Restaurant

We designed a “suspended” restaurant overlooking the Sagami Bay on the cliffs of the Izu Peninsula. Japanese terrain is complex, and various methods have been invented to reconcile terrain with architecture.

This project is located in the south of the Old City of Nanjing, Xi Nanli historical and cultural block, It next to the former residence of Gan Xi, commonly known as “ninety-nine and a half rooms”, which is regarded as the largest and best-preserved dwelling in China. The entrance is facing to the famous Zhongshan South Road. The combination of modern and classical forms the interest of this project “half the world, half the soul”.

The high-end restaurants on the Gütsch at 2,362 m a.s.l. above Andermatt boasts alpine architecture with large glazed panel walls, breath-taking views of the Gotthard mountain panorama, and open fireplaces. The two restaurants are as exquisite as the location. The Japanese by The Chedi Andermatt has 44 seats indoors and 45 on the terrace. The gourmet restaurant Gütsch by Markus Neff has 66 seats indoors and another 145 on two additional terraces. Andermatt is a mountain village and municipality in the canton of Uri in Switzerland. It is located at the centre of the Saint-Gotthard Massif and the historical centre cross of north-south and east-west traverses of Switzerland. In the early 2000s, after a period of decline, Andermatt started growing again as a valid alternative to the famous ski resort destinations such as St Moritz and Gstaad. This new beginning brought in the area the need for new facilities to remark its role of new attraction pole in Swiss tourism.

The architectural space of the restaurant is made up of unexpected diagonals that forcefully split the shell, opening its most intimate part – a central concave space exposed to the south – to nature, with the wood insinuating itself into the building. And the building, symbiotically, becomes an enveloping form that protects nature and draws the visitor’s eye to connect with it, where the wooden deck becomes the stage for oaks and birch trees.

The architectural space of the restaurant is made up of unexpected diagonals that forcefully split the shell, opening its most intimate part – a central concave space exposed to the south – to nature, with the wood insinuating itself into the building. And the building, symbiotically, becomes an enveloping form that protects nature and draws the visitor’s eye to connect with it, where the wooden deck becomes the stage for oaks and birch trees.

Tasty Journey of Nuan Nuan Station Taiwan
In the winter of Beijing, snowflakes arrived on the road as expected, and the colorful neon lamps illuminated the night. On your way home from work, a warm melody came from my ear: “It can be true, what you say, I am willing to go, the melody of the small train swaying … “, looking up through a few windows, you see two petite red and green postboxes, a large fig tree, and the warm wood color in the shop. When you enter the shop, it is as if you are crossing the tunnel of time. I came to the warm station of singer Liang Jingru’s singing melody, and this shop’s name “nuan nuan pot” originated from this.

PITA’S, a network of street food bars, has existed in St. Petersburg for five years. In Moscow, the first PITA’S opened in early 2019. Of course, the basic concept of the institution, which is unusual Scandinavian variants of classic street food, has remained. The main emphasis in the development of the design was on simplicity and compactness, the use of a minimum amount of materials and the creation of outdoor atmosphere indoors.

LUME. Light, fire, shine, clarity. The tropical climate is intense and variable, the sun, the rain and the winds must be considered physical elements and not only abstract of the architecture. And it was precisely the physical aspect of such elements that resulted in the vulnerability to climate instability, which guided the briefing of this project.

The idea of a typical traditional London tavern, pub aesthetics was the premise of our client. In order to do so, we looked for concepts of the spirit of traditional British taverns, without falling into typical resources, nor losing the focus of the idea of a classic European restaurant with a contemporary artistic touch.