During the spatial interpretation of the fine dining concept, the goal was to create a direct and personal experience of the gastronomic journey. The open kitchen became an integral part of the guest space, strengthening the presence of the chefs and the transparency of the culinary processes.
The use of natural materials, the existing vaulted structure, and the subtle transitions between different metal surfaces create a unified, distinctive atmosphere that spatially expresses the clarity of the gastronomic concept.
My partner in shaping the space was architect-designer Leon Saven.
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