The project is born out of chef Quique Dacosta’s will to open to clients the creativity studio of his 3 Michelin stars restaurant, allowing people to have a gastronomic experience in the studio itself.
Because of Dacosta’s creativity and unconformity, what once started as a chef’s table ended up influencing the entire space. The influence was global, and all the knowledge, tools and techniques developed created new paths, new potential in two areas.
For the Passaggio project our firm had to design a cocktail restaurant, which would be completely different from what we usually encounter. The clients requested a truly innovative and out of the box design, that would bring together elements of nature whilst achieving perfect harmony between the natural elements and the crowded metropolis.
Fahle house, which was designed by KOKO, is one of the characteristic examples of architecture during the recent economic boom in Estonia. It is a building that from an architectural point of view was ambitious, from a real estate development point of view risky, and from the heritage protection point of view controversial and received a lot of attention from the public. Situated at one of the main entrances to Tallinn, between the airport and city centre, Fahle house draws the attention of every passer-by. The building is part of the complex of a former cellulose and paper factory where the most outstanding building is the tall and voluminous boiler house (1926) built from limestone and designed by architect Erich Jacoby.
At the 5th floor of the new skyscraper ‘De Rotterdam’, Fokkema & Partners designed a new office for the international trade company Nidera. The interior celebrates the scale and character of the building, but above all it identifies with the characteristics of the company, where ‘bold’ and ‘corporate’ meet.
The project locates in Pak Chong district, near the perimeter of Khao Yai National Park, one of the country’s most visited weekend destinations. This blossoming vacation town is occupied mainly by two types of architecture; the ones predominated with large openings and access to hillside view, and those with the replicated aesthetics of Western architecture. But what Yellow Submarine Coffee Tank proposes is something different.
The project is the highlight in the ecotourism resort offering charming natural landscape in northern Vietnam. The investor attaches special importance to preservation of environmental landscape, natural ecology of the region and wishes to build a resort which is typical of Vietnamese villages.
Unique architecture of the restaurant is inspired by an image of traditional conical hat closely connected to the beauty of Vietnamese women, simple but no less luxurious.
There is a foreign small town hidden in lively and prosperous metropolis far from tumultuous city (Race Steak House).
Customers could find the entrance of the small town by following the ethereal aroma of steak where they can experience the interest and delicacy brought by steak cooking. The designer partitioned the space skillfully with the concept of small house with various sizes of “courtyards” snuggling around the small house while the terrace extending and penetrating through them. Guiding by the courtyard and terrace, customers who came to the entrance of the small town by following the aroma of steak walk deeper into this exotic small town and arrive unconsciously at the foodie destination – Cabin. The enclosure that is narrowly separated and combined removed the sense of segmentation between inside and outside. The arc shaped door opening and side window added foreign sentiment to the “small town”, which enabled people to play freely by shuttling back and forth.
The client wished for an eatery which served vegetarian food in a comfortable informal setting, a setting which feels and is accessible to all cadres of soceity, where the outlook of the project does not depict or is least suggestive of any certain style or form of interiors. The plain contemporary or industrial design approach was too bland for their taste. So, they put forward guidelines where the interiors should be lively and reflective of the brand ideology ; affordable food, experimentation and the interiors would reflect a sense of community, equality and bonhomie.
With its 80-indoor seat capacity and other 80 on the open terrace, the place is located at the ground floor of Ethos House office building, but the few climbing stairs give the impression of being at height. Bistro Fratellini is in the middle of a green and quiet area, and is the suitable place for those who want to run away from the city excitement.
Once you’ve passed through the neutral diffusely lighted hallway, your senses travel to the farther Peru or Chile and the word “fusion”, which was the starting point of the whole projects, is beginning to make sense. The whole signature ambiance is created by intelligently putting together totally different elements. “Eclectic” may be one word to describe it, but “fusion” would be much more appropriate, considering it also referring to the gastronomy area. Hemingway used to believe that eating was an intimate act. Nowadays, the spaces where the meal is served are multi-purposes, many of these being more significant than the primary one, or the feeding purpose itself. In the long run, these spaces have become a significant driver in communication and communion, socialization, escape and leisure, a trigger for all senses, not only for the taste. Think about a space which takes people to the origins of a gastronomic culture, guides them through it and makes them witnesses to its meeting with another. „Fusion cuisine” came with the Europeans’ invasion of America, with the Maoris’ invasion of Spain or the Asians’ migration to South America, mainly in the Peruvian region.