Gastronomy

They are about relationships and friendships. We have created a space strictly subordinate to its function, where the ambitions of architecture should not surpass the experience of the food itself. Matej Hakar Matej Hakar IRIN restaurant is located in a historic building in the city center, which underwent a partial reconstruction 15 years ago. The space itself is not very big, but quite varied. Characteristically it can be divided into three distinctive spaces: a part with ribbed concrete ceiling - containing the open kitchen, seating/dining area + back of the house, entrance and the staircase. This project was a transformation of a winery to a restaurant, with its main aim to create a functional simple space. The entire design... More

-The wave shaped superstructure should be 350 meters long providing the noise protection. - Attractive landscape connection between Oberkassel and the banks of Rhine.  -The building offers added value to the city, gastronomy, art and offices. STRUCTURELAB ARCHITEKTEN The CENTRUM GROUP develops new vision with STRUCTURELAB ARCHITECTS and brings Oberkassel neighborhood closer to Rhine. The traffic behind the Rheinknie bridge should disappear under the cover with the design of STL, creating more spaces for gastronomy, art and relaxation. STRUCTURELAB ARCHITEKTEN The 350 meter long superstructure of the ramp can also fulfill more functions, that’s how the green roof seemlessly fits in the riverside landscape. The pedest... More

The story of the two Mochi founders roots in learning how to cook with Pierre Gagnaire and Jean- François Piège in Paris while the other directed BMW World’s restaurant in Munich. Their vision was to create a space where people and ingredients could meet on the highest level of atmosphere and quality. Beyond regular parameters of star cuisine and slick architecture, a space should be created challenging a next level of authentic encounter. The interior takes its atmospheric inspiration from Tokyo’s old town soup kitchens: a place where crowds come together for a lively experience. Authenticity is materialized in three statements: Pure concrete, plain copper and oiled oak - settings for an urban, forward looking re... More

Masterchef luminary Adriano Zumbo’s first Melbourne patisserie needed to be something that stood out from the pack – and that’s where we came in. Taken on as our second annual ‘Graduate School’ program, a team of junior architects and designers were given free reign on the front of house fitout for the patisserie wunderkind. The brief was simple – stay true to the Zumbo brand and use a bit of pink – so the design team took matters into their own hands. They expanded the response to include the graphic design for signage and lighting as well as custom-designed furniture, creating a delectable fantasy world with a slightly kinky twist – classic Zumbo and classic Elenberg Fraser.    T... More

A new store concept for a chain of salad bars' TUKAN.Organic, local and healthy.Main decisions:- a lot of hand writing (on boards, walls, shelf markers. TV's etc.)- eye-catching graphic,- a green wall made of salads, green leaves etc. (in an unique refrigerator with two types of lights),- lights have been chosen carefully to highlight different attributes of the offer, zone etc. (we have used 5 different types of lights),- order in VM and in communication,- great precision to utilise the place (limited space vs. great offer's differentiation),- space and surrounding utilisation (we have analysed light, consumers' flow, focal points etc to design the place and VM communication most effectively). The most important part of the concept ar... More

A tiny shop that perfectly combines sales with a small gastronomy.The store's offer includes craft beers from Italy and England, drinks, cakes, snacks, small gastronomy - simple dishes, carefully matched to the beers offered.A carefully selected location favors the visibility of the point.The project uses in an innovative way, among others unique lights with the possibility of dimming, screens and large-format projection, careful zoning of the premises, branding on the facade, VM rules placing important elements at the appropriate heights of the premises.It is worth emphasizing the large capacity of the premises while maintaining the elegance, simple materials emphasizing the quality of the offer and the sound system conducive to shopping.L... More

We had the pleasure to design and oversee the implementation of the canteen at the headquarter of T-Mobile Poland S.A. in Warsaw. We've extracted the most valuable qualities of the space: sunlight, the visibility from the street, height, and views of the greenery out of the building. With great efforts have divided the room into a number of different areas: exhibition / social ("common"), integration (with social table), fast (tables "express" by the long wall), the lodges and part of the "garden" with benches favorable isolate from office atmosphere. Every day, hundreds of users choose a place that best suits their current needs (meeting / quick lunch, team integration etc.). We designed installations, kitchen, lighting... More