OTENGA is a food design studio translating concepts into edible situations.
We investigate contemporary theory and art practices, and develop our research through food. Our goal is to communicate information generating food-based circumstances as a legitimate exhibition format. We consider cooking as a valid creative discipline in the making of meaning.
The OTENGA team is female-supporting in an attempt to counteract the lack of recognition of women in the hospitality sector, and in the professional world in general.
We also insist on the exclusive use of vegetarian and vegan products, thus assuming part of the climate responsibility within the food industry.
Growing up in a family of wine lovers, she developed a passion for wine and food at a very young age. She often accompanied her father, a food critic, on trips to vineyards and wineries, where she learnt about the different grape varieties and the intricacies of the winemaking process. In 2018 she moved to Buenos Aires and there she received a scholarship to study to become a sommelier. She is the co-founder of “Salado”, a series of pop up events showcasing vegetarian food and natural wine, and after her return to Madrid she translated it into “Hip Bistrot”, a similar recurring event with wine and electronic music.
A graduate in Design and Advertising, Belén is a multidisciplinary designer and trend researcher. Her practice brings together both disciplines in curatorial projects, product design, graphics and research texts. She has also worked in communication agencies such as Nadie, Neub, Messer & Faden and Albarrán Bourdais gallery. She has also worked as a consultant for gastronomic experiences, and hosts “Maridaje”, a radio programme on cooking and music at La Casa Encendida.
Yes and no. We are a food design studio, and, as such, we operate as designers. We don’t have a structure to produce a pre-made list of dishes and plates, since we create all our work ad-hoc and referencing content. Therefore we do produce food for events in a similar way to a catering, but our methods and productions are the result of a carefully tailored design process
No. Our work can expand from the menu to the set design, space design, lighting, art curation, etc. Our services are similar to those of an events agency, but with a very defined aesthetic and ethos.
Yes. We have experience in styling food for photoshoots, films and any time of “still life” making.
Yes, we do consultancy. If you have a project that is starting out, or you want to take a new direction with an existent business, or you would like us to look into an idea, we are all ears!
The word OTENGA in Spanish means “the bottom”. The “OTENGA” of a glass, of a bottle, of a restaurant, of the sea. In the kitchen, “OTENGA” also means a stock or a reduction.
Some of the brands and institutions we have worked with include TBA21, Loewe, Medialab Matadero, Foodscapes, La Casa Encendida, Mango, Swatch, Bang&Olufsen, Design Hotels and more.
Email us about potential partnerships, collaborations and else questions.
