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<\/figure>\n\n\n\nAdem\u00e1s de todo lo anterior, Pilsa ten\u00eda un reto m\u00e1s a conseguir\u2026 y se trataba de conseguir que elnuevo restaurante Dani Garc\u00eda<\/a>se convirtiera en una experiencia \u00fanica para todo aquel que atravesara su puerta principal, logrando que se sintiera protagonista de un aut\u00e9ntico \u201ccuento para ni\u00f1os\u201d. Por ello, la fantas\u00eda y la decoraci\u00f3n infantil deb\u00edan impregnar cada rinc\u00f3n del restaurante. Precisamente la singularidad de este proyecto es el haber creado un verdadero entorno de fantas\u00eda y de cuento, jugando con el contraste de colores y materiales utilizados en el dise\u00f1o.<\/p>\n\n\n\n Pilsa se encarg\u00f3 de la elaboraci\u00f3n de la cocina, la cual iba revestida en Dekton, material con caracter\u00edsticas \u00fanicas en el mercado y con posibilidades infinitas. Desde un punto de vista operativo,la superficie Dekton<\/a>aporta a las encimeras y paredes de la impresionante cocina del restaurante, una serie de caracter\u00edsticas t\u00e9cnicas \u00fanicas. La primera, la seguridad e higiene que ofrece este material en contacto con alimentos, que fue determinante a la hora de su elecci\u00f3n para este proyecto. La cocina o \u201cla luz\u201d del restaurante, como la define el propio chef malague\u00f1o, ilumina al resto del local gracias a este material. Este blanco puro contrasta a la perfecci\u00f3n con el verde de las plantas naturales que tapizan las paredes a modo de jard\u00edn vertical y con el color oscuro y de aspecto industrial del suelo.<\/p>\n\n\n\n El reconocido Chef, as\u00ed como Pilsa, quedamos muy satisfechos por el resultado obtenido. Fue un aut\u00e9ntico placer trabajar mano a mano con un profesional como Dani Garc\u00eda, y por suerte podemos adelantaros que pronto conocer\u00e9is nuevas instalaciones en las que nos encontramos inmersos con este gran chef.<\/p>\n\n\n\n ***<\/b><\/p>\n\n\n\n Last December we finished one of our most original and creative projects in the last years. It involved a restaurant which has been designed for famous chef Dani Garcia, in Puente Romano Hotel, Marbella (Malaga).<\/p>\n\n\n\n 340 square meters of open space without physical barriers between the cuisine and dining room were built where there is visual contact between chef and customers. This idea is increasingly been applied in our projects. Dani Garcia was very clear about having the cuisine as the source light of this spectacular space by contrasting the colors and the elements of the restaurant. The kitchen was built in Dekton, white material which perfectly combine not only with nature plants on the wall, but also with the floor.<\/p>\n\n\n\n In addition, Pilsa had another challenge, turning the restaurant into a unique experience to everybody who comes into it. The main idea was to make the client into the protagonist of a children\u2019s book. Therefore, there should be fantasy and children decoration in each corner of the space.<\/p>\n\n\n\n From an operational point of view, Dekton material offers unique characteristics, such as safety and hygiene, essential characteristics to choose this material.<\/p>\n\n\n\n The renowned chef and Pilsa were very pleased with the result. It was a pleasure to work hand- in- hand with Dani Garcia who is a great professional in this sector. Soon you will be able to know more about Pilsa and Dani Garcia joint projects.<\/p>\n","protected":false},"excerpt":{"rendered":" El pasado mes de Diciembre finalizamos uno de los proyectos m\u00e1s originales tem\u00e1ticamente hablando, que hemos llevado a cabo en Pilsa en los \u00faltimos a\u00f1os. Se trata del restaurante de Dani Garc\u00eda, situado en el Hotel Puente Romano, Marbella. El restaurante, de 340 m2 constituye un espacio de concepto abierto, sin barreras f\u00edsicas entre cocina y sala, … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":638,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"iawp_total_views":14,"footnotes":""},"categories":[1],"tags":[53,54,55,42,43,56,57,25,47,58,59,60],"class_list":["post-637","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-chef","tag-dani-garcia","tag-dekton","tag-hospitality-solutions","tag-hosteleria-tecnica","tag-malaga","tag-marbella","tag-pilsa","tag-proyectos360o","tag-puente-romano","tag-restaurante","tag-spain"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.pilsa.com\/info\/es\/wp-json\/wp\/v2\/posts\/637","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pilsa.com\/info\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pilsa.com\/info\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/es\/wp-json\/wp\/v2\/comments?post=637"}],"version-history":[{"count":1,"href":"https:\/\/www.pilsa.com\/info\/es\/wp-json\/wp\/v2\/posts\/637\/revisions"}],"predecessor-version":[{"id":678,"href":"https:\/\/www.pilsa.com\/info\/es\/wp-json\/wp\/v2\/posts\/637\/revisions\/678"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/es\/wp-json\/wp\/v2\/media\/638"}],"wp:attachment":[{"href":"https:\/\/www.pilsa.com\/info\/es\/wp-json\/wp\/v2\/media?parent=637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/es\/wp-json\/wp\/v2\/categories?post=637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pilsa.com\/info\/es\/wp-json\/wp\/v2\/tags?post=637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.pilsa.com\/info\/wp-content\/uploads\/2016\/05\/Cocina_Dani_3.jpg\")
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