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Food Gallery: Restaurant Frantzén

Seyine Park / March 2, 2015

Kick-starting our latest food gallery series, we are honored to showcase Restaurant Frantzén as this feature’s first choice for creating some of the most beautiful and unique plating we have seen to date. Here are the photos to prove it.

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Michelin Nordic Cities Guide 2015

Seyine Park / March 2, 2015

The very first edition of the much anticipated Michelin Nordic Cities Guide 2015 has finally been released! Featuring not only restaurants but also places to stay in cities of Denmark, Norway, Finland, and Sweden, the guide includes two newly added cities: Aarhus, Denmark and Malmö, Sweden.

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Deconstructing The Plate

Diego Muñoz of Astrid y Gastón Deconstructs Potato and Beef Tongue Stew

Emily Elyse Miller / February 24, 2015

In the second of our Deconstructing The Plate series, chef Diego Muñoz of Astrid y Gastón (currently ranked number 18 in the “World’s 50 Best Restaurants”) deconstructs one of his favorite dishes from the restaurant called “Ajiaco de Papas y Lengua Estofada,” also translated as Potato and Beef Tongue Stew. It is no surprise that the plate he created for us is beautiful, thoughtful, and delicious.

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Seyine Park / February 20, 2015

It’s confirmed. The creative partnership between the Adrià Brothers and Cirque du Soleil with HEART Ibiza is opening this summer 2015, in Ibiza.

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Food: Our Global Kitchen

TAOP Staff / February 20, 2015

There is more to food than what meets the eye. Like a five-tiered chocolate mousse cake, there are layers to what makes gastronomy its complete and whole self. From a sprouting seed to a fork hitting our lips, the production and consumption of food is complex with science, relationships, and emotion. It is worthy of exploration, and thus, our new series will highlight the study of food within public space. First on the list—Food: Our Global Kitchen.

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A Confection Dissection: Love & Tonka Beans

Seyine Park / February 13, 2015

Valentine’s Day – both cherished and dreaded by all – is a day of love for some and a day of embracing independence for others. Whatever the day, all are united by a mutual (over-) indulgence of one thing: chocolate. This year, our team is pleased to celebrate this holiday with a bit of a

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