Comments on: Olivomare Restaurant / Pierluigi Piu

By: inavars

inavars — Thu, 05 Nov 2009 18:54:36 +0000

is this intended to make people dizzy?

By: zEro

zEro — Wed, 25 Feb 2009 16:23:48 +0000

The sterilized ambient in contraste with the obvious analogy to the sea results in an astonishing space, congratulations!

By: temple

temple — Wed, 25 Feb 2009 11:44:22 +0000

nice work

By: Terry Glenn Phipps

Terry Glenn Phipps — Wed, 25 Feb 2009 11:03:13 +0000

Caro Daldalos, e semplice di giudicare una cosa e confondere per un altro, mah come tanti cose semplice da fare, non rende chiaro l’idea. Come si deve rendere la Sardinia a Londra? Dimmi tu! La Sardinia, chiaramente, non e Londra. Magari tu se favorevole a una kitsch spropositato in cui si rende la Sardinia come una commedia.

Credo di capire un po di cosa vuol dire Sardinia, come ho calpestato per anni. Anche credo di avere capito una cosa, magari due, della cucina Sardo. Cosi mi senti giusto quando dice tu se un gran bel TDC.

By: daidalos

daidalos — Wed, 25 Feb 2009 09:59:41 +0000

For anyone who has been to the real Sardinia this place will seem utterly meaningless. I do have a feeling that the food will be similarly the same kind of mediocrity.

By: bart

bart — Wed, 25 Feb 2009 09:07:35 +0000

somebody studied escher for there fish decoration on the wall

By: Bo

Bo — Wed, 25 Feb 2009 08:40:45 +0000

согласен с pathos белые полы нехорошо, да и не практично.
pathos right white floors unlikely.

By: sgurin

sgurin — Wed, 25 Feb 2009 06:43:58 +0000

Очень эфектно. Effectively.

By: sebastian

sebastian — Wed, 25 Feb 2009 00:00:24 +0000

the texture work it’s great.

By: Terry Glenn Phipps

Terry Glenn Phipps — Tue, 24 Feb 2009 23:41:02 +0000

My favorite restaurant in London where the sublime Sardinian cuisine exceeds the decor, which is excellent but acoustically bright.

The spatial solution is excellent, especially in the Belgravia neighborhood where there is little of any visual interest to enjoy while eating out. The tyranny of the New York/London corridor is broken up a bit by the separation of the entrance and the glass wall to your left as you enter. The whole thing manages to be light and fresh – significantly different that the comparable effort by Claudio Silvestrin – l’anime which is all about culinary and architectural pretense.

This restaurant is light and happy the way a good Sardinian restaurant in London ought to be.

Terry Glenn Phipps