Swedish designer Richard Lindvall has recently transformed a parking garage near Stockholm into a restaurant and nightclub. The natural raw atmosphere of the space was kept and used as a base for the concept.
This asterisk-shaped restaurant and winery at the centre of a lake near Beijing is one of the latest project of Chinese studio SAKO Architects.
On a 120 mq space in Górczyn, Poznań, local mode:lina designers placed a wine shop with bottles coming from many different parts of the world, an accessories department and a tapas bar with a tasting area.
Helsinki-based multidisciplinary design office Futudesign has recently completed the Farang Restaurant in Stockholm. The restaurant located in Norrmalm, combines the intimacy of contemporary Asian restaurant with the urbanity of a Stockholm street level space.
After one and a half years of planning, research and construction, Taizu – Asia Terranean Kitchen has opened its doors with a unique culinary vision and design concept. Designed by Pitsou Kedem in collaboration with interior designers Sigal Baranowitz and Gali Amit, the restaurant is inspired by two main themes – the five elements of ancient Chinese Philosophy and the culinary DNA of the menu.
Greek architecture studio 314 has recently completed a stunning cofee shop in Athens that, thanks to a couple of green walls installed in the 300 smq site, gives to its guests the impression of being in a outdoor garden.
At a time when the publishing industry is abusing of the food culture to sell, why can’t a pizzeria use editorial language to connote its own spaces?
Along the very fashionable Avenue George V in Paris, Miss Kō Restaurant by Frech archistar Philippe Starck stands out like a warp zone, the place in a video game that whisks you into a parallel dimension. Swept into a mesmerising world, visitors are invited to plunge one of those crazy décors in which all codes are abolished, becoming actors in their own adventure where every sense is stimulated and astonished.
Pak Loh is a traditional, Hong Kong based family restaurant specialised in Chiu Chow style Chinese food. Local designer firm LEAD was commissioned to redesign the restaurant’s public entrance area and replace its front ‘Lo Mei food preparation area’ with a high-end VIP dining room / lounge area.
Korean design office M4 designed the ‘HoHum’, a tagine cuisine restaurant in Seoul. The word ‘Hohum’ evokes an image of ‘breath’, and visualizing ‘breath’ was the beginning of the design for Hohum.
Integrated Field have recently designed the Coca Grill, a restaurant that reflects Asian street food culture.
Balthazar Champagne Bar is the new lunch/evening bar designed by Space Copenhagen situated in the heart of Copenhagen, Denmark.
Sushi-teria is a 1000sq/ft sushi restaurant designed by New York-based practice form-ula, located in the atrium space of the Citigroup Center in New York, that utilizes an innovative new ordering technology that combines iOS apps with bespoke made to order sushi.
To create the Celeste Champagne Bar and Tea Salon in the Anzures neighborhood, Mexico, a 1940s-era house was restored by mexico city based practice Productora.
Romanian architects Cristian Corvin has recently designed the BON restaurant in Bucharest, using over 200 reclaimed doors, windows and blinds as wall paneling.
