Book of the prestigious restaurant Disfrutar, considered the fifth best in the world and holder of 2 Michelin stars. The chefs have a very particular way of working, they document, classify and photograph all the recipes they develop, they keep them in binders indexed by years and each one contains about 100 recipes. The concept of the binder is the basis of this design, we want to explain that this object is part of their daily work in their creative tasks. It is complemented by another volume in sewn book format. The two volumes are presented in a slipcase.
Disfrutar Vol. 1
Awards
Silver Award
Design
Editorial Design
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Abalon Books
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