BATHROOMS & KITCHENS MUCHO GUSTO Neolith helps to set the atmosphere at a Michelin-starred Barcelona restaurant.


Neolith has been recently specified for surfaces across Michelin-starred restaurant Cinc Sentits in Barcelona, Spain. A local institution which has garnered plaudits worldwide, the project proved to be a creative meeting of minds between sintered stone and the highest-level of gastronomic excellence.


In a similar way to Neolith’s story, that of the establishment’s owner and head chef, Jordi Artal, developed over many years and not necessarily on a linear course. For both brand and man, the road less travelled by has led to significant reward and recognition.


Food has been a lifelong passion for Jordi. Growing up in Canada, from a young age he helped his mother and grandmother prepare family meals, learning the cuisine of their homeland, a small village near Tarragona, Spain.


However, this youthful enthusiasm did not initially lead Jordi to a culinary career. After graduating from university, he spent a decade in Silicon Valley, California, as the marketing director of a high-flying tech company. It was a far cry from the fast pace and physical intensity of a professional kitchen.


A visit to Spain in 2002, and direct exposure to the evocative gastronomy of Spain, was enough to bring childhood memories of cooking with the family flooding back. From that point on he knew he wanted to open his own restaurant. He has never looked back.


Opened in 2004, Cinc Sentits, meaning the Five Senses, is based on Jordi’s fondness of tasting plates and how small, intensely flavoured morsels can stimulate the palate, eyes, nose, ears and mind. The cuisine is based on seasonality and locality with meat, vegetables, fish all sourced from Barcelona and surrounding Catalonia.


When he came to refurbishing the restaurant in 2018, Jordi wanted to capture the essence of his philosophy and


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communicate his unique vision to his guests. This was to be realised through the choice of materials.


Having considered a number of surfacing options, he came upon Neolith. Irresistibly tactile, visually striking and locally manufactured, Neolith proved the perfect fit and was immediately specified across the lobby and the dining room.


Jordi was drawn to darker, moodier tones which would create an air of intimacy in the restaurant space, Basalt Grey was specified for floor, worktop and vanity top. This was counterbalanced with the neutral, natural stone- effect Pietra di Osso which was used for the floor and tables. The juxtaposition creates a calming and relaxing atmosphere, a setting in which to enjoy and appreciate Jordi’s culinary talent.


Adding a touch of refinement and a pop of rich colour, Jordi also specified a worktop from Neolith’s sister brand, Granith, in beautiful Brown Amber, which was polished to perfection.


Commenting on Neolith’s material properties, Jordi says: “I love the fact that it’s a highly versatile surface, which we can easily craft and shape to deliver our concept. So many colours, thicknesses and dimensions make it a dream to work with.


“One of the most important considerations, especially in a place with very high public footfall, is that the surface is very robust. Neolith does not wear, scratch or stain, particularly if food-laden crockery, full glasses or cutlery are dropped onto it, something which happens on occasion in a restaurant setting. It looks as good as it did the day it was fabricated and applied, and is guaranteed to look brand new 15 years down the line when we come to consider our next refurbishment.”


www.neolith.com/en/gourmet/ www.tomorrowstileandstone.co.uk


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