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Kitchen Systems / Tables
Free-standing Table Vesper
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Price available upon request
The Vesper free-standing table is designed to ensure perfect material and visual continuity with the finishes of the kitchen and dining area, presenting itself as a natural and coherent extension of the operational and convivial space.
Technical information
Finish: marble, available in a dedicated selection of finishes.
Table height: 72 cm
Top and base with tapered edge, h 4 cm.
Dimensions: ø 120 cm / 5 seats, ø 150 cm / 6 seats. Seating capacity is calculated based on the dimensions of the Jens Dining chair.
Features an anti-acid treatment that makes the surface oil - and water -repellent, as well as resistant to acids, ensuring effective protection against damage caused by liquids and chemical agents and making it safe for food contact.
Table height: 72 cm
Top and base with tapered edge, h 4 cm.
Dimensions: ø 120 cm / 5 seats, ø 150 cm / 6 seats. Seating capacity is calculated based on the dimensions of the Jens Dining chair.
Features an anti-acid treatment that makes the surface oil - and water -repellent, as well as resistant to acids, ensuring effective protection against damage caused by liquids and chemical agents and making it safe for food contact.
Brand: Arclinea
Arclinea’s identity originated in a series of values that have always been consistently dialogued. A story dating back to 1925, which transformed from “doing” to “knowhow” to then become a culture by anticipating, interpreting, and responding to changes in society and people’s behavior. Competence, acquired through the specialist production of kitchens, transforms thoughts and processes into articles that are already at their genesis as if in a unicum, connecting functionality and conviviality, practicality, and experience. A result of close links with its local area, the concept of Made in Italy championed by Arclinea is rooted in tradition, a value that no innovation can override, and an inspiration for creativity that becomes a culture of design. An ethical approach to the supply chain leads, on the one hand, to tangible sustainability in terms of product “duration” and "end-of-life" and, on the other, to attention to what is good and right for people and their environment: from tools to ingredients, starting with the kitchen.
