I was recently introduced to the gastronomic scene in Brussels, where Studiø 27 is bringing a breath of innovation. Founded in 2023 by Paul-Antoine Bertin and Nathan Gullentops, the creative collective stands out for its unique approach that blends design, art, and sensory experiences, creating culinary experiences that engage all the senses. The goal is to go beyond simple tasting, transforming each meal into a multisensory experience that stimulates emotions and curiosity.
The studio aims to explore the creative dimension of designing culinary spaces, collaborating with artists, architects, and chefs. The collective is distinguished by its ability to design constantly evolving scenographies, keeping customers’ attention high and always offering something new. In this way, even in an era where culinary experiences are widely shared on social media, Studiø 27 manages to surprise and keep curiosity alive.
The integration of sensory play makes each event more dynamic, challenging the traditional formality of meals and creating a more playful and engaging atmosphere without losing sophistication. With an increasing focus on sustainability, the collective takes on the challenge of offering original experiences while being mindful of the economic and environmental issues affecting the restaurant industry.
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