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Brief Published: 19 Sep 2014

Tincan: Canned-Fish Restaurant

Extra
Tincan

London-based architecture firm AL_A has opened Tincan, a pop-up restaurant that serves only tinned fish. Launched to coincide with this year's London Design Festival (September 13-21), Tincan will serve diners for six months in Soho.

Inspired by a similar concept in Lisbon, Portugal, the designers sourced more than 25 varieties of artisan fish from around Europe – many of which aren't available elsewhere in the UK. "We're hoping by elevating the tin to an object of desire... to change the perception of what tins are and what they represent," director Maximiliano Arrocet told Stylus.

The kitchen-free pop-up serves delicacies such as Galician squid in its own ink, Icelandic smoked cod liver (likened in texture to foie gras) and Spanish anchovies, alongside bread, salad, shallots, chilli and herbs. Meanwhile, a limited drinks list includes wine, soft drinks and Er Boquerón, the world's first seawater-infused beer, which Stylus highlighted at this year's Alimentaria trade show.

Cans of fish are also available to take away. "People in London usually work long hours. [By buying a tin] they can get home, make a salad and open a tin and then have a great dinner," Arrocet explained. The artfully packaged cans also decorate the restaurant's windows and interiors.

As explored in Fast-Moving Premium Consumption, brands and retailers are upgrading everyday food formats to fulfil demand from time-short, food-focused consumers. For more on this, see Fresh Approach to Frozen, Super-Luxe Snacking, Baby Food Grows Up and The Breakfast Boom.

Read more about sustainable food practices in Social Seafood and Sustainable Dining, and look out for further coverage of London Design Festival, coming soon.

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