Spaces for experience
Restaurants today are not just places where guests come to satisfy their appetite – they are becoming the scene for social interaction, meeting friends and business meetings. Every detail of the interior has the ability to influence how guests feel, how long they stay and how memorable the overall experience is. We believe that a harmonious blend of aesthetics, functionality and responsibility creates an environment that has a character of its own and can support a unique corporate identity.
A design that supports smooth operation
A well-designed catering space must work for everyone – guests, staff and suppliers. Therefore, when designing the interior, we think about the smooth movement of service, the logic of the table layout and the efficient connection with the kitchen. Variability is also important – a different layout may be suitable for a regular lunch service and another for an evening tasting menu or special event. Flexible solutions allow quick adaptation to different formats without compromising aesthetics.
Atmosphere as an ingredient
The atmosphere is created by the interplay of light, materials, colours and acoustics. We work with both natural and artificial lighting to change the mood of the space throughout the day – from fresh daylight to intimate evening lighting. We choose materials not only based on their appearance, but also on their tactile quality and acoustic properties. As well as the taste of the food, we believe guests take away the feeling of being in an environment that welcomes and inspires them.
Sustainability as standard
Modern gastronomy cannot ignore environmental responsibility. This means choosing recycled or recyclable materials, emphasising the longevity of equipment and promoting a circular economy. But sustainability does not mean compromising on design – on the contrary, it often inspires original solutions that leave an impression and tell a story.
Example: sustainable bistro and coworking Green Table
The Green Table in Florentino is an example of how gastronomy, work and social events can be combined in one harmonious whole. The original restaurant has become a showcase for Veolia’s circular economy – a space that combines a zero-waste bistro, coworking and event zone. We designed an interior full of greenery, natural materials and intimate corners that serve as an alternative to conventional offices. Guests can move seamlessly between the different areas – from the restaurant to the coworking space to the event hall. Two meeting rooms and an agile room are available for smaller meetings, while larger events can take place on a stage in front of a TV or projection screen. Variability and thoughtful ergonomics ensure that the space feels open yet cosy and encourages spontaneous interactions between people.
The place where guests return
Every gastronomic interior has the opportunity to become a place where guests return not only for the menu, but also for a sense of belonging. A well-designed space tells a story that is gradually etched in the memory of guests – whether it is the characteristic smell of wood, the soft light of lamps or the unexpected view from the window. Combined with fine dining, the interior acts as an invisible but key ingredient in the whole experience.
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