Top Tables

HoReCa

Top Tables

Brasserie Astoria, Stockholm, Sweden Melody Rose

Melody Rose ne bone china plates have been chosen for a prestigious dining experience at the fabulous Frantzén’s new ‘sister’ restaurant Brasserie Astoria which opened in March 2021. Frantzén was established by chef Björn Frantzén twelve years ago and was recently awarded its third Michelin star, the rst restaurant in Sweden to achieve this accolade. Brasserie Astoria is located in an old theatre in the centre of Stockholm and has a history of international glory as the ‘It’ spot in the 1920s and 1930s. In a time where war and depression created a need to escape the harsh reality, the former cinema became a place where entertainment and socializing was in focus. Astoria today is recreating the international and elegant experience with a focus on warm atmosphere and great service. Melody Rose were delighted to have eight signature tableware designs including The Trapeze Girl, The Models, Skull in Red Crown, Kissing Couple, Birdcage and Bird and Man on the Run plates chosen for Brasserie Astoria.

From Manchester to Stockholm, Spain to Estonia, we highlight some of the dinnerware being used in hotels and restaurants worldwide.

180 degrees, Tallinn, Estonia Vista Alegre

Michelin starred chef Matthias Diether is utilising several di erent ranges from Vista Alegre at his ne dining restaurant in Estonia’s capital. The pure white tableware of the Coral Plate, In nita Plate and Mineral Plate are used to perfectly highlight the di erent courses from the restaurant’s exclusive tasting menu. Featuring an open kitchen, 180 degrees is located in the historical Port Noblessner and the chef’s aim is to raise the bar for haute cuisine in Estonia and turn dining into a multi-sensory escapade.

Ducie Street Warehouse, Manchester, UK Utopia

Ducie Street Warehouse is a new multifunction venue in Manchester. Housed in an historic cotton warehouse, it features a restaurant, co ee house, private dining rooms, outside terrace, giant bar, and other facilities all on one oor. With décor based on a New York warehouse, the style is bang on-trend. The restaurant is all about sharing dishes, focusing on popular menu items done to the highest quality, both in taste and presentation.

Utopia supplied the majority of the tableware, including a number of items from the Zen collection. These superchic vitri ed porcelain plates and bowls are light grey and feature clean-cut, Nordic lines. Dulcie Street Warehouse uses a variety of Zen pieces for dishes including lamb kofta, sweetcorn fritters and brunch.

Executive chef Andrew Green said, “The plates from Utopia certainly give a point of di erence for our restaurant. The designs are very trendy and photograph well. There are plenty of di erent styles that give each dish their own unique identity. From shape to texture to glaze they are all di erent and they tick all the boxes.

CAPRI

HoReCa Gaytán, Madrid, Spain Vista Alegre

Gaytán opened its doors in June 2016 and promptly received a Michelin star a few months later for its culinary and conceptual ambition. At just 29 years old, Chef Javier Aranda had garnered Michelin stars for both of his restaurants, having previously picked up his rst for La Cabra in 2014.

Gaytán features a large open oval kitchen where clients can peruse the chefs in action as they interact with one another and use Vista Alegre’s Texture to display their culinary art. With a tasting menu and a la carte selection, Gaytán wants to surprise and make patrons feel good.

It’s all about the texture

La Boscana, Lleida, Spain Vista Alegre

Dutch tableware specialist, Mieke Cuppen’s Texture plates from Vista Alegre have been a popular choice for restaurants and hotels and chef Joel Castanyé of La Boscana in Spain is another one of the users. The restaurant is set in the beautiful surroundings of Lleida, where the chefs meld haute cuisine with nature. With multiple awards to its name, including a Michelin star, La Boscana is a restaurant that respects the origin of food, the environment and the techniques and traditions of cooking. Texture dinnerware allows the users to play with plating, thanks to a surface that in uences how and where food is placed. With its soft glaze transitioning to an unglazed area, the chef can make use of the contrasts to draw patrons’ eyes to the food being presented.

JY’S, Colmar, France Vista Alegre

The formal white porcelain of Vista Alegre’s Texture is captured by photographer Lukas Muller for chef Jean Yves Schillinger of JY’S tempting creations. The two Michelin star restaurant is in its newly designed location in the heart of the Champ de mars park in Colmar. Jean Yves Schillinger o ers a cosmopolitan menu combining local produce with avours from across the globe, beautifully presented on the Texture dinnerware. The chef wants guests to share a unique gastronomic experience through his food.