Cremosano, Province of Cremona, Italy | View Map
Project Year
daniele pavesi

Fish Family

tIPS ARCHITECTS as Architects

The history of the restaurant "Dal capitano" is the story of a family leader in the fish trade for four generations, it is the story of a young boss (woman) leading a young staff, it is the story of a young brigade of ambitious chefs and with a marked predisposition to research, innovation and experimentation.
Three stories in which three elements recur: the fish, the laboratory, the restaurant -FISH, LAB, RESTAURANT-
The venue is the setting for this conceptual revolution of the classic restaurant and the renovation starts from the new content to configure a new container.
We designed favoring an empirical approach: in two different moments we imagined first hungry customers and then members of the frenetic staff.
The patrons of the new fish lab restaurant undertake a new food and wine experience that involves all 5 senses, crossing the entrance threshold corresponds to leaving reality behind to venture into a new world: inviting, tasty and welcoming, told through the light, matter and graphics; it is difficult to recognize the limits beyond which matter becomes graphic or light reveals matter as it is difficult to establish the boundaries of the senses involved in tasting a dish.
Compared to the original configuration, we cleaned up the entrance from all the elements that generated a waiting space, favoring a frontal relationship between the counter and the room, leaving the field open to new ways of using the space, more contemporary - events, cooking show, after dinner, etc ...- enhancing its role as a container.
We played our way with the sea and with fishing, imagining a story of prey and predators whereby balls of light trapped in calendered iron hemispheres hanging from the ceiling end up in the net, the counter is a wooden hull stranded fir, with the "rusty" cantilevered bow thrown towards the shore, the textures of the wallpaper and the wooden strips draw more or less dense nets on the vertical surfaces tinged with dark gray, like depth.
The hanging lamps are freed as ropes from intertwining and knots, falling plumb in the center of each table to illuminate the plate, then fading on the faces of the guests: colleagues, friends or lovers who are; a starry sky of square spotlights mounted in a rhombus distributes diffused, colder light.
The staff, almost exclusively waiters, travels the space of the restaurant at two speeds depending on whether it is dedicated to room service or to the kitchen-room, bar-room supply.
In a restaurant, the functioning of these dynamics must be precise but imperceptible to customers, for this reason it is essential to establish the limits determined by the relative action radii whose fulcrum is the double-sided equipped block dedicated to small preparations from the side facing the counter and container of dishes and supplies towards the room where the explosion of light in the open compartments has been designed in detail: LED strips recessed in the lateral wooden shoulders and glass shelves on which to display only bottles, which amplify the effect.
The limits that contain the most frenetic and intense movements of the staff are actually strategic, scenographic and material scenes built from a dense sequence of pre-coupled fir strips and in which transparency plays a fundamental role: intriguing in the eyes of customers, logistics for the waiters.

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