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The founders of Gastrologik have a mission – to create  a good restaurant that is an interaction between the kitchen and service, the food and guests, the premises and the interior, between consciousness and unconsciousness and between logic and gastronomy. This is the philosophy of Jacob Holmström and Anton Bjuhr, two young but highly qualified chefs who stand responsible for the latest addition to Stockholms fine dining scene.

At Gastrologik, we always try to be at the forefront. We do not want to confine ourselves with only a few suppliers or a predetermined menu. The supply, not the demand, determines our choice of commodities, and we only choose the best commodities for the time of season. Each guest is unique and so is every meal at Gastrologik. Logically, says Jacob Holmström who along with partner Anton Bjuhr is behind a brand new restaurant concept – a fine dining restaurant without a predetermined menu.

For quite a few years we have methodically been searching for the best ingredients and the most committed producers. Gastrologik represents the future of gastronomy – a “new Nordic” kitchen with inspiration from all around the world with unique commodities that are processed in a logical way. Together with our innovative suppliers, we are creating the future of gastronomy. For us, this is logical. This is Gastrologik, says Anton Bjuhr.

Next door to the restaurant Gastrologik you’ll find Speceriet. This is where is where every day at Gastrologik starts, the stone oven turns on and sourdough are baked.

The key to a successful restaurant is the commodities and we want to, through Speceriet, convey them to those whom do not enjoy the food at the restaurant. We bring a piece of the restaurant to their home, says Jacob Holmström.

The ambitions are high and the long-term goals are set. With Gastrologik Jacob Holmström and Anton Bjuhr wants to make their mark!

The interior of Gastroligik is made by Malmö based architect and designer Jonas Lindvall. Two images from the dining room below.

Designer trio Claesson Koivisto Rune have made some nice brass bowls for Skultuna: http://t.co/esqIhdf9 #sthlmdesignweek #sdw12

Swedish architects and designers Claesson Koivisto Rune have made a new design called “Ballerina” for the Swedish brass manufacturer Skultuna. It’s a set of small polished brass bowls with a playful feature, when touched the convex bottom makes the bowls dance, projecting golden light reflexions.

The ballerinas are perfect to collect your keys, small change etcetera. Or to serve nuts, wrapped candies and such, says Eero Koivisto.

The bowls are also beautiful as they are, stacked together.

When looking into a bowl, the polished concave inside distorts the reflection so that the actual shape appears flat. In reality, their convex bottoms make the bowls rock, shiver – yes, dance – when touched. A playful feature. When in movement, they also project “dancing” golden glimmering light reflections around and on the ceiling. We like to think of them as jewellery for the table, says Mårten Claesson.

Ballerina will be launched at the coming Stockholm Furniture Fair in February.

Christophe Pillet has made a collection of chairs and stools called Sezz for American manufacturer Emeco: http://t.co/Vj0Rh9am

Emeco present a collection of designed aluminum chairs, stools and swivel chairs entitled Sezz by French designer Christophe Pillet, first installed at the The Sezz Hotel St. Tropez.

Known for works that meditate on notions of time as well as the esthetic and illustrative memory, Pillet brings these themes together in five pieces: A series of timeless, handmade recycled aluminum chairs and stools manufactured at the Emeco factory in Pennsylvania US.

The Sezz chair is a little story about Emeco and what Emeco has become, the capacity of the best of the best. It is a specific story, an interpretation of the Emeco way, says Christophe Pillet.

When I sit in a Sezz chair it makes me feel happy. Christophe combined our craftsmanship, material, and unique process to create a new modern icon, says Gregg Buchbinder, CEO at Emeco.

RT @bogusky: Have an idea that will rock Africa or the World? We want you on stage in Cape Town with a chance to win 25K. http://t.co/og ...

I just put up some images from the charming and relaxed Aubrey Hotel in Santiago de Chile: http://t.co/YnMrLQHz #travel #hotel

When I was in Santiago de Chile a while ago for the Bienal de Diseno I stayed at the very relaxed Aubrey Hotel. It is beautifully situated at a hillside of the 2,800-foot Cerro San Cristobal in bohemian barrio of Bellavista area. Audrey offers pool area for long slow days with your favourite book and drink. The main building which is a former patrician home is carefully renovated and offers interesting details from its almost 100 years history. All rooms have a different character. On top of this the staff is very helpful and friendly.

Writeup of the book EAT ME – Appetite for Design by @louise_zastrow: http://t.co/rpyPTiTs

EAT ME is is the latest publication from Vict:onary - a creative publishing house founded by Victor Cheung in 2001 in Hong Kong. It is a young creative multi-dimensional workshop born to create vibrant visual experience to inspire and ignite the sense of people, inside and outside of the industry. Vict:onary is know for their beautiful, detailed and creative book layouts about food, design, typography and graphics. They always takes great pride in the details and play around with the book binding.

They were also behind Design • Taste in 2009 – a now completely sold out book about Graphics + Interiors for Cafés, Bars and Restaurants from all over the world.  Read more about Eat Me and many of their other beautiful publications and projects on victionary.com

From Vict:onary about Eat Me:

Eating is no longer a pure experience of smell and taste but rather an effective agency to communicate and engage, an indication of cultural values, lifestyle, artisanship, criticism, aspirations and imagination this present day.

While no single aspect of food and the associated can epitomise the new food culture, EAT ME takes out a slice of modern life where food has been taken as the medium to promote social interactions and ginger up our every day. In addition to the highly competitive realm of food packaging design, the book also features a symphony of recent art creations, social events, identity projects, restaurant designs, culinary implements and products inspired by food.

The substantial showcase is complemented by fascinating insights in their forewords and case studies given by experts, entrepreneurs and practitioners, each distinct with regards to their experience in product, packaging, image-making, branding and spatial design.

David_Carlson posted a photo:

From Hotel Audrey in Santiago Chile

David_Carlson posted a photo:

From Hotel Audrey in Santiago Chile

David_Carlson posted a photo:

From Hotel Audrey in Santiago Chile

David_Carlson posted a photo:

From Hotel Audrey in Santiago Chile

David_Carlson posted a photo:

From Hotel Audrey in Santiago Chile

RT @fabionovembre: ... I repeat! Women and children first!! http://t.co/LV0qPBEQ

More info about mine and Brent Richards participation at the Barcelona Design Thinking Week 2012: http://t.co/t7t46hLd #designthinking

Our editor-in-cheif David Carlson is invited to present and run a workshop at the Barcelona Design Thinking Week 2012 which takes place February 6-10. David will do this together with Brent Richards, who are a co-writer and collaborator here at David Report. The theme for the presentations/workshop will be Design au Naturel. Brent Richards will relate the natural context to design – talking about ‘Down to Earth’- a fundamental shift in front of us, futurescaping a reconciliation with the Nature, and affective design, the human condition , and well being. David Carlson will talk about old Roses – out of a human and emotional perspective design in relation to nature, The Rose as a metaphor for beauty, and symbolism. Design au Naturel is also the title of the coming in-depth report from us, expected to be released within two weeks.

Among the other presentations during the week you will be able to experience: “Human Centered Design” by Arne van Oosterom, “Map of Design Thinking” by Alessandro Rancati and “Get Emotional” by Marco van Hout. The Barcelona Design Thinking Week will be an interesting meeting point to generate synergies and many ideas to transform our own future.

The event takes place at Elisava – Barcelona School of Design and Engineering. The full program will be available at their web page within a few days (we will keep you updated).

New #design by Arik Levy as a juxtaposition of hand made and “anti industry”: http://t.co/iTb4dUdA

French designer and artist Arik Levy will present a new collection of lighting for Forestier at Maison&Objet starting tomorrow in Paris. Arik Levy talks about his project below.

Forestier is a very unusual and different company…at its origin is hand-made production and specialization in different fields of craft.

It was and it is always great to succeed in creating a contemporary piece of design by using very simple tools and handicrafts. It was a challenge and that is what I liked about it.

We have designed a large number of collections very much enjoying the process and the results. We have been mixing hand-made paper and metal work, textile and LED keeping in mind the use of minimum tooling, and heavy production method.

Each design speaks for itself and the juxtaposition of hand made and “anti industry” also leaves space to creativity, flexible production and the feeling that someone just finished putting  the piece together a second ago.