjoy a beautiful view of the foothills of the Alps. The work of the kitchen here is subject to the principles of healthy eating. In the center of the hall there are multi-colored glazed shelves: a “fish shop”, a grill bar, charcoal dishes, a salad bar and a gastronomic bar, a vegetarian buffet, a counter with pasta, a bar with fruit juices, a display case with pastries and cakes, etc. The price range is 2.5–18 euros. The restaurant has its own bakery, which uses dough containing only natural ingredients. Also in the restaurant you can try homemade ice cream with pieces of fruit. The hotel has a capacity of 41 guests, as well as a seminar center. Among the visitors of the restaurant, 30% are locals, 10% are hotel guests and 60% are car tourists. Average score - 6.90 euro. Wolfgang Rosenberger manages 13 restaurants in Austria. According to his forecasts, the turnover of his establishments in 2005 will be about 40 million euros.
www.landzeit.at
Cheese in the city park
Viennese leading premium restaurant Steirereck has moved to a new location. It is currently located at the Meierei site in the city park. The gastronomic concept of the institution was revised and supplemented, which made it possible to attract more visitors. It is now the first cheese restaurant in Austria with more than 150 varieties of cheese. The establishment consists of three zones, with an average throughput of 300 people per day. In February 2005, after a 15-month renovation at a cost of €5.8 million, a wine cellar, a restaurant and an event hall with 210 seats were opened. Another 120 seats are located on the terrace. The total area of four floors is 1.9thousand sq. m, 1 thousand sq. m falls on utility rooms. In a modern restaurant, the owners (the Reitbauer family) took into account the traditions of the old Steirereck and designed it in light green and white tones.
www.
steirereck.at
Kim cooks
Viennese people line up when Sohy Kim cooks. Anyone who would like to enjoy the culinary delights created by a forty-year-old Korean woman is forced to plan her trip to a restaurant three months in advance. A small restaurant called Kim kocht ("Kim cooks" - German) has only 26 seats and is open from 18.00 to 24.00 from Wednesday to Friday. According to Kim, she doesn't do anything complicated. Her menu consists mainly of "healthy" foods, such as dishes with tuna and vegetable sauce, which are so adored by the people of Vienna. In January 2004, Kim opened Kim kocht Shop & Studio, a combination diner, shop and culinary academy where she teaches kids and adults the secrets of her craft (Monday to Friday 10.30am to 8.30pm). Thanks to numerous prizes, participation in television programs and articles in newspapers, Kim has become a real star. She has already released her book and CD.
www.kimkocht.at
Switzerland
Fidel Castro in the foundry
The Die Giesserei multifunctional restaurant in Zurich (Oerlikon district) is an amazing example of what an illegal club can be turned into.
After a five-year renovation that cost Fidel Gastro AG 2 million Swiss francs, the building of the former steel complex in 2004 turned into a work of post-industrial art. The dining hall of the restaurant has a capacity of 130 seats, the bar - 40 seats, 60 people in the living room and another 80 guests can be accommodated on the terrace. In addition, the restaurant has an additional club space. The range of dishes is built according to the 3x3 principle: three types of appetizers, three main courses and three desserts. The average price of a main course is 22–24 Swiss francs. The concept is designed for the public of all ages and social strata, as well as events for 40-120 people. Most of the visitors are young people between the ages of 25 and 45 who come to dance. The turnover for 2004, according to the owners of the restaurant, exceeded 3 million francs, this year the turnover is planned to be 5 million francs.
www.diegiesserei.ch
Hotel for passers-by
Opened last September, the five-star Park Hyatt Zurich attracts more than just wealthy guests to its rooms.
Oddly enough, many come here simply from the street, and not having a too thick wallet. The fact is that the three establishments of the hotel are ready to receive any guest, including a resident of Zurich. A standard lunch at the Parkhuus restaurant (155 seats) costs between 41 and 51 Swiss francs. The average bill is 50 francs at lunchtime and 80 francs in the evening. Meals are prepared in the open kitchen area. Also noteworthy are the Onyx Bar and the three-level Lobby Lounge with a ceiling height of 10.4 m, huge glass windows and onyx trim. All three concepts have been developed specifically for this hotel. It is proudly noted here that up to 90% of restaurant guests come from the street.
www.zurich.park.hyatt.com
Dedicated to cinema and light
“Lighting is the sculptor of reality,” says Dieter Meyer, one of the creators of the Zurich restaurant concept Lumiere. This is a bistro that opened on November 3, 2004 in the historic center of the city.
The name pays homage to the Lumiere brothers, pioneers of cinematography. It is not surprising that scenes from famous films are widely used in the design of the institution. The interior is made of simple but high quality materials - wood, genuine leather and expensive fabrics. Everything around is shrouded in cozy light. “Elaborate simplicity, elegant comfort and extraordinary courtesy” is how owner Gisela Lacher describes the restaurant. The establishment can accommodate only 45 visitors. Six more seats can be found at the bar, and in the summer there is a terrace (30 seats). Lumiere specializes in homemade French cuisine. Among the bestsellers are entrecote "Cafe de Paris", goiter glands of a calf (lamb) laid out on lentils, as well as chicken meat stewed in wine with mashed potatoes. Prices - 24.5-48 francs per dish. The average bill is 58 francs in the evening and 35 francs for lunch. This year, according to Gisela Lacher, the restaurant's turnover will be about 1.6 million francs with an F:B ratio of 60:40.
www.restaurant-lumiere.ch
France
Exotic Blend
Wok technology, food from all over the world and a sense of informality are the three pillars of the BBQ concept that has delighted the people of Lyon since 2003. The quirky Rouge Tendance is famous for its multi-ethnic 'cocktail'. The main dish is undoubtedly Mongolian-style kebab with the intoxicating aroma of Asian steppe seasonings. Including cooked in a wok, with a choice of ingredients. The restaurant also offers Japanese, Mauritanian and Mediterranean dishes. Lunch here costs 10 euros, dinner - 20 euros. It accommodates 260 people, including on the terrace, serves up to 480 guests a day, which was indicated on the bank account last year in the amount of 3.15 million euros. Inspired by good luck, the founder of the establishment, Emmanuel Othon, is planning a second "barbecue", which this summer will open its doors to 320 eclectic lovers in the new Lyon shopping center.
www.rougetendance.fr
Home cooking
Opened in Paris in 2004, L'Atelier de Chefs is known for its original concept. “Once in Canada, my brother saw how cookbooks and dishes prepared according to recipes from these books were sold in a cafe. We liked the idea, but we decided to go even further by opening cooking classes that are aimed at a generation that has never learned to cook at home,” explained François Bergereau, co-owner of the café. “Our target audience is people from 25 to 45. They can dine with us for 15 euros: first prepare a dish for themselves in half an hour, and then eat it on the spot or take it with them.” L'Atelier is divided into two parts - under the glass floor and stairs there is a kitchen, and above, on the floor above, there is a hall with tables for guests and a small stall where you can buy a book with your favorite recipe. Cooking enthusiasts often subscribe to group courses on the Internet (group - 20 people), and the program changes every month.
The price of training is 15–68 euros (depending on the dishes prepared). There are also five one-day courses (from half an hour to two hours of training), in which two L'Atelier chefs or invited experts share their skills with those who wish. The menu is made up of classic dishes, revised from the standpoint of modern cuisine.
www.atelierdecefs.com
Back to the 70s
Opened in 2003, Toi Bar & Restaurant on Coliseum Street is one of the capital's central locations. Dining rooms are located on three levels and can accommodate 140 people at the same time. The interior is neo-pop style with red, orange, chocolate brown and ripe plum colors. All this reminds me of the 70s. last century. The crowd of visitors does not disperse from 12.00 to 2.00. DJs work here from Wednesday to Saturday. Jazz concerts are held on Sundays. The chef of the establishment, whose skills have been honed in Gagnaire, Savoy and Passart, prepares modern and unexpected dishes based on classic traditions.
A popular set lunch, which changes every day for 22 euros, as well as a seasonal menu. The average check is 30 euros (lunch), 40 euros (dinner), including the cost of drinks. Overweight fighters will be happy to try cold and hot dishes that do not contain more than 680 calories (gazpacho, stewed vegetables, fruit salad).
www.restaurant-toi.com
Scandinavia
A healthy mind in a healthy body
At the heart of the Yogayama concept is a new look at the ancient art of achieving balance in life. An institution on Jungfrugatan street feeds not only the body, but also the soul, and mind, and feelings. Traditions of yoga, pranayama, meditation and massage complement the meal here. On the ground floor there is a shop with books, incense, Indian fabrics and clothes, yoga mats, jewelry from all over the world, etc. A very popular restaurant on the second floor among Stockholm gourmets offers an extensive menu of dishes that combine attractive presentation, exquisite taste and benefit to the body.
All dishes on the menu are inspired fruits of the Raw Food Movement, prepared exclusively from natural products. Everything down to espresso! Part of the restaurant is a pantry, where a picky guest can choose and buy dried seaweed, wild rice, collectible tea, etc. under the strict guidance of a specialist who will always give advice on how to properly prepare a dish from the purchased ingredients at home.
www.yogayama.se
Delicacies to the masses
Deli de Luca! - a grocery and delicatessen shop that has penetrated many corners of the Norwegian capital. The concept was inspired by British and American predecessors such as Starbuck's, Sainsbury Local and Marks & Spencer's. Deli de Luca offers fresh produce at reasonable prices, as well as exclusives for gourmets who always want something different, no matter the cost. The project was launched thanks to the efforts of a trio of former employees of Seven Eleven. Ideas from all over the world: Italian pastries, Asian noodles and rice dishes, American biscuits are all over the place, and exclusive homemade Italian ice cream for a select few.
Most establishments are open around the clock. The founders of Deli de Luca planned an aggressive expansion in the market in 2005 with 20 new restaurants in the suburbs of Oslo, intending to increase the number of outlets to 36. In less than three years, Deli de Luca has reached a confident position with an annual turnover of about 14 million euros, and this without franchise accounting.
www.delideluca.no
Stockholm is close to Tuscany
Terreno vineyards in the Tuscan Chianti region produce red and white wine, grappa and olive oil. The winery was founded in 1988 by the Swedish Rune family, who recently introduced a new restaurant concept in their native Stockholm. Terrenos Vinotek is the first automated wine tasting bar and restaurant in the Swedish capital. About 20 different bottles are placed in special drinks machines called Enomatic. Nitrogen is pumped into wine bottles, which displaces oxygen, which is detrimental to this drink, so the product can remain in the machine for up to 30 days.
For the visitor, the tasting begins with the purchase of a plastic card containing at least 100 SEK. At the touch of a button, the wine is poured into a glass (price per serving is 10–30 SEK). In addition to the bar, guests can enjoy a bottle of wine in the restaurant. It offers Italian-style appetizers such as stucicini (small hot and cold dishes), risotto and a variety of meat and fish dishes. Stucicini cost 120–145 SEK per serving, main dishes 180–225 SEK.
www.terrenosvinotek.se, www.terreno.se
Germany
Nomads in fashion
The Mongo'S project has already acquired points in six German cities thanks to the "Eat as much as you can" marketing technology. In October 2004, the design concept was changed in the Cologne establishment, and now you can already see the updated interiors in Mongo'S in Munich and Doisberg. As before, the Food Market is located in the center - a buffet with more than 50 different products: vegetables, pasta, fish, meat and seafood.
Guests are either content with one approach (12.93 euros), or choose an unlimited number of approaches (19.9 euros). Then, from the selected ingredients, a dish is prepared in a frying pan in front of the guests. Everything happens quickly, but the chef manages to show a real show in the spirit of the Mongolian nomads, whose kebabs inspired Christian Blech and Spiridon Soukas to open the first institution in Essen in 1998. The largest of the restaurants, located in Cologne, has a hall measuring 400 square meters. m and serves up to 180 people daily. The average check is 23 euros, the share of food in the sales structure is 65%. 90% of visitors choose Food Market. Sales volume in three points in 2004 – 4.8 million euros.
www.mongos.de
SPA for the soul
East in Hamburg is suitable for those who like parties and noisy companies. It is a mixture of club, restaurant and hotel, which was invented by authorities in the food service industry in Hamburg - gastro consultant Christoph Strenger and Mark Ziunis.
There are 230 seats in a restaurant with Euro-Asian cuisine, 80 seats in a Japanese garden, 230 seats in Yakshi's Bar, and another 100 in two cocktail zones - Smirnoff and Colour. All in the spirit of the East to attract urban clubbers. Dishes such as tuna tartar with avocado and lotus root (10.5 euros) are served in a "family style" - on large dishes. The hotel consists of 77 rooms of five categories (135-360 euros). You can get a lot of pleasure in the roof garden, in the fitness room, massage parlor or beauty salon. Design guru Jordan Moser, responsible for design (investment - about 3 million euros) is in love with the East, which helped him create this concept - "SPA for the soul."
www.east-hamburg.de
Freshness, speed, beauty
The development of the Vapiano network shows that Germany is becoming a worthy exporter of gastronomic concepts to other countries. The first point of this project appeared in 2002 in Hamburg, and then the new fast-casual standards were established in Düsseldorf, Frankfurt and Munich.
"Freshness, speed, beauty" - the successful business formula is expressed in the Vapiano slogan, where pizza, pasta and salads are prepared in front of the guest. The main product is fresh pasta, the price of which is influenced by sauces. The minimum cost of a dish is 5 euros (tomato-basil sauce), the maximum is 8 euros (sauce with gorgonzola and hazelnuts). Pizza from a stone oven costs 5–8 euros, depending on the toppings. There are no empty seats in Vapiano. Here is a modern payment system: the order is entered on a plastic card and paid at the exit. The largest branch of the network opened in April this year in Munich. It is located on two floors and has 200 seats. Two large bars and two lounge areas entice guests to spend time in the institution after meals. Every day, 1-1.5 thousand visitors come here, leaving an average of 8.5 euros. The ratio of food and drinks in the sales structure is 55:45.
www.vapiano.de
The best new restaurant concepts in Russia have been named
Results of the Restaurant Concepts Festival #palmafest and the Palme d'Or National Award "Palm Branch of the Restaurant Business 2021"
festival of restaurant concepts PalmaFest.
It announced the winners of the 16th National Palme d’Or / Restaurant Palm 2021 award, which is awarded for the best new concept implemented last year, and prizes were awarded in special categories.
PalmaFest is an annual landmark event for HoReCa professionals and restaurants from all over Russia: the most relevant and effective concepts of the restaurant market are determined here, the most successful business models are discussed, and gastronomic fashion is created! The festival and the award are preceded by large-scale analytical work. According to the international rules of the competition, at the first stage, Leaders Club Russia experts form a long list of the Palm Branch award - the top 100 original restaurant concepts implemented during the previous year in different cities of Russia. Further, the expert council of the award draws up a shortlist - the top 10 concepts, the authors of which present them at PalmaFest in the Business and Cuisine presentation format. The owners and managers of the finalist restaurants share practical business cases, talking about the process of creating their projects, from idea to implementation and daily work.
Chefs conduct master classes with tastings, preparing dishes that have become the "calling card" of their establishments.
Nespresso Professional became the official partner of the award and the festival this year. are Swiss coffee machines, a collection of rare varieties of coffee from different parts of the world and designer accessories. Top chefs and restaurants around the world choose Nespresso for the ultimate gourmet coffee tasting experience for guests.
This year's PalmaFest featured a stellar cast of participants! Their philosophy and approach to work reflect today and largely determine the future of the restaurant market.
Moscow was represented by five completely diverse concepts:
- bar-club-restaurant "Simach in Nedalny" , joint project of Arkady Novikov, Anton Pinsky and Denis Simachev;
- "secret" restaurant Balagan from Tatyana Berkovich with dinners like at home;
- completely contactless restaurant Lunch Box from Andrey Tyutikov and Denis Sobolev;
- Japanese restaurant Red Point with a single price for all dishes - from 354 Group;
- pizzeria Zotman Pizza , where Dmitry Zotov's team prepares Roman-style pizza with toppings of the guest's choice.
The trendy theme of local products was revealed in the author's interpretations of concepts from all over the country. Eco-restaurant SheLESt by Olga Baranova brought products from her own greenhouses in the Tula region to the festival. The Ural cuisine restaurant Zveroboy (Yekaterinburg, the authors of the concept are Nikolai Semenov, Natalya Retnikova and Irina Buraga) surprised the guests with bear meat stewed in malt. Restaurant "Aurora" (Yakutsk) Nurgustan and Innokenty Lukin, combining Russian ovens and excellent Yakut products, presented an amazing serving with foal confit. Anna's Secret Garden by Anna Semak and Viktoria Mosina proved that, with a skillful approach, a green vegan concept can give excellent results even in the ex-industrial area of the northern capital. And the team of project "History" from Krasnoyarsk came up with the concept of a "student" restaurant-laboratory on the university campus (authors - Alexey Gorensky, Valentina Druzhinina and Galina Orestova).
Another important aspect of the work of PalmaFest is the establishment of direct links between restaurateurs and creators of innovative solutions for the food industry. The lounge zone, where the stands of the festival partners were presented, became a platform for useful contacts and business negotiations.
Full of first-hand information, fresh impressions and great tastes, the day of the festival flew by in one breath. The PalmaFest ended with a luxurious gala dinner, at which the winners in special nominations and, of course, the trio of winners of the Palm Branch were announced.
For three months, the chef.ru portal, the official media partner of the award, conducted an online popular vote, which collected a total of more than 10,000 votes. Of the top 100 restaurants that opened in 2020, the best in 10 categories were determined. Prestigious awards Palm branch. Guests' Choice on the festival stage received:
- Gastroexpats nomination — restaurant Hokku (Samara)
- Smart Casual nomination — dessert cafe Dream Coffee House (Yalta) and restaurant Twenty Two (Novosibirsk)
- Nomination Fast Original — cafe-cooking Gurmanika (Moscow)
- Nomination Food&Wine — Russian Wine Bar & Shop (Moscow) Nomination — gastronomic shop Six You Six (Moscow)
- Zero Waste + nomination — restaurant M2 Organic Club (Moscow)
- Nomination “Out of Format” — online restaurant Six Seasons (St.
Petersburg) - Nomination “Classic of the genre” — restaurant Syrovar (Kostroma)
- Nomination “Local+” — restaurant Avrora (Yakutsk)
- Nomination “Multiformat” — Moscow surf cafe
)
Traditionally, awards were awarded in special nominations from the expert council of the National Award "Palm branch of the restaurant business":
- Special nomination "Restaurant-legend" - "Mario Village" (Zhukovka)
- Special nomination “The best restaurant with hunting cuisine” — Logovo (Moscow)
Aleksey Vasilchuk became the restaurateur of the year according to the Palm Branch.
The best dish of the festival, according to the chef.ru media partner, is Foal confit with stewed Antonov apple, homemade cheese, dried heart, Yakut sour cream and wild green onions from Evgeny Alfan, chef of the restaurant "Aurora" (Yakutsk).
Expert jury and information partners of Palmafest announced winners in the nominations:
- The choice of the Resto -Restor magazine - restaurant
- Choice Gastronom.ru - restaurant Shelest
- CHEEMENTERS OF RESTOURENERS - ADROUSTER - ADROUSTRENTERS - ADROUSTER »
The highlight of the evening was the announcement of the voting results for the best restaurant concept in the country. The guests of the festival, professionals and experts in the food industry, received bulletins before the gala dinner, in which they noted the concept they liked the most. In the final, the votes were counted and the winners of the award "Palm branch of the restaurant business 2021" were announced:
Palme d'Or — restaurant Avrora restaurateurs Nurgustan and Innokenty Lukin.
"Silver Palm Branch" - restaurant "Zotman Pizza" restaurateur Dmitry Zotov.
"Bronze Palm Branch" - restaurant Balagan restaurateur Tatyana Berkovich.
The organizers thank all the Palm Branch nominees for their kind assistance in preparing the award, all the guests for their attention and active participation in the work of the festival, partners and sponsors for their active contribution to its organization, the Mir Concert Hall team for the service, the restaurant “Lair” for a great dinner, general information partners of the Telekafe TV channel, Mayak and Vesti FM radio stations, TV and radio host Andrei Krasnov, editors-in-chief of the leading publications of the two capitals Natalia Savinskaya (“Restaurateur Chef”) and Dmitry Grozny (Market Media) - for the brilliant hosting of the event! Special guests Andrey Makarevich and his wife Einat Klein - for the special atmosphere of the evening.
We wish you all new bright ideas and good luck in business! We will meet again next spring to select the best restaurant concepts of 2021!
The organizer of the festival and the award is Leaders Club Russia (the Russian representative office of the European association Leaders Club International) with the support of the Federation of Restaurateurs and Hoteliers, the Restaurateur Chef magazine for professionals and the chef.
ru portal.
REFERENCE
The PalmaFest festival and the Palme d’Or annual festival gathers hundreds of visitors, offering restaurant professionals to focus on new business ideas, share experiences with colleagues, and expand their knowledge of new products and technologies. In one day, forum participants get acquainted with different business cases and restaurant models, culinary know-how and solutions, and can taste specialties of various concepts.
Palme d'Or is a prestigious international award for the best restaurant concept of the year. Since 1993, the award has been presented by the authoritative European association Leaders Club International. Every year restaurants in France, Belgium, Switzerland, Germany, Turkey, Ukraine and Russia compete for the status of the best restaurant concept. The main criteria of Palme d'Or are the opening of the first restaurant with this concept during the previous calendar year, its creativity, originality and novelty, as well as quick payback and potential for replication of the concept.
