Restaurant

From Aunar comes this concept, a space designed to gather, connect, enjoy, and live memorable moments. The collaboration and empathy between architecture and gastronomy were born intangible from its conception, marking common values; the countryside, honesty, humility, and simplicity of the raw materials, the craftsmanship, and the warmth of home. Local integration and global coherence propose the luxury of its spatial quality and the atmosphere it offers. A space that is free of pretensions and unnecessary ornaments and coatings. The project was a collaboration of architects, designers, landscapers, illuminators, artists, artisans, cooks, ceramists, and photographers, all of Mexican origin.

” Pavilion ∞” is located in a village in the hilly area of western Zhejiang Province. The village sits halfway up the mountain and has good views on all sides when you look far. Most of the houses in the village had been renovated into residential hostels, so a restaurant and reception space were needed. This Pavilion is the first building to be seen when get into the village, it is rebuilt from a native private house. The first floor is adjacent to the road, and serves as the reception area of the village and the kitchen logistics area; while the second floor has a wide view and would be a good spot for a restaurant. The back of the pavilion is close to the bamboo forest and in front of the natural landscape. So how should this architecture be among the natural landscape? It’s a question that design is required to answer.

Situated on a narrow plot, this four-story project faces a unique challenge with its 6m x 25m façade stretching 31m deep. Conventional architectural typology would rely on artificial lighting, but the essence of a successful coffee shop – abundant natural light and easy horizontal flow – contradicts this notion. The coffee shop is envisioned as a place for extended stays, blending socializing, work, and dining, thus demanding a warmly inviting ambiance.

Gastro Circuit is a crafted private kitchen studio designed to cater to groups of up to 12 guests, featuring a dynamic lineup of rotating chefs. Upon entering, patrons are greeted by a dimly lit corridor adorned with custom-made square wooden tiles. Midway through the corridor, waist-level long and short windows offer a glimpse into the space that awaits.

Slow Yard: A Fresh Perspective on Texas BBQ – Located in the heart of South Korea’s Hapjeong-dong, the ‘Slowyard’ Texas BBQ restaurant is a new creation born from the innovative spirit of Indiesalon. The term “Texas BBQ” alone evokes images of families gathering in backyards, grilling meat over charcoal fires, scenes commonly seen in TV shows and films. Indiesalon set out to introduce the Texas BBQ culture to a country dominated by apartment living, creating a unique space where people could experience it.

Dosan Precision explores the subtle connection between a precision factory and a dining bar, drawing inspiration from this combination to create a unique space. This connection can be found in how small components complete a machine’s motion and how small ingredients complete a dish, emphasizing the shared values of engineers and chefs.

The Ushimaru restaurant is located in Sammu City, in the northeastern Chiba countryside, housed in a ‘European-style’ building, and surrounded by fields and agricultural land, from which many of their ingredients are sourced. The chef gathers the best ingredients from the surrounding land and nearby ocean, and dishes are served on handmade glassware, changing daily with nature and the seasons.

Located in Sharq, Kuwait, this project represents the idea of a multifunctional canopy that acts as an urban installation for the heart of the business city center, artistically driving a new landmark and becoming a notorious place for gathering. Hosts several uses during each period of the day. Underneath, it shields the drive-in restaurant and an outdoor esplanade.

A place for quick lunch, and coffee, away from the lunch menu. A bet on the modernization of the Catalan tradition of “esmorzars de forquilla” (breakfasts with a fork). The project involves the gastronomic approach, the atmosphere, and the creation of a brand. The goal is to bring the traditional bar closer to the new generations and the cosmopolitan environment that welcomes it. La Mal Dita, a play on words in Catalan and Spanish: “Mal Dicho Mal Dito aims to treat us with dishes from past generations revisited in a contemporary setting.” 

Ester Bruzkus Architekten approached the design of the new Berlin-Mitte restaurant REMI for chefs Lode van Zuylen and Stijn Remi by using architectural materials that are high in quality, carefully sourced, and crafted, with rigorous attention to detail. This is the very approach to ingredients that the chefs bring to crafting a meal, so the success of the project results from a synergy between the architects and the chefs. The design is intended to emphasize simplicity and quality – and to enhance a dining experience that is authentic, straightforward, and fun.