Posts Tagged ‘restaurant’

Vue de monde flagship restaurant by Elenberg Fraser, Melbourne

January 19th, 2012

Designed by Elenberg Fraser, the overall concept of Shannon Bennett’s flagship restaurant Vue de monde on the 55th floor of the Rialto is the abstract Australian landscape, in particular, the landscape of Melbourne and its waterways.

Pizza Express by Baynes & Co Designers, Plymouth

January 18th, 2012

In Plymouth, United Kingdom, a chain restaurant has employed a fresh, designed approach – including a massive tattoo – instead of recreating a generic interior. As Plymouth hosts the headquarters of the British Navy, interior designer Adrian Baynes sought inspiration in maritime references for the city’s new Pizza Express restaurant.

Burger King Garden Grill by Out of Stock, Singapore

January 13th, 2012

Burger King Asia-Pacific recently commissioned Outofstock to design a pilot restaurant in Singapore. The goal of the project was to create a new interior identity for Burger King. Some key points mentioned by BK was that they wanted a warm and welcoming store that would appeal to a wide audience – teens, young adults as well as families with children – the design should stand out but at the same time be accessible for the man on the street..

The Smokehouse Room by Busride Design Studio, New Delhi

January 7th, 2012

Busride Design Studio have completed a restaurant called The Smokehouse with an attached nightclub called SHRoom in New Delhi, India. Description from the architects : One of the most bizarre briefs we’ve worked with, Smokehouse Room flows organically out over 12,000 sq.ft of curves, overlooking the grandest view in India, the Qutub Heritage precinct.

PaCatar Restaurant by Donaire Arquitectos, Seville – Spain

January 5th, 2012

Interior design restoration in a space located in the city center of Seville into a Restaurant themed around the world of wine. The main aim was to create a space where to integrate the tradition of wine culture and modern cuisine.

Surya Restaurant by Dot Kite, Amsterdam

January 3rd, 2012

A modern interior design with hints of India’s cultural past. Located in the center of Amsterdam, with its great Total Consumer Experience makes it the new hotspot of The Netherlands.

WakuWaku ECO restaurant by Ippolito Fleitz group, Hamburg

January 2nd, 2012

This unique sustainability fast food restaurant interior design concept is located in Hamburg’s city centre German. Designed by Ippolito Fleitz group, this sustainability restaurant concept pervades the entire technical restaurant equipment – from energy-efficient kitchen technology, to the team uniform made from FAIRTRADE-certified materials, to economical hand dryers in the toilets. The designer manage to translate the principle of sustainability into an overriding architectural concept.

Sliver restaurant by DarkDesignGroup

December 29th, 2011

A new expressive sliver restaurant interior design project have been completed by Russian designers DarkDesignGroup. This beautiful natural wooden-based restaurant interior furniture decoration impress us with its great ceiling design that gives us a feeling just like if you’re underneath a canopy of treetops.

SnackBox by ÆDIFICA & MüvBox, New York

December 19th, 2011

In the heart of New York City, a 6-m-long shipping container has been converted into a transportable restaurant. The pop-up restaurant is used on Broadway in a section closed to vehicular traffic. By night, the box is closed and locked; by day, the upper walls pivot upwards to create steel awnings.

The Fat Cow Restaurant by Brewin Concepts, Singapore

December 18th, 2011

A restaurant and bar in Singapore is framed by a grid-like ceiling installation made of wooden cubes. ‘The grid creates lowered ceiling spaces that further enhance different areas in the restaurant, while serving as storage and display shelves,’ says designer Bobby Cheng of Brewin Concepts.

Xing restaurant by LTL Architects, New York

December 16th, 2011

Rather than force the design to hide this distinction of the front and the back, the approach for Xing was to accentuate the unique nature of each of the spaces. Employing a logic derived from the Surrealists’ game of the Exquisite Corpse, the space is composed of four distinct, yet interlocked areas, each defined by a specific material.

Gold Restaurant by Dolce & Gabbana

December 9th, 2011

In the new Dolce & Gabbana Restaurant, Gold as the unparalleled symbol of money and luxury is not the theme, according to their official web description gold is here to emphasize upbeat and sunny color, translating into taste for beauty and sensual pleasure.

Emporio Baglione restaurant by Rocco & Vidal + Arquitetos, Sao Paulo

December 8th, 2011

Emporio Baglione is a restaurant in a trendy and nice neighborhood. The entrance was designed as a continuation of the promenade as a square of interconnection between public and private sectors.

Dim Sum Bar by Hou de Sousa, Quito – Ecuador

December 5th, 2011

Our primary objective was to design a restaurant with an elegant yet comfortable atmosphere that feels both contemporary and classic. This approach was born out of a close collaboration with the client, and in many ways arose from a set of furniture the client had previously purchased for the space.

Sushicafé Avenida by Saraiva + Asociados, Lisbon

November 30th, 2011

In April 2011 the most recent Japanese restaurant opened in Lisbon. Created by the Architecture Practice “Saraiva + Associados”, the aim of this design was to reflect different facets of Japanese culture. The thought was to surprise the clientele by letting them discover new textures, new colours and new scents in every step they take or even in every visit they make.

Nobu restaurant by Rockwell Group, Dubai

November 26th, 2011

To anchor Nobu at Atlantis The Palm in Dubai in its location, Rockwell Group surrounded the restaurant walls and ceilings with large hand-woven curvilinear abaca panels to evoke an environment submerged under an ocean wave, and added accents of traditional Middle Eastern vernacular architecture such as hand-wrought iron columns of flowers, leaves and buds.

McDonald’s restaurant by Patrick Norguet, Villefranche-de-Lauragais

November 23rd, 2011

A project which is exciting in terms of its scope as well as in its technical and sociological constraints since it concerned McDonald’s returning to its founding myth: familial fast food.

Ator restaurant by Expose Architecture, Tehran – Iran

November 22nd, 2011

Ator is a 50 Square meter restaurant which was established in 2010 in Tehran, Iran. From the start of the design process it struggled with many needs and requests of the employers.

MYU restaurant by Paul Kaloustian, Beirut

November 21st, 2011

Located in the iconic night life district of Beirut, the MYU bar/restaurant inhabits an old small liquor factory. The design concept is based on creating 2 separate spaces of bar and restaurant defined by 2 vaults different in scale.

Wienerwald restaurant by Ippolito Fleitz Group, Munich

November 20th, 2011

Seeking to reconnect and strengthen the tradition of the brand, the new ownership commissioned Ippolito Fleitz Group to develop the new corporate roll out for the chain and regain brand awareness in Munich.