#restaurantdesign

Montreal based Studio MHA, has converted the former restaurant Etna, into the pasta shop Etna Pasticio.  The pasta shop, formerly in a nearby location, was relocated to the 700 sq.ft. space of the owners’ former restaurant, on a main street of the Villeray neighborhood in Montreal.  For the design, the clients turned to Michael Hall of Studio MHA, who had worked with them previously on the restaurant Etna. Phil Bernard The young owners of the pasta shop, wanted a simple space, bathed in natural light, where clients would happily shop and dine; while in the open kitchen space, it would be a delight for the employees to make pasta.  In response, rather than pushing the kitchen to the back of the space, the designer... More

Exploring this design aesthetic and taking the risk in developing the Bomas (pods) was a steep learning curve, made possible only by amazing teams and partnerships, where everyone involved strived for a unique and visually arresting outcome. An outcome like this was never going to be possible alone. As the African saying goes, “It takes a village to raise a child.” Kera Wong Kera Wong Kera Wong Reimagined boma conceptOne of the restaurant’s most distinctive features is its reimagined Boma concept. A boma is a livestock enclosure/ community enclosure/ A place of importance in Africa. This is commonly used in many parts of the African Great Lakes region, as well as Central and Southern Africa. It is particula... More

Mezalians represents the union of what is commonly forbidden, seemingly mismatched, and socially unacceptable. It is the act of coming together despite great differences, fierce opposition, major upheaval, and scandals. In a mezalians, love prevails, standing above all divisions. Caption Caption Mezalians is the third concept, following Mamma and Fuego, that we have had the pleasure of designing for the same investors from Kołobrzeg. In addition to creating unexpected and surprising combinations, our task was to transform the existing interior of a previously operating venue and adapt it to its new function. This was a challenging task, given that the previous venue had its own recognition, and the investors wanted this new one t... More

The new experience and architectural design of Fenix Bodrum, which is part of the Doğuş Group (D-ream) and combines refined South American cuisine and nightclub concepts under one roof, was designed by Wangan. Based on the theme of the phoenix bird, which represents rebirth in mythology, the project manages to reflect the mystical and authentic atmosphere of South American and Amazonian culture throughout the atmosphere of the space, creating abstract references to Fenix's iconic design elements. Emre Dörter Emre Dörter Emre Dörter The Corinthian columns, one of Fenix's iconic design elements, were taken to the next level and transformed into a semi-permeable mass of arches surrounding the space. These arches,... More

The new experience and architectural design of Gina, the high-end Italian restaurant under the D-ream roof that has become one of Kanyon's most iconic restaurants since its opening, was designed by Wangan.  Fevzi Ondu Fevzi Ondu Fevzi Ondu Based on the story of Gina, a strong and vigorous Italian woman who lived in Tuscany in the 1950s and ran a family trattoria bearing her name, the brand's space in Kanyon was designed around the idea of a second restaurant with the same name, opened by Gina's grandchildren 70 years after the first restaurant in Tuscany.  Fevzi Ondu Fevzi Ondu Fevzi Ondu One of the most striking elements of the design that combines the warmth and tradition of a trattoria with the s... More

Located on the picturesque shores of Lake Delavan, Wisconsin, the 8,400-square-foot transformation of The Village Supper Club is a masterful homage to Wisconsin’s revered supper club culture. Designed to cater to a diverse clientele, the interior radiates a sublime, understated elegance, welcoming guests in both suits and shorts. The design pays meticulous attention to the local context, harmonizing with the neighborhood's residential scale by utilizing vernacular materials and construction techniques typical of Wisconsin’s landscape. Anthony Tahlier The exterior is distinguished by a striking horizontal band of stone and wood, centered around a vertical, asymmetrical entry hearth, setting the stage for the warm and inviti... More

Experience the pinnacle of modernity and functionality at Garden Restaurant Silivri, where the Panora Vertical Retracting Door takes center stage. Utilizing the MAXI GUM D4 system with dimensions of 3.6m x 4.4m (H), this project redefines spaces like never before. These expansive dimensions not only create a spacious ambiance but also revolutionize the way patrons engage with their surroundings. The Panora Vertical Retracting Door offers a panoramic view and seamless access to the natural environment. Caption As the doors fully open, Garden Restaurant Silivri transforms into an open-air dining concept, inviting guests to savor their meals amidst the serene surroundings. With Panora Vertical Retracting Windows & Doors systems, whic... More

A new outlet for a health forward cafe has been designed by the Delhi based studio, Tangible Intangible Design Office or TI:DO as they are also known. Commissioned by the women led brand of UNCAFE, architectural design firm TI:DO was assigned with the task of developing a design language for their new outlet which within its 800 sqft could encapsulate the brand’s identity and personify the uniqueness of their food offerings with a unique spatial design. Shot by Jeetin Sharma for TIDO Shot by Jeetin Sharma for TIDO The restaurant was designed with the aim of creating an earthy yet contemporary aesthetic which even though is inside a mall, sets itself apart from the mall atmosphere. With an emphasis on organic forms that begi... More

GORA restaurant shines as one of Sofia’s most charming spots. Set within the multifunctional complex GORA (Green Office and Residential Area), it is an integral part of one of the city’s greenest and most technologically advanced developments, which also includes residential buildings.  Combining top-notch service, contemporary design, and attention to details, the restaurant offers refined cuisine and a unique gourmet experience to its guests. GORA goes beyond just a dining spot, it also serves as a dynamic social hub within the complex, fostering connections and shared enjoyment among its community members.  Dian Stanchev Dian Stanchev Despite its proximity to busy streets, it remains completely insulated... More

The renovation of Penrose Lounge, located within the Four Seasons Hotel DIFC in Dubai, aims to enhance the existing space with an exquisite design that seamlessly blends the interior spirit of the hotel with the outdoor ambiance of the terrace. Four Seasons Sundukovy Sisters (S+S Studio) infused the terrace with a relaxed and sophisticated atmosphere, creating an oasis in the heart of the bustling city center. Sundukovy Sisters Studio More

Ergon Bakehouse: Living in a Bakery A place for making and baking pastries, a retail space, an eatery, and finally a hotel, all in the heart of Athens. Ergon Bakehouse is a hospitality project, unified by the enticing aroma and colours of dough—a semiotic symbol of care. From the entrance to the rooms, the design of Urban Soul Project revolves around the life cycle of the dough and the ambiance of a traditional Bakery. Ergon Bakehouse is a multifaceted culinary and hospitality destination that celebrates the art of baking. It is located in the historic center of Athens near Syntagma Square, within a listed building designed by architect Vassilis Tsagris in the early 20th century. Photos: Mirto Iatropoulou / Mia Dorier , Set Stylist... More

The restaurant is conceived as a fine dining restaurant and wine shop, that offers local organic Imperator wines, located on the ground floor of a business-residential building. The space has two entrances and has large glass openings on three sides. Relja Ivanic Since it is possible to enter the space from two opposite sides of the building, on one side is the entrance to the wine shop, while on the other is the entrance to the restaurant area. Relja Ivanic The buffer zone between the two functions is filled with a long bar, which continues from the sales counter into the restaurant-bar counter, then at the entrance to the kitchen becomes a side table, and then continues into the bar seating counter. Relja Ivanic The kitc... More

Hovering "Ship" "You must live in the present, ride every wave forward, and find your eternity in every moment." --Thoreau The project is located in the underground park on the second basement floor of Kerry Centre in Jing'an District, Shanghai, with a building area of about 80m². KINABURI ITAMAE has always been presented in a lively Japanese atmosphere, this time the brand as a whole has been upgraded in all aspects, and the designers have broken the previous complex and bustling form and combined it with the special spatial conditions to create a brand new form. YuiZhang ▼General view   Underground Park, a multi-functional dining and social space launched by Kerry Group, has attracted many brands. This time, the shop i... More

The project of the interiors of [bu:r] was born from the intense collaboration with the Chef Eugenio Boer. The deep and constant confrontation made by research and mutual contamination gave birth to a place characterized by a strong link with the Chef’s personality, cuisine and history. The spaces, articulated to be flexible, are designed to offer intimate and welcoming environment, in constant balance between innovation and tradition. The use of techniques and raw materials typical of Italian culture, reinterpreted in an unusual way, refers to Boer’s training path across the peninsula and his attention to tradition, while enhancing the Chef’s innovative and unconventional spirit.  Allegra Martin Allegra... More