Restaurant

Octo Restaurante is a space that came to life in one of the most traditional areas of Guadalajara, Colonia Lafayette. It is a house from the early 1960s, which the architect Luis Fernando Hernández and the creative Luis Manuel Hernández reformed completely to adapt it to the needs demanded by a restaurant where respect for the product, its traceability and technique were the main design axes. Brick, brass, tzalam wood, granite, and blown glass are several of the materials that built the facade of the space, its two staircases, balconies, terraces, and roof, as well as its open kitchen and service areas. Every detail that characterizes the three levels of Octo, opened in November 2021, speaks of a contrast to the sister restaurant called Bruna that preceded it and that is located next to it, a place full of vegetation with several sculptural gardens.

Good restaurants are places that take you somewhere else. Places where you go on a journey to somewhere you haven’t been; places where you suspend disbelief. This is really the fundamental driver of any good restaurant design, to create a series of spaces that support the experience of a great restaurant operator. They are also places that speak about our culture and dining together. Melbourne is one of the world’s great cosmopolitan dining cities. Its restaurants are diverse and varied. Yakimono is one of the latest venues that represent that great dining culture.

Vegetable House is the second store of tea brand POINT in Nanjing. On the basis of the main tea service in the first store, the vegetable room is characterized by providing healthy and high-quality vegetarian services and has launched a restaurant function. The design team regards the space as an important carrier of the brand spirit, continues the flexible and open atmosphere of the tea room, focuses on creating a “social sense” of the space, and conveys the simple aesthetic spirit upheld by the brand.

Because the noodle restaurant is located in the most inside of Jidian Yuan, the client named it “inside” in Chinese. The project is close to the south gate of Beijing Jidian Yuan, surrounded by the old residential areas.  Compared with the strong commercial atmosphere on the north side, the “life vitality ” is the main theme spreading around: migrant workers on their way back and forth, students running after school, old man enjoying the cool in the shade… This new restaurant was incubated by a Chinese female chef from Michelin Restaurant. Noodlology, as noodle + (-ology), shows the chef’s study and consideration of noodle flavor as a discipline—to maintain the texture of Chinese noodle while integrating the excellent flavor of other countries.

Chido restaurant is located in Madrid, in Chamberí neighborhood. The project is developed in a 300m2 venue, with 180 m2 on the ground floor of a protected building from 1925. This level is developed on a longitudinal axis that creates a path through the project

Since the reform and opening up, with the construction of rural urbanization, the rural population has been continuously transferred to the cities, leaving a large number of idle houses in the countryside. In recent years, with the proposal of the “rural revitalization” strategy, the central and local governments have issued a series of support policies, combined with the pilot reform of the rural homestead system and the integrated development of the primary, secondary and tertiary industries in rural areas, to promote the revitalization and utilization of idle rural homesteads . Encouraged by this policy, the villagers of Shilong Village, Anji, are going to transform their idle yard into a garden-style restaurant, and commission Someone studio for the design. By investigating the existing catering shops in Shilong Village, we found that most of the local shops are in Chinese and European retro styles, and most of them retain the decoration style that was popular 20 years ago. Therefore, in order to widen the gap in visual style with the existing restaurants in the village, and at the same time achieve a higher cost performance, we hope to create the first modern-style garden restaurant in Shilong.

The project is a residence/restaurant for a French restaurant owner. He is an old friend of mine, and he was the one who commissioned the Tables for a Restaurant. I was asked to design a building as “heavy” as possible. “I want an architecture whose heaviness would increase with time,” he said. “It cannot be artificially smooth but rather something with the roughness of nature. Authentic cuisines require such a place.” He also told me that “it has to look as if it has been there and will continue to be there for the longest time.” His idea was to create a brand-new long-established restaurant. He was longing for something that is both a house and a restaurant, something he could pass on to his children and grandchildren. Now, he invites guests to the restaurant as he would invite friends to his house, and with someone special, he would let them into the living room or even stay overnight. When the restaurant is closed, the hall serves as a place for the family to spend time or for the children to study. The plan is arranged with the restaurant on the north and the residence on the south. To go back and forth between the spaces, they can walk through any one of the three courtyards that separate them.

Erth is an immersive dining experience of Emirati Cuisine located in Qasr Al Hosn. It pays homage to the humility and generosity of old Emirati culinary and cultural practices. Emirati cooking processes played a significant role in influencing the design direction of the space as it helped reinterpret the conventional restaurant typology into one that accommodates for the dynamic nature of Emirati cooking.

Our challenge was to create an experience in accordance with the spirit and personality of Baovan, a brand linked to the sea and with a very specific brand claim “Beers, beach, and baos”. Our goal was to transport the user to a beach from where to watch the sunset and enjoy some handmade baos, so we created a whole experience around it. 

MARS created a cavernous dune restaurant in Shenzhen’s Futian central business district amid rows of tall buildings. The high-end brand Tarentum Restaurant of Shenzhen Ludejin Catering is located on the central axis of Futian District Center of One Avenue, facing the hollow square stairs, close to the main entrance of the B1 commercial area, and closely connected with the urban public space.