Restaurants: The Latest Architecture and News

Water, fluid and dynamic in its nature, has long been an inspiration for architects and designers. From ancient civilizations to modern metropolises, the presence of water has shaped architectural schemes and urban landscapes. This elemental force provides aesthetic and sensory inspiration to the buildings that are built around it. Additionally, it poses challenges and different opportunities for problem-solving, particularly as rising sea levels demand a revaluation of coastal developments.

Whether it’s a restaurant overlooking the waters of the Aegean Sea or a hotel nestled along the coastline of Montenegro, architects worldwide embrace the proximity to natural bodies of water. These unbuilt projects, curated from submissions by the ArchDaily community, exemplify diverse architectural schemes that aim to harmonize with water surroundings. From the regenerative principles in the Chabahar Beach Cafe in Iran to a transformative master plan on a floating boat, each project uniquely aims to blend contextual elements with the human experience, resulting in different designs.

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Located along Manhattan’s East River waterfront, the Freedom Plaza sets out to create a new civic and cultural hub, introducing a new open and green space in the crowded area, with plans to add an in-park Museum of Freedom and Democracy. Additionally, the scheme designed by BIG-Bjarke Ingels Group includes affordable housing units, two hotels, retail, and restaurants. Developed by Soloviev Group and Mohegan, the Freedom Plaza development reimagines one of the largest undeveloped plots in Manhattan, measuring 6.7 acres located south of the United Nations headquarters in the Midtown East neighborhood.

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What you see is said to be what you get. The low-skilled cooking techniques and apparatus employed at branded fast-food restaurants, for example, are presented in full visibility to waiting customers. But this concept for designing open, transparent hospitality environments at least serves customers with honesty,  because although the freshest ingredients and cordon bleu techniques are nowhere to be seen, neither is the grease and grime formerly associated with the category of eatery.

Compare that to more upmarket establishments that keep the cacophony of a commercial kitchen hidden from view during service, and you start to wonder what else they might be hiding. By installing the same open-kitchen concept, professional kitchens that use talented chefs and high-quality ingredients are able to prove it.

In the competitive world of restaurants – particularly at a time when influencers are gaining more and more control over the sphere of fine dining –, creating a memorable meal experience is crucial for attracting and retaining customers. While factors like food quality and service certainly play pivotal roles in making diners return to their eatery of choice, the impact that restaurant interiors can have on an establishment's longevity should not be overlooked. Among the various elements contributing to a memorable ambiance, color takes center stage. We delve into the significance of striking the right tone in restaurant design through 20 projects from our ArchDaily database.

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Michael Rotondi’s buildings—museums, civic centers, education facilities, monasteries, restaurants, and residences—evoke kinetic mechanisms that fold, hinge, twist, and split open. They express the architect’s feelings, thinking, and mood at the time they had been designed, and, on some occasions, during their assembly and construction. Rotondi was born in 1949 in Los Angeles.

He established his RoTo Architects, a research-based firm in his native city, in 1991 after co-heading Morphosis for 16 years with Thom Mayne. Parallel to his practicing career, the architect has been teaching and lecturing at SCI-Arc, Southern California Institute of Architecture, which he co-founded in 1972, led its graduate program from 1978-1987, and was the school’s second director for a decade from 1987 to 1997.

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David Chipperfield Architects Berlin, in collaboration with Ester Buzkus Architeken, has won the international competition to design the newest NOBU Hotel and Restaurant in Hamburg. In fact, David Chipperfield is also the architect for the entire Elbtower building, currently under construction, where the Nobu Hotel will occupy two of the three wings in the seven-story base of the tower. When completed, it should be the tallest building in Hamburg, at 230 meters.

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Spanish architect and engineer Santiago Calatrava has unveiled the design of the Calatrava Boulevard, a complex offering upmarket restaurants, retail, and office spaces in Düsseldorf, Germany. Located on a highly visible site between Königsallee boulevard, Königstrasse, and Steinstrasse, the new complex features a curved and vaulted 135-foot-tall roof and a flowing interior street, creating the appearance of a sculptural light-filled canyon. The project, done in collaboration with Uwe Reppegather, Founder and Managing Director of the CENTRUM Group, is set to be completed by 2028.

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Architects play an important role in creating healthy, functional and aesthetically pleasing environments. Interior design represents a natural continuation of the same prerogative, and its importance has been accentuated in recent years, from the lockdown forcing many people to remain indoors for extended periods of time, to the rise of remote work. The task of the interior designer is not decorating spaces, but planning for an effective use of space, understanding the needs of the user and highlighting the intrinsic qualities of a space. Acoustics, lighting, material properties and proportions all play a role in achieving a coherent and enjoyable interior space.

This week’s curated selection of Best Unbuilt Architecture highlights interior design projects submitted by the ArchDaily community. From a pastel-colored library in Turkey to a renovated symphony hall in San Diego, US, this selection of unbuilt projects showcases how architects design interior spaces by integrating textures, materials, light, and color in well-proportioned spaces. The article includes projects from Turkey, US, Switzerland, Indonesia, UK, and Denmark.

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Once again in its eighth edition, the Prix Versailles 2022 awards have honored the best achievements in contemporary architecture. A total of 24 projects from different parts of the world have been highlighted paying tribute to innovation, creativity, the reflection of local heritage, eco-efficiency, and the values of social interaction and participation upheld by the United Nations and aligned with the principles of intelligent sustainability considering the ecological, social and cultural impacts that surround the projects.

Mexico City is undoubtedly one of the most exciting and effervescent cities on the cultural and architectural scene in recent decades. Various authors have positioned it inside and outside the country through projects that make up a meeting platform for the creative community. LAGO/ALGO is part of the list of those resilient spaces that emerged from the pandemic, with the need to reimagine our current context by rethinking how we relate to the public and private space having the iconic Chapultepec Forest as a stage, an 810-hectare urban park that is divided into four sections which harbor some of the most important tourist sites in Mexico.

Now in its eighth edition, the Prix Versailles awards are presented to honor the best achievements in the field of architecture and design worldwide, promoting architectural production as a vector of intelligent sustainable development and considering ecological, social, and cultural impacts.

The 24 shortlisted international projects for airports, university campuses, stations, and sports facilities competing for the Prix Versailles 2022 Awards have been announced. The global finalists in the Shops, Shopping Centres, Hotels, and Restaurants category will also be announced shortly.

 Architecture and cuisine build different relationships, depending on the local culture. When this combination results in stores, it usually enhances the experience of restaurants, cafes, bakeries, and bars.

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Over the years, interior design has evolved according to the needs that arise, but above all to the experiences that it seeks to provoke in the user. In the last two years, we have witnessed a radical change and a special interest in this subject because the pandemic forced us to pay specific attention to the configuration of the places we inhabit. This brought about much more holistic designs that cater to the wellbeing of the user, combining colours, sensory experiences, technology and natural elements that promote health.

After the announcement of the selected projects in the categories of Airports, Campus, Railway Stations and Sports, followed by the announcement of the 70 Continental Winning Projects of the Prix Versailles 2021 in the categories of Shops, Shopping Centres, Hotels and Restaurants, there turned out to be a total of 94 new projects competing in the 2021 Prix Versailles World Final.

On a cold winter day, if you’re craving a fresh hot pizza, a stack of warm pancakes, or a juicy cheeseburger, it’s easy to turn to an app on your phone to quickly place an order and have it delivered right to your door. But if you’ve ever wondered how restaurants keep up with the demands of diners, those who take food-to-go, and those who order through delivery apps, especially over the last two years of the COVID-19 pandemic, the solution might lie in the rapidly expanding new trend of Ghost Kitchens.