Here’s a beautiful renovation of a classic Barcelona apartment from 1910 where the traditional elements have been respected by its designers Anna and Eugeni Bach. For more information visit diarioDESIGN.

Imagine a hotel that offers a culinary experience to guests by growing and cooking its food onsite in the city. This is the idea behind The Allotment by Dean Moran for the Tablet Rethink Hotels competition.

If you think about it, the Catalan Porrón is a very eco-friendly way to drink wine at big events- avoiding the need to wash glasses, or even plastic cups! It is also fully recyclable at the end of its life.

For those of you who have never seen a porrón, imagine a glass watering can for wine. Or a bedpan with white wine, according to George Orwell ;)

Fridges are often ugly and consume a lot of energy… here is how you get rid of them! Save food from the refrigerador by Jihyun Ryou tells you how to store what food properly, while looking good!



Forget The Fridge: Using Chemistry and Nature to Store Food

Wood potato door? Yes please. 

Cool 100% recycled glass products, locally produced in Valencia by La Mediterránea. They could be put to good use in our hotel!

The Marquina oil/vinegar recipient that does not drip or stain, is another classic Catalan design we’d like to see at our hotel. By Rafael Marquina, 1961.

Local breakfast- a great way to start the day at any hotel

(via localfoodlab)

A great way to reduce waste at the hotel breakfast table without sacrificing comfort: refillable glass containers as seen at Casa Camper in Berlin!

What if you got to use your own energy to make your espresso at the hotel? Would you be up for a little ritual? Presso is a non-electrical coffee maker that is also fully repairable, love it!

I can only imagine the cooking classes and local food tasting sessions we could have around this culinary landscape at the hotel…