Monochromatic lava interiors and verdant alcoves frame Tom Dixon’s latest collections at The Manzoni, the British designer’s permanent restaurant and showroom.
An ode to the moka, ice cream inspired 3D-printed beach furniture and more… Check these 8 food design projects at Fuorisalone 2019; starting from the power of the next generation of designers tackling environmental issues with technology and creativity.
Norwegian firm Snøhetta has completed UNDER, Europe’s very first underwater restaurant which offers a glimpse of the Northern Sea’s marine life.
Hitzig Militello Architects’ Mamba Bar features a window display with disused broken crockery, an enveloping volumetric wooden structure, a back-lit American bar and a verdant backyard with glowing neons.
Isern Serra and Sylvain Carlet filled the interior design of Orvay wine bar in Barcelona with colours to pay homage to wine geography, culture and main ingredient: the grape.
A black background spotted with white rectangles wraps the exterior of Israeli restaurant Dizengoff 99 in Moscow. Inside, old and new details recreate Tel Aviv’s informal and luminous interiors.
How can a restaurant be truly sustainable? The Zero Waste bistro at Wanted Design in Manhattan is made of recycled food packaging and composts all of its leftovers.
Grimshaw Architects’ expansion and renovation project for Duke University’s West Campus Union was designed starting from millennials’ lifestyle.
Renowned chef Albert Adrià and Pritzker Prize winners RCR Arquitectes inaugurate ENIGMA restaurant which will create ever changing menus inspired by mysterious interiors developed in collaboration with Neolith® by TheSize.
Inspired by Nordic gourmet traditions, Snøhetta, Thorstein Schmidt and René Redzepi conceived the wooden interior design of BARR restaurant in the former home of world’s renown noma restaurant.
In Ushuaia, Argentina, THE BIRRA brewery and hamburger store by hitzig militello arquitectos is inspired by traditional Argentinian grocery-warehouses.
Studio Janréji and Lemoal & Lemoal re-design the interiors of the famous Moulin de la Galette in Paris: brutalist concrete meet velvet and wooden paneling to welcome guests into the windmill restaurant loved by Renoir, Toulouse Lautrec and Dalida.
Bompas & Parr blends meteorology with mixology to design an Alcoholic Architecture in the 1000 year old Borough Market in London. The installation is the first alcoholic weather system featuring a walk-in cloud of breathable cocktail.