Restaurant

Sebastian Rossbach and Marco Barth have opened their pizzeria 22k in the venerable halls of Peter Behrens’ tobacco factory, built in 1925-39 as Austria’s first steel skeleton building in the New Objectivity style. The two award-winning chefs (Rossbarth restaurant, also designed by destilat) are opening a casual culinary playground in the “Falk building” of the radically functionalist industrial building and the interior design should be just as cool. 

Ramencraft is more than just a restaurant; it’s an architectural and gastronomic experience that bridges tradition with modernity, bringing a new dimension to Prague’s restaurant industry.

Reden Cafe & Bistro is an impressive space with a bold combination of vibrant red tones and an antique-style wall design, accentuated by modern furniture that creates a captivating and artistic image. The design of Reden is not just a cafe, but also a unique architectural piece that reflects the limitless creativity of the architect.

A Tale of Buckwheat, “Memil Danpyeon” – Buckwheat is one of the grains that receive scant mention in Korean literature, which predominantly centers on aristocrats. This is because its unsophisticated character was often associated with a rustic flavor. However, due to its robust vitality, the buckwheat stood out as a cherished staple, enabling commoners to endure harsh winter and hardship in the past.

“303” is an Italian restaurant in Shirahama town, with a picturesque view of Engetsu Island, a symbolic attraction in Wakayama prefecture, Japan. Originally, it was refurbished from a guest house once operated by the client’s family. Shirahama boasts the most stunning beach in the Kansai region, where visitors can immerse themselves in a landscape seamlessly blending with the sea. The town lies gracefully along the coastline, reflecting a deep connection between its residents and the ocean. This local affinity with the sea inspired my design approach.

Reimagining the Talaga Sampireun Experience in Bali – Talaga Sampireun, a well-known Indonesian restaurant chain synonymous with lakeside dining experience (talaga) and community gatherings (sampireun), lives up to its name across locations. However, their newest Bali outpost by K-Thengono Design Studio takes this concept further. In a departure from the standard Talaga Sampireun formula of individual saung (Sundanese for huts) spread around a lake and a separate main dining hall, the design team aimed for a more integrated experience. Here, the design forms a narrative, tracing the story of a rural Indonesian village nestled beside a body of water.

Restaurant design in a location that is connected to the Kwai Yai River (Thailand) Preserving the natural scenery of the waterfront will be our main priority. At the same time, the restaurant must be able to be a point of interest that is appropriately linked to local activities in that area. To create an experience for users and at the same time create jobs and careers for local people too.

“Nhà Tú Garden” boasts a unique geographical location, serving as a convergence point between residential and industrial areas. The concept of integration was established as the main design direction for the project. With the idea of creating a “green” focal point for the area, the architect proposed the concept of a “small garden” within a “large garden.”