Restaurant

Zero Waste Bistro, a temporary restaurant commissioned by the Finnish Cultural Institute in New York was presented at WantedDesign Manhattan, during NYCxDesign in May 2018. Designed by Linda Bergroth, and co-curated by Bergroth and designer Harri Koskinen, Zero Waste Bistro was built on themes of circular economy, new material innovations, and sustainable design.

Kompaniya Restaurant on Moskovski prospect is the fourth project that we have developed for the restaurateurs Aleksei Krylov and Aleksandr Prokofev who are well-known in Saint Petersburg. The guys wanted this place to be intended more for families and make it homelier for one to escape from the city bustle. At the same time, it must have been modern. A key element of the interior is space itself. On the one hand, we wanted to make the most of double height space, on the other hand – to avoid losing a sense of featheriness and airiness and show a connection between the two levels of the restaurant. 

A kitchen specialized in Italian food located in a commercial building with approximately 34 m² and by that time, with few places available, needed an expansion to a new room of approximately 40 m² in useful area, which was add into the project to improve the reception of customers.

The Rare Pastrami Bar, serves one main dish on the menu – pastrami. So its basically a meat restaurant. The clients wanted a bold new design, which has not yet been in Moscow.

In 2016, The Populist restaurant that is designed by the Barcelona based Lagrania Design opened its doors in Bomonti. Their second branch recently opened in Bebek with YOO Architecture undertaking the Fit Out project, that consists of three floors, approximately 1050 sqm and completed in 6 months. The restaurant is also in the same building as Angie Bebek, another fit out project by YOO Architecture.

Located in the Sanlitun area, the Blufish Yingke is a coffee shop in the daytime and a bar in the evening. SODA Architects combines physical spatial morphologies with virtual dynamic images, allowing the atmosphere of the space to be changed over time.

Right in the heart of Warsaw, on more than 260 square meters of a split level layout, the Opasly Tom (eng. Fat Volume) restaurant serves contemporary Polish cuisine in the suite of connecting rooms varying in scale. There is also a bar with reading room, a wine cellar and a semi-open fine dining kitchen. A creative menu embraces the concept of slow food, the principle of the season and the quality produce of Polish regions.

Made in China is a modern Asian cafe in the center of St. Petersburg. It is located in a historical building, many elements of which are protected by the state. This is why it was strictly forbidden to modify stucco molding, railings and stairs during the work on the project.

Kayu-Kayu is a restaurant and venue space created for family gathering, corporate events and hangout place. This particular group of clients comes from various backgrounds; a wood craftsman, a furniture maker and a garment artisan. We found this to be extremely intriguing to include these clients characters into the design process from the beginning.

The former factory building with open layout, five-meter ceilings, beautiful concrete beams and high windows in the centre of Peterhof inspired the customers to set up a restaurant with the elements of a pub in it.