The Sibarita’s Concept, the leading role of the New Autumn/Winter Season

In full kick-off of this new season of our collections, we want to explain the Sibarita’s Concept, the leading role of the New Autumn/Winter Season.

Sibaritas is our most recent Brand, as we already explained in a previous blog dedicated to explain the reason for its origin (click here to read).

Recovering the essence of the concept under which this brand was created, we have focused this New Autumn/Winter Campaign with very inspiring nuances in an environment where the Haute Cuisine matches the product at a creative level.

The name of Sibaritas comes from an ancient Greek colony called Sibaris, placed in the Ionian Sea, which reached an era of splendour that marked their inhabitants forever, the Sibarians, thanks to their taste for luxury.

For the development of the campaign, we have enjoyed the presence of a famous Chef, Cristian Palacio, in charge of the kitchens of a restaurant with a lot of charm called Barahonda, placed in the town of Yecla, in the province of Murcia.

The Sibarita's Concept, the leading role of the New Autumn/Winter Season
The Sibarita’s Concept, the leading role of the New Autumn/Winter Season

The Barahonda Restaurantc an be found in a privileged setting, surrounded by vineyards, and is the heart of the Winery with the same name. The restaurant stands out for its high quality and avant-garde cuisine

Cristian Palacio innovates constantly with plates that do not leave you indifferent, full of flavour and always with a very looked after aesthetics that shows his great knowledge.

In the campaign picture, we see Cristian playing with some of his kitchen elements, and how through liquid nitrogen he gives the last touches to one of the models of the New Collection of our Sibaritas brand.

Pure conceptual creativity which will be reflected along the whole season in all the pictures of the rest of the models of Sibaritas.

Also, Cristian Palacio has created a new dish that he has incorporated to the Barahonda Restaurant menu, thanks to this collaboration.

We are referring to the dessert he has called “Bavarois de Haba Tonka with Chocolate in textures” which is an authentic joy and that we will show you very soon.

Photo credit: Eli 1957

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