‬ restaurant design

Pastificio Occhiolino is a light-filled, pared-back space organized around an open kitchen and pasta laboratory, which allows diners to observe both the pasta-making and pasta-cooking processes. Originally a carriage house and, more recently, a mechanic garage, the building’s working-class past and no-nonsense architecture made it an ideal setting for the unfussy restaurant the owners wanted to introduce to the city Riley Snelling Photography Riley Snelling Photography Riley Snelling Photography Riley Snelling Photography “From the start, we knew Occhiolino would not be a plate by tweezer type of restaurant,  that the owners wanted a casual comfortable space, and we wanted that comfort to thread from c... More

Studio Kisko transforms a former bakery in the heart of Mykonos into a fresh, summery restaurant set on an intimate square just a few steps from the sea. The historic building, defined by characteristic Cycladic architectural elements and a prominent central arch, naturally divides the interior into two small, sheltered spaces, offering a sense of intimacy and protection from the island’s strong winds. Alessandro Kikinas Alessandro Kikinas Alessandro Kikinas Rooted in the material language of Mykonos, textured walls, a calm colour palette and mosaic details connect the restaurant to the surrounding architectural landscape and local vernacular, giving the space the feeling that it has always belonged there. Alessand... More

A trophy usually marks the end of a contest. At COPPA, it became the beginning of a spatial narrative. Designed and realized by Ali Konya in Etiler, Istanbul, in 2008, COPPA Restaurant & Bar grew from a trophy concept proposed by clients connected to club culture. It also brought together Konya’s longstanding fascination with horses: their physical presence, character, strength, and grace. The experience begins in a high-ceilinged lobby. Trophies occupy framed recesses within a dark, mirrored grid, while two crystal chandeliers composed with suspended spoon forms introduce light and ceremony. Ali Konya Ali Konya Beyond the entrance, a large bar is defined by monumental, layered horse-head forms. Their stylized profile... More

Bidou was guided by the idea of evoking the intimacy and elegance of a French home. Tucked amongst a row of crisp white façades, Bidou stands out in bold buttercup yellow. Upon arrival, diners are welcomed through a large glass door into a foyer that echoes a sense of arrival in a French home entryway. This transitional threshold signals a shift from the neighbourhood street into a space of warmth and refinement. Hanley Lu Hanley Lu Hanley Lu Hanley Lu Past the doorway, the space is anchored by features that reference the French design identity with a minimalist modern take. Archways and contemporary alcove features evoke a sense of softness; lending a graceful rhythm to the ambiance. Cement and red terracotta fl... More

When we first encountered the existing space and received the brief from the client, we began to draw a parallel between cooking and spatial design: “A restaurant does not simply serve food on the table. The space itself is part of the dish.” Therefore, when we started designing, we did not begin by thinking about where to place the tables or which colors to choose. Instead, we thought about how a dish is created. Before considering seasoning or presentation, a chef needs a precise understanding of ingredients and technique. In the same way, we chose to retain the exposed steel structure, visible bracing, and ceiling framework, allowing them to appear honestly while also addressing the existing differences in floor levels. We... More

In Fengyi Village, Haiyan, romance is neither an overt spectacle nor an imposed aesthetic gesture. Instead, it emerges at the threshold where geological memory meets cultivated topography. Perched on a prominent ridge, the site is defined by two contrasting landscapes: rolling tea terraces sweeping across gentle slopes, and a sheer quarry cliff left by decades of stone extraction, which now overlooks an ecologically restored lake. Rather than mimicking vernacular forms or asserting dominance over the terrain, REAL Architects introduced two distinct geometric volumes to recalibrate the dialogue between ground, memory, and everyday life. XIRU IMAGERY XIRU IMAGERY The Lighthouse: Consolidating Function into a Visual Anchor The whit... More

Quang Dam SON – Bếp Nhà Đãi Khách is a Vietnamese dining space in Ho Chi Minh City built around a simple idea: the atmosphere of a Vietnamese home can be translated into architecture, not through literal imagery, but through the way spaces are organised, connected, and inhabited. Quang Dam The project takes the familiar domestic sequence of the veranda, kitchen, living and dining room, and formal sitting room, and reinterprets it across the third and fourth floors of an existing urban building. Rather than treating these references as decorative motifs, the design uses them as a spatial structure for hospitality: a restaurant that feels less like a venue and more like a house prepared to receive guests.... More