CUBRO

Increasingly, food is ceasing to be merely functional and becoming a curated experience. Choosing ingredients, considering how dishes are presented, setting the table, or creating a specific atmosphere are all part of the same gesture. Cooking becomes a form of personal expression, and eating becomes part of a small ritual.

In parallel with the evolution of restaurants, new food-related formats have emerged: supper clubs, private dinners, and hybrid encounters between art, gastronomy, and culture. These are neither traditional restaurants nor simple events. They are designed experiences where food functions as a narrative, the table as a stage, and guests as active participants in what unfolds.

Within this context, Tiberi Club has been exploring new ways of gathering around a table for years.

To meet, beyond the obvious

To meet, beyond the obvious

Lorsqu'ils ont commencé en 2018, le concept n'était pas encore très répandu. En fait, le mot « club » prêtait à confusion. Loin d'être un espace fermé, l'intention était tout le contraire : créer un lieu ouvert où réunir amis et inconnus, en soignant chaque détail de l'expérience.

Ce qui a commencé comme une impulsion presque intuitive répond aujourd'hui à un besoin plus large. Dans un contexte de plus en plus médiatisé par les écrans, ce type de rencontres retrouve quelque chose d'essentiel : le temps partagé et la présence.

« Ces expériences offrent quelque chose que nous valorisons de plus en plus : la possibilité de partager du temps et de la présence avec d'autres personnes. »

La table fonctionne comme un point de rencontre, mais aussi comme une excuse pour générer conversation, échange et, ne serait-ce que pour quelques heures, une petite communauté.

Food as Narrative

Food as Narrative

In Tiberi Club's work, food is not an end in itself, but a means. Each project starts from a central concept that runs through the entire experience and gives coherence to all elements.

That narrative is built in space and time. The choice of location is key, not as a mere container, but as an active part of what happens.

“We are not interested in imposing an alien stage design, but rather in engaging with the architecture of the place and allowing it to be part of the experience.”

The table as a stage

The table as a stage

In many of its proposals, dinner approaches the performative. The atmosphere is not built from isolated elements, but from the dialogue between all of them.

Small gestures can completely transform the perception of the moment: altering the table arrangement, modifying the relationship with food, or introducing unexpected elements.

But there is something that always escapes control: people.

“The most important element, and also the only one we cannot control, are the invited guests.”

When attendees get involved, interact, and feel part of what is happening, the experience takes on meaning by itself. The prior work consists of designing the conditions for that to happen.

From Spectators to Participants

From Spectators to Participants

In these formats, guests stop being an audience and become participants. From the moment they arrive, their presence is already part of the event.

The key is to leave room for the unexpected. The aim is not to completely control what happens, but to propose an open structure where each person can experience it in their own way.

That's why every encounter is different. What happens at the table is never repeated.

From the public table to the family table

From the public table to the family table

This language has also begun to transfer to the domestic sphere. Increasingly, home dinners incorporate that attention to detail, aesthetics, and the ritual of sharing.

This growing interest reflects a more open and curious relationship with food, where experimentation and respect for tradition coexist.

But there's an important nuance. The experience cannot remain solely visual.

“The truly transformative gesture […] lies in supporting local producers and valuing proximity ingredients.”

Beyond how a table is presented, the way ingredients are chosen or their origin is understood is beginning to become part of the experience.

Ultimately, caring for the table also involves understanding everything that happens before we sit down at it.

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