Wood – from honey-coloured tim­bers to dra­matic dark woods – was big news at EuroCucina, with de­sign­ers sub­scrib­ing to the Ja­panese con­cept of wabi-sabi, in which im­per­fec­tions in the wood are cel­e­brated. Among the ex­cel­lent ex­am­ples we saw was Boffi’s Code kitchen by Piero Lis­soni, and Ton­celli’s Essence kitchen, both crafted from fos­sil oak. The suc­cess of both is rooted in the jux­ta­po­si­tion be­tween a ma­te­rial that dates back hun­dreds of years and the con­tem­po­rary cut of the de­sign.

Metallics were back on duty at EuroCucina too, used lightly by some and lib­er­ally by oth­ers. Ramón Esteve dab­bled with an el­e­gant bronze fin­ish for his Saf­fron kitchen for Ga­madecor, and TM Italia worked rose cop­per han­dles, sled feet and taps into its stun­ning Mi­uc­cia kitchen. Ros­sana, on the other hand, did not hold back: its JW16 kitchen is made al­most en­tirely in pol­ished brass.

Stain­less steel was also back by pop­u­lar de­mand, con­tin­u­ing the trend for an in­dus­trial vibe in the kitchen. Ital­ian brand Abimis works with noth­ing else, while Val­cucine’s Gourmet Sys­tem fea­tured stain­less steel tops and open stor­age.

Ma­te­ri­als make it pos­si­ble for de­sign­ers to push the bound­aries of looks and func­tion­al­ity in the kitchen. An ex­cel­lent in­stance is the in­vis­i­ble hob. To ex­plain: in­duc­tion burn­ers are lo­cated be­low the work­top with only the con­trol panel on show. This gives a seam­less sur­face made pos­si­ble by ma­te­ri­als such as TPB Tech, a porce­lain-ceramic sur­face able to with­stand tem­per­a­tures up to 180 de­grees.

Ad­vances in ma­te­ri­als have also flung open the door to in­creas­ingly stylish gar­den kitchens. Ros­sana’s K-In/K-Out kitchen, for ex­am­ple, is made out of steel and cov­ered in thin stone cladding, mak­ing it suit­able for in­side and out. Con­ceived as a sin­gle block and raised off the floor by an asym­met­ric pedestal in bur­nished steel, K-In/K-Out fea­tures a pair of slid­ing tops that ex­tend both lat­er­ally and lon­gi­tu­di­nally to cre­ate ad­di­tional prep sur­faces. One re­veals the sink and the other re­veals the hob.

Colour wasn’t wide­spread at EuroCucina but when used, it was used with aplomb. TM Italia’s eye-catch­ing Mi­uc­cia kitchen was pre­sented in a sul­try mid­night blue, while Vin­cent Van Duy­sen’s up­date of Dada’s best-sell­ing Hi-Line VVD kitchen was pre­sented in a dash­ing Baltic green lac­quered fin­ish.

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