Design Quarters


White Wine Glass Surface

by Sergio Herman

In Stock


Michelin star rated chef Sergio Herman created the Surface glass collection for Serax as a choice to use them for whichever drink you desire, without compromising on style or class. Whether for wine or water, cocktails or sodas, juices or smoothies, coffee or tea ... the glasses must be fit for all. In close cooperation with the Serax design team, these beautiful, recognisable, original and super strong glasses have sprung to life. The thickness of the glass ensures optimal heat/cold insulation and the subtle dilution near the edges makes for a pleasant feeling when your lips kiss the glass. "I also wanted the glasses to be stylish, original and different in a pleasant way, so we decided to design them inside-out: the outer surface is perfectly smooth, and surprisingly enough, the profiling is on the inside. I wouldn't want them any other way!"

Serax Philosophy is to look for beauty everyday, “to bring the good things that make life worth living, the things that create a home that inspires happiness”, to offer products that have soul. Every collection is crafted traditionally.

White Wine Glasses Surface by Sergio Herman for Serax
- Main composition: white sand, soda, cerium oxide, dolomite,
calcite, potassium carbonate & mixture of cobalt
- ∅ 3" x H 4.7"
- Dishwasher safe, Microwave safe, but not made for oven
- Made in China


Dishwasher safe
3" H 4.7"


Sergio Herman
Sergio Herman

Sergio started his career in the family-owned restaurant Oud Sluis in Sluis, The Netherlands where he worked for 25 years. Since 2005, he has held three Michelin stars and was listed in the Top 50 of The World’s 50 Best Restaurants for eight years. Irrespective of this success, Sergio made the decision to close the doors of Oud Sluis in December 2013, so he could apply himself to new projects. Today, Sergio has four restaurants. Le Pristine* in Antwerp, Belgium, Pure C**, AIRrepublic* and Blueness in Cadzand-Bad, The Netherlands. Besides this, he has taken on the culinary responsibility for the French fries concept Frites Atelier. He also has published several cookbooks of which the latest ‘New Italian’.