Slovenian Tableware Design
POP-UP DINNERS / EXHIBITION
From time immemorial eating has been a ritualistic practice and closely related to design, be it as an everyday ritual or a special, sensory experience with a concept. It is on this premise that we have decided to launch a project titled DESIGN DINING: Slovenian Tableware Design, undertaken by the Museum for Architecture and Design in cooperation with the Centre for Creativity under the auspices of the Distributed Design Market Platform, to join the stories of design and gastronomy into a unique dining experience by chef Jakob Pintar from TaBar in cooperation with select designers. Based on their shared values of local, sustainable, sensory and ritualistic, the design and culinary mindset were combined into a nine-course vegetarian menu featuring a new, limited series of unique tableware pieces by nine designers and designer collectives. The concept for each dish was developed and complemented hand in hand with the idea of an individual design piece, with the focus on simple, local ingredients and materials as well as experimental forms and bold flavors. This culinary voyage, however, is not the only result of the Slovenian Tableware Design programme, as the newly created designs are being exhibited at home and abroad.
DD
DD designdining.czk.si/en
Slovenian Tableware Design
From time immemorial eating has been a ritualistic practice and closely related to design, be it as an everyday ritual or a special, sensory experience with a concept. It is on this premise that we have decided to launch a project titled DESIGN DINING: Slovenian Tableware Design, undertaken by the Museum for Architecture and Design in cooperation with the Centre for Creativity under the auspices of the Distributed Design Market Platform, to join the stories of design and gastronomy into a unique dining experience by chef Jakob Pintar from TaBar in cooperation with select designers. Based on their shared values of local, sustainable, sensory and ritualistic, the design and culinary mindset were combined into a nine-course vegetarian menu featuring a new, limited series of unique tableware pieces by nine designers and designer collectives. The concept for each dish was developed and complemented hand in hand with the idea of an individual design piece, with the focus on simple, local ingredients and materials as well as experimental forms and bold flavors. This culinary voyage, however, is not the only result of the Slovenian Tableware Design programme, as the newly created designs are being exhibited at home and abroad.
designdining.czk.si/en
The same ingredients as for cloth dyeing. Good practice for reducing food waste.
BRINAS
Romana Brina Gobec
The Colorful Heritage of Food
Her source of inspiration is nature and everything that surrounds her, but mostly what she feels when she closes her eyes. Her mission is to create herself with hands, to discover organic, advanced materials, and to discover the countless possibilities for dyeing textile with natural dyes.
The floating tablecloth raises the textile’s function to the level of an art object and copies nature’s colors from the plate onto the fabric. Functioning as an extendedformat painting, it is hand-dyed with natural dyes obtained from unconsumed, pigment-filled bits of food. The shawl, a by-product, allows the wearer to take the story along across the world. 100 % TENCEL™ eucalyptus tree cellulose fibers, natural plant dyes Shawl size: 200 cm x 75 cm
BRINAS.STUDIO/ IG: BRINAS_STUDIO
160 EUR
Tablecloth size (one of the three components of the original installation): 300 cm x 155 cm 420 EUR
Skewered and flame-roasted fermented beetroot.
Vera Fois
Forbidden Cutlery – Wrapper
Vera Fois is an architect and a Master in Management, who loves design and architecture. She likes to explore new concepts and different technologies, with particular focus on details. Recently, she has started exploring ceramics design.
Wrapper is part of the Forbidden Cutlery collection. The entire set is designed to question our eating behavior, our customs and strict rules of conduct. Forbidden things are usually the most tempting and extremely intimate. They are performed at home, behind closed doors. Wrapper is a modified fork that forces us to open our mouth wide.
VERAFOIS.COM/ IG: VERA.FOIS
Wood in black Size: h = 27 cm, w = 2,6 cm
60 EUR
The stoneware pebbles are portraits of pebbles from different Slovenian rivers. Instead of taking stones from rivers, I photographed them, tagged their locations and made their portraits. In this way a stone remains part of nature, while its image is reproduced as a unique utility article.
Bojana Križanec
Grey and white stoneware
Bojana Križanec holds a degree in sculpture at the Famul Stuart School of Applied Arts in Ljubljana (now School of Arts, UNG). She has had solo exhibitions in numerous galleries and is the recipient of several awards. In recent years, she has been making plates for some of the best restaurants both at home and abroad, among them Hiša Franko, La Subida, Amelia, and Noel.
What is essential is invisible to the eye. Mushroom aspic and truffle cracker.
Portraits of Slovenian Pebble Stones
Size: varies, approx. 15 x 10 x 5 cm 80 EUR
BOJANAKRIZANEC.COM/ BOJANAKRIZANEC@GMAIL.COM
SALTO DIONYS
The dish is made from various forms and textures of corn as a plant.
Rok Oblak
The Field
Rok Oblak holds a degree in industrial design from the Academy of Fine Arts and Design, and a master’s degree in applied arts from Emily Carr University in Canada. Apart from Delavnica LEVO, where he designs products under the brand name Salto Dionys, he is also active in KRATER creative lab. His work revolves around biocomposites, use of local materials and the conception of new DIY and DIT production processes.
The Field plate is made of soil from a cornfield in Poljanska Dolina. The dish, also from corn, is placed on miniature ceramic vegetable plots, while a tortilla-shaped napkin handmade of corn and printed with poem in local Poljanska Dolina vernacular – The Field by poet Janez Ramoveš – rounds off the culinary experience.
Cornfield soil Size: 23 x 17 cm SALTODIONYS.COM/
100 EUR
for two (a two-piece set)
The River Stone plate is a black chamotte stoneware plate moulded on a pottery wheel. It features a shining white glaze on the inside and was fired in an electric kiln at 1230 °C.
Anamarija Dimovska
Black stoneware, glaze
Ceramics designer Anamarija Dimkovska explores traditional forms and archeological finds of the past, whereby she is constantly confronted with the question of future. Her experimental approach to work and alchemical mixing of recipes for various glazes produce one-of-a-kind effects. The surfaces of her objects are proof of a unique transformation that takes place during the phase of glaze firing.
NATURA MORTA
Algae and seawater tea. The algae are from the Adriatic Sea.
River Stones
Size: r = 13,5 cm, h = 3,5 cm 60 EUR
IG: NATURAMORTA_CERAMICS
OD OKA
Pumpkin variation. Reimagined signature dish from TaBar.
Kristina Pucko in Špela Ambrož
The Hoop
OD OKA is the result of projectbased cooperation between Špela Ambrož and Kristina Pucko. Their product is ingenious tableware for exciting place settings.
The Hoop is a plate that is theatrical but does not overshadow. It is pretentious but not judgmental, playful but effective. The plate’s unusual shape motivates us to find inventive ways to present food. The two-level design of the serving surface enables the serving of several complementary dishes. Optionally, it can be used as shelving space for small objects or as a decorative addition to a room.
KRISTINAPUCKO.COM/ AMBROZSPELA.SI/ IG: OD_OKA, INFO.ODOKA@GMAIL.COM
White stoneware and white glaze Size: 28 x 14,5 x 12,5 cm
130 EUR
Wine sorbet from orange wine.
Gašper Fabijan
Zdravljica
Gašper Fabijan is an architect increasingly turning towards design. Both in architecture and in designing smaller objects he is inspired by stories that help the object design itself and thus become timeless.
»To whom with acclamation and song shall we our first toast give?« Zdravljica, the national anthem of Slovenia, is also a toast poem, written down by the poet France Prešeren in such a way as to form a graphic shape, meaning that each stanza resembles a wine cup. The pattern of a cup is faithfully reproduced in all stanzas. When rotated around its axis, a stanza forms a three-dimensional cup. The toast poem thus becomes a cup, and the cup a toast poem. Wood
GASPERFABIJAN.SI/
Size: 12 x 10 cm
60 EUR
The Zvonko wine glass resulted from the cooperation with glassblower Zvonko Drobnič. The hand-made product consists of a blown bowl and a three-dimensional curved tube with a filling. The contact of one’s lips or tongue with the bowl’s irregular rim creates a fun wine-tasting sensory experience. For pop-up dinners, the stem will be filled with the grape marc of Slovenian wines.
Zvonko glass
Katarina Dekleva and Nuša Jelenec
Borosilicate glass, grape seeds
Industrial designer Nuša Jelenec and architect Katarina Dekleva first met in the Meet Your Food section at BIO25 in Ljubljana. Sharing similar interests, design approach and philosophy, they have since working together professionally on a regular base. They are both interested in sustainability principles, DIY culture, humor in design and architecture, cooking and gardening.
Size: 25 x 10 cm 65 EUR
NUSAJELENEC.COM/ IG: KATARINADEKLEVA
The jelly candies have different flavours and serve as the substitute for jam, to be eaten with the sugar croissant on the second board.
MOSEANIC
Lučka Berlot in Ági Göb
MOSEANIC Dine
Designer and teacher Lučka Berlot works in product and craft-based design, in particular lightnings and home accessories. Her products are made under the brand name Lučkabučka. Since 2019, she has been developing Moseanic Partnership material and brand name together with Hungarian designer Ági Göb. Ági Göb graduated in urban and product design in Budapest, and is currently working in packaging and product design as well as photography.
Moseanic Dine is a set of two ergonomically designed geometric plates that can be arranged into arbitrary compositions. The place setting is hand-made of locally sourced mineral mixture and alluvial micro and macro plastic particles collected on the shores of the Adriatic Sea.
Mineral base with alluvial plastic particles Sizes: geometric shapes, maximum sizes: 12 x 17 cm, h = 2 cm; 13 x 16 cm, h = 1 cm MOSEANIC.COM/
50 EUR
Centre for Creativity (CzK) Museum of Architecture and Design (MAO) Rusjanov trg 7 SI-1000 Ljubljana +386 (0)1 548 42 70, info@czk.si designdining.czk.si/en/ Organised by Museum of Architecture and Design (MAO) Centre for Creativity (CzK) Distributed Design Market Platform (DDMP)
Project Manager Urška Krivograd (CzK)
Printed by Collegium Graphicum
Exhibition Curator and Designer Anja Radović (MAO)
Director of Museum of Architecture and Design Bogo Zupančič
Pop-Up Dinners Production and Design Andreja Japelj (Atelje Japelj)
Head of Centre for Creativity Anja Zorko
Chef Jakob Pintar (TaBar) Graphic Design Pikto
Centre for Creativity Team Mika Cimolini, Maja Kovačič, Marko Podjavoršek, Zala Košnik, Bojan Ažman Issue Date 2021
Photography Suzan Gabrijan
DESIGN DINING: Slovenian Tableware Design is a program undertken by the Museum for Architecture and Design in cooperation with the Centre for Creativity under the auspices of the Distributed Design Market Platform. The Centre for Creativity platform is run by the Museum of Architecture and Design. The programme is supported by the European Union through the European Regional Development Fund and by the Republic of Slovenia.
Menu Tablecloth. The same ingredients as for cloth dyeing. Good practice for reducing food waste.
DD Bowl – coastal pebbles. Algae and seawater tea. The algae are from the Adriatic Sea.
Tapioca cracker with colorants of red onion, brown onion, beetroot, and chlorophyll.
Tea from Adriatic Sea algae and cold pasta salad.
Fork.
Oval plate.
Skewered and flame-roasted fermented beetroot.
Pumpkin variation.
Flame-roasted beetroot with sherry vinegar and filo pastry ball.
Reimagined signature dish from TaBar. Onion squash confit, fried, with pumpkin-seed oil emulsion and fermented apricot and maple syrup sauce, kumquat.
River Stone.
Cup.
What is essential is invisible to the eye.
Cup featuring the shape of stanzas from Zdravljica.
Truffle cracker and wild mushrooms in aspic.
Wine sorbet from orange wine.
Cornfield.
Plastic boards.
Clay from cornfield soil.
The plastic was collected in various beaches.
The dish is made from various forms and textures of corn as a plant. Fried and pickled roasted corn.
Orange wine sorbet with an orange. Prunes and pine nuts puree.
The jelly candies have different flavors and serve as the substitute for jam, to be eaten with the sugar croissant on the second board. Two fried croissants and apricot, currant and green apple jelly candies.
DESIGN DINING
CZK
DDMP
MAO