This year felt like the perfect opportunity for me to go to EuroCucina, as I had been invited to join the Cosentino factory trip in Almería, Spain, which was coordinated to align with the timing of the show. From there, we were able to take a quick flight from Madrid to Milan and experience both back-to-back.
Miele. Photo: Laila Ferri Johnson
My biggest takeaway? There is a lot to see – it truly feels like Disneyland for designers. I was lucky to be part of a group with more experience who shared tips and helped navigate it all. That said, I think you need at least three full days (and a bit of homework beforehand) to really take it in. But we all have to start somewhere, right?
Bauknecht. Photo: Laila Ferri Johnson
At EuroCucina 2026, technology felt smarter and quieter than ever. There were AI-powered cooking suites that can scan ingredients and assist with recipes, self-cleaning ovens, and robo-vacs all supporting daily life without being visually dominant. The focus is on seamless integration and ease of use, rather than showcasing the tech itself.
Marazzi. Photo: Laila Ferri Johnson
On the design side, there was a beautiful balance between deeper, moodier tones and softer, more sun-washed hues. We saw a strong presence of deep greens and rich burgundy tones, layered with warmer shades like terracotta, soft blues, and apricot. These palettes were often grounded with wood, creating a more inviting and lived-in feel. Natural materials continue to lead, especially stone, travertine and more organic, unfinished edges. Light oak remains strong, with walnut making a noticeable comeback, reinforcing the shift toward warmer, more grounded kitchens.
—Laila Ferri Johnson, founder, Designed Smart
