In the heart of Turin, a new restaurant has opened its doors in an abandoned printing house. A 70es style inspired space where steel meets concrete, architect Fabio Fantolino has succeeded in mixing these different materials and combining intimate areas with larger busier surfaces. source : yellowtrace.com
In Myagi, Tokyo, architect Kengo Kuma has completed the whimsical interior design of a French restaurant ran by a Japanese chef who previously worked at a 3-star Michelin restarant in France. Named ‘Nacrée’, the focal characteristic of this space is defined by an unconventional element of architecture that wraps and curves around the floorplan to form a decorative and functional element. The acrylic cylinders suspend from the ceiling to create a transparent curtain and partitioning between different zones of the restaurant;
source : designboom
Recognized for his conceptual approach in art, photography and sculpture, Swiss artist Rolf Sachs has unveiled his interior fit out for the Dolder Grand Hotel’s new restaurant called ‘Saltz’. Translating his approach in art into interiors, the restaurant constantly references the swiss landscape by combining distinctive materials including neon lights, salt, rock and felt to manifest a theatrical yet intimate setting.
With an understated colour scheme of inky blues and fluted stone columns inside and an exterior covered in graffiti, new Athenian eatery Suvlaki represents modern Greek dining and is a far cry from the traditional taverna. ‘Gone are the days of bouzouki dancing and plate smashing,’ says London-based Greek interior designer Afroditi Krassa, who worked on the project. ‘Greece is currently presenting itself as one of the creative powerhouses of Europe and our interior design studio is picking up on this energy: the project is raw, witty and idiosyncratic.’ The atmosphere is laid-back, buzzy and welcoming. 21 Bateman St, London W1 (suvlaki.co.uk). source : Elle Decoration UK
Piselli, the new garden restaurant in Sao Paulo
by Christel Caulet // Food
Piselli, the new garden restaurant in Sao Paulo. Here is the latest architectural creation by Parisian Eric Carlson and his office CARBONDALE in Paris & Sao Paulo : the high-end culinary establishment, Piselli. This new restaurant is situated in the heart of one of Sao Paulo’s most renowned interior public spaces, the central plaza within the Iguatemi Faria Lima building. The 3,000 square meter 4-story high Main Plaza was itself also recently transformed by CARBONDALE into a luxurious volume lined in travertine stone, naturally illuminated by a structurally avant-garde sculptural skylight, and punctuated by a lush pixelized stepping central garden.
Hero, a new Korean-inspired, street food and champagne restaurant just opened its doors at 289 rue Saint-Denis in Paris.
Quixotic Projects of Paris tasked New York creative agency Safari Sundays to develop a brand and dining experience that goes beyond Korean street food. Imagine a world where Korean street food meets high-end cocktails. source : Trendland.com
Fine food, fragrances, flowers, and literature come together under a single roof at Casa Cavia, a new concept store and restaurant in Buenos Aires. The brainchild of creative force Guadalupe Garcia Mosqueda, the enterprise inhabits a gracious 1927 home that has been thoughtfully updated by the architecture and design firm KallosTurin. There’s much to delight in: Pick up a bouquet from the florist, sample locally concocted perfumes, or repair to the stylish dining room—helmed by Pablo Massey, a protégé of renowned chef Francis Mallmann—with a volume from the bookstore-library, run by art publisher Ampersand. source : AD casacavia.com
The brother duo, Oliver and Richard Gladwin, have created a restaurant that is an extension of their rural lifestyle back in Nutbourne, West Sussex.
Growing, foraging, great cooking and great company have always been the order of the day and this ethos has been brought to life at The Shed.
They have put together a fantastic daily-changing menu of Sussex produce sourced from their youngest brother (whose roots are firmly planted in Nutbourne as a farmer) and other local suppliers. http://theshed-restaurant.com
Cadena+Asociados collects 10,000 bones for HUESO (Bone in Spanish) restaurant interior.
The exterior aesthetic is created by a double skin façade. The outermost layer of the system uses clean, artisanal, handmade ceramic tiles with a graphic approach that refers to stitching and sewing patterns. This visual representation also protects and contrasts the inside surface, which becomes more organic and full of texture. Upon entry, visitors are given a glimpse of the off-white color palette in the lobby, where a collection of aluminum cast bones are hung on the walls. via Designboom
Award-winning design and architecture studio AL_A present tincan, a six month restaurant project in Soho, serving the best tinned seafood in the world.
Tincan elevates the humble tin to an object of desire in a setting designed by AL_A, which offers 30 different tins, all of the finest quality seafood, to eat in the restaurant or to purchase at the store.
An array of cans form a striking repeat pattern against the black Corian® backdrop setting the tone of the fit. Working with their collaborators, AL_A have designed lights to showcase LG’s OLED technology, a wafer thin light source, stackable aluminium stools and tables made by Iduna of Portugal.
We love the concept of: no kitchen, the finest tinned seafood delicacies, super healthy, and great graphics with the tin as the hero.
Opening 15 September: Tincan – 7, Upper James Street, Soho, W1F 9DH.
SOURCE : http://www.despoke.com/category/interiors/
Opened in 2012, The Hamburger Foundation is ranked 5th among the 10 best hamburgers in the world according to Twisper.
The online travel & lifestyle magazine Twisper listed The Hamburger Foundation among the 10 best hamburgers after Germany, Portugal & France.
Founded by 3 childhood friends, THF also runs Food Trucks in the streets of Geneva, allowing the general public to get a taste of their
limited yet very tasty menu. The founders, George, Marc & Yann spent a year in the US learn about all the subtleties of making the perfect burger.
All the ingredients are locally produced from the meat, to the tomatoes, the lettuce and the cheese.
Their Story :
“We’re three childhood friends who used to meet up in the only burger joint in town and dream of one day creating our own place. We all went our separate ways after school and time went by. Over the years, we learned about restaurants, marketing and acting, lived in the States, Paris and China and worked at many different jobs. All along we remained friends and kept talking about our old dream. Then one day we stopped talking and started planning. We’re not scientists or the next Steve Jobs so we picked the only idea we ever had: burgers, the ground zero of food. We set our goal to make the best possible burger and surround it with all the love and care of great hospitality. In the Summer of 2012, we reunited in Geneva, our hometown and started looking for a space and for the best food suppliers. We found the suppliers first and then built a food-truck to start cooking our burgers on the street. Today, we still have the truck, but we also have a restaurant and a team of about forty young amazing people helping us keep the dream alive.”
Once a year, interior design attracts the attention of all art lovers in Madrid, the capital of Spain. Casa Decor 2014 took place in the old headquarters of the Association of Architects (COAM), where the best decoration professionals participated to the event. They transformed the old rooms of the place into breathtaking jewels of interior design. Here is one transformation :
Michelin-starred chef Carlo Cracco and art director Tanja Solci have joined forces to create Carlo e Camilla in Segheria, the latest addition to Milan’s fertile restaurant scene, housed in a defunct sawmill acquired by Solci’s grandparents in the 1930s. The soaring structure’s brick and raw cement bones give the space a pared back, industrial look – a foil for the otherwise super-polished dining experience. Designed by Solci, the interior features two long cross-configuration tables that seat 65 in a communal arrangement, plus antique chandeliers, Richard Ginori tableware and Cappellini chairs (including Jasper Morrison’s ‘Tate Colour’ and AG Fronzoni’s ‘Fronzoni 1964’). Pieces by Ron Arad and Ross Lovegrove – part of Solci’s personal collection – animate the indoor space as well as the garden. The food is top tier, but wrung of the pretension that swirls around Cracco’s other Milanese establishment. Here, the mood is cool, and there is just as much reason to come for an excellent aperetif or dopocena as there is for the delicious dinners.
Once again another example of Italian elegance.
Bar/Restaurant opened at the Hard Rock Hotel