The confectionery is located in the centre of Kaposvár, a country town in Hungary. The place is well-known to the locals, because in 1928 the local shop of the Stühmer Chocolate Factory started its operation in here. The interior equipment and furnishing of Stühmer Café (designed by Ferenc Kende) are remarkable and kept under heritage protection. Therefore, when I started this project I wanted to protect this heritage, however, it was necessary to change it.
There were a lot of criteria that formed the style of this institution: simplicity, conciseness, practicality, relevance of the interior during five years. The main difficulty of the task is a miniature multifunctional space. Visitors – mostly girls, lovers of sweets and champagne, called associations of birds in cages. Copper and arches are not only modern trends, but also an analogy of a golden bird cage.
Kyiv restaurant advocating fashion for unseen before Modern French Pastry has been opened for public in November 2014.
Architects disputed about name for the design longer than worked on it, which took record-breaking shortest term: four months from first sketches till open day rehearsal. However, they have eventually reconciled with calling it after music genre – “indie” design.
Studio Toggle was commissioned by the young Kuwaiti chocolatier, Bean2Bar to design their debut boutique in Arjan Square, a trendy F&B concept in Salmiya, Kuwait.
The 33m2 space with a narrow frontage posed a significant challenge for the architects who desired to create a bright and airy atmosphere with plenty of storage space and flexibility.
“Only by planting the roots of design into the earth can we harvest its towering trees.”
— Yu Ping, Chinese designer
Marier in Japanese means intimacy or intimate connection between people. MarierWagashi locates its first heritage shop in Shangmeilin, Shenzhen, more precisely, the ground floor of an old building in an old community, with an air of detachment from the urban hustle.
TATE Dining Room and Bar on Hong Kong’s historic Hollywood Road is the newest iteration of this Michelin Rated Restaurant by founder Chef Vicky Lau. Winner of Asia’s Best Female Chef Award in 2015, Chef Lau transforms her dreams, memories, and conceptual ideas into artful gastronomic iterations. This bar designed in collaboration with James JJ Acuna of JJA / Bespoke Architecture, is the culmination of her creative process, taking the much talked about Artful Dining experience to new heights and new directions.
A new and even more effective framework is created in the recent restyling of the Dolcimanie Bar & Pastry Shop. Here the classic decor is pushed towards a contemporary infuence, putting the artistic value first and a natural beauty by means of precise variations of tonality.
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