Restaurants

Ganadara Bar

Jean De Lessard

16 May 2018

Montreal’s Jean de Lessard – Creative Designers, are the brains behind the transformation of a vast space which lay abandoned in the Canadian city for six years. Last summer it re-opened in the form of the Ganadara Bar, where customers now throng to enjoy the music scene of far-away Korea. The design successfully modulates conflicting needs right from the start: to create a warm and

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The Pink Zebra

Renesa Architecture Design Interiors Studio

10 May 2018

The Pink Zebra restaurant in Cawnpore (now Kanpur) in Utter Pradesh, India is a take on the grand bygone era of British culture and architecture in the city. The practice behind its fantastical interiors - and exteriors - is New Delhi-based Renesa Architecture Design Interiors Studio, with founder and principal, Sanjay Arora, leading the project team. The design story behind the Pink Zebra

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Jackie Bar

Studio Joanna Laajisto

25 Apr 2018

A new atmospheric bar, Jackie, opened it´s doors in Helsinki´s Iso Roobertinkatu almost one year ago at the end of April 2017. Studio Joanna Laajisto created the interior concept for the bar to resemble an atmosphere of a hotel lobby without the rooms upstairs. The bar is named after the famous Scott Walker song ‘Jackie’.  Joanna Laajisto, the lead designer of the

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Casaplata

Lucas y Hernández-Gil Architects

23 Apr 2018

In the centre of historic Seville in southern Spain, the default focus is on tradition and the past. However, Madrid-based practice Lucas y Hernándes-Gil Arquitectos has taken the bold step of looking to the future with its interiors for a new restaurant and cocktail bar named Casaplata in the very heart of the city. Architect on the project, Isabel Rodríguez de la Rosa explained:

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Rossbarth Restaurant

Destilat

19 Apr 2018

Planning two young gourmet chefs‘ first restaurant gave Austrian architecture firm, Destilat the opportunity to realise an exciting gastronomical project in a heritage-protected environment. The architectural concept was based on the culinary philosophy of Marco Barth and Sebastian Rossbach: a kitchen with simple yet top-quality - and predominantly regional - products that are finished in

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