Cosentino Flagship Project

Maison Bab & Kebab Queen, dos restaurantes e infinitas posibilidades con Dekton

Angus Buchanan

Maison Bab  - MAISON 1 min 1 44


Londres, Reino Unido




Keyla – Aura – Zenith


140 m2

Arquitectura / Diseño

Angus Buchanan


Tables – Bar Counters

Fecha de finalización



20 mm

Maison Bab  - MAISON 2 min 46

Maison Bab is a casual dining restaurant and culinary celebration of kebabs, located in Covent Garden, London. The second restaurant from founding partners, Stephen Tozer and Ed Brunet, its design is central to the relaxed vibe, boasting stylish interiors designed by Angus Buchanan. The ultra-compact Dekton by Cosentino surface brand is featured throughout, from the bar to the tabletops, providing a striking repetitive design that brings the space together.

The two storey space has ample space for diners, with a combination of bar, booth and table seating. Upstairs, the kitchen is on show for an element of culinary theatre and a nod to the humble kebab shop found on every street corner in London. An on-trend colour scheme of greys, soft pastels and plenty of greenery complements the copper accents throughout, whilst the exposed extraction adds an industrial vibe that is amplified by black metal racking at the bar. Downstairs, glossy white and green subway tiles and candy-pink seating provide a retro touch.

Ideal for use in busy catering evironments, Dekton offers a high resistance to scratches and stains, making it easy to maintain and keep clean. In addition, its high resistance to heat allows the chefs to plate up on the bar without fear of damaging the surface.

Maison Bab  - Maison Bab 29 min min scaled 48
Maison Bab  - Maison Bab 13 min min scaled 50

La última incorporación a la familia Le Bab de los fundadores Stephen y Ed es Kebab Queen, un restaurante dentro de un restaurante situado en el nivel inferior de Maison Bab y oculto tras la fachada iluminada de un clásico kebab británico.

An adventurous and ambitious approach to dining, Kebab Queen invites guests to leave their fine dining expectations at the door with a completely plate-free experience. Headed up by Manu Canales, previously sous chef of London institution, Le Gavroche, the seven-course tasting menu has been influenced by Manu’s love for the flavours of kebab, cultivated during his trips across Turkey and beyond, combined with his rigorous Michelin training. The exclusive, intimate space welcomes up to ten diners at a time to enjoy dishes including Doner Risotto, complete with shavings of lambs’ tongues and ‘Got Milk?’ – freshly-baked, sticky milk buns inspired by Manu’s childhood.

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Food is prepared in front of guests, who are seated on cobalt blue, leather-clad stools in a U-shape around the chef, with each dish plated directly onto a bespoke, heated Dekton countertop in the colour Zenith. Crucial to the concept of Kebab Queen, Cosentino’s ultra-compact Dekton surface provided the ultimate plate-free solution thanks to its hardwearing properties.

Co-founder, Stephen Tozer comments, “We wanted to create a restaurant and take away the plates – we wanted to serve dishes straight on to the counter in front of people. When you get in to the logistics of that, it becomes quite complicated. We heard about Dekton and started speaking with Cosentino and they loved the idea of what we were doing. Dekton blew our minds because it’s the only material that ticked so many boxes. It needs to be heat and scratch resistance and we need to be able to wipe it perfectly clean between courses. With Dekton, we can do this! So it’s completely pivotal to the whole dining concept, there is no way we could have achieved this with anything else. It was the difference between being able to go plateless and not.”

El chef principal, Manu Canales, añade: “Kebab Queen es el broche de oro de nuestro proyecto. Queremos que nuestros clientes se relajen y alarguen sus comidas, se trata de combinar la exquisitez de la alta cocina con el desenfado y la cercanía de comer en un kebab callejero”.

Perfectly suited to intensive use in this unique culinary experience, Dekton boasts a high resistance to scratches, staining and heat. This makes it possible for hot pans to be placed straight down on to the surface during the plating up of dishes, and for the surface to be warmed from beneath ensuring food retains heat. Easy to clean, chef Manu wipes down the surface with a natural, food safe antibacterial spray between courses to ensure maximum hygiene and to avoid flavour transfer between dishes.

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Materiales de Cosentino utilizados en este proyecto




Aura 15




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