rico supper club is an intimate dining experience where food, art, and design come together to tell stories. Each gathering is carefully curated—a moment in time, a conversation, a fleeting artwork made of flavors, textures, and memories.

With a background in visual arts and communication design, I see food as more than sustenance—it’s a language, a material, a way to connect. Influenced by the various cultures I lived in and explored in my travels, by stories, myths and dreams, every supper is a fusion of ideas and cultures, shaped by curiosity and experimentation.

From the menu to the table setting, every detail is designed to spark dialogue, awaken the senses, and create a shared experience that lingers beyond the meal. At rico supper club, food is not just something to eat—it’s something to be felt, questioned, and remembered.

Here you can see my rico supper club Instagram posts ↓

VÉRTIZE CLUB — una rave comestible del futuro

So here’s the story: as part of the Food Event module in my Master in Food Design at IED Kunsthal Bilbao, we got this brief—create a multisensory food experience that helps a sli

🌊 Part 5/5: The Ritual – Eyes, Reflection & A New Way to See Blue

At the heart of our Blue Blue Brunch was a ritual I didn’t fully know how to explain—until it happened.

Instead of the usual menus (containing foods & dish

🌊 Part 4/5: The Emotions – Feeling Blue, Together

There’s something different about the way blue feels this time of year.

January carries this strange emotional weight—soft yet heavy. The celebrations have quieted, the sparkle ha

🌊 Part 2: The Color Blue – Strange, Sacred, and Rare

The more I immersed myself in this idea of a Blue Blue Brunch, the more I started realizing just how peculiar the color blue really is.

It’s this contradiction—everywhere and n

🌊 Part 1: The Invitation – Living in the Blue

Since I decided to create this brunch, it feels like blue has been following me around. Or maybe I’ve been following it.

I’ve started noticing it everywhere. The pale softness of the

🔵This past weekend, I hosted a gathering close to my heart—the Blue Blue Brunch, a sensory and emotional exploration inspired by the depth, beauty, and mystery of the color blue.

What started as a simple idea to come together for our now-tra

🐝✨🥂 From micro to macro: A collaboration story. Part 4/4

JunTes isn’t just a drink—it’s a proposal for connection.

The name is a play on words: “Jun” (kombucha made with honey) and “Tés” (tea in Sp

💡🍯 🫧When honey met modern cuisine Part 3/4

Once the Jun was ready, I couldn’t stop experimenting. I wanted to push it further, to see how far I could take honey. That’s when I tried reverse spherification—a modern technique wher

🍯🧫🫧A lesson in patience and collaboration Part 2/4

Fermentation is like nature’s alchemy, and making Jun was my first dive into this world. I started with honey, green tea, and a SCOBY—a jelly-like culture of bacteria and yeast—

🐝✨🍯 A discovery through design Part 1/4

When I started my first project at the Food Design Master in Bilbao, I had no idea where it would lead. The brief was simple: How can we make honey more relevant for young people?

Honey is incredible—

🤍 White Xmass Dinner ‘23 🤍 Part 2/2

Beyond the food, what made the evening truly special was the tradition we shared: writing down what we wanted to leave behind in the year ending and what we hoped to carry forward into the year to come. Th

🤍White Xmass Dinner ‘23🤍 Part 1/2

✨ December 1st ✨ marks the beginning of winter celebrations—the season of magic, reflection, and gratitude. As we step into the final chapter of this year, I find myself looking back at the moments tha

It’s important to remember. Remember the joy, the happiness, the moments we spent together, as all is fleeting and we are left with the memories and a few photographs. Last year we celebrated Alex’ 53rd anniversary in tandem with remember

Alright, let’s dive in! Or, as I love to say in Romanian, “să intrăm în pâine”. Or, in English, direct translation would be: “to enter into the bread” …or, in Spanish, “entremos en el pan”

And a little extra 🪄

💖A huge, glittery thank-you to our Queen Mother, Karianne @frkkwfjaere 🦄 - the one and only unicornial, sophisticated lady of burlesque - who gifted us the most magical, sweet indulgence ever. I’m talking about those co

Part 2/2 👑🥧

The magic of this feast wasn’t conjured by my hands alone. I am in immense gratitude to the royal kitchen collaborators who brought this vision to life. Sir Mario, @mario.amaro.dk with his talent for indulgence, crafted the most

Part 1/2👑🧁

So here’s the thing—it wasn’t just a picnic. It was an adventure disguised as lunch, a table with no legs that somehow became the heart of a royal feast. The whole thing started as one of those wild ideas I get, you kn

What if foods could sing, and based on their melodies, we could discern if they are delightful (desirable) or distasteful (devoid of nutrients, decaying…dying)?

An exercise in creative thinking, prototype tinkering and sensorial exploration,

prev / next

Back to rico supper club