La Gola is a serveware product for high end restaurants that mainly focused on molecular gastronomy. By choosing this context I wanted the user to focus on one small dynamic serveware which feel and looks light, but is also very stable on the table. The serve-ware is to be produced in glass to showcase the new technique invented by Ferran Adria called the spehrification,iconic of the moceular gastronomy.
The application is like eating a mussel. Because of the chemical mixture of this cuisine, most of the foods are gel-like, making the food slide to the mouth. Four fingershold the plate from the bottom and the thumb supports it from the top side.