This post is presented by S. Pellegrino, Fine Dining Lovers.
Restauranteurs are having a tougher time to please their customers, now turning into food aficionados. For the foodies, dining is more than just a gourmet, refined preparation. It’s all about the science of the food, where it comes from, how it is prepared, and dining becomes a full experience. In this aspect, the environment where the food is served has turned into a very important part of this experience.
In this post we are going to present to you restaurant projects that offer unique dining experiences, through innovative architecture.
In this project, it’s all about the context, and especially the view. Designed by Park Associati, The Cube Restaurant is a pop up pavilion traveling across Europe offering a memorable dining experience for 18 guests per setting in magnificent locations: at the top of buildings, monuments and even on water. Destinations? Belgium (as seen here, atop the Parc du Cinquantenaire in Brussels), Italy, Russia, Switzerland and Sweden, but only for three months at each location (more info).
Restaurant at Greenville
The dream of a Jakarta restauranteur to have an outdoor Japanese Noodle restaurant came to life thanks to the Indonesia based firm DSA+s. To protect the outdoor space from sun and rain using, the firm decided to use bamboo, an easy to use local and sustainable material, to create a series of giant bamboo umbrellas that cover the outdoor space (more info).
Osteria Balla Manfredi
Renowned Chef Stefano Manfredi and Architect Luigi Rosselli have in common a Milanese origin. The Milano of Stefano and Luigi is the once industrial earth of Italy, its industrial architecture, space, honest and cognizant of the quality of materials. BALLA is a transposition of the life along Milan’s Navigli canals to the shores of Sydney’s harbor.
Osteria BALLA’s namesake was the Milanese Futurist artist Giacomo Balla who co-signed the Futurist Movement Manifesto in 1909. The Manifesto is an ode to industry and machines, one hundred years later the machines and industry have left Milano but the Architecture remains, proud and beautiful.
The kitchen and bar are raised up from the main floor level and are framed by concrete trusses referencing the bridges that span over the Milano’s Navigli canal. Mild steel with visible weldings and fixings are used throughout the fit-out referencing the steel industry of past Milano, and the wine storage inspired from factory floor pigeon-hole racks (more info).
The zmianatematu restaurant in Lodz, Poland was designed by young architects xm3. With a tight budget, the firm was able to create a unique restaurant that doubles as a space to host art and culture parties for their young and hip audience. Inspired by the BanQ restaurant in Boston, the interior is designed as a boat with wood profiles that divide the spaces and even contains the bar (more info).
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