DipoMuria commercial center in Semarang, Central Java, Indonesia, hosts a photo studio, restaurant, café, and retail shop and is modelled after an urban village typology. On one hand this makes the design fit better into the low rise and small-scale residential neighborhood and on the other hand also gives the possibility to play with the volumes and provide more experienceable sequences of in-between spaces to explore and hang out. The volumes are grouped around a central courtyard, the heart of the ensemble which is connected to the outside but also to terraces on the second floor. The courtyard features a slide for kids to play but is also usable as backdrop for action and group photo shootings. The village-like massing is split horizontally through change in materiality and color having a more grounded plinth level containing all the outer stairs, materialized by rough plaster and a smoother and reflecting upper level in form of polycarbonate façade cladding.
Black Hog BBQ is launching their fast casual prototype design in Ashburn, VA. The prototype concept serves as a brand extension of the client’s established Black Hog BBQ restaurants in Frederick and Middletown, MD. The new concept is focused around the Black Hog BBQ menu, but served in a quick service or take-away format. This business model shift is in response to changing customer preferences toward limited service dining, streamlining operational costs, expanding opportunities to in-line retail spaces, and to capitalizing on the high percentage of take away meals they currently do. The design celebrates the rich history of BBQ in America, with inspiration taken from the pit-master’s pride and the ad-hoc nature of old-school BBQ halls.
The monumental spaces of a 17th century monastery are brought back to life in Arco, Alto Garda, where noa* has transformed them into a unique hotel, while conserving the charm of the original architecture and its atmosphere of peace and meditation. In the garden, the spa is inspired by certain typical rural constructions, which can be found on the lakes shore.
We were invited to design the terrace of the SHEF restaurant so that it should be a continuation of the idea of the main hall, but, at the same time, it should be distinguished by a light festive atmosphere and mobility. The stake here is made on the combination of comfort and service of a good place with the flexibility of hotel event halls, as the restaurant is located in the building of the Favor Park hotel. The hotel regularly hosts various events, including sports and international ones. There was a request for a space that can be easily transformed, depending on the nature and scale of the event. It should be very flexible, and suitable for both a formal banquet and an official reception.
Muka & Fartuk is a cozy cafe with breakfasts, lunches, freshly made coffee and at the same time a shop is offering a wide choice of sourdough breads, pastries, cakes and puff pastries.
The basis of Muka & Fartuk’s concept is the memories associated with bread from childhood or adolescence: to bite off the edge of a fresh loaf while running back home; the very first taste of a croissant, freshly baked grandma’s pies in the village. From all these pleasant emotions, the main slogan of the M & F was created – the happiest stories about bread. After all, everyone has their own, and they are certainly delighted.
CORE’s design for seafood restaurant The Point merges fire, water, and commercial fishing culture into one concept bringing together a space that feels open, strong, and substantial. A full service, single concept restaurant, The Point offers high-quality and fresh seafood cooked over a rustic wood-fire hearth. Located at Buzzard Point in the Southwest waterfront neighborhood of Washington DC, at the junction of the Potomac and Anacostia rivers, the restaurant is situated in the most prominent storefront space of an adaptive reuse development project. Inspired by the unique site and junction of the two rivers, the design concept embraces the idea of “confluence”. This is translated into the design by focusing on the transformation of elements as they come together and interact. Water and fire, represented by the view-shed and wood-fire cooking are expressed through dynamic architecture gestures and finishes that frame and highlight each element. The finish palette merges warm tones with cool hues to cerate a rich and layered atmosphere. A major source of inspiration comes from the client’s background and connection with commercial fishing, and influences the sturdy and honest details that prevail throughout the space.
Our client sought to create an interior that catered to the local market and allowed the easy transit of delivery services like Uber Eats.
Our concept for this japanese food restaurant wanted to connect with traditional Japanese design elements without seeming thematic. Using clear cherry colored wood and a bi-chromatic color palette connects us with traditional tatami interiors and rice paper sliding doors. The mirrors evoke antique trains from the past and create visual amplitude with the customers.
We chose cherry colored wood by PROTEAK mixed with natural pine wood to bring warmth into the interior, it also helped us to create a modular division that generated our seating space and roof design.
Hotel Bohinj, the former Hotel Kompas was built spontaneously over the last three decades, without thinking about its final appearance. It is raised on a plateau, which gives it a special intimacy, with views of Lake Bohinj, the mountains and the church of Janez Krstnik. The new owners of the hotel decided for radical overhaul including structural reinforcement, interior refurbishment and sustainable renovation.
Since 2004, LEVS architecten has been working on projects in the southern railway area of Bussum. The development of de former chocolate factory Bensdorp will be the last phase on the road to turning this formerly inaccessible site into an exceptional living, working, and cultural area.
Escoffier High School’s trains for catering and hotel trade jobs. The new dining rooms’ spaces become places of relaxation and conviviality bringing a real calm moment during the day like the restaurants. The extended dining room can host 485 people, divided in two and a half services. The fine volume already existing is kept.
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