8 Kitchen Trends from the Milan Furniture Fair 2024
Milan Design Week returned this year to host the biennial EuroCucina exhibition. Check out the key trends from the show
The 2024 edition of EuroCucina (16-21 April), which merges with Milan’s Salone del Mobile fair every two years, hosted more than 100 exhibitors (35% from abroad) in a space of 24,000 sq m. The pavilions were designed by Lombardini22 and highlighted how to incorporate social interaction, outdoor living and sensory stimulation in our kitchens.
An array of colours and styles were on display, but several recurring trends and concepts stood out: black, metal and architectural lines, interspersed with classic furnishings and materials.
An array of colours and styles were on display, but several recurring trends and concepts stood out: black, metal and architectural lines, interspersed with classic furnishings and materials.
Stilo kitchen by Spalvieri & Del Ciotto for Scavolini.
The trend was also seen in a display by Valentina Del Ciotto and Simone Spalvieri, designers at the eponymous studio and the brains behind the new Scavolini model.
“Nowadays, the kitchen is the first room in the home that our guests usually end up seeing,” they say. “We’ll often cook while chatting with our friends and family, sipping on a glass of good wine together. Stilo is a project designed as a tool that’s more than just a finished product: you can create endless combinations and variations through an abacus of components that offers a plethora of expressive possibilities.
“From the kitchen, you access the living space through cabinets, shelves and storage areas that define the space, so the kitchen, living room and home office merge into one,” they continue. “We can entertain, work and, in the meantime, cook and eat together with our guests: we can create our ideal kitchen in line with our own specific lifestyle.”
The trend was also seen in a display by Valentina Del Ciotto and Simone Spalvieri, designers at the eponymous studio and the brains behind the new Scavolini model.
“Nowadays, the kitchen is the first room in the home that our guests usually end up seeing,” they say. “We’ll often cook while chatting with our friends and family, sipping on a glass of good wine together. Stilo is a project designed as a tool that’s more than just a finished product: you can create endless combinations and variations through an abacus of components that offers a plethora of expressive possibilities.
“From the kitchen, you access the living space through cabinets, shelves and storage areas that define the space, so the kitchen, living room and home office merge into one,” they continue. “We can entertain, work and, in the meantime, cook and eat together with our guests: we can create our ideal kitchen in line with our own specific lifestyle.”
New compositions and materials for Nautila kitchen system, conceived by Franco Driusso for Arrital as “multitasking architecture”.
Using this concept, the kitchen flows seamlessly into the living room, but without invading it. “Continuity is created between spaces through furniture that isn’t necessarily characteristic of a specific room,” the designers say. “Modern spaces aren’t dedicated to one single activity. Often we end up working at the kitchen table or watching TV while we’re cooking, so, naturally, our furniture must respond to this fluidity, too.
“Our homes are becoming more and more personal and adaptable to varying lifestyle requirements,” they continue. “What we’re trying to do through this project is give interior designers and end consumers the tools to nurture and manage this diversity. Kitchens are moving in a direction that leaves more and more room for bespoke customisation.”
Using this concept, the kitchen flows seamlessly into the living room, but without invading it. “Continuity is created between spaces through furniture that isn’t necessarily characteristic of a specific room,” the designers say. “Modern spaces aren’t dedicated to one single activity. Often we end up working at the kitchen table or watching TV while we’re cooking, so, naturally, our furniture must respond to this fluidity, too.
“Our homes are becoming more and more personal and adaptable to varying lifestyle requirements,” they continue. “What we’re trying to do through this project is give interior designers and end consumers the tools to nurture and manage this diversity. Kitchens are moving in a direction that leaves more and more room for bespoke customisation.”
Terra kitchen, designed by Claudio Silvestrin for minotticucine in 2004, reinterpreted with Cristallo Vitrum “Wow” Natural Quartz by Antolini.
2. Sensory stimulation
Katrine Goldstein, managing director and partner of Norm Architects, already called it at the Cersaie show: We need tactile stimulation, to be able to touch the materials, to take us from the abstract dimension of the thousands of photos we see every day to something physical and concrete.
And the trend continues. EuroCucina was filled with tactile materials and textures, both in natural forms, such as wood grain and marble veining, and in the form of ceramics and technical surfaces.
2. Sensory stimulation
Katrine Goldstein, managing director and partner of Norm Architects, already called it at the Cersaie show: We need tactile stimulation, to be able to touch the materials, to take us from the abstract dimension of the thousands of photos we see every day to something physical and concrete.
And the trend continues. EuroCucina was filled with tactile materials and textures, both in natural forms, such as wood grain and marble veining, and in the form of ceramics and technical surfaces.
The legendary Cinqueterre kitchen by Vico Magistretti, redesigned by Toan Nguyen for Schiffini.
Toan Nguyen, who attended EuroCucina with Schiffini, underlines the importance of sensory stimulation, “All too often, performance takes precedence over authenticity and tactile quality. Although visual perception almost always comes first, the feel of the materials and contact with the surfaces comes a close second. Physical contact with the food, utensils and surfaces that comprise the kitchen is not only a necessity, but a basic pleasure, too.”
Toan Nguyen, who attended EuroCucina with Schiffini, underlines the importance of sensory stimulation, “All too often, performance takes precedence over authenticity and tactile quality. Although visual perception almost always comes first, the feel of the materials and contact with the surfaces comes a close second. Physical contact with the food, utensils and surfaces that comprise the kitchen is not only a necessity, but a basic pleasure, too.”
The Atria outdoor kitchen by Abimis is elevated with a new, fully equipped cocktail station for mixology connoisseurs.
3. Outdoor living
One thing the pandemic showed us all was just how much we long to be outside. It’s a longing, and need, that has been translated into a range of home furnishings.
The kitchen is literally lifted out of its traditional indoor position to offer opportunities to spend time with friends and family outside.
3. Outdoor living
One thing the pandemic showed us all was just how much we long to be outside. It’s a longing, and need, that has been translated into a range of home furnishings.
The kitchen is literally lifted out of its traditional indoor position to offer opportunities to spend time with friends and family outside.
The Phil outdoor kitchen, designed by Gordon Guillaumier for Ethimo, comprises three independent modules: sink, induction hob and barbecue. It comes in two colours: Olive Green and Sepia Black
This year’s edition of the Salone del Mobile revealed the latest evolution of the open-air trend, primarily through modularity and the introduction of new accessories. We can now choose from one single module, for cooking or washing, for example, or a full kitchen, ideal for cocktail connoisseurs and summer sundowners
This year’s edition of the Salone del Mobile revealed the latest evolution of the open-air trend, primarily through modularity and the introduction of new accessories. We can now choose from one single module, for cooking or washing, for example, or a full kitchen, ideal for cocktail connoisseurs and summer sundowners
The new K-Garden outdoor kitchen designed by Giuseppe Bavuso for Ernestomeda.
Giuseppe Bavuso, artistic director at Ernestomeda, discusses the trend in relation to his new outdoor project. “K-Garden is a complete furniture system, comprising a series of freestanding open units that can be positioned side by side or combined to fully meet the needs of whoever is using it, providing the tools to create fully equipped islands around which we can share the pleasure of outdoor dining,” he says.
“Our kitchen is aimed at an international audience with different culinary traditions and habits, which is why it can be equipped with specialised fittings for different cooking techniques, such as a barbecue, Teppanyaki plates, grill, and specific outdoor gas or induction hobs,” he says.
Giuseppe Bavuso, artistic director at Ernestomeda, discusses the trend in relation to his new outdoor project. “K-Garden is a complete furniture system, comprising a series of freestanding open units that can be positioned side by side or combined to fully meet the needs of whoever is using it, providing the tools to create fully equipped islands around which we can share the pleasure of outdoor dining,” he says.
“Our kitchen is aimed at an international audience with different culinary traditions and habits, which is why it can be equipped with specialised fittings for different cooking techniques, such as a barbecue, Teppanyaki plates, grill, and specific outdoor gas or induction hobs,” he says.
Tai_O from Key Cucine designed by Nevio Tellatin and Anita Brotto.
4. Architectural lines
Geometry has always been an integral part of the kitchen design process, but EuroCucina 2024 unveiled the emergence of cleaner lines and volumes, sometimes inspired by architecture, in the form of overhangs, the intertwining of shapes and the sequence of materials.
One example of this is the solution from Key Cucine, which draws on the ‘From the Spoon to the City’ concept, an expression coined by Italian architect Ernesto Nathan Rogers in 1952. The Tai_O press release sums this up as “the way in which urban planning should start, from the more intimate dimensions of everyday living, to gradually expand through to influencing the city as a whole. From large to small scale, Tai_O is like a little city, moving around its centre.”
4. Architectural lines
Geometry has always been an integral part of the kitchen design process, but EuroCucina 2024 unveiled the emergence of cleaner lines and volumes, sometimes inspired by architecture, in the form of overhangs, the intertwining of shapes and the sequence of materials.
One example of this is the solution from Key Cucine, which draws on the ‘From the Spoon to the City’ concept, an expression coined by Italian architect Ernesto Nathan Rogers in 1952. The Tai_O press release sums this up as “the way in which urban planning should start, from the more intimate dimensions of everyday living, to gradually expand through to influencing the city as a whole. From large to small scale, Tai_O is like a little city, moving around its centre.”
New version of Cove by Boffi, designed by Zaha Hadid Design.
5. Organic shapes
Salone del Mobile wasn’t solely awash with clean, geometric lines; we also saw sinuous, organic forms inspired by nature, often brought to life with naturally sourced materials.
This was something that emerged both in new projects and exciting reinterpretations, such as the updated take on the Cove Kitchen by Zaha Hadid Design in 2017, now revisited to celebrate 90 years of Boffi, defined by rounded corners and edges that sweep down gracefully towards the ground.
5. Organic shapes
Salone del Mobile wasn’t solely awash with clean, geometric lines; we also saw sinuous, organic forms inspired by nature, often brought to life with naturally sourced materials.
This was something that emerged both in new projects and exciting reinterpretations, such as the updated take on the Cove Kitchen by Zaha Hadid Design in 2017, now revisited to celebrate 90 years of Boffi, defined by rounded corners and edges that sweep down gracefully towards the ground.
Cooking island collection by Officine Gullo in matt black Obsidian.
6. Classic style
Traditional forms still occupy an important space, but the difference is that they are now coupled with innovative finishes and technologies. Take cooking islands, for example: as well as hosting burners or induction hobs, they can now be integrated with pasta cookers, steamers, griddle plates or barbecues.
And wood mouldings and ribbed finishings are crafted using processes that combine meticulous craftsmanship with computer precision.
6. Classic style
Traditional forms still occupy an important space, but the difference is that they are now coupled with innovative finishes and technologies. Take cooking islands, for example: as well as hosting burners or induction hobs, they can now be integrated with pasta cookers, steamers, griddle plates or barbecues.
And wood mouldings and ribbed finishings are crafted using processes that combine meticulous craftsmanship with computer precision.
New black version of the Joy kitchen by Snaidero.
7. The new black
White, sage green, grey and warm earthy tones are still a mainstay, along with the possibility of more personalised palettes, but the colour that really stood out this year, both for its intensity and frequency of use, was black.
In fact, we saw several all-black kitchens with dark doors, surfaces, accessories and appliances, some interspersing this year’s colour with wooden sections or marble with tonal veining.
7. The new black
White, sage green, grey and warm earthy tones are still a mainstay, along with the possibility of more personalised palettes, but the colour that really stood out this year, both for its intensity and frequency of use, was black.
In fact, we saw several all-black kitchens with dark doors, surfaces, accessories and appliances, some interspersing this year’s colour with wooden sections or marble with tonal veining.
New stainless-steel cabinets by Very Simple Kitchen.
8. Stainless steel
One material that lends itself to all aesthetic styles, from classic to contemporary, and all geometric approaches, from linear to curvaceous, is steel, now moving beyond work surfaces to cabinet doors and kitchen bases too.
New finishes, notably brushed, make this versatile material stain- and fingerprint-resistant.
As designer Toan Nguyen reminds us, “A kitchen is designed to be used, and whether it’s metal, from aluminium to steel, or stone, all materials change over time. But this is a sign of beauty, and not a defect.”
Tell us…
Did you spot any other trends at the show? Share your thoughts in the Comments.
8. Stainless steel
One material that lends itself to all aesthetic styles, from classic to contemporary, and all geometric approaches, from linear to curvaceous, is steel, now moving beyond work surfaces to cabinet doors and kitchen bases too.
New finishes, notably brushed, make this versatile material stain- and fingerprint-resistant.
As designer Toan Nguyen reminds us, “A kitchen is designed to be used, and whether it’s metal, from aluminium to steel, or stone, all materials change over time. But this is a sign of beauty, and not a defect.”
Tell us…
Did you spot any other trends at the show? Share your thoughts in the Comments.
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1. Sociability
Today’s kitchens are all about socialising; rather than closed-off spaces, they’re intended for an entire ‘community’ and simply being together. While the island configuration is the most concrete expression of this trend, connecting the kitchen with the living room, new designs are now highlighting the social role our kitchens play through the introduction of other elements and accessories, from open bookshelves to interchangeable modules.
Aran interprets the concept with its CUCINAnD’O project, suggesting, “As well as being a place dedicated to food preparation, the kitchen is now an environment that encourages spending time together and the conscious use of resources. Taking it back to basics, CUCINAnD’O’s new configuration emphasises the values of conviviality: being part of a team, even in the kitchen, and welcoming guests into our home.”