Aziamendi, Eneko Atxa’s restaurant located in Phuket (Thailand), has recently started to work with Luesma & Vega’s dinnerware as background for some of the culinary inventions from his menu. Located in an exclusive hotel, the restaurant offers dishes that cherish the alma mater spirit –the three Michelin Start awarded Azurmendi restaurant- always adapting to the environment and local products. The Aziamendi team, led by Alex Burger as head of kitchen, has decided to use some designs by Luesma & Vega to round out four of the offered dishes.
For “The Garden” plate we have chosen the leave shaped dinnerware, which comes together with the rest of the ingredients that make up the dish: fresh and colorful vegetables on top of a trompe-l’oeil soil. The china, besides mixing with the rest of the dishes’ elements, was chosen because similar plants can be found near the restaurant’s surroundings, making the dinnerware a metaphoric representation of how the external elements influence the cooking at the last minute.
For the “Squid Noodles” the chosen china was a bright plate that contrasts the whitish color of the noodles, making them stand out once they are plated up. Alex Burger, the Aziamendi’s head of kitchen says “this is one of the most beautiful plates we have, since the poured hot liquid changes the plate’s colors with iridescent shines that recall the sea”.
Likewise, the colorful “Strawberries and Roses” desert is plated on a black dinnerware that highlights the eye-catching pink colors that characterize the dish. Alex Burger comments that “the plate is really perfect, since it has been designed to look like a rose when it is seen from above. The dinnerware has helped to take our dessert to the next level and impress the diner with the last dish of our tasting menu”.
For their “Coconuts” dish, Aziamendi decided to choose a sinuous shaped plate. Later, they noticed the similarity between that sinuous shaped plate and the texture of the coconuts’ meat, so they adapted the plating to fit and mimic the dinnerware.