Modular sugar bowls for three restaurants

The project

La Principal, Aragón 58 and Komori, three restaurants under the same ownership, commissioned Archicercle to design and develop exclusive sugar bowls. The solution brings white sugar, brown sugar and saccharin together in a tower of modules that can also be used separately.

The starting point was Japanese towers, whose tiers are defined by roofs or cornices. We translated this reference into a three-tier tabletop object, keeping each level distinct within the overall form.

Development focused on the relationship between the pieces: the natural wood modules fit together to form the tower, while remaining usable on their own. Each tier is intended for a different content: white sugar cubes, brown sugar and saccharin.

The upper tier has a lid with a small lifting tab. This detail allows the container to be opened without adding an element that significantly changes its overall form, in keeping with the minimalist approach to the design.

The modular system also addresses storage. As well as forming each sugar bowl, the towers can be stacked together into a block, an arrangement intended to reduce the space they occupy when stored.

Each module can form part of the tower or be used on its own.

A small tab provides the lifting point for the lid.

Processes and materials: fabrication services · available materials · studio machinery.