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SPACE Copenhagen has converted a former industrial warehouse into ‘restaurant 108′, a high-end eatery in the danish capital for chef rené redzepi. the design combines the building’s existing structural elements with bespoke furniture pieces that offer a distinct scandinavian style.
Lion Noir is a restaurant that will surprise and delight on every visit. Our seasonal menu is constantly evolving, reflecting the availability of locally-sourced fresh ingredients. Every dish is crafted to spark the taste buds with flavours inspired by French high-dining.
A Melbourne espresso bar built with a minimal material palette within an exposed concrete shell. Belying its small budget the project delivered a highly functional space with a robust aesthetic suitable for both high volume passing trade and casual coffee lovers.
Designed by Venice- and Shanghai– based Alberto Caiola, Botanist Bar draws on the menu of innovative plant-based cocktails, delivering an interior that engages the senses. Located at the leafy heart of Asia’s most sci-fi city – Shanghai’s former French concession – a combination of natural and synthetic elements evoke a futuristic realm where technology meets sustainability to harness the power of plants.
The building was a former school, but it’s a dead cert none of the pupils who attended in its former life had anything like as good a time as the party-goers queuing up for detention these days.
Sometimes the fact of building is just about erasing layers. This is the basis of the project for the refurbishment of the “Posito Pesquero”. How to rediscover the inner architecture has been hidden for years.
Potafiori is a perfect example of the cool, unexpected layer that is slowly cloaking Milan with a number of hidden jewel destinations. Part flower shop, part cocktail bar and all day restaurant-cafe, the eclectic scene is governed over by Rosalba Piccini, a jazz singer and florist with bright red hair and a vivacious, winning personality.
In a city where change is commonplace, building a strong reputation and a clientele is an achievement. The owners of Singapore institution, Luke’s Oyster Bar and Chophouse, took the brave step of moving from its existing restaurant to new premises within the city’s frenetic dining scene.
At the end of 2014, AfroditiKrassa was approached to re-conceptualise, design and brand an existing Greek restaurant in London’s Soho.
Planeta Terra is not just a play on words, but a great challenge. This is the name that we give to many of the activities and ideas which describe our present and our future, with an ethical content and a clear objective of environmental sustainability.