Andreu Carulla i Callís

Featured Professional

Andreu Carulla i Callís


With materiality, craftsmanship and sustainability as goals, Andreu Carulla creates beautiful objects with timeless appeal.

Following his childhood dream of becoming an inventor, Catalan-born Andreu Carulla founded his eponymous product design studio in 2006, becoming one of the most versatile design firms working in Spain today.

Surrounded by an idyllic lake and an hour from Barcelona, a repurposed mill houses the designer’s studio and workshop, reflecting its Mediterranean approach to design.

other projects and exhibitions

- RR400, Roca Recicla d'El Celler de Can Roca, 2020

- El Bosque, Cervezas Alhambra, 2019

- Tamboret Bolet, Calma, 2019

- 100th Copa FAD, Fonament de les Arts Decoratives (FAD), 2019

- Furniture for the Spanish Embassy in Helsinki, Made by Choice + Mobles114, 2018

- Convento Collection, IDÉE Japan, 2018
Pouf Mía & Pouf Tres, Nanimarquina, 2017

Celler de Can Roca

El Celler de Can Roca is a three Michelin star restaurant located in Girona, Spain and is widely considered one of the best restaurants in the world, being crowned World’s Best Restaurant in 2013, 2015 and achieving “Best of the Best” status in 2019.

Since 2009, the restaurant has collaborated with designer Andreu Carulla, pioneering the partnership between food and design, creating breathing plates, sketched cutlery, walking dessert carts and more. The partnership’s latest venture is the zero-waste project Roca Recicla where waste from the restaurant is transformed into usable products through design.

The project is part of a series commissioned by El Celler de Can Roca (World’s Best Restaurant, 2013 & 2015) for “Roca Recicla”.


The project is part of a series commissioned by El Celler de Can Roca (World’s Best Restaurant, 2013 & 2015) for “Roca Recicla”, their ambitious project of reducing waste in their restaurant through the use of design.

RR201, uses expanded polystyrene which is notoriously difficult to recycle, and turns it into furniture through an entirely new process. This begins with cleaning the expanded polystyrene boxes, which are then shredded into raw material and then compacted down in a mould, using injected steam. After an eco-friendly coating, the result is a highly durable, lightweight stool that weighs less than 2kg. 

The restaurant utilises produce from 6 polystyrene boxes per day and each individual RR201 stool is made of the exact amount of resulting polystyrene waste. The restaurant will make one stool per day that will be numbered with the delivery date of the original polystyrene boxes. Although produced by mould, each stool varies in surface texture, meaning that no two are exactly the same, emphasising the relationship between the guests and the best produce in the world through the material.



Get to know the professional better by checking his IG account @andreucarulla