en
en ru
EAST
YOD

The new restaurant EAST is located in the historical center of Kiev. Once there was Porto Maltese fish restaurant which was famous for the quality of food and professional staff from Serbia. In due time, the institution was a leader among fish restaurants of the capital. Nevertheless, everything changes and Porto was not an exception. Having chosen the pan-Asian direction, the owner decided to change not only the cuisine, but also an interior. Starting to work on the next pan-Asian cuisine restaurant, we wanted to create a truly cosmopolitan space that is not attached to any particular region. We successfully reproduced an image of the pan-Asian restaurant through Eastern philosophy which unites different countries and cultures. Thus, this establishment reflects the main natural elements of the East – stone, wood, water, fire and metal. The whole interior is based on the few bright details such as tabletops from the palm oak solid mass. A tree itself is so unique and original that actually it was the main reason to choose so strict and discreet format of design. Working with a limited number of materials we played on contrasts and tactile sensations. Thus, there appeared unique felt lighting fittings of individual work on a ceiling which contrasted with a natural rusty covering. Made in the form of stones, they are at the same time soft and pleasant to the touch. The element of water found its reflection in the bathroom. The first thing the guest sees, coming to the anteroom, is an unusual mirror made in the form of a drop. Above the washbasin there are three taps sat different levels, and when you bring your hands to a sensor, water starts streaming down slowly. There is a special esthetics in such solutions: during those few seconds when water is reaching the last tap, the visitor is not simply waiting for it but involuntarily becoming a true fan of the EAST restaurant.

Taizu Restaurant
Pitsou Kedem Architect

The interior is rooted in two main themes - the five elements of ancient Chinese Philosophy (Fire, Water, Metal, Wood and Earth) and the culinary DNA of the menu. The flavors, textures and colours are based on celebrated chef Yuval Ben Neria’s personal interpretation of street foods of five countries in South East Asia – India, China, Thailand, Cambodia and Vietnam. The restaurant belongs to the fine casual dining category delivering the highest level of food, design and hospitality in an informal and accessible setting.

AMMO
WANG

The Hong Kong Asia Society the architects to create a land mark building as a home for their new head quarters. The resultis a magnificent architectural feat and anopportunity for unique and creative interior experiment.

Gust Restaurant
Zooco Estudio

Zooco Estudio is the author of Gust, a restaurant located at number 5 of downtown Genova street in Madrid.

Lemongrass
Einstein & Associates

Lemongrass is a casual dining restaurant in Bogor, West Java, Indonesia. Situated near important landmarks like the Presidential Bogor Palace and the famous Bogor Botanical Garden, one of the oldest and largest botanical garden in the world, Lemongrass’s design concept is derived from taking a closer look into Bogor.

V'ammos Restaurant
LM Architects

The shell that houses the restaurant- Karaiskaki Stadium, which is built over the water, was a benchmark in the design proposal. The wave of the sea that existed in place is introduced in the design of the space in the form of an optically moving roof element. This element, which is the result of parametric design, dominates the environment and gives identity to the restaurant.

Hutch & Co
Biasol: Design Studio

Nestled amongst the vines of Victoria’s Yarra Valley, 35km northeast of the city is Hutch & Co. From its humble beginnings as the 1800s ironmongery store formally known as Hutchinson’s, the site was transformed into a modern restaurant, cafe.

The Milton
Biasol: Design Studio

Located in the popular bayside suburb of Elwood, The Milton exemplifies the ongoing gentrification of the area and it’s rich literary and architectural history. Characterised by the grand array of Victorian, Edwardian and Interwar architecture, Elwood has become synonymous with the classics. Inspired by this local sentiment, we developed a bespoke brand that evoked a sense of intrigue and old world charm, yet still felt familiar.

Mr Big Stuff
Technē Architecture and Interior Design

“Mr Big Stuff, who do you think you are? You wear all those fancy clothes and have a big fine car,” sang Jean Knight This new restaurant and bar located in Meyers Place, Melbourne shares its name with the iconic song ‘Mr Big Stuff’ from the 1970’s and sets the tone for both the food offering and the space itself.

Olivomare Restaurant
Pierluigi Piu

Olivomare is one of a handful of restaurants encompassed by the London brand Olivo. Each restaurant offers a unique menu, and Olivomare offers a premiere seafood-only based selection of foods. The decor is meant to reflect the elegant simplicity of the dishes being prepared. The restaurant is primarily clad in white, exuding a pristine and contemporary atmosphere. The lighting is soft, indirect and ambient, like that of sunlight as seen from underwater. It flows down recessed edges in the ceiling, permeates through an overhead skylight and filters between a tentacle-like ceiling detail. The modern interior repeatedly uses patterns and textures that reference an underwater seascape. The wall of the lobby uses a white, diamond-shaped partition reminiscent of fishing nets. Opposite of the partition is the main dining room with a bold accent wall of what appears to be a condensed school of fish, the pattern inspired by Escher. Another section of the dining room is engulfed in a white, undulating wall, evoking the sandy surface of a windswept beach. Lastly, the bathroom area reinterprets a coral reef in large, scaled red patterning.

Itoman Gyomin Syokudo
Yamazaki Kentaro Design Workshop

The Itoman Gyomin Shokudo, located in Itoman, Okinawa was conceived with the aim of supporting and promoting the local tradition and culture through its cuisine. The restaurant is covered in Ryukyu limestone and was constructed as part of a "masonry workshop" organized by the project collaborators. The fishermen in Itoman often constructed their own fishery grounds by hand using Ryukyu limestone. For this reason, we adopted the traditional construction method of "Nozura-Zatsuzumi" to construct the facade with the help of local workshop participants. Using the techniques of their ancestors they have imbued the structure with the pride and love of fishermen.