Delve into the world of restaurant interior design where ambiance and aesthetics play a pivotal role in dining experiences. From elegant fine dining establishments to cozy, rustic eateries, explore innovative designs that enhance the culinary journey. Discover how lighting, furniture, color schemes, and décor come together to create inviting spaces that reflect the personality and theme of each venue. This category also encompasses the vibrant interiors of bars, bistros, and cafes, offering a wealth of ideas and trends to inspire designers and restaurateurs alike.
The Guru BBQ interior design, with a budget of $50,000 including millwork and lighting, and a loan stipulating design-occupancy timeframe of 90 days, created a challenge requiring timely decision making and critical project management.
Bocadillo de Jamón y Champan takes up a space of 90 square meters in a building of the late nineteenth century in Malasaña, in the very center of Madrid. This establishment has been designed following the gastronomic…
To meet the diversified culinary offer of Beckeria, Dyer-Smith Frey designed on 266 sqm various interior areas. Visually clearly separated areas, which fit to the respective food, occasion, daytime and last but not least to the mood…
Cha Le Teahouse provides a modernist interpretation of the traditional Chinese tea ritual. The space is defined by a minimalist character that relies on an interplay of geometry and material uniformity.
Designed by Studiospacious, restaurant Floreyn recently opened its doors in Amsterdam. In the Netherlands, we tend to suffer from a minority complex when it comes to local cuisine. We have trouble stretching our imagination beyond meatballs and…
Smallfry Seafood is an off-beat, inner city fish and chipper with a Japanese twist. This casual venue brings warmth and homeliness to a cold, concrete-filled environment. The design draws upon nostalgic ‘fish shop’ vibes but re-frames them…
The Bagatelle brand began in the meatpacking district of Manhattan, New York. Hailing from France, proprietors Aymeric Clemente and Remi Laba teamed up in early 2008 to create a restaurant that encompasses the French Mediterranean lifestyle in…
Basic ingredients Juke Fried Chicken – 1 part Justin Tisdall, 1 part Bryan Satterford and 1 part Cord Jarvie…fun and cozy with attention to detailing the space so that it’s as soulful as the food.
Conceived of as a beacon-like sanctuary within its gritty industrial neighborhood, this 3000sf space serves as Top Chef and James Beard Award Winner Paul Qui’s flagship restaurant.
