[et_pb_section bb_built=»1″ _builder_version=»3.0.89″ custom_padding=»0px|0px|0px|0px»][et_pb_row make_fullwidth=»on» use_custom_gutter=»on» gutter_width=»1″ custom_padding=»0px|0px|142px|0px» _builder_version=»3.0.89″ background_image=»https://www.eltallerdepinero.com/wp-content/uploads/2018/01/VAJILLA-EXPERIMENTAL_1300x700.jpg» animation_direction=»right»][et_pb_column type=»4_4″][et_pb_text _builder_version=»3.0.89″ header_font_size=»75px» header_font_size_tablet=»60px» header_font_size_phone=»40px» header_font_size_last_edited=»on|phone» header_text_color=»#ffffff» header_line_height=»1.3em» custom_margin=»7%|40%|15%|5%» custom_margin_phone=»7%|10%|15%|5%» custom_margin_last_edited=»on|phone» animation_direction=»left»]

¿Lo seguimos llamando vajillas?

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Mucho más allá que un simple plato para comer.

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El tiempo nos ha enseñado a entender la gastronomía como un fenómeno integrador que no se limita a la comida en sí. Alrededor de ella, pueden (y deben) orbitar estímulos que potencien y completen la experiencia del comensal. La vajilla es uno de ellos. El reto consiste en dotar a cada pieza de la misma personalidad y alma que el chef ha volcado en sus platos.

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Los hermanos Adrià, los hermanos Roca, Paco Roncero, Quique Dacosta, Dani García…

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Hemos trabajado ya para profesionales tan exigentes como los hermanos Adrià, los hermanos Roca, Paco Roncero, Quique Dacosta o Dani García. Afortunadamente, nuestro equipo no solo es de buen comer. También es de buen currar.

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