ENZO

Angular shell, soft core: The champagne cooler "Enzo" harmonises opposites. On its outside, the round marble body is divided into three identically large steps, each of which taper slightly downwards. The organically curved inside is quite different: "The edge extends into a very elegant radius. The lower rounding again follows a small radius. The wall thickness increases slightly downwards so that the material remains stable and does not break," explains Martin Mostböck. In diagonal alignment, two bottles fit into the radiator, and three bottles are also standing. The entire volume is milled from a solid stone block in about six hours and then ground for ten hours. This is the only way to preserve the cooler, which is available in light and dark marble, its distinctive, matte surface. In the restaurant of the Viennese star chef Konstantin Filippou, "Enzo" has already proven his everyday suitability.

Inquiry