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Welcome to the new digital magazine iRestaurant Magazine


Today is an important day for the whole team because DiegoCoquillat.com Our new project is already a reality; today all readers and fans can already enjoy the first issue of iRestaurant Magazine.

Welcome to the Spanish first specialized digital magazine in content on lifestyle, innovation, and trends in the restaurant industry, gastronomy and hospitality sector.

iRestaurant Magazine born with the aim of to respond to the information needs of a new era in the restaurant industry. An exciting universe that you discover every detail in our new digital format, iRestaurant Magazine.


We invite you to know our digital magazine to keep up on the latest restaurants, chefs, design, technology, innovation and trends in social networks, along with the best collections to enjoy the gastronomic lifestyle.

We offer content of the first prizes # TheBestDR2018, delivered by Diego Coquillat at # ExpoHip2018 the best restaurants and chefs in the digital realm.

The protagonist in this first issue is Quique Dacosta, who gives us his personal vision of the digital influence on the development and growth of the sector, with a exclusive interview.

iRestaurant-pagesWe also offer the best reflections, analysis and opinions of some of our partners such as; Manu Balanzino, Eva Ballarín, Alfredo Cortés, Oscar Carrion, Diego Olmedilla or Ignacio Conejo; and our director, Diego Coquillat.

Exclusively for members of #ClubDiegoCoquillat

Now you can enjoy all the information, reviews, analysis, interviews and images new digital magazine Computer, tablet or mobile device Y, one breve, You will be able to do it from our App.

And remember that if you are a member of #ClubDiegoCoquillat you will have exclusive magazine, before the rest of our readers.

Welcome to iRestaurant Magazine. Here is the first issue. ¡We are already cooking the second! You can not lose this.

About the Author

Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.


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