From our close ties to the fine dining industry came the impulse to design a crystals collection which will minimize the glass breakage, while still offering remarkable new aesthetics and elegance on the dining table. Special thanks goes to chefs Roland Trettl, the executive chef at the Red Bull Hangar-7 in Salzburg at the time, and Gabriel Kreuther in New York. Both chefs shared their understanding and expectations helping improve both first and second series of the extravagant SinStella champagne glasses. The core of the new art of glamorous drinking is the sublime rock crystal base, unmatched in brilliance and shine. The sculptural base acts as a “garage” for the crystal glass inputs and highlights the artistry and creativity of the host!
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